Instant Pot Chicken and Gravy

This Instant Pot chicken and gravy recipe is one of those meals that brings everything back to center — warm, cozy, and full of old-school comfort. If your day’s been long and messy, this is what you want to come home to. It’s got all the richness of slow-cooked chicken with creamy gravy, but it’s ready in around 30 minutes. No marathon prep, no fancy steps. Just pure, practical comfort food.

I make this when I want something hearty but don’t want to think too much — usually on a Tuesday, when leftovers from the weekend are long gone, and I need dinner to be reliable, filling, and kid-approved.

Why This Recipe Just Works

Some dinners just become part of your rotation without you even realizing it — this is one of them. I first tried this chicken and gravy idea when I was trying to rescue some nearly freezer-burned chicken breasts and only had 45 minutes until dinnertime. That one accidental dinner turned into a weekly request.

You don’t need a ton of ingredients. It all comes together in one pot. The gravy turns silky without any extra fuss. And the chicken? It practically falls apart.

If you’ve ever had one of those days where you forgot to plan anything, this is your backup plan. No judgment — I’ve been there too.

Ingredients You’ll Need

Here’s what goes into this cozy, satisfying dish:

• Boneless skinless chicken breasts – I like to slice them in half to help them cook evenly and soak in more flavor.
• Low-sodium chicken broth – I usually keep a box in the pantry. If you’ve got homemade broth, even better.
• Chicken gravy mix – This makes it foolproof. Just open and sprinkle.
• Black pepper + garlic powder – Classic flavors that build a nice base.
• Cream of chicken soup – I prefer homemade if there’s time, but store-bought totally works too.

If you’ve got a few pantry staples and some chicken in the fridge, you’re pretty much set.

Step-by-Step: How I Make It in Real Life

This one’s so straightforward, I’ve made it while helping my kid with homework and holding a laundry basket in the other hand.

1. Add the Chicken:
I start by slicing each chicken breast in half and tossing them right into the Instant Pot. Then I pour in the broth — no pre-searing or anything.

2. Sprinkle Everything On Top (Don’t Stir):
Here’s a little trick I’ve learned — sprinkle the gravy mix, garlic powder, and pepper right on top of the chicken, but don’t stir. Stirring can sometimes cause that dreaded burn notice from the Instant Pot because of the thickeners in the gravy packet.

3. Pressure Cook:
Seal the lid, set to high pressure for 6 minutes, then let the pressure release naturally. The chicken turns tender and juicy every time.

4. Shred and Stir in the Creaminess:
Once it’s cooked, I pull out the chicken and shred it roughly — not too fine. Then I stir in the cream of chicken soup until the gravy looks smooth and creamy. The chicken goes back in, and it soaks up all that flavor.

5. Serve and Watch It Disappear:
We usually serve this over mashed potatoes or rice, depending on what’s on hand. Sometimes biscuits if I’m feeling ambitious. Either way, it disappears fast.

Cooking Notes from My Kitchen

• Skip the salt if using canned soup. The gravy packets already have a good amount of sodium, so I go with low-sodium broth and homemade soup whenever possible.
• Homemade cream of chicken soup makes a big difference. If I’ve got a batch stashed in the freezer, I use it here — the flavor is deeper, and you get to skip the extra preservatives.
• Try it with ranch mix. Some nights I swap one gravy packet for a ranch dressing mix — it gives a tangy twist that pairs beautifully with buttery mashed potatoes.

Serving This Up Right

This chicken and gravy combo is like a hug in a bowl, so you’ll want something starchy to catch all that goodness. Here’s what we rotate between:

• Mashed potatoes – our usual go-to. The gravy soaks in perfectly.
• White rice – especially if I want a quicker side.
• Egg noodles – my kids love this combo. It’s like homemade comfort on steroids.
• Buttermilk biscuits – if I’m baking anyway, this is worth the extra step.

Add a side of green beans or a small salad, and dinner is done.

Making It Ahead or for Leftovers

This meal is meal-prep friendly and reheats really well:

• You can cook the chicken and gravy earlier in the day, let it cool, and just reheat when you’re ready to eat.
• It stores beautifully in the fridge for 3–4 days, and the flavors actually deepen by the next day.
• If you’ve got leftovers, tuck them into sandwich rolls the next day for quick chicken gravy sliders.

Common Questions I Get

Can I use chicken thighs instead of breasts?
Absolutely. I do this all the time when I want something a bit richer. Just trim the fat and keep the timing the same.

Do I have to shred the chicken?
Nope. Sometimes I just slice it or even leave it in chunks for a bit more bite. It’s totally up to you.

What if I don’t have gravy packets?
You can whisk together 2 tablespoons of flour with 2 tablespoons of butter, cook that in a pan until golden, and then stir it in with the broth and seasonings. But for a shortcut meal, the packets are really handy.

Can I freeze this?
Yes, though I find the texture of the gravy is best when eaten fresh or from the fridge. If freezing, let it cool fully and reheat gently to avoid it separating.

Final Thoughts

This Instant Pot chicken and gravy is one of those recipes that reminds me why I love home cooking. It’s the kind of meal that doesn’t ask for much but gives back a lot — warmth, comfort, and a moment of pause in a busy evening. If you’ve got a little chicken and a pressure cooker, you’re 30 minutes away from something that really hits the spot.

Try Other Instant Pot Recipes:

Instant Pot Whole Chicken Soup

Instant Pot Beef Brisket

Instant Pot Chicken and Broccoli