Name: Instant Pot Chicken and Gravy Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 to 2.5 pounds boneless skinless chicken breasts or thighs; 1 teaspoon kosher salt; 1 teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon paprika (smoked or sweet); 2 tablespoons olive oil or avocado oil; 2 tablespoons butter; 1 small yellow onion, finely chopped; 3 cloves garlic, minced; 1 teaspoon dried thyme or Italian seasoning; 1 teaspoon poultry seasoning; 2 cups low sodium chicken broth; 1 tablespoon Worcestershire sauce or soy sauce; 3 tablespoons cornstarch; 3 tablespoons cold water; 1/3 to 1/2 cup heavy cream or half and half; 1 tablespoon Dijon mustard; extra salt and pepper, to taste; fresh parsley or chives, for garnish

Instant Pot Chicken and Gravy Recipe tastes like cozy Sunday dinner in a bowl, with tender chicken and rich, savory gravy that begs for mashed potatoes. It works perfectly for busy families, new cooks, or anyone who wants comfort food on the table in about 35 minutes. I tested this on a weeknight when my kids argued over the last spoonful of gravy, so I knew I had a keeper.

Why Make This Instant Pot Chicken and Gravy Recipe at Home

You control the ingredients, the salt, and the richness, so the chicken and gravy taste clean and homemade instead of salty or gloopy. The pressure cooker locks in moisture, so the chicken stays juicy while the gravy picks up every bit of flavor from the pot.

You also save time and dishes, since the Instant Pot handles browning, pressure cooking, and simmering in one place. Leftovers reheat beautifully, so one cooking session can cover dinner and a couple of lunches.

“This Instant Pot Chicken and Gravy Recipe tastes like slow-cooked comfort food but hits the table in under an hour, which feels like a tiny kitchen miracle. ★★★★★”

Ingredients You Need

Chicken

2 to 2.5 pounds boneless skinless chicken breasts or thighs
- Thighs stay juicier and taste richer.
- Use frozen chicken if needed, but add 3 to 4 extra minutes to the pressure cook time.
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika (smoked or sweet, your choice)

Gravy base

2 tablespoons olive oil or avocado oil
2 tablespoons butter
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 teaspoon dried thyme or Italian seasoning
1 teaspoon poultry seasoning (optional but adds classic roast chicken flavor)
2 cups low sodium chicken broth
- I like Better Than Bouillon mixed with water for deeper flavor.
1 tablespoon Worcestershire sauce or soy sauce
- This adds savory depth and color.

Thickener

3 tablespoons cornstarch
3 tablespoons cold water
- You can use 4 to 5 tablespoons all purpose flour instead, but whisk it into melted butter on sauté to avoid lumps.

Creaminess and finishing touches

1/3 to 1/2 cup heavy cream or half and half
- Use canned evaporated milk as a pantry shortcut.
1 tablespoon Dijon mustard (optional, for subtle tang and depth)
Extra salt and pepper to taste
Fresh parsley or chives for garnish

Equipment

6 or 8 quart Instant Pot or other electric pressure cooker
Tongs
Whisk
Small bowl for cornstarch slurry
Cutting board and knife

Tips & Mistakes

Brown the chicken on sauté to build flavor, but do not cook it through at this stage.
Scrape every browned bit off the bottom after you add broth so the pot does not trigger a burn warning.
Season the chicken generously before cooking, since the gravy picks up that flavor.
Avoid overcooking by following the timing; chicken breasts need less time than thighs.
Use low sodium broth so you can adjust salt at the end instead of fighting a salty gravy.
Mix cornstarch with cold water before adding, and whisk while you pour so the gravy stays smooth.
Add cream after pressure cooking so it does not curdle.
Let the chicken rest a couple of minutes before shredding or slicing so it stays juicy.
Taste the gravy at the end and adjust salt, pepper, and herbs instead of serving it bland.
Store leftovers with extra gravy so the chicken stays moist when you reheat it.

How to Make Instant Pot Chicken and Gravy Recipe

Step 1: Season the chicken

Pat the chicken dry with paper towels so it browns better. Sprinkle both sides with salt, pepper, garlic powder, onion powder, and paprika. Set the seasoned chicken aside while you prep the onion and garlic.

Step 2: Sauté and build flavor

Set the Instant Pot to Sauté and let it heat for 2 to 3 minutes. Add the oil and butter, then place the chicken in a single layer and sear each side for about 2 to 3 minutes until lightly browned. Work in batches if needed so you do not crowd the pot.

Remove the chicken to a plate. Add the chopped onion to the pot and cook for 3 to 4 minutes, stirring, until the onion softens and picks up the browned bits. Stir in the garlic, thyme, and poultry seasoning and cook about 30 seconds until fragrant.

Step 3: Deglaze and set up for pressure cooking

Pour in about 1/2 cup of the chicken broth and scrape the bottom of the pot with a wooden spoon until no browned bits stick. Add the remaining broth and the Worcestershire or soy sauce. Stir well so everything combines.

Place the chicken and any accumulated juices back into the pot, nestling the pieces into the liquid. The chicken does not need to sit fully under the liquid, but make sure some broth touches each piece.

Step 4: Pressure cook

Cancel Sauté and lock the lid in place. Set the valve to Sealing.

Cook boneless skinless breasts on High pressure for 8 minutes.
Cook boneless skinless thighs on High pressure for 10 minutes.

Let the pressure release naturally for 5 minutes, then switch the valve to Venting and release the remaining pressure. Open the lid and check that the chicken reaches 165°F in the thickest part.

Step 5: Thicken the gravy

Transfer the chicken to a cutting board or plate and tent loosely with foil. Set the Instant Pot back to Sauté. Whisk the cornstarch and cold water together in a small bowl until smooth.

Slowly pour the slurry into the simmering liquid while you whisk. Let the gravy bubble for 2 to 3 minutes until it thickens to your liking. If it looks too thick, whisk in a splash of extra broth or water.

Step 6: Add cream and finish

Turn Sauté to Low or hit Cancel so the pot stops boiling hard. Stir in the cream and Dijon mustard if you use it. Taste and adjust with more salt, pepper, or herbs.

Slice or shred the chicken and return it to the pot. Stir gently so the gravy coats every piece. Let it sit on Keep Warm for 3 to 5 minutes so the flavors settle.

Variations I've Tried

I swap half the broth for canned cream of chicken soup when I want extra thick, old school gravy with minimal effort. I also add sliced mushrooms with the onions for a chicken and mushroom gravy version that tastes great over rice. When my kids ask for something mild, I skip the paprika and thyme and use just garlic powder, onion powder, and a splash of cream.

You can season with taco seasoning and use the same method for a creamy chicken taco filling that works in tortillas or over rice. I also stir in frozen peas and carrots at the end and let them warm in the hot gravy for a quick one pot meal.

How to Serve Instant Pot Chicken and Gravy Recipe

Serve the chicken and gravy over mashed potatoes, rice, egg noodles, or cauliflower mash if you want a lighter base. Spoon extra gravy on top, because that rich, savory sauce carries most of the flavor. Add a simple green side like steamed broccoli, green beans, or a crisp salad to balance the richness.

You can also pile the chicken and gravy on toasted bread for open faced sandwiches or spoon it into bowls with biscuits on the side. My family likes a side of applesauce or sliced cucumbers for something cool and fresh.

How to store

Fridge: Store chicken and gravy together in an airtight container in the refrigerator for up to 3 to 4 days.
Freezer: Cool completely, then portion into freezer safe containers or bags and freeze for up to 2 to 3 months.
Reheating on stove: Warm gently in a covered skillet over low to medium heat, adding a splash of broth or milk to loosen the gravy.
Reheating in microwave: Heat in short bursts, stirring between each, and add a spoonful of liquid if the gravy thickens too much.
From frozen: Thaw overnight in the fridge when possible, then reheat as above, or reheat from frozen on low heat with a bit of extra broth.