A comforting dish featuring tender chicken and rich gravy, effortlessly made in an Instant Pot for busy weeknights or cozy dinners.
Instant Pot Chicken and Gravy: A Quick Comfort Classic
There’s something distinctly comforting about a warm plate of chicken and gravy, isn’t there? It takes me right back to family gatherings, where my grandmother’s kitchen would be enveloped with the rich aroma of savory goodness. In just one bite, it felt like a warm hug on a cool evening. Today, I want to share a recipe that encompasses all those nostalgic vibes while cutting down the time you spend in the kitchen.
Why This Recipe Is Special
What makes this Instant Pot Chicken and Gravy standout is the tenderness of the chicken combined with the rich, velvety gravy that comes together so effortlessly. Using the Instant Pot not only speeds up the cooking process but also seals in the flavors beautifully, leaving you with a meal that tastes like you’ve slaved over it for hours. Perfect for busy weeknights or cozy Sunday dinners, this dish is bound to become a staple in your home.
Ingredients
Here’s what you’ll need to get started:
2 pounds boneless skinless chicken thighs or breasts
- Thighs are juicier, while breasts are leaner, so choose based on your preference!
1 cup low-sodium chicken broth
- Feel free to use vegetable broth for a lighter option.
1 packet (1 oz) ranch seasoning mix
- Homemade ranch seasoning can be made with a blend of dried herbs if you prefer!
1 can (10.5 oz) cream of chicken soup
- You can swap it out for a homemade roux for a fresher taste.
1 tablespoon olive oil
Salt and pepper, to taste
Optional: Fresh herbs for garnishing (parsley or thyme work beautifully)
Let’s Get Cooking!
To kick off this comforting dish, start by seasoning your chicken. A sprinkle of salt and pepper can go a long way, enhancing the flavors that will meld together in the pot.
Next, heat the olive oil in your Instant Pot using the ‘Sauté’ function. Once the oil is shimmering, add in the chicken pieces. Sauté them for about 3-4 minutes, until they’re lightly browned. This step is all about building flavor, so let those beautiful golden edges develop.
Now it’s time to elevate your chicken with some liquid magic. Pour in the chicken broth and sprinkle the ranch seasoning over it. This combination will add layers of flavor—trust me, it’s a game-changer! Gently stir everything to combine, ensuring your chicken is coated well.
Carefully dollop the cream of chicken soup over the chicken, allowing it to nestle in with the broth. There’s no need to stir it in just yet; it’ll break down during cooking. Secure the Instant Pot lid, seal the vent, and set it to cook on high pressure for 10 minutes.
Once your timer goes off, carefully perform a quick release to let the steam escape. As you open the lid, inhale deeply—you’re in for a treat! Transfer the chicken pieces to a plate and shred them gently with two forks. This allows the chicken to soak up the delicious gravy.
Return the shredded chicken back to the pot, stirring it into the gravy that has formed. At this point, you can tweak the seasoning to your liking—maybe a touch more salt or a squeeze of lemon for brightness.
Serving Suggestions for Your Family
Rediscovering a family classic like this Instant Pot Chicken and Gravy can bring everyone together at the table. Serve it over a bed of fluffy mashed potatoes for classic comfort, or atop a mound of rice if you’re looking for something different. It also pairs wonderfully with a simple green salad or roasted veggies to balance out the richness.
Tips and Variations
- Herb Infusion: Feel free to add fresh herbs like rosemary or thyme to the broth for an aromatic twist.
- Make it Vegan: Swap the chicken for firm tofu or chickpeas, and use vegetable broth and a vegan cream sauce for a hearty plant-based version.
- Meal Prep: Consider doubling the recipe and storing leftovers in an airtight container. Reheat for quick work lunches or weeknight dinners.
- Thickened Gravy: If you prefer a thicker gravy, you can mix equal parts cornstarch and water, stir it in after shredding the chicken, then simmer for a few minutes until it thickens to your liking.
Q&A Section
Can I use frozen chicken?
Yes! Just add a few extra minutes to the cooking time. Make sure the chicken is in an even layer to ensure even cooking.
How can I store leftovers?
Keep any leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop or in the microwave.
Can I use this recipe with other proteins?
Absolutely! This recipe works well with turkey, pork, or even seitan for a plant-based approach.
What if I don’t have ranch seasoning?
You can create your own mix with dried parsley, dill, garlic powder, onion powder, and black pepper. It won’t be exactly the same, but still delicious!
Behind The Scenes
When I first developed this recipe, the goal was to create something that captures the essence of homestyle cooking without the hours of prep. A few trial runs had me adjusting the seasoning and cooking times, but ultimately, finding the balance of flavors was a joy. Every successful batch brought me closer to that nostalgic taste I remembered from childhood—the perfect blend of ease and comfort food bliss.
Final Thoughts
This Instant Pot Chicken and Gravy isn’t just a meal; it’s a way to create memories with loved ones around the table. Whether you’re enjoying it on a cozy night in or sharing it with friends, it’s filling, flavorful, and unforgettable. Serve it with your favorite sides or even some crusty bread for dipping. I can’t wait for you to give this a try! It’s bound to become a cherished recipe in your kitchen.
Let me know how yours turns out!
Main Ingredients
- 2 pounds boneless skinless chicken thighs or breasts Thighs are juicier while breasts are leaner.
- 1 cup low-sodium chicken broth Vegetable broth can be used for a lighter option.
- 1 packet ranch seasoning mix (1 oz) Homemade ranch seasoning can be made with dried herbs.
- 1 can cream of chicken soup (10.5 oz) Can be swapped for a homemade roux.
- 1 tablespoon olive oil
- Salt and pepper To taste.
- Optional: Fresh herbs (parsley or thyme) For garnishing.
Preparation
Season the chicken with salt and pepper.
Heat olive oil in the Instant Pot using the 'Sauté' function.
Add chicken pieces to the pot and sauté for 3-4 minutes until lightly browned.
Cooking
Pour in the chicken broth and sprinkle ranch seasoning over it. Stir gently to combine.
Dollop cream of chicken soup over the chicken without stirring it in.
Secure the lid, seal the vent, and cook on high pressure for 10 minutes.
Perform a quick release once the timer goes off, and then open the lid carefully.
Transfer the chicken to a plate and shred it with two forks.
Return shredded chicken to the pot and stir into the gravy.
Adjust seasoning as desired, and serve.
Serving: 1gCalories: 400kcalCarbohydrates: 20gProtein: 40gFat: 20gSaturated Fat: 5gSodium: 800mgSugar: 2g
For thicker gravy, mix cornstarch with water and stir it in after shredding the chicken. Allow it to simmer for a few minutes until thickened. Consider doubling the recipe for quick meals later.
