Instant Pot Chicken and Gravy Recipe that tastes like Sunday supper but fits a weeknight schedule. I lean on this dish when I want comfort food with minimal effort and fewer dishes. The gravy turns out rich, the chicken stays juicy, and the whole thing practically cooks itself while I set the table.
Easy Instant Pot Chicken and Gravy Recipe
I get dinner on the table in about 30 minutes with this method, and I don’t babysit a pot. The pressure cooker locks in flavor and gives the gravy a silky finish you usually get from slow simmering. I also stretch leftovers into a second meal with noodles or sandwiches, so it saves me time and money.
I keep the ingredients simple and pantry-friendly. You likely already have broth, onions, and flour, which makes this a low-stress option. I tweak the seasoning to match my mood herby one night, peppery the next and it always earns quiet, happy bites.
Ingredients You’ll Need
- 2 pounds boneless, skinless chicken thighs (or breasts)
- 1 tablespoon olive oil or butter
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1.5 cups low-sodium chicken broth
- 1 teaspoon kosher salt, plus more to taste
- 1 teaspoon black pepper
- 1 teaspoon poultry seasoning or Italian seasoning
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1 tablespoon Worcestershire sauce (optional but tasty)
- 3 tablespoons all-purpose flour (or 2 tablespoons cornstarch for slurry)
- 3 tablespoons cold water (for slurry)
- 2 tablespoons butter (for finishing the gravy, optional)
- Chopped fresh parsley for serving
How to Make Instant Pot Chicken and Gravy
- Sauté aromatics: Set the Instant Pot to Sauté. Add oil, then cook the onion for 3 minutes until it softens. Stir in garlic for 30 seconds.
- Season and deglaze: Sprinkle in salt, pepper, poultry seasoning, and thyme. Pour in broth and Worcestershire. Scrape up all browned bits.
- Add chicken: Nestle the chicken into the liquid. Lock the lid and set to Pressure Cook (High).
- Thicken the gravy: Switch back to Sauté. Whisk flour with cold water to make a slurry. Whisk the slurry into the pot in small pours until the gravy thickens to your liking. Stir in butter for extra gloss.
- Finish and serve: Slice or shred the chicken. Return it to the pot and coat with gravy. Garnish with parsley and serve hot.
Substitutions & Variations
- Gluten-free: Use cornstarch slurry instead of flour. Start with 2 teaspoons cornstarch per cup of liquid, then adjust.
- Dairy-free: Skip the finishing butter. The gravy still tastes rich from the sautéed onions and broth.
- Mushroom gravy: Add 8 ounces sliced mushrooms with the onions. Brown them well for deeper flavor.
- Herby lemon: Add zest of 1 lemon and a squeeze of juice at the end. The brightness balances the richness.
- Extra peppery: Add 1 teaspoon coarse ground black pepper for a steakhouse-style gravy vibe.
Recipe Tips
- Pat the chicken dry and season both sides. Dry surfaces brown better and keep flavor locked in.
- Use low-sodium broth so you control salt at the end. Adjust after thickening, since flavors intensify.
- Keep the gravy silky: Add the slurry slowly and whisk nonstop. Stop as soon as it coats the back of a spoon.
- Double the gravy if you love extra sauce: Add 0.5 cup more broth and a bit more slurry.
- Rest the chicken in the hot gravy for 5 minutes. That short pause keeps it juicy and well-seasoned.
What to Serve with Instant Pot Chicken and Gravy
- Mashed potatoes, garlic mashed potatoes, or cauliflower mash
- Egg noodles, buttered rice, or quinoa
- Roasted green beans, broccoli, or carrots
- Buttermilk biscuits or crusty bread for swiping every drop
- A crisp green salad with a tangy vinaigrette for contrast
Make-Ahead and Storage Tips
My Instant Pot chicken and gravy reheats so well that it sits high on my weeknight meal-prep list.
Make-Ahead: Cook the recipe fully, cool it, and stash it for easy meals. For freezer meal prep, add the raw chicken, onions, garlic, broth, and seasonings to a freezer zip-top bag and freeze for up to 3 months. Thaw in the fridge overnight, then pressure cook and thicken the gravy as directed.
To Refrigerate: Store cooled chicken and gravy in an airtight container in the fridge for up to 4 days.
Freezing: Freeze in portions for up to 3 months. Thaw in the fridge overnight.
To Reheat: Warm gently in a skillet over medium heat, or use the microwave in 30-second bursts, stirring between rounds. Add a splash of broth or water if the gravy thickens too much.
Ingredients
Instructions
- Season chicken breasts with salt, pepper, garlic powder, onion powder, and dried thyme.
- Set Instant Pot to sauté mode and add olive oil. Brown the chicken breasts for 2-3 minutes on each side, then remove and set aside.
- Pour chicken broth into the pot, scrape up any browned bits, then return the chicken to the pot.
- Secure the Instant Pot lid and set to high pressure for 10 minutes. Allow pressure to release naturally for 5 minutes, then do a quick release.
- Slice or shred chicken and serve smothered with the warm gravy.