This Instant Pot Chicken & Gravy recipe is a convenient way to enjoy a hearty and flavorful meal, made with juicy chicken and tasty gravy.
This dish pairs well with various sides, so you can serve it all on its own or prepare a quick side salad or green beans to serve on the side. Whether you choose to serve it over garlic mashed potatoes, baby potatoes, or even rice, you can customize the meal according to what you have on hand or what your family enjoys.
Why You’ll Love It
- Effortless Cooking: Making chicken and gravy in the Instant Pot is a breeze. You can quickly brown the chicken and prepare the gravy all in one pot, making it a simple and hassle-free cooking process.
- Delicious Flavor: The Instant Pot locks in the flavor of the chicken and infuses it with the rich taste of the gravy. You’ll enjoy tender, juicy chicken and a savory sauce that’s packed with flavor, perfect for a satisfying meal.
- Minimal Cleanup: Cooking everything in one pot means there are fewer dishes to wash afterward. With the Instant Pot, you can enjoy a delicious homemade meal without spending too much time on cleanup afterward.
Helpful Tips
- Feel free to adjust the amount of salt, garlic powder, and black pepper based on your personal preference. Taste the gravy before serving and add more seasoning if needed.
- Opting for low-sodium chicken broth and cream of chicken soup allows you to control the salt content and prevents the dish from becoming too salty.
- Break up chunks of gravy mix after you dump it into the Instant Pot.
- Whisk the finished gravy to mix any areas where the gravy didn’t get incorporated.
- Sprinkle freshly chopped herbs like parsley or thyme over the dish just before serving to add a pop of freshness.
- If you want to have leftovers or meal prep for the week, simply double the recipe and adjust the cooking time as needed.
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Instant Pot Chicken & Gravy
Ingredients
- 2 pounds boneless skinless chicken breasts cut in half
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 can cream of chicken soup
- 2 packets chicken gravy mix 0.87 ounces each
- 2 cups low-sodium chicken broth
Instructions
- Season the chicken with salt, garlic powder, and pepper. Place it in the inner pot.
- Spread the cream of chicken soup on top of the chicken.
- Sprinkle the chicken gravy mix over the top. Pour on the chicken broth. Do not stir.
- Close and lid and set the vent to sealing (if necessary for your model). Cook on high pressure for 6 minutes. When done, allow a natural release of pressure (about 10 minutes). When the pin drops, open the lid.
- Remove chicken from the pot and shred with two forks. Whisk the gravy and allow it to thicken for about 5 minutes. Return the chicken to the pot to warm up.
- Serve over mashed potatoes or rice.
Nutrition
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.
What size can of Cream of Chicken would I use for this recipe?
A 10.5 oz can.
This is an easy recipe when you want a nice comforting meal. Yum!
My 12 year old makes this for dinner for us. Great easy recipe.
Comfort food at its best.
Agreed!
Can this be made with frozen chicken drumsticks instead of fresh breasts?
Hi Stephanie! While we haven’t tried it, drumsticks would probably be great in this recipe. For 6-8 frozen drumsticks you are going to need to increase the cooking time to 10 minutes. Then follow the natural release directions in the recipe. Double check the internal temp of the chicken with a meat thermometer just to make sure it has reached a safe temperature. Let us know how it comes out!
There use to be a restaurant called DuPar’s which had a dish of freshly made egg noodles topped with bite size chicken breast and a thick chicken gravy. The best. I’ve looked for a recipe of that dish forever with no luck. This may not be exactly the same, but dang near as close that I’ve seen. Have made this a few times, each time it brings back memories of DuPar’s. Thank you for the great recipe and old memories.
Thanks for letting us know. I love a recipe that can bring back a good memory!
Super easy! Only used one packet of chicken gravy, because that’s what I had. Used Cream of Mushroom with Roasted Garlic soup (I also had a can of Cream of Chicken with Herbs which I will try next time). Used 2 large chicken breasts cut in half lengthwise. 6 min cook with 10 min NR was perfect for shredding. Served it on baked Idaho potatoes with a side of fire roasted corn cooked with garlic and herb butter. I went light on salt because of the ingredients, but it definitely needed a little, “umph”, have some left and will throw some Creole seasoning in to try! Going to keep this in the rotation!
Half of cooking is using what you have! Sounds delicious!