Instant Pot Chicken and Gravy Recipe hits the spot when you crave comfort food without spending hours in the kitchen. It’s one of those dishes that feels like a warm hug, especially after a busy day. Plus, the Instant Pot does most of the work, which means you get tender chicken and rich gravy with minimal fuss.
Why You Should Try This Recipe
This recipe offers a perfect balance of juicy chicken and silky gravy, all made in one pot. Using the Instant Pot means the chicken stays moist, and the pressure cooking locks in flavors like a charm. It’s a great weeknight meal because it cooks fast, but tastes like you’ve been simmering it low and slow all day.
I’ve made this dish countless times when I needed a hearty dinner without the hassle. It’s also a crowd-pleaser, so if you have guests, this recipe won’t let you down.
Substitutions & Variations
Feel free to swap chicken thighs for breasts if you prefer leaner meat, but keep in mind thighs stay juicier under pressure. For a twist, add mushrooms or diced carrots to the pot before cooking—they soak up the gravy beautifully.
If you want a gluten-free version, use cornstarch or arrowroot powder instead of flour to thicken the gravy. For a bit of a kick, sprinkle in some smoked paprika or cayenne pepper.
Ingredients You’ll Need
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 3 tablespoons all-purpose flour (or cornstarch for gluten-free)
- 2 tablespoons butter
- Fresh parsley for garnish (optional)
How to Make Instant Pot Chicken and Gravy
- Turn the Instant Pot to sauté mode and heat olive oil. Brown the chicken thighs skin-side down for 4-5 minutes until golden. Flip and brown the other side for 2-3 minutes. Remove chicken and set aside.
- Add onions and garlic to the pot, sauté until softened and fragrant, about 2 minutes.
- Pour in chicken broth and scrape up any browned bits from the bottom—those bits pack flavor!
- Stir in thyme, salt, and pepper. Return chicken to the pot, skin side up.
- Seal the lid and cook on high pressure for 10 minutes. Let the pressure release naturally for 5 minutes, then quick release any remaining pressure.
- Remove chicken and keep warm. Switch the pot back to sauté mode.
- In a small bowl, mix flour with a few tablespoons of cold water to make a slurry. Stir the slurry into the pot and cook, stirring constantly, until the gravy thickens (about 3-5 minutes).
- Stir in butter for extra richness and adjust seasoning if needed.
- Serve chicken with a generous ladle of gravy and sprinkle with parsley if you like.
Helpful Tips
- Browning the chicken first adds a ton of flavor and texture. Don’t skip this step!
- Letting the pressure release naturally for a few minutes helps keep the chicken tender.
- If the gravy is too thick, thin it out with a splash of broth or water.
- Taste the gravy before serving and adjust salt and pepper; sometimes it needs a little extra punch.
Common Mistakes to Avoid
- Avoid skipping the sauté step; it makes a big difference in flavor.
- Don’t forget to deglaze the pot after sautéing onions and garlic. Burnt bits can trigger the Instant Pot’s burn warning.
- Overcooking chicken can dry it out, so stick to the recommended pressure cooking time.
- Adding flour directly to the hot liquid without mixing it first can cause lumps in the gravy.
Serving Ideas for Instant Pot Chicken and Gravy
This dish pairs wonderfully with mashed potatoes or buttery egg noodles to soak up all that gravy. Roasted vegetables or a simple green salad add a nice balance. For a cozy meal, serve with crusty bread to mop up every last drop.
Leftovers and Storage Tips
Store any leftovers in an airtight container in the fridge for up to 3 days. The chicken might absorb more gravy overnight, making it even tastier. Reheat gently on the stove or microwave, adding a splash of broth if the gravy thickens too much.
If you want to freeze leftovers, portion the chicken and gravy separately in freezer-safe containers. They’ll keep well for up to 3 months. Thaw overnight in the fridge before reheating to maintain texture and flavor. This recipe’s convenience extends beyond the first meal—leftovers make for a quick, satisfying lunch or dinner later on.
Instant Pot Chicken and Gravy Recipe
Ingredients
Instructions
- Season the chicken thighs with salt and pepper on both sides.
- Set the Instant Pot to 'Sauté' mode and heat olive oil.
- Brown the chicken thighs for about 3-4 minutes per side, then remove and set aside.
- Add the flour to the pot and stir to combine with the drippings to form a roux.
- Slowly whisk in the chicken broth, garlic powder, and onion powder until smooth.
- Return the chicken thighs to the pot, nestling them in the gravy.
- Seal the Instant Pot lid and cook on 'Manual' high pressure for 15 minutes.
- Allow natural pressure release for 10 minutes, then quick release any remaining pressure.
- Remove chicken and set aside. Stir gravy and thicken if needed by setting Instant Pot to 'Sauté' and simmering.
- Serve chicken hot with the gravy spooned over.