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+ servings
chicken breasts in homemade gravy in the instant pot pressure cooker
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5 from 7 votes

Instant Pot Chicken and Gravy

Instant Pot Chicken and Gravy is a simple recipe for pressure cooker chicken breasts with the most delicious homemade sauce. An easy weeknight dinner idea!

Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 12 minutes
Pressure Time 10 minutes
Total Time 27 minutes
Servings 6
Calories 139kcal
Author Dee
Cost $10


  • 4 chicken breasts boneless skinless, about 2 pounds
  • 1 teaspoon sea salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon olive oil
  • ¾ cup low sodium, organic chicken broth
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 tablespoon dried minced onions
  • 1 teaspoon garlic powder
  • 1 tablespoon butter

Cornstarch Slurry

  • 1 tablespoon cornstarch
  • 2 tablespoons chicken broth or water


  • Sprinkle chicken breasts on both side with sea salt and pepper
  • Hit SAUTE on Instant Pot, and when it reads Hot, add the olive oil, and brown the chicken on both sides for about 2 minutes per side. You may have to do this in batches of 2, and keep the chicken on a plate covered with foil until done with this step
  • Add the chicken broth to the pot, and stir with wooden spoon or spatula to deglaze and remove any browned bits from the bottom of pot
  • Hit CANCEL, then stir in Worcestershire sauce and Dijon mustard
  • Place chicken breasts back in pot, and sprinkle with onions and garlic powder
  • Place lid on pot, turn vent to Sealing position, and hit PRESSURE COOK for 6 minutes
  • Pot will take a few minutes to reach pressure then begin counting down and cook. After pot beeps, allow a 10 minute natural release, then quick release remaining pressure, if any -- Pot may release pressure on it's own before 10 minutes is up
  • When pin drops, carefully remove lid, and remove chicken to a clean plate, and cover with foil keep warm
  • Hit CANCEL, then hit SAUTE and when liquid starts to bubble, stir in the cornstarch slurry until well combined. Stir in butter, and allow to cook and thicken for about 5 minutes. Sauce will thicken as it cools down. Add chicken back to pot to keep warm or serve immediately with the gravy

Cornstarch Slurry

  • In a small bowl, mix the chicken broth or water with cornstarch until dissolved


Recipe was made in 6 quart Instant Pot electric pressure cooker. For an 8 quart, increase liquid to  1 ½ cups broth.
Can use chopped onions in place of the dried onions and you can decrease the amount of onions for a milder flavor.


Calories: 139kcal | Carbohydrates: 3g | Protein: 17g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 53mg | Sodium: 520mg | Potassium: 332mg | Fiber: 1g | Sugar: 1g | Vitamin A: 80IU | Vitamin C: 1.6mg | Calcium: 6mg | Iron: 0.4mg