Easy Instant Pot Chicken Recipe Chicken Gravy (No Fuss, Full Flavor)

If there’s one thing that’s guaranteed to bring my family to the table in record time, it’s a comforting chicken dinner swimming in rich, homemade gravy. And when it all comes together in the Instant Pot? That’s my kind of weeknight win.

Between school drop-offs, snack demands, and a husband who walks in the door already asking “What’s for dinner?”, I need meals that deliver flavor and comfort—fast. This Instant Pot chicken recipe chicken gravy is exactly that: juicy, tender chicken smothered in a silky, savory gravy. No cream soups. No complicated steps. Just wholesome ingredients and one magical appliance doing all the work.

Why This Recipe Works

This dish hits the sweet spot between old-school comfort and modern convenience. It gives you that slow-simmered Sunday dinner taste, but on a Wednesday night… in under 40 minutes. The Instant Pot locks in moisture and flavor, while the simple seasoning blend keeps it kid- and husband-approved.

You can serve it over mashed potatoes, rice, egg noodles—or just with a slice of crusty bread to mop up every last bit of that gravy.

Ingredients You’ll Need

• 2 lbs boneless, skinless chicken thighs or breasts
• 1 tablespoon olive oil or butter
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 cup chicken broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• ½ teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons cornstarch + 2 tablespoons water (for slurry)
• Optional: ½ cup heavy cream or ¼ cup plain Greek yogurt for a creamy finish
• Fresh parsley for garnish

How to Make It in the Instant Pot

1. Set your Instant Pot to Sauté mode. Add olive oil or butter, then sauté the onion for 2–3 minutes until soft. Add garlic and stir until fragrant.
2. Season your chicken with salt, pepper, paprika, and thyme. Add to the pot and sear briefly, just until lightly browned (no need to cook through).
3. Pour in chicken broth and Worcestershire sauce. Use a wooden spoon to scrape up any brown bits from the bottom—hello, flavor.
4. Cancel Sauté mode. Close the lid, set the valve to Sealing, and cook on High Pressure for 10 minutes.
5. Once cooking is done, let the pressure release naturally for 5 minutes, then quick release.
6. Remove the chicken and set aside. Turn the Instant Pot back to Sauté. Stir in the cornstarch slurry and let the gravy thicken for a few minutes.
7. (Optional) Stir in cream or Greek yogurt for extra richness. Return the chicken to the pot to warm through.
8. Serve hot, garnished with parsley. Spoon over mashed potatoes, rice, or your favorite comfort carb.

How My Family Eats This ?

My husband piles his plate high with chicken, gravy, and mashed potatoes—he’s a “gravy on everything” kind of guy. My youngest dips bread into the gravy and insists it’s “chicken soup toast,” while my older one wants the chicken shredded and spooned into a tortilla like a wrap. I like mine over cauliflower mash or brown rice with extra parsley and cracked pepper. However you serve it, it’s pure comfort.

Recipe Card: Instant Pot Chicken Recipe Chicken Gravy

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30–35 minutes
Yield: 4–6 servings
Cuisine: American Comfort Food
Course: Dinner, Main Dish
Keyword(s): chicken recipe chicken gravy, instant pot chicken gravy, chicken dinner recipe, easy comfort food

Ingredients:

• 2 lbs boneless, skinless chicken thighs or breasts
• 1 tablespoon olive oil or butter
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 cup chicken broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• ½ teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons cornstarch + 2 tablespoons water (for slurry)
• Optional: ½ cup heavy cream or ¼ cup plain Greek yogurt
• Fresh parsley for garnish

Instructions:

1. Set Instant Pot to Sauté. Heat oil, cook onion until soft. Add garlic.
2. Season chicken, add to pot, and sear lightly.
3. Add broth and Worcestershire. Scrape the bottom to release flavor bits.
4. Pressure cook on High for 10 minutes. Natural release 5 min, then quick release.
5. Remove chicken. Stir in cornstarch slurry to thicken.
6. Add cream or Greek yogurt if using. Return chicken to warm.
7. Serve hot over mashed potatoes, rice, or noodles.

Notes:

• Chicken thighs stay juicier, but breasts work too.
• For gluten-free: use tamari instead of Worcestershire, and serve over GF grains.
• Store leftovers in the fridge for up to 4 days.

Nutrition (Per Serving):
Calories: 350 | Protein: 32g | Fat: 18g | Carbs: 10g | Fiber: 1g | Sodium: 480mg

FAQs

Can I use frozen chicken?
Yes! Skip the sear and add 2–3 extra minutes to the pressure cook time.

What if I don’t have cornstarch?
You can use arrowroot powder or flour (make a roux with butter in Sauté mode post-cooking).

Can I make this ahead?
Definitely. It reheats beautifully. The gravy may thicken more in the fridge—just add a splash of broth when warming.

Final Thoughts

This Instant Pot chicken recipe chicken gravy is proof that you don’t need a long list of ingredients or hours in the kitchen to get comfort food on the table. It’s simple, satisfying, and flexible enough to match whatever you’ve got in the pantry.

If your family loves chicken, loves gravy, or just loves dinner that’s ready in 30 minutes flat—this one’s a must-try.

Tried it? Tag me on Instagram or drop a comment below! I’d love to hear how you made it your own, what you served it with, or if your kids renamed it something hilariously original like mine did. Let’s make mealtime easier—and way more delicious—together.