Instant Pot Chicken Gravy
This Instant Pot Chicken Gravy is a no-brainer. The chicken turns out super juicy and moist. Something that might take you over an hour to make over the stove top, can now take less than 30 minutes! Already a time saver, this saves you oodles of time by being dinner ready with this incredible Instant Pot version!
Juicy tender chicken with nice smooth gravy is a classic. One simply can't get bored of it that fast! This recipe is made entirely from scratch with no gravy mix or canned soup. Yet, the gravy is packed with tons of flavor.
I usually leave my chicken gravy in the pot or in an airtight container most of the time and the chicken still stays very moist and tender like the day you made it!
How to Make Instant Pot Chicken Gravy
When my husband gifted me the instant pot, I never knew just how versatile it was and just how much I'd be using it! Now, it's quite possible my favorite kitchen appliance I use at least three time a week!
Especially this gravy recipe. This chicken and gravy is all about the gravy. The last thing you want is your gravy to be bland and without flavor. But the instant pot totally changes that by allowing all those amazing flavors to blend and hits this gravy out of the ball park.
Heres how to make it:
Saute your veggies. Be sure to saute your vegetables in the inner pot of the instant pot. Making the onions and carrots very soft and caramel color. This will also give your gravy some flavor and color. Add in your garlic and stir just until you get a nice garlicky aroma.
Add in your Dry Ingredients. Add in your pepper, salt, and bouillon, as well as any other seasonings you'd like to add. You could either use bouillon cubes or Better Than Bouillon, if you have that.
Add in Your Chicken. Now's the time to add in your chicken and water. I also recommend adding chicken broth for that extra something. And to also mute the sodium just a tad bit.
Pressure Cook. Add in your bay leaf and close the instant pot with the lid. Pressure cook for 30-35 minutes. Then let the pressure naturally release for about twenty minutes after the timer goes off.
How to Store the Leftover Chicken Gravy
- Once it has cooled, you could leave the instant pot on warm mode, and this will keep the gravy hot/warm for up to 2-4 hours.
- To Store - Transfer the cooled chicken gravy into an airtight container and store up to 5-6 days in the fridge. The inner pot of the instant pot also comes with a lid that you'll have to purchase separately, I'll leave the link here. Truly a life saver, and you don't even have to worry about transferring it to a container or smaller pot.
- To Freeze - Though, I don't always recommend freezing gravy, you could totally freeze for up to three months. But be sure to cool it completely and seal it tightly in a plastic container before putting it in your freezer. Label it with today's date and freeze.
- To Thaw - Allow it to thaw in the refrigerator overnight before reheating.
More Instant Pot Recipes
- Instant Pot Chicken and White Bean Soup
- Instant Pot Chicken Cacciatore
- Instant Pot Italian Chicken and Tomato Soup
- Instant Pot BBQ Chicken Wings
Ingredients
- 3 lbs. Chicken Breasts
- 2 tbsp Butter
- 2 Large Garlic Cloves, minced or roughly chopped
- 1 medium Yellow Onion, chopped
- 2 medium Carrots, grated
- 3 cups Water
- 2 tsp Sea Salt
- 1/4 tsp Ground Black Pepper
- 1 tbsp Chicken Bouillon
- 1 Bay Leaf
- Parsley, for garnish
Directions
- Turn instant pot to "saute" and heat the inner pot for 30 seconds. Melt your butter, then add your onion and carrots. Cook until the vegetables have softened. About 5-10 minutes. Stir constantly.
- Add in you three cups of water and bring to a boil. Stirring to remove any burned stains on the bottom of the pot.
- Turn "saute" off, and add in your dry ingredients, pepper, salt, bouillon, and any other seasonings you wish to add.
- Finally, place in your thawed or frozen chicken breasts on top of the water and veggies, add in your bay leaf, and cover the Instant Pot with the lid, turn the valve to sealing, press "Pressure Cook" or "Manuel Cook" and set the cooking timer for 30-35 minutes.
- After the timer goes off, allow the the pressure to naturally release for 15-20 minutes, the turn the valve to venting to release the rest of the pressure. Shred your meat and serve right away with a side of potatoes, rice, or pasta. Garnishing your dish with the fresh parsley.
Recipe notes
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