Perfect 20-Minute Instant Pot Chicken and Gravy Recipe

Let me tell you, this Instant Pot Chicken and Gravy recipe is my go-to when life gets chaotic (which is pretty much every weeknight). It’s the kind of meal that feels like a warm hug but doesn’t demand hours in the kitchen. I’ve been cooking with an Instant Pot for years now, and this dish is hands-down one of the most reliable crowd-pleasers in my rotation. Tender chicken swimming in a rich, creamy gravy—all done in about 20 minutes? Yes, please! Trust me, once you try it, you’ll wonder how you ever survived without it. It’s quick, it’s flavorful, and it’s practically foolproof. Perfect for those nights when you’re juggling work, kids, or just craving something comforting without the fuss.

Why You’ll Love This Instant Pot Chicken and Gravy

• Quick: From start to finish, it’s ready in just 20 minutes—perfect for busy weeknights.
• Easy: Simple ingredients and straightforward steps make it a no-stress meal.
• Flavorful: The rich, creamy gravy and tender chicken are downright irresistible.
• One-Pot: Minimal cleanup means more time to relax after dinner.

This Instant Pot Chicken and Gravy is the ultimate comfort food that works for any night of the week.

Ingredients for Instant Pot Chicken and Gravy

Here’s what you’ll need to make this comforting dish come together – I promise it’s all simple stuff you might already have in your kitchen! The exact measurements matter here, especially for that perfect gravy consistency. You’ll need:

• 4 boneless, skinless chicken breasts (about 1.5 lbs total) – pat them dry first for better browning
• 1 cup low-sodium chicken broth (trust me, regular broth can make it too salty)
• 1/2 cup heavy cream – the key to that luscious gravy
• 2 tbsp cold butter, cubed (makes the gravy extra rich)
• 1 tbsp olive oil for searing
• 1 tsp each garlic powder and onion powder (my favorite flavor boosters)
• 1 tsp dried thyme (or fresh if you’ve got it!)
• Salt and fresh cracked black pepper to taste
• 2 tbsp cornstarch (optional, but great if you like thicker gravy)

See? Nothing fancy – just good ingredients that transform into something magical under pressure!

How to Make Instant Pot Chicken and Gravy

Making this Instant Pot Chicken and Gravy is so much easier than you’d think. It’s all about layering flavors and letting the Instant Pot do the heavy lifting. Here’s how I do it, step by step:

Step 1: Searing the Chicken

First, turn on your Instant Pot and hit the sauté function. Add the olive oil and butter—this combo gives the chicken a gorgeous golden crust. While that’s heating up, season your chicken breasts with salt, pepper, garlic powder, and onion powder. Don’t skip this step; it’s where the flavor starts!

Once the butter’s melted and the oil’s shimmering, carefully add the chicken. Don’t overcrowd the pot—work in batches if needed. Sear each side for about 3-4 minutes until you get that beautiful golden-brown color. (Pro tip: Don’t move the chicken around too much while searing. Let it do its thing!)

Step 2: Pressure Cooking

Once the chicken is seared, pour in the chicken broth and sprinkle in the dried thyme. This is where the magic happens! Scrape up any browned bits from the bottom of the pot—those little bits are flavor gold. Close the lid, set the valve to sealing, and select high pressure for 10 minutes. (Yes, just 10 minutes! The Instant Pot is a time-saver.)

When the timer beeps, do a quick pressure release. Be careful—that steam is hot! Open the lid, and you’ll see perfectly cooked, tender chicken. Remove it and set it aside on a plate. Don’t worry; we’re not done yet!

Step 3: Finishing the Gravy

Now, it’s time to make that luscious gravy. Turn the sauté function back on and stir in the heavy cream. Let it simmer for a minute or two, stirring occasionally. If you like your gravy thicker, mix the cornstarch with a little water to make a slurry and whisk it in. Keep stirring until the gravy thickens up—just a couple of minutes. (Careful here—don’t walk away, or it might get lumpy!)

Once the gravy’s ready, slice the chicken and serve it smothered in that creamy goodness. Trust me, it’s comfort food perfection!

Tips for Perfect Instant Pot Chicken and Gravy

After making this dish dozens of times, I’ve picked up some tricks that take it from good to wow. First, always pat your chicken dry before searing – that golden crust won’t happen if the meat’s damp. Fresh thyme instead of dried gives the gravy a brighter flavor, but if you’re using dried, rub it between your fingers first to wake up the oils. And here’s my secret: let the gravy simmer just a touch longer if you want it extra velvety. Oh, and don’t skip deglazing the pot after searing – those browned bits are pure flavor magic!

Ingredient Substitutions for Instant Pot Chicken and Gravy

Ran out of something? No worries—here are my favorite swaps that still give great results. For the cream, plain Greek yogurt works in a pinch (just whisk it in at the end so it doesn’t curdle). Bone-in thighs instead of breasts? Absolutely! They’ll need 3 extra minutes under pressure but stay juicier. No chicken broth? Water with a bouillon cube will do—just taste before salting. And if you’re out of cornstarch, a tablespoon of flour mixed with the cold butter makes a decent roux-style thickener. The gravy won’t be quite as glossy, but it’ll still taste delicious!

Serving Suggestions

This chicken and gravy just begs to be served over something that’ll soak up all that deliciousness. My go-to is creamy mashed potatoes—the perfect gravy vehicle! Buttered egg noodles or fluffy rice work beautifully too. For veggies, I love simple steamed green beans or roasted carrots. Add a crusty bread roll to wipe the plate clean, and you’ve got comfort food heaven on a plate!

Storing and Reheating Instant Pot Chicken and Gravy

Leftovers? Lucky you! This Instant Pot Chicken and Gravy keeps beautifully. Just pop it in an airtight container—gravy and all—and it’ll stay fresh in the fridge for 3 days. Reheating’s easy too: warm it gently on the stove over low heat (stir often!) or microwave in 30-second bursts, stirring between each. If the gravy thickens too much, splash in a little broth or water to loosen it up. Tastes just like fresh!

Instant Pot Chicken and Gravy FAQs

Can I freeze leftovers of this chicken and gravy?
Absolutely! The gravy freezes surprisingly well. Just store cooled portions in freezer-safe containers for up to 3 months. When reheating, add a splash of broth while warming on the stove to bring back that creamy texture.

How do I prevent the chicken from overcooking?
The 10-minute pressure cook time is perfect for average-sized breasts. For smaller pieces, reduce to 8 minutes. And always do a quick release – letting it sit too long in residual heat can make chicken tough. The internal temp should hit 165°F.

Can I make this with frozen chicken?
I don’t recommend it. Frozen chicken won’t sear properly, and the cooking time becomes unpredictable. If you’re in a pinch, thaw it first in cold water (still in its package) for about 30 minutes.

Why is my gravy too thin?
Two fixes: either let it simmer longer on sauté mode to reduce, or mix another teaspoon of cornstarch with cold water and whisk it in. Just be patient – it thickens as it cools slightly too!

Can I double this recipe?
Yes! But don’t overfill your Instant Pot. For a 6-quart model, double everything except the broth – use 1.5 cups instead of 2. Cooking time stays the same.

Nutritional Information

Here’s the breakdown per serving (1 chicken breast with gravy): 320 calories, 34g protein, and 18g fat. Keep in mind, these values are estimates and can vary based on ingredient brands and specific measurements. It’s comfort food that’s surprisingly balanced!

I’d love to hear how your Instant Pot Chicken and Gravy turns out—tag me if you share photos or leave a rating below! Happy cooking!

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