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 or rice. It works perfectly for busy families, meal preppers, or anyone who wants comfort food in about 35–40 minutes total. I tested this on a night when I felt too tired to chop an onion, so you know this recipe respects low-energy cooks.
Why Make This Instant Pot Chicken and Gravy Recipe at Home
This Instant Pot Chicken and Gravy Recipe gives you juicy chicken and thick, flavorful gravy without babysitting a pot on the stove. The pressure cooker builds flavor quickly, so the gravy tastes like it simmered all afternoon.
You control the salt, the quality of the chicken, and the richness of the gravy. You also skip mystery ingredients from packaged frozen dinners and still get that same cozy, stick-to-your-ribs feeling.
“This Instant Pot Chicken and Gravy Recipe tastes like classic diner comfort food, but it cooks faster than my kids can decide on a show to watch. ★★★★★”
Ingredients You Need
Here is everything you need for this Instant Pot Chicken and Gravy Recipe, plus some helpful notes and shortcuts.
Chicken
- 2 pounds boneless skinless chicken thighs
- Use thighs for juicy, tender meat that holds up well under pressure.
- Optional: 1 pound boneless skinless chicken breasts, cut in half
- You can mix thighs and breasts if you like leaner meat.
- If you use only breasts, reduce pressure cook time by 2 minutes and check for doneness.
Seasoning blend
- 1 ½ teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika (smoked or sweet, your choice)
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- ¼ teaspoon dried rosemary, crushed between your fingers
You can use your favorite poultry seasoning in place of the thyme, parsley, and rosemary. I still add garlic powder and onion powder for extra flavor.
Aromatics and flavor boosters
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil or avocado oil
- 1 small onion, finely chopped
- Use frozen chopped onion as a shortcut.
- 3 cloves garlic, minced
- Jarred minced garlic works fine on busy nights.
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon soy sauce or coconut aminos
- This deepens the savory flavor of the gravy.
Liquid and gravy base
- 1 ½ cups low sodium chicken broth
- I like Better Than Bouillon chicken base with water for extra flavor.
- ½ cup water
- 1 tablespoon chicken bouillon paste or 1 cube
- Skip this if your broth already tastes strong.
- ½ cup heavy cream or half and half
- Use canned evaporated milk if you want a lighter option that still tastes rich.
Thickener
- 3 tablespoons cornstarch
- 3 tablespoons cold water
- Mix these to form a slurry so the gravy thickens smoothly.
Optional flavor add ins
- ½ teaspoon poultry seasoning, if you want stronger herb flavor
- ½ teaspoon smoked paprika, if you like a hint of smokiness
- 1 teaspoon lemon juice, to brighten the gravy at the end
Garnish
- 2 tablespoons chopped fresh parsley or chives
Equipment
- 6 or 8 quart Instant Pot or other electric pressure cooker
- Tongs
- Whisk
- Measuring cups and spoons
- Small bowl for cornstarch slurry
Tips & Mistakes
- Brown the chicken in batches so it sears instead of steams.
- Scrape the browned bits off the bottom after sautéing, or the pot may show a burn warning.
- Season the chicken generously at the start, because bland chicken will not fix itself later.
- Use low sodium broth so the soy sauce and bouillon do not push the gravy over the salt line.
- Cut large chicken breasts in half so they cook evenly with thighs.
- Do not skip the cornstarch slurry step, or the gravy will stay thin and soupy.
- Add the cream after pressure cooking, not before, so it does not curdle.
- Taste the gravy at the end and adjust salt, pepper, and acidity with a splash of lemon juice.
- Let the chicken rest in the gravy for a few minutes so it soaks up flavor.
- If the gravy thickens too much, whisk in a splash of broth or water until it reaches your favorite texture.
How to Make Instant Pot Chicken and Gravy Recipe
Step 1: Season the chicken
Pat the chicken dry with paper towels.
Mix salt, pepper, garlic powder, onion powder, paprika, thyme, parsley, and rosemary in a small bowl.
Coat the chicken pieces on all sides with the seasoning blend.
Step 2: Sauté and brown
Set the Instant Pot to Sauté on High and let it heat for 2 to 3 minutes.
Add olive oil and 1 tablespoon of butter.
Place chicken in a single layer and brown each side for about 2 to 3 minutes, working in batches if needed.
Transfer browned chicken to a plate and keep it nearby.
Step 3: Sauté onion and garlic
Add the remaining 1 tablespoon of butter to the pot.
Stir in the chopped onion and cook for 3 to 4 minutes until it softens and turns lightly golden.
Add garlic and cook for 30 seconds while you stir so it does not burn.
Step 4: Deglaze and build the gravy base
Pour in ½ cup of the chicken broth and scrape the bottom of the pot with a wooden spoon.
Lift every browned bit so nothing sticks.
Stir in the remaining broth, water, Worcestershire sauce, soy sauce, Dijon mustard, and bouillon paste.
Taste the liquid and adjust salt very lightly, since it will reduce and concentrate.
Step 5: Pressure cook the chicken
Place the seasoned, browned chicken and any juices from the plate into the pot.
Turn off Sauté.
Lock the lid, set the valve to Sealing, and cook on High Pressure for 8 minutes for thighs or mixed pieces.
If you use only large chicken breasts, set the time to 6 minutes.
Step 6: Natural release and check doneness
Let the pressure release naturally for 8 to 10 minutes.
Switch the valve to Venting to release any remaining steam.
Open the lid away from your face.
Check that the chicken reaches at least 165°F in the thickest part.
Step 7: Thicken the gravy
Transfer the chicken to a plate and tent loosely with foil.
Turn the Instant Pot back to Sauté.
Whisk cornstarch and cold water in a small bowl until smooth.
Slowly whisk the slurry into the simmering liquid in the pot.
Cook for 2 to 3 minutes while you whisk until the gravy thickens.
Stir in the heavy cream or half and half.
Taste and adjust seasoning with more salt, pepper, or a small splash of lemon juice if it tastes too heavy.
Step 8: Finish and serve
Slice or shred the chicken, then return it to the pot.
Stir so the chicken gets coated in the gravy.
Let it sit in the warm gravy for 3 to 5 minutes so the flavors settle.
Top with chopped parsley or chives and serve hot.
Variations I've Tried
I swap the seasoning for taco seasoning and use chicken broth plus a little salsa, then serve the chicken and gravy over rice with avocado and shredded lettuce.
I add sliced mushrooms with the onions and finish the gravy with a bit of extra black pepper for a cozy mushroom chicken version.
I stir in frozen peas and carrots after thickening the gravy and let them heat through, which turns this into a full one pot meal.
I use coconut milk instead of cream, skip the butter, and season with a little curry powder for a dairy light, slightly spiced version.
How to Serve Instant Pot Chicken and Gravy Recipe
Serve this Instant Pot Chicken and Gravy Recipe over fluffy mashed potatoes, white rice, brown rice, or egg noodles. Spoon plenty of gravy over the top so every bite tastes saucy and rich. Add a simple side of steamed green beans, roasted carrots, or a crisp salad to balance the meal. If you like a little heat, sprinkle red pepper flakes or hot sauce on your own portion so everyone else can keep it mild.
How to store
- Fridge: Cool leftovers to room temperature within 1 hour, then store chicken and gravy in an airtight container in the refrigerator for up to 3 to 4 days.
- Freezer: Place cooled chicken and gravy in freezer safe containers or bags, label with the date, and freeze for up to 3 months.
- Reheat on stove: Reheat gently in a covered skillet over low to medium heat, stirring often, and add a splash of broth or water if the gravy looks too thick.
- Reheat in microwave: Microwave in a covered dish at 50 to 70 percent power in 1 minute bursts, stirring between each burst until hot.
- From frozen: Thaw overnight in the fridge, then reheat as above, or use the Instant Pot Sauté function on low with a little extra broth while you stir.