Instant Pot Chicken Gravy
You: craving silky, savory gravy that makes leftover chicken feel like a million bucks? Me too. This Instant Pot Chicken Gravy is my go-to when I want comfort that behaves itself — fast, flavorful, and just nerdy enough to make me blurts facts mid-stir. Fun fact: gravy is basically culinary alchemy — stock + thickener = magic. Let’s get delightfully geeky.
Why This Dish Slaps
Okay, why does this Instant Pot Chicken Gravy deserve a permanent spot in your dinner rotation? First, the Instant Pot concentrates flavors like a tiny edible supercomputer — pressure cooks the chicken and broth so the liquid tastes like it’s been simmering for hours in 10 minutes. Also, you get gravy and protein in one vessel, which is basically efficiency meeting decadence.
Plus, gravy is wildly forgiving. Want it smooth and luxe? Use cream and strain. Want rustic with bits of onion and garlic? Leave it chunky. This recipe gives you both control and speed — win-win for the curious cook who likes results asap.
Grab These Ingredients
- 4 chicken thighs or breasts — thighs = juicier, breasts = lean and proud.
- 1 cup chicken broth — homemade, boxed, or the single best thing in your pantry.
- 1/2 cup heavy cream — for that velvet finish (don’t skip if you like indulgence).
- 2 tablespoons cornstarch — the secret thickening agent, nerdy but loyal.
- 1 tablespoon soy sauce — adds umami without drama.
- Salt and pepper to taste — the basics, but essential (don’t sleep on seasoning).
- 1 onion, chopped — onions: tiny flavor factories.
- 2 cloves garlic, minced — garlic: flavor rocket fuel.
- 1 tablespoon olive oil — to get things sizzling and not stuck.
A quick note for the curious: use bone-in thighs if you want extra collagen in the gravy (hello, silky body). If you’re feeling rebellious, toss in a bay leaf or a sprig of thyme for aromatic complexity.
Step-by-Step Vibes
- Set the Instant Pot to ‘Sauté’ mode and heat olive oil. Sauté onion and garlic until soft. Let them brown a little — flavor = chemistry.
- Add the chicken and sear on both sides. Toss it like you’re on a cooking show (but, you know, don’t fling it onto the ceiling).
- Pour in the chicken broth and soy sauce. Scrape up any browned bits — that’s concentrated savory gold.
- Close the lid and set to ‘Manual’ for 10 minutes. This is where the Instant Pot does its delicious magic.
- When done, quick-release the pressure. Remove the chicken and set aside. Let the pot calm down for a sec before you touch anything hot.
- In a bowl, mix cornstarch with a little water to create a slurry. No lumps allowed — we’re making silk, not cereal glue.
- Set the Instant Pot to ‘Sauté’ again, add the heavy cream, and stir in the slurry. Cook until thickened. This is the transformation moment: thin broth becomes glorious gravy.
- Season with salt and pepper, and return the chicken to the pot to coat with gravy. Serve over mashed potatoes, rice, or anything that needs a hug.
Oh, and if you’re a fan of cheese-heavy comfort casseroles, you might enjoy trying this Instant Pot Broccoli Cheese Chicken and Rice Casserole for a cheesy cousin to the gravy life.
Rookie Mistakes to Skip
- Undersalting: Trust me, salt is your friend. It makes everything sing.
- Skipping the sear: Searing adds flavor, and flavor is not optional.
- Forgetting the slurry: Add that cornstarch mix slowly and whisk — lumps are the enemy.
- Overcooking the chicken: Pressure cooking is efficient; follow the time to avoid rubbery sadness.
Also, please don’t walk away mid-sear expecting miracles. Stay with the pot for the small things — they make big differences.
Swap It Out
Want tweaks? Swap heavy cream for half-and-half for a lighter finish, but reduce the slurry slightly to avoid thinning. No soy sauce? A splash of Worcestershire adds umami too. Use chicken stock concentrate or reduced broth for a richer base if you like things bold. Feeling herbal? Add thyme or sage; basil is a quirky plot twist but it kinda works.
If you’re vegetarian-curious, omit chicken, use mushroom broth, and throw in hearty mushrooms for a meaty feel — different vibe, same cozy ending.
FAQs for Foodies
Q: Can I use oil instead of butter?
A: Sure — oil works fine. TBH butter adds a glossy richness, but oil keeps it lighter if that’s your jam.
Q: Can I prep this early and reheat?
A: Totally, you time-saver, you. Reheat gently on ‘Sauté’ low, stirring so the gravy doesn’t separate.
Q: Is cornstarch the only thickener?
A: Nope. Flour works (make a roux), or use arrowroot if you want a paleo-ish swap. Cornstarch gives the smoothest shine though.
Q: Can I freeze the gravy?
A: Yes — but cream can separate a bit on thawing. Reheat slowly and whisk; it’ll come back together like a champ.
Q: Can I shred the chicken before returning it to the gravy?
A: Absolutely. Shredded chicken soaks up gravy like it was born for it.
Q: What if my gravy is too thin?
A: Mix another teaspoon of cornstarch with cold water and whisk it in while simmering until it thickens.
Final Bites
You just made Instant Pot Chicken Gravy — congratulations, kitchen scientist. This recipe is flexible, fast, and forgiving, which is perfect for those nights when you want serious comfort without spending all evening at the stove. Serve it over mashed spuds, noodles, or a pile of roasted veg and watch peaceful contentment spread across the table.
If you liked geeking out with me, try swapping herbs, switching proteins, or using bone broth for extra body. Experimentation is the best part — and yes, measuring like a mad scientist is optional.
Conclusion
For a closely related recipe and another take on Instant Pot chicken and gravy vibes, check out this Easy Instant Pot Chicken and Gravy Recipe – Margin Making Mom®. It’s a nice companion to what you just made and might spark your next tasty tweak.
Instant Pot Chicken Gravy
Ingredients
Method
- Set the Instant Pot to ‘Sauté’ mode and heat olive oil.
- Sauté onion and garlic until soft and slightly browned.
- Add chicken and sear on both sides.
- Pour in the chicken broth and soy sauce, scraping up any browned bits.
- Close the lid and set to ‘Manual’ for 10 minutes.
- When done, quick-release the pressure and remove the chicken.
- Mix cornstarch with a little water to create a slurry.
- Set the Instant Pot to ‘Sauté’ again, add heavy cream, and stir in the slurry.
- Cook until thickened.
- Season with salt and pepper, and return the chicken to the pot to coat with gravy.