Instant Pot Chicken and Garlic Gravy

Learn how to make Instant Pot Chicken and Gravy. Comforting, hearty flavors made with few healthy whole foods from your pantry. Tender & juicy chicken with homemade chicken gravy. Easy budget-friendly chicken dinner!

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If you have some chicken and are looking for something easy to throw together last minute with few healthy pantry ingredients, this fits the bill!

This Chicken and Gravy Recipe is nothing fancy, but it’s definitely homey, comforting, & hearty to eat. Enjoy~ 😀

Step-by-Step Guide: Instant Pot Chicken and Gravy

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Prepare Ingredients for cooking Chicken and Gravy in Instant Pot:

chicken gravy ingredients

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Tools for Instant Pot Chicken with Gravy

Brown Chicken in Instant Pot

Heat up your Instant Pot by pressing Sauté button, then choose “Sauté More” function. Wait until the Instant Pot says “HOT”.

*Pro Tip: Make sure the Instant Pot is as hot as it can be to induce a Maillard reaction.

First, pat dry the chicken skin with paper towels.

Season with a generous amount of kosher salt and ground black pepper.

Pour 1 – 2 tbsp (15ml – 30ml) olive oil in Instant Pot, then ensure to coat oil over whole bottom of the pot.

Now, place 2 chicken (skin side down) in the Instant Pot.

*Pro Tip: Don’t overcrowd the pot.

chicken breasts in instant pot

Then, season the meat side with more kosher salt and ground black pepper.

Brown the skin side & don’t touch it for 3 ½ minutes.

*Pro Tip: The chicken skin will stick to the inner pot in the beginning, but it’ll release itself at the 3-minute mark.

Now, flip and brown the meat side for 1.5 minutes, then remove and set aside.

brown chicken breasts instant pot

*Note: If you’re preparing 4 chicken breasts, repeat this step for the other 2 chicken breasts.

Sauté Onion and Garlic

First, add diced onion in Instant Pot, then sauté for roughly 2.5 minutes until softened and lightly browned.

Add minced garlic, then sauté for another 30 seconds until fragrant.

Season with kosher salt and ground black pepper.

Sauté Celery and Carrot

Add in chopped celery and carrot, then sauté until the vegetables are slightly browned (roughly 3 minutes).

saute vegetables

*Optional layer seasoning: taste and season with more kosher salt and ground black pepper.

Deglaze Instant Pot

Add a dash of sherry wine in the Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon.

deglaze

Pressure Cook Chicken

Add 1 cup (250ml) unsalted chicken stock, 1 bay leaf, a pinch of salt, dried rosemary, and dried thyme.

*Pro Tip: you can rub the herbs with your fingers to “activate” them as you add them into the pot.

Finally, give it a quick stir, then layer 2 – 4 browned chicken on top.

chicken with gravy

With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position.

Pressure Cooking Methods: Pressure cook at

  • Bone-in Chicken Breasts – High Pressure for 6 minutes, then Natural Release for 10 minutes
  • Boneless Chicken Breasts – High Pressure for 5 minutes, then Natural Release for 10 minutes
  • Bone-in Chicken Thighs – High Pressure for 7 minutes, then Natural Release for 10 minutes
  • Boneless Chicken Thighs – High Pressure for 6 minutes, then Natural Release for 10 minutes

After releasing the pressure naturally for 10 minutes, carefully release the remaining pressure by turning the Venting Knob to Venting position.

Then, open the lid carefully.

Thicken Chicken Gravy & Serve

First, set aside the cooked chicken on a chopping board.

Press “Cancel” button, then “Sauté” button to heat up the delicious chicken gravy.

In a small mixing bowl, mix 2.5 tbsp (22.5g) cornstarch with 3 tbsp (45ml) cold water.

To thicken the chicken gravy, mix the cornstarch mixture into the gravy one third at a time until your desired thickness.

Instant Pot Chicken Breast Recipe (Pressure Cooker Chicken Breast): thicken homemade chicken gravy with cornstarch

Taste the chicken gravy and season with more salt & black pepper if necessary.

Finally, slice the tender & juicy chicken, then serve with homemade chicken gravy with your favorite side dishes (i.e. pasta, rice).

Enjoy delicious Instant Pot Chicken and Gravy!

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5 from 22 votes

Instant Pot Chicken and Garlic Gravy

Make Instant Pot Chicken and Gravy: comforting, hearty flavors made with simple whole food from your pantry. This tender & juicy chicken with homemade chicken gravy makes an easy, budget-friendly meal!

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Ingredients

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Instructions 

  • Brown Chicken: Heat up Instant Pot with Sauté More function. Wait until the indicator says HOT. Pat dry chicken skin with paper towels. Season generously with kosher salt and ground black pepper.Add 1 – 2 tbsp (15ml – 30ml) olive oil in Instant Pot. Ensure to coat oil over whole bottom of the pot. Add in 2 chicken (skin side down), then season meat side with more kosher salt and ground black pepper. Brown skin side for 3.5 minutes. Flip and brown meat side for 1.5 minutes, then set aside.*Pro Tip: The chicken skin will stick to inner pot in the beginning, but it’ll release itself at the 3-minute mark.*Note: If you’re preparing 4 chicken breasts, repeat this step for the other 2 chicken breasts.
  • Sauté Onion and Garlic: Add in diced onion, then sauté for ~2.5 minutes until softened and lightly browned. Add in minced garlic, then sauté for another 30 seconds until fragrant. Season with kosher salt and ground black pepper.
  • Sauté Celery and Carrot: Add in chopped celery and carrot. Sauté until vegetables are slightly browned (~3 minutes). Taste and season with more kosher salt and ground black pepper.
  • Deglaze Instant Pot: Add in a dash of sherry wine, then deglaze by scrubbing the flavorful brown bits off the bottom of the pot with a wooden spoon.
  • Pressure Cook Chicken: Add 1 cup (250ml) unsalted chicken stock, 1 bay leaf, a pinch of salt, dried rosemary, and dried thyme. Give it a quick stir and layer 2 – 4 browned chicken on top. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook atBone-in Chicken Breasts – High Pressure for 6 minutes, then Natural Release for 10 minutesBoneless Chicken Breasts – High Pressure for 5 minutes, then Natural Release for 10 minutesBone-in Chicken Thighs – High Pressure for 7 minutes, then Natural Release for 10 minutesBoneless Chicken Thighs – High Pressure for 6 minutes, then Natural Release for 10 minutesOpen the lid carefully.
  • Thicken Gravy & Serve: Set aside cooked chicken. Heat up gravy with Sauté function. In a small mixing bowl, mix 2.5 tbsp (22.5g) cornstarch with 3 tbsp (45ml) cold water. Mix it in one third at a time until desired thickness. Taste gravy and season with more salt & black pepper if necessary. Slice chicken & serve with gravy and your favorite side dishes.

Notes

*Rate Recipe: If you’ve tried the recipe, don’t forget to Rate the Recipe in the Comments Section. Thank you!

Nutrition

Calories: 417kcal | Carbohydrates: 11g | Protein: 43g | Fat: 22g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 178mg | Potassium: 725mg | Fiber: 2g | Sugar: 5g | Vitamin A: 7751IU | Vitamin C: 8mg | Calcium: 62mg | Iron: 2mg
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