Instant Pot Chicken and Gravy Recipes Homestyle Comforts Made Easy

I love how the Instant Pot turns simple pantry staples into cozy, stick-to-your-ribs comfort with almost no fuss, and I’ll show you how browning chicken, sautéing aromatics, and finishing a silky gravy can be fast and forgiving.

I’ll cover shortcuts like using rotisserie chicken, ways to ramp up flavor with mushrooms and herbs, and reliable tips for thickening and reheating—so you can get dinner on the table and still have time for the rest of your evening.

Why Instant Pot Is Perfect for Chicken and Gravy

Using an Instant Pot to make chicken and gravy gives you tender, juicy meat and a rich, silky sauce in a fraction of the time of traditional stovetop or oven methods; the sealed environment traps steam and flavors, and the pressure cooking breaks down connective tissue while the sauté function lets you brown ingredients for deeper flavor before pressure cooking.

• 2 lb bone-in chicken thighs (or breasts)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 1/2 cup heavy cream (or milk)
• 2 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
• 1 tbsp butter
• 1 tsp fresh thyme (or 1/2 tsp dried)
• Optional: 1 cup sliced mushrooms

Turn the Instant Pot to Sauté and heat olive oil, season and brown chicken 2–3 minutes per side, remove and sauté onion and garlic until softened, deglaze with chicken broth scraping browned bits, return chicken, add thyme and mushrooms, seal and cook on High Pressure for 10 minutes (use 12–15 minutes for breasts), quick release or natural release for 5 minutes then quick release remaining pressure, remove chicken to a plate, select Sauté, stir in butter and cornstarch slurry until gravy thickens, finish with cream and adjust seasoning before returning chicken to coat.

Tip: Always deglaze the pot thoroughly before sealing to prevent burn errors, and adjust pressure time for bone-in vs. boneless cuts while using a quick release after a short natural release to keep meat juicy.

The Instant Pot also shortens overall cooking time by combining functions like pressure cooking and sautéing so you can finish a full meal faster without extra pans.

Pantry Essentials and Equipment You’ll Need

For a reliable, everyday Instant Pot chicken and gravy that you can make with pantry staples and minimal equipment, gather basic seasonings, a few liquid components, and an Instant Pot (or other electric pressure cooker) plus a heatproof spatula and measuring tools; this version focuses on convenience and versatility so you can swap bone-in or boneless pieces, use broth concentrates or bouillon, and choose milk or cream for the gravy based on what you have.

• 2 lb chicken thighs (bone-in or boneless)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup chicken broth (or water + bouillon)
• 1/2 cup milk or cream
• 2 tbsp cornstarch + 2 tbsp cold water (slurry)
• 1 tbsp butter or oil
• 1 tsp dried thyme (or 1 tbsp fresh)
• Optional: 1 cup sliced mushrooms

Set Instant Pot to Sauté, heat oil, season and brown chicken 2–3 minutes per side then remove; sauté onion and garlic until softened, deglaze with broth scraping browned bits, return chicken, add thyme and any mushrooms, seal and cook on High Pressure 10 minutes for thighs (12–15 for breasts) with a 5-minute natural release then quick release remaining pressure; remove chicken, select Sauté, whisk in butter and cornstarch slurry until gravy thickens, stir in milk or cream and adjust seasoning, then return chicken to coat.

Tip: Always deglaze thoroughly before sealing to prevent burn errors and use a short natural release then quick release to keep chicken juicy.

Instant Pot cooking yields tender, juicy results when you follow recommended times and use a short natural release to help retain moisture.

Classic Homestyle Chicken and Gravy Recipe

This classic homestyle chicken and gravy is comforting, straightforward, and perfect for family dinners; using bone-in thighs (or you can use breasts) gives rich flavor to the gravy while sautéing aromatics and deglazing the pot creates a deeply savory base, and finishing with a cornstarch slurry and a splash of cream yields a smooth, velvety gravy that coats the chicken beautifully.

• 2 lb bone-in chicken thighs (skin-on or skin-off)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup chicken broth (or water + bouillon)
• 1/2 cup milk or cream
• 2 tbsp cornstarch
• 2 tbsp cold water
• 1 tbsp butter
• 1 tsp dried thyme (or 1 tbsp fresh)
• Optional: 1 cup sliced mushrooms

Set Instant Pot to Sauté and heat oil, season chicken and brown 2–3 minutes per side then remove to a plate.

Add onion and garlic and sauté until softened, deglaze with broth scraping up browned bits, return chicken and thyme, seal and cook on High Pressure 10 minutes for thighs (12–15 for breasts) with a 5-minute natural release then quick release remaining pressure.

Remove chicken, select Sauté, whisk butter into the hot liquid and stir in cornstarch slurry until the gravy thickens, then stir in milk or cream, adjust seasoning, and return chicken to coat.

Tip: Always deglaze thoroughly to avoid burn errors and use a short natural release to keep the chicken tender, and if the gravy is too thin, simmer a little longer with the lid off or add a touch more slurry. This method pairs especially well with shredded chicken when you want to use leftovers for tacos or sandwiches.

Weeknight Shortcut: Rotisserie Chicken Gravy

Using leftover rotisserie chicken makes a weeknight gravy fast and flavorful — shred the meat and use the carcass or store-bought low-sodium stock as the base, sauté aromatics and mushrooms if you like, then finish with a quick cornstarch slurry and a splash of cream or milk for a rich, comforting sauce that coats the chicken and pairs perfectly with mashed potatoes or egg noodles.

• 3 cups shredded rotisserie chicken (about 1 small bird)
• 2 tbsp butter or olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced (optional)
• 2 cups chicken stock (homemade from carcass or low-sodium store-bought)
• 1/2 cup milk or cream
• 2 tbsp cornstarch
• 2 tbsp cold water
• 1 tsp Worcestershire sauce or soy sauce
• 1 tsp dried thyme or 1 tbsp fresh chopped parsley
• Salt and pepper to taste

In a large skillet or sauté pan, melt butter over medium-high heat and add onion (and mushrooms if using) and cook until softened and golden, add garlic and cook 30 seconds, pour in stock and Worcestershire, bring to a simmer then whisk in shredded chicken and thyme; temper the cornstarch slurry by stirring it into a small amount of hot broth then whisking it back into the pan and simmer until thickened, finish with milk or cream and adjust seasoning.

Tip: Taste and adjust salt only after reducing since rotisserie chicken and store stock can be salty, and for extra depth stir in a pat of cold butter or a splash of white wine at the end. Instant Pot whole chickens make a great homemade stock base when you need extra richness and body from the carcass, especially if you roast or brown the bird first to deepen flavor and color for homemade stock.

Creamy Mushroom and Herb Chicken Gravy

This creamy mushroom and herb chicken gravy combines sautéed mushrooms, aromatic shallot and garlic, a splash of white wine, and fresh herbs folded into shredded or diced cooked chicken for a silky, savory sauce that’s perfect over mashed potatoes, rice, or buttered noodles. Use a mix of cremini and shiitake for depth, and finish with a touch of cream and lemon to brighten the flavors.

• 3 cups cooked chicken, shredded or chopped
• 2 tbsp butter (or olive oil)
• 1 large shallot, finely diced (or 1/2 small onion)
• 2 cloves garlic, minced
• 10 oz mushrooms, sliced
• 1/2 cup dry white wine or additional chicken stock
• 2 cups low-sodium chicken stock
• 1/2 cup heavy cream or half-and-half
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• 1 tbsp fresh parsley, chopped
• 2 tbsp all-purpose flour (or 2 tbsp cornstarch for GF)
• Salt and freshly ground black pepper to taste
• 1 tsp lemon juice (optional)
• 1 tbsp cold butter (optional, for finishing)

Heat butter in a wide skillet over medium-high heat, add mushrooms and shallot and cook until mushrooms release liquid and both are golden, add garlic and cook 30 seconds then sprinkle flour over vegetables and stir to make a roux; deglaze with wine, scraping browned bits, then slowly whisk in chicken stock and simmer to thicken, stir in shredded chicken, thyme and cream and simmer 2–3 minutes until heated through and glossy, finish with parsley, lemon juice and the cold butter, adjust seasoning and serve.

Tip: Use low-sodium stock and taste as you go, reserve a splash of stock to thin if it gets too thick, and for a deeper flavor brown mushrooms well and add a splash of Worcestershire or soy sauce if desired. A quick Instant Pot chicken and noodles makes an easy base that pairs perfectly with this gravy.

Dairy-Free and Gluten-Free Gravy Options

This dairy-free and gluten-free chicken gravy keeps the comforting, savory notes of classic gravy while using simple substitutes so everyone at the table can enjoy it; it swaps butter and cream for neutral oil and coconut milk (or other creamy non-dairy), uses a cornstarch slurry or arrowroot to thicken instead of flour, and builds flavor with sautéed aromatics, mushrooms or roasted chicken drippings and a splash of umami-rich ingredients.

• 3 cups cooked chicken, shredded or chopped
• 2 tbsp olive oil or avocado oil
• 1 large shallot or 1/2 small onion, finely diced
• 2 cloves garlic, minced
• 10 oz mushrooms, sliced (optional for extra depth)
• 2 cups low-sodium chicken stock (or vegetable stock for fully plant-based)
• 1/2 cup full-fat canned coconut milk or unsweetened oat or cashew cream
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• 1 tbsp fresh parsley, chopped
• 1 tbsp tamari or coconut aminos (gluten-free)
• 2 tbsp cornstarch or arrowroot powder
• 2 tbsp cold water (for slurry)
• Salt and freshly ground black pepper to taste
• 1 tsp lemon juice or apple cider vinegar (optional)

Heat oil in a wide skillet over medium-high heat, add mushrooms and shallot and cook until browned and softened, add garlic and cook 30 seconds then stir in shredded chicken and thyme and splash in tamari; whisk coconut milk into stock, bring to a simmer, mix cornstarch or arrowroot with cold water to make a smooth slurry, slowly whisk slurry into simmering liquid until glossy and thickened, adjust seasoning with salt, pepper and lemon or vinegar to brighten and finish with parsley.

Tip: Taste as you go because non-dairy creams and stocks vary in salt and richness; keep extra hot stock handy to thin if it becomes too thick and add the slurry slowly to avoid over-thickening.

This recipe adapts easily for an Instant Pot by using the Instant Pot Recipes saute and pressure settings to deepen flavor and speed cooking.

How to Thicken Gravy: Tips and Techniques

Thickening gravy for chicken can be simple and flexible: use a starch slurry (cornstarch or arrowroot) for a clear glossy finish, a flour-based roux for a rich, velvety texture, or reduction for deep concentrated flavor; emulsions like beurre manié, finishing with a pat of butter (or vegan butter) or a splash of cream/non-dairy milk smooth and enrich the sauce while acid brightens and seasoning balances, and always taste as you thicken because each method concentrates salt differently.

• 2 cups warm chicken stock (or pan drippings + stock)
• 1–2 tbsp neutral oil or butter (or vegan butter)
• 2 tbsp all-purpose flour (or 2 tbsp cornstarch/arrowroot for gluten-free)
• 2 tbsp cold water (if using cornstarch/arrowroot)
• 2 tbsp cold butter or non-dairy butter or 1–2 tbsp cream/coconut milk (optional)
• 1 tsp soy sauce, tamari, or Worcestershire (optional, for umami)
• Salt and freshly ground black pepper to taste
• 1 tsp lemon juice or vinegar (optional, to brighten)

If using a roux, melt butter with oil in a saucepan over medium heat, stir in flour and cook 1–2 minutes until nutty then gradually whisk in warm stock until smooth and simmer until thickened to coat the back of a spoon.

For a slurry, mix cornstarch/arrowroot with cold water to a lump-free paste and whisk into gently simmering stock until clear and glossy, finish with butter or cream and adjust seasoning and acid.

Tip: Start with less thickener than you think, add it gradually while simmering and off-heat rest; if gravy becomes too thick, whisk in hot stock a little at a time, and if thin, simmer gently to reduce or add a small additional slurry.

Instant Pot chicken soup can be adapted into a flavorful gravy base by using the cooking liquid as a concentrated stock Instant Pot and reducing it to the desired thickness.

Sides That Pair Perfectly With Chicken and Gravy

Creamy mashed potatoes, buttered green beans, and a simple herb stuffing make a comforting trio to serve with chicken and gravy—this recipe gives you fluffy garlic mashed potatoes and roasted lemony green beans that are easy to prepare alongside the chicken, with enough gravy-friendly flavors to tie the plate together.

• 2 lb Yukon Gold potatoes, peeled and cut into 1–2″ chunks
• 4 cloves garlic, smashed
• 6 tbsp unsalted butter, divided
• 1/2 cup whole milk or cream (or non-dairy milk)
• Salt and freshly ground black pepper
• 1 lb green beans, trimmed
• 1 tbsp olive oil
• Zest and juice of 1 lemon
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp chopped fresh parsley

Place potatoes and garlic in a large pot, cover with cold salted water and bring to a boil; simmer until very tender (15–20 minutes), drain well, return to pot and mash with 4 tbsp butter and milk until smooth, season to taste.

While potatoes cook, toss green beans with olive oil, lemon zest, salt, pepper and red pepper flakes, roast on a sheet pan in a 425°F/220°C oven for 10–12 minutes until tender-crisp, finish with lemon juice and remaining butter then sprinkle parsley and serve alongside chicken and gravy.

Tip: Keep mashed potatoes warm over very low heat with a lid and a splash of milk if needed, and roast green beans on a hot sheet pan so they crisp quickly—both can be finished while gravy rests so timing aligns with the chicken.

This dish adapts well to pressure-cooked sides like Instant Pot mashed potatoes when you want an even faster, hands-off option.

Meal Prep and Leftover Storage Tips

Make-ahead Instant Pot Chicken and Gravy with sides is perfect for meal prep—this recipe shows how to cook chicken thighs and a flavorful gravy in the Instant Pot, prepare garlic mashed potatoes and roasted lemony green beans ahead, and store everything so lunches and dinners are quick, while preserving texture and flavor when reheating.

• 6 bone-in, skin-on chicken thighs (about 3 lb)
• 1 tsp kosher salt and 1/2 tsp black pepper for chicken
• 2 tbsp olive oil (for searing)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 1/2 cup dry white wine or extra broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme (or 1 tbsp fresh)
• 2 bay leaves
• 2 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
• 2 lb Yukon Gold potatoes, peeled and cut into chunks (for mashed potatoes)
• 4 cloves garlic, smashed (for mashed potatoes)
• 6 tbsp unsalted butter, divided
• 1/2 cup milk or cream (or non-dairy)
• 1 lb green beans, trimmed
• 1 tbsp olive oil (for green beans)
• Zest and juice of 1 lemon
• 2 tbsp chopped fresh parsley
• Salt and pepper to taste

Pat chicken dry and season with salt and pepper; set Instant Pot to Sauté and add olive oil, sear thighs skin-side down until golden (3–4 min), flip 1 min, remove and set aside.

Add onion and garlic to deglaze with wine scraping browned bits, add broth, Worcestershire, thyme and bay leaves and return chicken to pot skin-side up, seal and cook on Manual/High for 10 minutes then natural release 10 minutes before quick-releasing any remaining pressure, remove chicken to rest and set Instant Pot to Sauté, stir in cornstarch slurry to thicken gravy to desired consistency.

Finish mashed potatoes by boiling potatoes with garlic until tender, drain and mash with 4 tbsp butter and milk.

Roast trimmed green beans tossed with olive oil, lemon zest, salt and pepper at 425°F/220°C for 10–12 minutes then finish with lemon juice, remaining butter and parsley.

Portion chicken, gravy, mashed potatoes and green beans into airtight containers once cooled, refrigerate up to 4 days or freeze up to 3 months.

Tip: Cool components quickly before sealing, reheat gently (simmer gravy and low oven or microwave for chicken and sides) and add a splash of broth or milk when reheating to refresh texture.

Instant Pot recipes like this one make weeknight cooking effortless and let you enjoy delicious chicken dishes with minimal hands-on time.

Troubleshooting Common Instant Pot Issues

This troubleshooting-focused Instant Pot Chicken and Gravy recipe walks you through cooking the meal while addressing common pressure-cooking issues—like undercooked thighs, thin gravy, or prolonged sealing—and includes steps to assure safe sealing, proper browning, and gravy thickening so your prepared mashed potatoes and roasted green beans finish well for meal prep.

• 6 bone-in, skin-on chicken thighs (about 3 lb)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 1/2 cup dry white wine or extra broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme or 1 tbsp fresh
• 2 bay leaves
• 2 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
• 2 lb Yukon Gold potatoes, peeled and cut into chunks
• 4 cloves garlic (for potatoes), smashed
• 6 tbsp unsalted butter, divided
• 1/2 cup milk or cream
• 1 lb green beans, trimmed
• 1 tbsp olive oil
• Zest and juice of 1 lemon
• 2 tbsp chopped fresh parsley
• Salt and pepper to taste

Pat chicken dry and season with salt and pepper, select Sauté on the Instant Pot and heat olive oil until shimmering, sear thighs skin-side down 3–4 minutes until golden then flip 1 minute and remove.

Add onion and garlic, deglaze with wine scraping browned bits, add broth, Worcestershire, thyme and bay leaves then nestle chicken back skin-side up, seal and cook on Manual/High for 10 minutes with a 10-minute natural release before quick-releasing any remaining pressure, remove chicken to rest.

Set Sauté and whisk in cornstarch slurry to thicken gravy to desired consistency while simmering.

Meanwhile boil potatoes with smashed garlic until fork-tender then mash with 4 tbsp butter and milk.

Roast trimmed green beans tossed with olive oil and lemon zest at 425°F/220°C for 10–12 minutes and finish with lemon juice, remaining butter and parsley.

Portion cooled components into airtight containers and refrigerate up to 4 days or freeze up to 3 months.

Tip: Always check the silicone sealing ring for proper placement and for food odors that can prevent sealing, assure at least 1 cup of liquid is in the pot for pressure, use natural release to avoid tough meat, and add the cornstarch slurry off-heat to prevent lumps while reheating gently with a splash of broth or milk to refresh texture. This recipe is adapted from an Instant Pot chicken noodle soup method to ensure great flavor and reliable pressure-cooking results.