Go Back
–+ servings
A cozy bowl of shredded chicken and rich gravy served over creamy mashed potatoes with parsley sprinkled on top.
Print Recipe

Instant Pot Homestyle Chicken and Gravy

This Instant Pot Homestyle Chicken and Gravy is pure cozy comfort. Tender shredded chicken cooks right in a rich, savory gravy that thickens perfectly every time. Serve it over mashed potatoes, rice, or biscuits and watch it disappear.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Keyword: chicken and gravy, instant pot chicken and gravy
Servings: 6
Calories: 341kcal
Author: Joanna Cismaru

Ingredients

  • 2 tablespoons olive oil
  • 2½ pounds boneless skinless chicken thighs (or breasts)
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1½ cups chicken broth low-sodium
  • 10.5 ounces cream of chicken soup 1 can
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • fresh parsley chopped (for garnish)
US Customary - Metric

Instructions

  • Set the Instant Pot to Sauté, add the olive oil, and sear the chicken for a couple minutes per side until lightly golden. You don’t need to fully cook it, just brown it for flavor. Remove and set aside.
    process shots showing how to make instant pot homestyle chicken and gravy.
  • Add diced onion to the pot and cook for 2–3 minutes until soft. Stir in garlic and cook for another 30 seconds. Turn off Sauté mode.
    process shots showing how to make instant pot homestyle chicken and gravy.
  • Pour in chicken broth, scraping up any browned bits. Stir in Worcestershire sauce and cream of chicken soup until smooth. Stir in salt, pepper, onion powder, garlic powder, paprika and thyme. Return the chicken to the pot and nestle it in the gravy.
    process shots showing how to make instant pot homestyle chicken and gravy.
  • Seal the lid, set the valve to Sealing, and cook on High Pressure for 12 minutes. Allow a natural release for 10 minutes, then quick release any remaining pressure.
  • Remove the chicken and shred with two forks. Meanwhile, turn Instant Pot back to Sauté, whisk together cornstarch and cold water, then stir it into the gravy. Simmer until thickened to your liking.
    process shots showing how to make instant pot homestyle chicken and gravy.
  • Return shredded chicken to the pot and stir. Serve hot over mashed potatoes, rice, or biscuits. Garnish with chopped parsley.
    process shots showing how to make instant pot homestyle chicken and gravy.

Notes

  1. Chicken: Thighs are best. They stay juicy and shred beautifully. Breasts work too, just slightly less tender.
  2. Searing: Don’t skip it. Browning adds flavour to the gravy. A quick golden colour is all you need.
  3. Broth: Use low-sodium broth so the seasoning stays balanced once the gravy reduces.
  4. Cream of chicken soup: This is what makes the gravy so silky. Canned is perfectly fine and reliable here.
  5. Cornstarch slurry: Add gradually and simmer to thicken. It continues to thicken as it stands, so go slowly.
  6. Gravy too thick? Whisk in a splash of broth. Too thin? Add a little more slurry and let it bubble.
  7. Herbs and seasoning: Thyme gives it that classic homestyle flavour. Taste and adjust salt at the end.
  8. Leftovers: Keeps 3-4 days in the fridge. Reheats well on the stove or in the microwave.
  9. Freezing: Freezes great. Thaw overnight, then reheat gently with a splash of broth to loosen the gravy.

Nutrition

Serving: 1serving | Calories: 341kcal | Carbohydrates: 10g | Protein: 38g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 185mg | Sodium: 1161mg | Potassium: 574mg | Fiber: 1g | Sugar: 2g | Vitamin A: 311IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 3mg
QR Code linking back to recipe