Best 3 Instant Pot Chicken And Gravy Recipes

Succulent chicken enveloped in a rich, flavorful gravy is a classic comfort food that can warm the soul on a chilly day. This Instant Pot Chicken and Gravy recipe takes this classic dish to new heights of convenience and ease, allowing you to create a hearty and satisfying meal in just a fraction of the time.

In this article, we present two variations of this beloved dish: a creamy chicken and gravy recipe that is sure to please the whole family, and a delectable Southern-style chicken and gravy recipe that adds a touch of spice and soul. Both recipes utilize the magic of the Instant Pot, ensuring tender, juicy chicken and a velvety smooth gravy in no time.

The creamy chicken and gravy recipe features tender chicken breasts cooked to perfection in a creamy, flavorful sauce made with a blend of herbs, spices, and a touch of cream. The Southern-style chicken and gravy recipe, on the other hand, tantalizes the taste buds with a medley of spices, including paprika, garlic, and cayenne pepper, creating a rich, savory gravy that pairs perfectly with tender chicken thighs.

Whether you prefer a creamy, comforting dish or a bold, flavorful Southern-style meal, these Instant Pot Chicken and Gravy recipes offer something for everyone. So, gather your ingredients, prepare your Instant Pot, and embark on a culinary journey that will leave you and your loved ones craving for more.

Let's cook with our recipes!

INSTANT POT® CHICKEN AND GRAVY

Instant Pot® Chicken and Gravy image

All the flavor of a slow-cooked roasted chicken dinner from the oven, but done in a fraction of the time using your Instant Pot® or pressure cooker! Serve with mashed potatoes for the perfect comfort meal.

Provided by France C

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 55m

Yield 2

Number Of Ingredients 13

Ingredients

¾ teaspoon salt
¾ teaspoon paprika
½ teaspoon thyme
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
⅛ teaspoon sage
2 (10 ounce) boneless, skinless chicken breasts
1 tablespoon olive oil
1 cup chicken stock
aluminum foil
2 tablespoons cold water
2 tablespoons cornstarch
1 pinch salt and ground black pepper to taste

Steps:

Combine salt, paprika, thyme, pepper, garlic powder, and sage in a small bowl.
Pound thicker end of chicken breasts to about 1-inch thickness. Sprinkle with seasonings and rub on both sides.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function and high heat. Heat olive oil and cook chicken breasts until browned, 2 to 3 minutes per side. Transfer chicken to a plate. Add chicken stock to the pot, scraping up any browned bits off the bottom. Turn off the pot. Place a trivet inside the pot and lay chicken breasts on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Switch to the quick-release method according to manufacturer's instructions to release remaining pressure, about 5 minutes. Unlock and remove the lid. Remove chicken to a clean plate and cover with foil to keep warm.
Combine water and cornstarch in a small bowl and stir to dissolve. Switch pot to Saute function and medium heat. Slowly whisk in enough of the cornstarch mixture to thicken the gravy to your desired consistency. Season with salt and pepper. Remove from heat and serve gravy over chicken breasts.

Nutrition Facts : Calories 418.3 calories, Carbohydrate 9.1 g, Cholesterol 164.5 mg, Fat 14 g, Fiber 0.7 g, Protein 59.8 g, SaturatedFat 2.9 g, Sodium 1674 mg, Sugar 0.8 g

INSTANT POT 3-INGREDIENT CHICKEN AND GRAVY

Instant Pot 3-Ingredient Chicken and Gravy image

I was worried this would be too salty, and the ingredients didn't sound appealing to me at all. I couldn't figure out how it would make a delicious gravy, but surprise surprise--it sure did. Great over the top of chicken or mashed potatoes. Surprisingly simple but delicious. I used chicken thighs because I prefer dark meat, but you could use chicken breasts (cook for 12 minutes if using breasts).

Provided by AmyZoe

Categories Chicken Thigh & Leg

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 4

Ingredients

1 cup chicken broth or 1 cup water
6 boneless skinless chicken thighs (about 2 lbs)
1 1/4 ounces onion soup mix
10 1/2 ounces cream of mushroom soup

Steps:

Add water or broth into instant pot. Add chicken.
Sprinkle onion soup mix over top, and dump cream of mushroom soup on top of chicken. Do not stir.
Cover and make sure the valve is on sealing. Set the timer to manual (high pressure) for 15 minutes.
When the timer beeps let the pressure release naturally for 5 to 10 minutes and then release the rest of the pressure by moving the valve to venting. Remove the lid.
Use a spoon to break up the chicken.
Serve chicken and gravy over potatoes, noodles, toast, biscuits, or rice.

Nutrition Facts : Calories 222.1, Fat 8.8, SaturatedFat 2.2, Cholesterol 85.9, Sodium 1509.6, Carbohydrate 11, Fiber 0.6, Sugar 1.7, Protein 23.4

INSTANT POT CHICKEN AND GRAVY RECIPE

Instant Pot Chicken and Gravy Recipe image

This Instant Pot chicken and gravy is one recipe you do NOT want to miss out on.

Provided by Camille Beckstrand

Categories Main Course

Time 50m

Number Of Ingredients 11

Ingredients

1½ teaspoons salt
1½ teaspoons paprika
1 teaspoon thyme
½ teaspoon ground black pepper
½ teaspoon garlic powder
2 pounds boneless, skinless chicken breasts
2 Tablespoons butter
2 cups chicken broth
3 Tablespoons cornstarch
3 Tablespoons cold water
salt and pepper, to taste

Steps:

In a small bowl, combine salt, paprika, thyme, pepper, and garlic powder in a small bowl.
Sprinkle chicken with seasonings and rub on both sides so that each chicken breast is completely covered.
Press SAUTE button on Instant Pot.
Add butter to hot pot and let it melt.
Cook chicken breasts until browned (about 2-3 minutes per side - we aren't cooking the breasts, just browning the outside).
Transfer browned chicken breasts to a plate.
Press CANCEL button to turn off the saute.
Pour chicken broth to pot and scrape any browned bits on the bottom of the pot (I like to use a wooden spatula to do this).
Place trivet inside pot and lay chicken breasts on top of trivet.
Place lid on the Instant Pot.
Press the PRESSURE COOK button and set timer for 5 minutes.
After timer is finished, let the pot do a NATURAL RELEASE for 10 minutes, then move the valve to VENTING to release the remaining pressure.
Remove the lid, then remove the chicken to a plate and cover with foil to keep them warm.
In a small bowl, mix cornstarch and water together until completely dissolved.
Press the SAUTE button.
Whisk in the cornstarch mixture to thicken the gravy until it reaches the consistency you prefer.
Add salt and pepper as desired.
Press CANCEL and serve chicken with gravy on top.

Nutrition Facts : Calories 228 kcal, Carbohydrate 4 g, Protein 33 g, Fat 8 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 108 mg, Sodium 1078 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g, ServingSize 1 serving

Tips:

For a thicker gravy, use less chicken broth or add a cornstarch slurry at the end of cooking.
To make the chicken more flavorful, marinate it in a mixture of olive oil, garlic, and herbs before cooking.
If you don't have an Instant Pot, you can also make this recipe in a slow cooker on low for 6-8 hours.
Serve the chicken and gravy over rice, mashed potatoes, or noodles.
Garnish with fresh parsley or chives before serving.

Conclusion:

This Instant Pot chicken and gravy recipe is an easy and delicious way to get a home-cooked meal on the table in no time. The chicken is tender and juicy, and the gravy is rich and flavorful. With a few simple ingredients and a little bit of time, you can have a delicious meal that the whole family will enjoy.