This Instant Pot chicken and gravy recipe has tender chicken breasts smothered in gravy. It's easy to make and ready in just over 30 minutes!
So, I had this idea to do a Crockpot Chicken and Gravy recipe, and I knew I also had to try it out in my Instant Pot. It took a couple of tests of each to ensure that they were blog-ready, and I am glad to now have both recipes up. There's been a lot of chicken in my kitchen lately.
I didn't want to use a "cream of" soup in this recipe. I don't know... something about them I'm just not a fan of. Also, there are already plenty of chicken and gravy recipes out there with cream of chicken soup, so I wanted to try something a little different. It seems like Hidden Valley Ranch seasoning has been on my brain lately, so it was the first thing that came to mind for what else I could add to this recipe to get some extra flavor without a lot of extra work. I just love the subtle herby buttermilk flavor it adds to the gravy. I don't think you'd guess that ranch seasoning was in here if you didn't know!
One thing I prefer about the Instant Pot vs. the slow cooker is that the IP has the sauté function. It's so handy to quickly thicken the gravy at the end!
How to make Instant Pot chicken and gravy
- Add the chicken broth, ranch seasoning, garlic powder, and pepper to your Instant Pot and whisk until the powders have dissolved;
- Add the chicken and spoon some liquid over top if it's not entirely submerged;
- Seal it up and cook on high pressure for 8 minutes; once the countdown has finished, do a quick release after 5 minutes;
- Take the chicken out of the Instant Pot and cut it up/shred it; meanwhile, add the gravy mix and cornstarch slurry to your Instant Pot (hit the sauté button to help the sauce thicken faster);
- Add the cut-up chicken back in and combine with the sauce.
(Full ingredients and instructions are in the recipe card below)
Recipe notes, tips, and tricks:
- The gravy mix and ranch seasoning both have salt, so use low-sodium chicken broth if you're concerned about the salt content.
- You can make your own ranch seasoning mix if you prefer.
- Make sure you don't add the gravy mix in at the beginning - it contains cornstarch, and that is not a good thing for the electric pressure cooker - it can cause scorching and goes weirdly gloopy (yes, I tested it).
- Packets of ranch seasoning and gravy mix can vary from brand to brand, so that's why I don't list sizes, but the ones I used were each around 1 ounce.
More Instant Pot chicken recipes to try:
- Instant Pot Chicken and Rice
- Instant Pot Chicken Noodle Soup
- Instant Pot Shredded Chicken (Chicken Breasts and Thighs)
- Instant Pot Chicken Tortilla Soup Recipe
Made this recipe? Questions? Talk to me in the comments below!
As always, if you've made one of my recipes, tag me #saltandlavender on Instagram. 🙂
Instant Pot Chicken and Gravy
- 2 pounds chicken breasts boneless skinless
- 1.5 cups chicken broth
- 1 packet ranch seasoning mix (I used Hidden Valley)
- 1/4 teaspoon garlic powder
- Pepper to taste
- 1 teaspoon cornstarch + 1 teaspoon cold water
- 1 packet chicken gravy mix
- Add the chicken broth, ranch seasoning mix, garlic powder, and pepper to your Instant Pot. Whisk until the powders have dissolved.
- Add the chicken and ensure it's mostly submerged (spoon some liquid over top if it's not). Close the lid, ensure the valve is on "sealing", press the "manual" button and cook on high pressure for 8 minutes.
- Let the pressure release naturally for 5 minutes and then quick release the remaining pressure.
- Take the chicken out of the Instant Pot. Mix the cornstarch and water together in a small bowl. Pour it into your Instant Pot, along with the chicken gravy mix. Press the "sauté" button and whisk until the gravy mix has dissolved. The sauce will thicken within a few minutes, so turn the sauté function off (press the "keep warm" button) once it's about as thick as you want it. Meanwhile, cut the chicken up, and then add it back into the Instant Pot.
- Serve immediately. It's delicious with mashed potatoes (or baked potatoes), pasta/egg noodles, or rice.
- 4 medium-to-large chicken breasts total about 2 pounds. Anything in that ballpark works. If the chicken breasts are very large, add another minute or two to the cook time.
- Use low-sodium chicken broth if salt is a concern for you. Keep in mind ranch and gravy mixes both contain salt as well.
- Here's the Crockpot version of this recipe.
- This is the 6-quart Instant Pot I used to make this recipe.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.