Instant Pot Chicken and Gravy Recipe

Instant Pot Chicken and Gravy Recipe tastes like cozy Sunday supper in a bowl: tender shredded chicken in rich, savory gravy that begs for mashed potatoes or rice. It works perfectly for busy families, meal preppers, or anyone who wants comfort food on the table in about 35–40 minutes total. I first made this on a chaotic weeknight with a toddler on my hip, and it still turned out so good my family requested it again the next day.

Why Instant Pot Chicken and Gravy Recipe Is Worth It

This Instant Pot Chicken and Gravy Recipe gives you all the flavor of slow-cooked chicken in a fraction of the time. The pressure cooker locks in moisture, so the chicken turns out juicy, shreddable, and loaded with flavor every single time.

You also only dirty one pot, which makes cleanup painless on those nights when the sink already looks like a crime scene. The recipe uses simple pantry staples, so you can pull it off even when your fridge looks a little sad.

“This Instant Pot Chicken and Gravy Recipe tastes like grandma cooked all day, but my timer said 30 minutes. ★★★★★”

Ingredients You Need

Chicken

• 2 pounds boneless skinless chicken breasts
  • Use thighs if you prefer richer flavor and extra tenderness.
  • Mix breasts and thighs if you want the best of both worlds.

Seasoning blend

• 1 ½ teaspoons kosher salt (reduce to 1 teaspoon if using regular table salt)
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika (smoked paprika adds a subtle smoky note)
• ½ teaspoon dried thyme or Italian seasoning

Liquid and flavor base

• 1 ½ cups low-sodium chicken broth
  • Use regular broth and cut back the salt a bit.
  • Bouillon paste (like Better Than Bouillon) works great; mix with hot water.
• 2 tablespoons butter (salted or unsalted both work)
• 1 tablespoon olive oil or avocado oil
• 1 small onion, finely diced (or 1 teaspoon onion powder if you want a shortcut)
• 3 cloves garlic, minced (or 1 teaspoon garlic powder)

Gravy ingredients

• 1 can (10.5 ounces) condensed cream of chicken soup
  • Use cream of mushroom or cream of celery for a different flavor.
  • Choose a “healthy” or low-sodium version if you want lighter gravy.
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• ¼ cup heavy cream or half-and-half (optional, for extra richness)
• Extra salt and pepper to taste

Optional flavor boosters

• 1 tablespoon Worcestershire sauce
• ½ teaspoon poultry seasoning
• 1 tablespoon fresh chopped parsley for garnish

Equipment

• 6- or 8-quart Instant Pot or other electric pressure cooker
• Tongs
• Small whisk
• Measuring cups and spoons
• Small bowl for cornstarch slurry

Quick Tips & substitutions

• Use chicken thighs if you want extra juicy meat and richer gravy.
• Skip chopping by using onion and garlic powder instead of fresh onion and garlic.
• Use cream of mushroom soup if you want a deeper, earthy flavor.
• Swap butter with ghee if you want a slightly nutty, richer taste.
• Use gluten-free cream soup and cornstarch to keep the dish gluten-free.
• Add frozen peas or carrots after pressure cooking and simmer on sauté for a few minutes.
• Shred chicken right in the pot with two forks to keep all the flavor in the gravy.
• Taste the gravy at the end and adjust salt and pepper only after it thickens.

How to Make Instant Pot Chicken and Gravy Recipe

Step 1: Season the chicken

Pat the chicken dry with paper towels so the seasoning sticks well. Mix salt, pepper, garlic powder, onion powder, paprika, and thyme in a small bowl. Rub the seasoning all over the chicken on both sides.

Step 2: Sauté the aromatics

Turn the Instant Pot to Sauté and let it heat for 1–2 minutes. Add olive oil and butter, and swirl until the butter melts. Add diced onion and cook 3–4 minutes, stirring often, until the onion softens and turns lightly golden.

Add minced garlic and cook 30 seconds, just until fragrant. Hit Cancel so the pot stops cooking and nothing scorches. Scrape the bottom of the pot with a wooden spoon to loosen any browned bits.

Step 3: Add liquids and chicken

Pour in the chicken broth and stir well, scraping the bottom again to clear any stuck bits. Whisk in the condensed cream of chicken soup until smooth. Add Worcestershire sauce and poultry seasoning if you use them.

Nestle the seasoned chicken into the liquid in a single layer as much as possible. Spoon a little of the broth mixture over the top of the chicken. Make sure the liquid covers at least half of the chicken pieces so they cook evenly.

Step 4: Pressure cook

Lock the lid and set the valve to Sealing. Cook on Manual or Pressure Cook, high pressure, for 10 minutes for breasts or 12 minutes for thighs. If you use thick, large pieces, add 2 extra minutes.

When the timer ends, let the pressure release naturally for 8–10 minutes. After that, switch the valve to Venting and release any remaining pressure. Open the lid carefully, tilting it away from you so the steam does not hit your face.

Step 5: Shred the chicken

Use tongs to transfer the chicken to a plate or cutting board. Shred it with two forks into bite-size pieces. If you want chunkier chicken, just slice it instead of shredding.

While you shred, switch the Instant Pot back to Sauté so the gravy base comes up to a simmer. This step helps the cornstarch slurry work quickly.

Step 6: Thicken the gravy

In a small bowl, whisk the cornstarch and cold water until smooth. Slowly pour the slurry into the simmering liquid while you whisk the pot. Stir constantly for 1–2 minutes until the gravy thickens.

Stir in the heavy cream or half-and-half if you want extra richness. Taste and adjust salt and pepper. If the gravy tastes too strong, add a splash of broth or milk to mellow it out.

Step 7: Combine and finish

Add the shredded chicken back into the pot and stir until every piece gets coated in gravy. Let it simmer on Sauté for 2–3 minutes so the chicken soaks up the flavor. Turn off the Instant Pot and let the mixture sit for 5 minutes to thicken a bit more.

Sprinkle chopped parsley over the top if you want a little color. Serve hot over mashed potatoes, rice, noodles, or biscuits. Try not to eat it straight from the pot with a spoon, but no judgment if you do.

Recipe Variations

• Gluten-free version: Use gluten-free cream soup and confirm your broth and seasonings list as gluten-free; thicken only with cornstarch.
• Dairy-light version: Use olive oil instead of butter and skip the cream; choose a “healthy” cream soup or use a dairy-free condensed soup.
• Vegan-style twist: Swap chicken with canned chickpeas or cubed extra-firm tofu, use vegetable broth, and use dairy-free condensed soup and vegan butter.
• Low-carb version: Serve over cauliflower mash or steamed veggies instead of potatoes, rice, or noodles.
• Herb lover’s version: Add extra thyme, rosemary, and parsley, plus a squeeze of lemon at the end for brightness.
• Veggie-loaded version: Stir in frozen peas, carrots, or green beans after pressure cooking and simmer a few minutes on Sauté.

Ways to Serve Instant Pot Chicken and Gravy Recipe

• Spoon over creamy mashed potatoes with a side of green beans.
• Serve on top of steamed white or brown rice with a simple salad.
• Ladle over buttered egg noodles for a cozy, kid-friendly dinner.
• Pile onto warm biscuits for an easy open-faced sandwich situation.
• Serve with roasted or mashed cauliflower for a lower-carb plate.

Storage Success

Store leftover Instant Pot Chicken and Gravy Recipe in an airtight container in the fridge for up to 3–4 days. Reheat gently on the stove over low heat or in the microwave, and add a splash of broth or milk if the gravy thickens too much. Freeze portions in freezer-safe containers for up to 2–3 months and thaw overnight in the fridge before reheating. Stir well after reheating so the gravy turns smooth and silky again.