Instant Pot Chicken and Gravy is an easy dinner recipe for those busy weeknights. Even the kids like this tender chicken with a light and creamy gravy. Serve with my favorite mashed potatoes, rice, or egg noodles.
We absolutely love to serve this Chicken and Gravy recipe over a bed of mashed potatoes.
If you are in a hurry, you can use our hack to make instant mashed potatoes taste homemade.
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Key to Success #1 – Use Boneless Skinless Chicken Breast
This Instant Pot Chicken and Gravy recipe uses boneless skinless chicken breasts.
Be sure to trim them well to remove anything you wouldn’t want to eat.
You’ll probably need 4-5 boneless skinless chicken breasts to make 3 pounds.
You can really use anywhere from 2.5 to 3.5 pounds of chicken breasts.
After your chicken cooks, you’ll remove the chicken breasts from the Instant Pot and shred it with two forks.
I like to leave some larger chunks of chicken in my Chicken and Gravy but you can shred it more if you’d prefer.
Key to Success #2 – Go Light on the Salt
While you do want to salt and pepper your chicken breasts when putting them into the Instant Pot, you don’t need to go overboard.
The cream of chicken soup and the chicken gravy already contain some salt and that has to factor into the amount of salt you add.
If you’re concerned about the salt, you can wait to salt your chicken and gravy after it finishes cooking in the Instant Pot.
This way you’ll be able to taste test and make sure your seasoning is right.
Key to Success #3 – Natural Release for the Most Tender Chicken
Cook time for Instant Pot Chicken and Gravy is 35 minutes under pressure.
After your Chicken and Gravy finishes pressure cooking, let the pressure release naturally for at least 10 minutes.
It could take 5-10 minutes for the pressure to fully release.
If your Instant Pot is spewing liquid from the valve, you can place a towel over it while you release the pressure.
You can use the quick-release valve after 10 minutes has passed if you’re in a hurry.
You’ll want to wait the 10 minutes to ensure the chicken is fully cooked and tender.
When you’re cooking with the Instant Pot, the timer starts once the Instant Pot reaches pressure but the cooking process starts much earlier.
Chicken and Gravy is delicious when served over white or brown rice, wide egg noodles, or my favorite – mashed potatoes.
I served the Chicken and Gravy over brown rice this time and the gravy soaked down into the rice.
This gravy is not super-thick. It’s a thinner gravy but still very flavorful and the tender and juicy chicken is absolutely wonderful.
Save this Instant Pot Chicken and Gravy recipe to your favorite Instant Pot board or your Easy Chicken Dinners board.
- 3 pounds boneless, skinless chicken breasts
- 1 can (10 oz) cream of chicken soup
- 2 pkgs chicken gravy mix, dry
- 2 cups water
- salt and pepper, to taste
- Trim boneless skinless chicken breasts and layer in inner pot of Instant Pot. Salt and pepper to taste.
- Spread cream of chicken soup over chicken breasts then sprinkle chicken gravy mix on top of soup. Pour water over the top. No need to stir.
- Set Instant Pot to manual High Pressure cook and set timer for 35 minutes. Set steam valve to sealing.
- After cooking, let steam release naturally for at least 10 minutes. Remove chicken breasts from Instant Pot and shred with two forks. Return chicken to Instant Pot and stir well.
Serve over Mashed Potatoes, Rice, or even Wide Egg Noodles.
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Nutrition Information:Yield: 8 Serving Size: 1 grams
Amount Per Serving: Calories: 309Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 147mgSodium: 367mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 54g
Nutrition Information Provided For Educational and Informational Purposes Only.
I hope you’ll give this great Instant Pot recipe a try.** This post may contain affiliate links.