Crispy Pressure Cooker Chicken with Easy Homemade Chicken Gravy

Make this Crispy Pressure Cooker Chicken with Easy Homemade Chicken Gravy Recipe. Imagine a bite of tender & juicy chicken coated with crispy & buttery breading, dipped into rich & flavorful chicken gravy made from scratch. You'll love this delicious shortcut to make oven-fried chicken!

Make this Crispy Pressure Cooker Chicken with Easy Homemade Chicken Gravy Recipe. Imagine a bite of tender & juicy chicken coated with crispy & buttery breading, dipped into rich & flavorful chicken gravy made from scratch. You’ll love this delicious shortcut to make oven-fried chicken!

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Some of our dear readers have requested for a Pressure Cooker Fried Chicken Recipe. As much as we both love to eat fried chicken, we’re sorry to break the news that electric pressure cookers are unsuitable to make KFC Fried Chicken. 🙁

Make this Crispy Pressure Cooker Chicken with Easy Homemade Chicken Gravy Recipe. Imagine a bite of tender & juicy chicken coated with crispy & buttery breading, dipped into rich & flavorful chicken gravy made from scratch. You'll love this delicious shortcut to make oven-fried chicken!

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CAUTION! A pressure cooker is NOT the same as a pressure fryer. Please do NOT attempt to make pressure-fried chicken in electric pressure cookers!

But wait! It’s possible to make crispy chicken with our pressure cookers. Of course, with a little help from our oven. 😉 It won’t be the same as deep fried chicken, but it’s a great alternative.

Why we like this method?

  • Saves a bit of time (+ energy!) compared to making regular oven-fried chicken
  • Makes a rich & flavorful homemade chicken gravy (full of fragrant chicken goodness!!) from scratch in no time!
  • Chicken stays juicy, moist, and tender
  • Healthier than deep fried chicken (means room for some more!)
Who’s in for some Crispy Pressure Cooker Chicken with Easy Homemade Chicken Gravy? 😀Crispy Pressure Cooker Chicken with Easy Homemade Chicken Gravy Recipe Ingredients

Ingredients for Crispy Pressure Cooker Chicken with Chicken Gravy

  • Chicken thighs
  • Garlic cloves
  • Onion
  • Rosemary
  • Kosher salt
  • Ground black pepper
  • Light soy sauce (not low sodium soy sauce)
  • Cornstarch + water

Crispy Breading

Egg Wash

Crispy Pressure Cooker Chicken with Easy Homemade Chicken Gravy Recipe - breaded chicken

Tools for Crispy Pressure Cooker Chicken with Chicken Gravy

Make this Crispy Pressure Cooker Chicken with Easy Homemade Chicken Gravy Recipe. Imagine a bite of tender & juicy chicken coated with crispy & buttery breading, dipped into rich & flavorful chicken gravy made from scratch. You'll love this delicious shortcut to make oven-fried chicken!

Tips for Crispy Pressure Cooker Chicken with Chicken Gravy

Food Safe Check: Check the chicken thighs’ internal temperature with a Food Thermometer and make sure it has reached at least 165°F on the thickest part of the meat without touching the bone.

Watch How To Make This Crispy Pressure Cooker Chicken with Chicken Gravy:

Can’t see the cooking video? Watch it here.

Enjoyed this Crispy Pressure Cooker Chicken Recipe? You may also like our Katsu Curry Recipe (Japanese Curry with Tonkatsu) – a delicious curry rice served with crispy breaded pork cutlets!

Now it’s YOUR turn to take out your pressure cooker and make some Crispy Pressure Cooker Chicken with Easy Homemade Chicken Gravy

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4.8 from 12 reviews
Crispy Pressure Cooker Chicken with Homemade Chicken Gravy
 
Prep
Cook
Total
 
This Crispy Pressure Cooker Chicken with Easy Homemade Chicken Gravy Recipe - shortcut to make crispy, tender & juicy oven-fried chicken + rich gravy from scratch!
Author:
Recipe type: Dinner, Lunch, Main Course, Meat, Sauce, Snack, Easy
Cuisine: American
Serving: 2 - 4
Ingredients
  • 6 chicken thighs
  • 4 garlic cloves, roughly chopped
  • 1 small onion, sliced
  • 1 cup cold running tap water
  • 1 pinch rosemary
  • Kosher salt and ground black pepper
  • 1 tablespoon light soy sauce (not low sodium soy sauce)
  • 2 tablespoons cornstarch mixed with 2 ½ tablespoons water
Crispy Breading
  • 1 – 1 ½ cup panko breadcrumbs (depending on the size of chicken thighs)
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • Kosher salt to taste
Egg wash
  • 1 cup all-purpose flour
  • 2 extra large eggs, beaten
  • 1 – 1 ½ cup panko breadcrumbs, toasted
Instructions
  1. Pressure Cook the Chicken Thighs: Add onion, garlic, and rosemary to the bottom of the pressure cooker. Pour in 1 cup of cold running water and place a steamer basket into the pressure cooker. Place chicken thighs in the basket. Avoid stacking them too tightly. Close lid and pressure cook at High Pressure for 6 minutes (small thighs) to 9 minutes (large thighs). Turn off the heat and Full Natural Release (roughly 10 minutes). Open the lid carefully.
  2. Prepare the Crispy Breading: While the chicken thighs are pressure cooking, heat a skillet over medium heat. Add 2 tablespoons of butter, 2 tablespoons of olive oil, and 1 – 1½ cup of panko breadcrumbs to the skillet. Toast the breadcrumbs until golden brown. Taste and add a small amount of kosher salt for seasoning.
  3. Preheat Oven: Preheat oven to 400°F while the pressure cooker is natural releasing.
  4. Simmer, Shake and Bake: Check with a food thermometer to ensure the chicken thighs have reached an internal temperature of at least 165°F on the thickest part without touching the bone. Remove the chicken thighs from the pressure cooker.

    Pat dry the chicken thighs with paper towel. Lightly season with salt and ground black pepper.

    Lightly coat the chicken thighs with flour, dip them into the beaten eggs, and cover them with toasted buttery breadcrumbs. Place the chicken thighs on a wired rack and into the oven for roughly 5 to 10 minutes until the toasted breadcrumbs stick onto the chicken.
  5. Make the Chicken Gravy: While the chicken thighs are in the oven, heat up your pressure cooker (Instant Pot: press Sauté). Taste and season the chicken dripping mixture with 1 tablespoon of light soy sauce (mostly for color), salt and ground black pepper. Taste the seasoning one last time and add more salt if desired. Mix the cornstarch with water and mix it into the chicken gravy one third at a time until desired thickness.
  6. Serve: Serve piping hot with your favorite side dishes!

Other Instant Pot Chicken Recipes


Recipe: Instant Pot Teriyaki Chicken and Rice

Easy One Pot Pressure Cooker Teriyaki Chicken and Rice made with sweet & savory teriyaki sauce soaked by moist & tender chicken thighs over Japanese rice!

Recipe: Instant Pot Lemon Chicken

Super easy to make Instant Pot Lemon Chicken Recipe (Pressure Cooker Lemon Chicken): tender moist chicken in refreshing honey lemon garlic sauce.

Make this Crispy Pressure Cooker Chicken with Easy Homemade Chicken Gravy Recipe. Imagine a bite of moist & tender chicken coated with crispy & buttery breading, dipped into rich & flavorful chicken gravy made from scratch. You'll love this delicious shortcut to make oven-fried chicken!
Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
  1. Hi – love your site!
    Could I use pork loin in place of chicken thighs? If so, could you provide cooking times (for both instant pot and oven)?
    Thanks!

    1. Hi Lan,

      Thank you for your question 🙂

      If those are pork loin chops, you will want to cook them for 1 minute and 10 minutes release.

      Please take care & have fun cooking
      Jacky

  2. All your recipes look so good. I have a slight problem though. I have a sensitivity to corn so I tried using tapioca starch as an alternative. It was so thick that I got a burn message on the instant pot. Used 2 parts tapioca starch to 1 part corn starch as suggested on the internet. Do you have any suggestions for thickening without corn starch?

    1. Hi Roger,

      Hope you had a wonderful New Year 🙂
      Thank you for your question. The chicken pieces will have to be baked longer to get them up to temperature.

      Yes, it will work, but the meat will be drier.

      Happy New Year & please take care
      Jacky

  3. Hi, I’m going to try this, but will use chicken breasts instead. I’ve made pork chops and roast in my IP with both things having a pressure cooker taste in the meat and in the vegetables I’ve made with these recipes. The taste I’m talking about is the same odor you smell from the water after you have canned beans or other vegetables using a traditional pressure cooker. Has anyone else ever complained about this? Also, any suggestions on how to prevent this? I’ve also made bean soup and chili using the IP. I don’t notice this taste in these recipes.

    1. Hi Cheryl,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you for your question. If I am not mistaken, the taste is mostly from overcooked green vegetables.

      Happy New Year & please take care
      Jacky

  4. I Son is a Fan of KFC Chickens and now he is a Fan of this crispy chicken. What more to say for this wonderful yummy recipe. Just loving it….

  5. Hello! This recipe lools great! Can I use frozen, bone-in, skin on chicken thighs and legs? Or do I need to defrost first?

    1. Hi Rebecca,

      thank you for your kind words and question 🙂

      For frozen chicken pieces, you will want to partially submerged them in cooking liquid.

      Defrosting will work better, but frozen will take roughly 12 minutes and natural release.

      Take care & have fun cooking
      Jacky

  6. Hi Amy and Jacky Just wanted to say I had this tonight with my husband , Had two thighs good size and just added to the mini pot in the broth and added fresh rosemary as that is what I had. It was better than I expected. Was not sure if I could cover it right with the crumbs but it was easier than I thought and it came out so tender and the panko was so crunchy. My husband absolutely loved the sauce and of course, I fixed it up a bit and man oh man was it tasty. Saving this one for sure.

  7. I made this with 8 chicken legs cooked for 8 minutes as suggested. The chicken was tender and moist, and looked gorgeous, just like the picture. I found the flavor of the chicken and the gravy a little bland. I think I would add more seasoning and maybe gravy browning to the gravy, and add a seasoning mixture to the flour before breading the chicken. Served with buttery mashed potatoes and steamed spring asparagus – delicious. I really appreciated how much less fat was used in preparing the chicken, but the texture of the coating was crisp and satisfying–just needed a little more flavor for my guests.

    1. Hi Alychap,

      thank you so much for your kind words and feedback 🙂

      Bland usually means it just need a little more salt to open up the flavor.

      You can also add a roux to the gravy and it will add more depth of flavor to it.

      Take care & have fun cooking
      Jacky

  8. I wondered if I could use gluten free flour and gluten free panko crumbs. My husband is celiac so have to be careful what i use

  9. Great recipe! I took a whole chicken, cut into pieces and put it all in the IP except for the wings and backs. 12 minutes later, it was perfectly done! I served it with waffles. My kids loved it!

  10. Amazing recipe! Hubby loved it and even bookmarked it. Since I need to be gluten free for health reasons, I use GF bread crumbs. My suggestion for the GF Friends is after you have coated the chicken in GF bread crumbs, let it sit for about five minutes so it can basically stick to the chicken. The bread crumbs do not have gluten in it that hold automatically, so a few minutes will help this process.

    1. Thank you so much for your kind words Stacey 🙂

      Thank you for sharing the tips on GF breadcrumbs with all of us as well! It is super helpful.

      Happy New Year to you and your family
      Jacky

  11. I would like to do this tonight in my Power Cooker Plus but the steaming tray that came with it is way too close to the top for 6 chicken thighs to fit. And I have a steaming basket from a steamer but it is smaller than my pressure cooker so would sit on the bottom. I think there may be a trick I can use with aluminum foil? Thank you for the help!

    1. Hi Kate,

      thank you for your question 🙂

      I would place 3 chicken thighs directly in the pot and layer another 3 on the steaming tray.

      Happy New Year to you and your family!
      Jacky

  12. I tried this tonight and ended up way short on bread crumbs. Not sure if I over did it on the chicken (used half a package of Costco chicken thighs) but I’ll definitely need way more toasted Panko next time.

  13. Hi There…going to try this recipe but wondering what you suggest if you don’t have a steamer? Can I just place the chicken on the rack the Instant Pot came with?

  14. Hi Amy and Jacky,
    I’m going to make this real soon. Is there a method to use my air-fryer? I just got one and would like to use it more. The Instant Pot has changed the way I cook, I don’t know what I’d do without it!

    1. Hi Marv,

      thank you for your comment and question 🙂

      It will take a few minutes in the air-fryer on the highest setting. The breading may not stick to the chicken as good as in the oven.

      I would recommend cooking one in the air-fryer first to see if you like it.

      Take care & have a great week
      Jacky

    2. That’s exactly what I was thinking about doing!
      I feel the Instant Pot and the Air Fryer work great together for things like this.

  15. Hi, fantastic recipe, my family loved it, it asked for at least twice a week. I cook loads of meals with my pressure cooker, don’t know what I would do with out it. A simple recipe, great post, I will be back for more. Thank you

  16. What exactly is light soy sauce? Is there a particular brand I should look out for? I was out shopping today and only found regular and low sodium soy sauce.

    1. Hi Theresa,

      thank you for your question 🙂

      Light soy sauce is usually the regular soy sauce.
      I would recommend the brand Lee Kum Kee if your grocery store carries it.

      Take care & have fun cooking
      Jacky

  17. This was amazing! I had actually had some time to cook last night, so this was ideal. It does take some time. With three kids that can voice their opinions I was expecting something negative to come out of their mouths. Not a peep! All three ate their dinners without one complaint. One actually said “This is really good!” They object to trying new things but complain about the same-old. We had green beans for a side and one hates them. She didn’t even complain about those. So, this was a huge success. I used some boneless, skinless chicken breast that were mostly frozen. I put them in the water and they needed about 9 minutes to cook to the proper temperature. I cut the breasts roughly in half for portion control and to make them more thigh-size-ish. Worked perfectly. This left one extra piece and before my husband was done with his first piece, staked claim to the last one. He did ask if anyone else wanted it, but didn’t give much time for anyone to claim it.

  18. Hi,
    I tried a couple of your recipes and they were GREAT!!!
    If I need to make a gluten free version on this… what type of breadcrumbs and flour would you recommend?

    Thanks!

    1. Hi Angela,

      thank you for your question & kind words 🙂

      I would try using Gluten Free Corn Flakes in place of breadcrumbs. Cornstarch should work in place of flour.

      Take care & have fun cooking
      Jacky

  19. Hi, I would like to try this with 4 frozen boneless chicken breasts. Do you know how that will effect the cooking time?

  20. Have larger boneless skinless chicken thighs and they are frozen. Any idea how many minutes to pressure cook ? Thanks!

    1. Hi Erin,

      thank you for your question 🙂

      If they are not packed too tightly, it will be roughly 8 – 10 minutes + Natural release.

      Take care & have fun cooking
      Jacky

  21. Is it essential to cook the breadcrumbs, like does that help them stick to the chicken? Or is that more for flavor? I have two under 3 years and it is impossible to cook uninterrupted, so short-cuts are helpful.
    Thank you!

    1. Hi Trevi,

      thank you for your question 🙂

      It doesn’t help them stick to the chicken. It helps with the flavor (quite a bit)

      Take care & have fun cooking
      Jacky

    2. Thank you! I was able to follow the full recipe, panko-toasting and all. It was delicious. My husband loved it also. I did realize half-way through that I didn’t have any flour. I substituted pancake mix. Added a slight sweetness. 🙂

    3. Hi Trevi,

      It’s great to hear from you again 🙂

      So happy to hear your husband liked the recipe!! Thank you so much for your kind words.

      Take care & have fun cooking
      Jacky

  22. I received an Instant Pot as a gift, and this was the first recipe I made with it. It turned out really well; this one is definitely going into my regular rotation.

    1. Hi LP,

      congrats on your new Instant Pot 🙂
      Thank you so much for your kind words LP.

      Do let us know if you come across any questions!

      Take care & have fun cooking
      Jacky

  23. Hi, I am looking into cooking around 3kg of skinless drumsticks, does it need to be in a steamer basket? I don’t have one and was wondering if I can do it without.
    Thanks

    1. Hi Nads,

      thank you for your question 🙂

      You don’t need a steamer basket, but placing the drumsticks on a trivet will keep the drumsticks in their original shape better.

      Take care & have fun cooking
      Jacky

  24. This worked awesome, I did brown in cast iron skillet on top of stove. I have even tried it with rotisserie chicken from the fridge.

    1. Hi Ai,

      thank you for sharing this steamer with us 🙂

      Will have to get one to test it out when it comes back in stock.

      Take care & have fun cooking
      Jacky

  25. Thank you for your recipes! I’ve made the Teriyaki chicken so far and would like to try this one too.
    I’ve been wondering if it’s possible to make double the recipe as I make enough to pack for lunch the next day for my family. Could I rig another steamer above the first one? Will this affect the cooking time? I made the HK style Pork chops with onion gravy too which the family loved but again they wanted more to take for lunch hahahaha! This is my challenge right now.

    I was hesitant to buy an IP as we mainly cook asian food and didn’t find many asian style recipes so I’m very happy to have found your site!

    1. Hi Ai,

      thank you for your kind words and question 🙂
      You may have to increase the cooking time by 1 minute for this recipe if you are adding another steamer loaded with chicken thighs!

      Take care & have fun cooking
      Jacky

    2. Hi Ai,

      thank you for your question 🙂

      Haven’t seen a good one in the market yet.

      You will probably have to layer another rack on top of the first layer of chicken thighs.

      Take care & have fun cooking
      Jacky

  26. Step 5 mentions the “chicken dripping mixture”.
    Sorry to be so dense but I don’t find that in the instructions –
    HELP!

    1. Hi George,

      thank you for your question 🙂

      The chicken dripping mixture is the onion & garlic infused liquid at the bottom of the pot after pressure cooking.

      Take care & have fun cooking
      Jacky

  27. So glad I found this recipe. Will be using it this weekend. Back in September you mentioned you were experimenting with the time needed for chicken breasts. Were you able to figure this out? Looking forward to making this yumminess!!!

    1. Hi Cristi,

      thank you for your comment and question!

      Yes we did 🙂 Here is our chicken breast experiment if you are interested

      For the timing:

      Chicken Breast: 260 g – 300 g chicken breast (9 – 10.5 oz) with ~ 1 5/8 inch at the thickest part (get a kitchen scale if you do not have one!)

      High Pressure Cooking Method: 5 minutes at High Pressure with 1 cup of cold running tap water on a rack + 7 – 8 minutes Natural Release
      Low Pressure Cooking Method: 9 minutes at Low Pressure with 1 cup of cold running tap water on a rack + 8 – 9 minutes Natural Release (The floating pin will drop at around 2 – 4 minutes)

      Take care & Have Fun Cooking!
      Jacky

  28. Hi: Thank you for the video. Now I’m going to buy an Instant Pot. I noticed on your video you inserted a collapsible steamer tray into your pressure cooker. Great idea. Do they come with or did you shop around to find a size that fits your pressure cooker? Thanks again for this recipe!

  29. Thanks so much. The texture of the chicken was perfect. I would use this method of cooking for other recipes as well!

  30. Can I use the same recipe for skinless, bone in drumsticks. If yes, how would I adjust time in the pressure cooker? Want to ensure it is not too dry. Thanks.

    1. Hi Eva,

      it’s great to hear from you again 🙂

      Skinless chicken drumsticks will take 8 minutes in the pressure cooker.

      It will be a little harder for the breadcrumbs to stick to the drumsticks without the skin.

      Happy New Year & Have Fun Cooking
      Jacky

  31. My chicken thighs only come to 120degrees no matter how long I cook them I have tried 6mins to 20min still the same temp. However they fall of the bone when I extene the time over 12 mins so I think that are done . What do you think?

    1. Hi Warren,

      Thank you for your question.
      I LOVE razor clams!!
      It’s actually super duper quick to cook on stovetop so we usually do it on stovetop as seafood can overcooked in a flash 🙂

      Have fun cooking
      Jacky

  32. I only have boneless skinless chicken thighs, how would that change the cook time?

    PS. This will be my fourth meal from your blog…have loved everything so far!

    1. Hi AW,

      thank you for your question 🙂
      I would reduce the timing by 1 minute.
      Boneless skinless chicken thighs will be slightly drier in the pressure cooker.

      Have fun cooking!
      Jacky

  33. Finally a success ! This was was so delish and gave me boost of confidence with my instant pot. I’ve been struggling with the learning curve. Thanks for the inspiration!

    1. Hi DeAnn,

      thank you for your positive feedback 🙂

      I am sure you will master the Instant Pot really soon!

      Let us know if you have any questions

      Have fun cooking!
      Jacky

  34. The crispy chicken turned out better than I expected! Will be making this again and again!
    What do you think of Progresso breadcrumbs instead of panko?

    1. Hi Vivien,

      thank you for your kind comment 🙂
      The Progresso brand makes quite a few different types of breadcrumbs including panko.
      Some of the breadcrumbs are finer and will make the coating less crispy and crunchy.

      Have fun cooking!
      Jacky

  35. This recipe looks so delicious! Unfortunately, I only have a stovetop pressure cooker. Can you give any tips on how to make it work with one of those? Thanks!

    1. Hi Danielle,

      thank you for your comment and question 🙂
      The cooking time can stay the same for this recipe.

      Bring the stove top pressure cooker to high pressure over high heat and move it over to a burner with low heat to maintain pressure.

      Have fun cooking!
      Jacky

  36. Used chicken breast cooked by your directions little dry next time it will cut back on their pressure cooker time and account for the oven time. Otherwise I will try again

    1. Hi Sharon, thank you for reporting back 🙂

      Chicken breast usually takes a minute shorter compares to chicken thighs in the pressure cooker.
      We are still testing for the optimal way to cook chicken breast in the pressure cooker as they do come out a little dry for our liking.

      Have fun cooking!
      Jacky

    1. Hi Karly,

      Thanks! The Crispy Pressure Cooker Chicken was indeed yummy!!
      You’ll love your pressure cooker. Let us know if you have any questions. 🙂

      Amy

    1. Hi Debi,

      hehe~ Yes! You should consider getting a pressure cooker!!
      Thanks for your kind words. The pressure cooker chicken was yummy. 😀

      Amy

  37. Since I do not work with a pressure cooker, I wanted to read the recipe to see how you crisped the chicken. Seeing that you did that in the oven as a second step makes sense. I am sure the chicken is tender and moist from cooking it in the pressure cooker.

    1. Hi Peter,

      Thanks for dropping by.
      Ya, unfortunately we couldn’t do the pressure-frying with our electric pressure cookers.
      But with a little help from the oven, we’ll have a juicy & crisp chicken! 😀

      Amy

    1. Hi Shelma,

      Thank you!
      Yes, we love using this non-fry method when we’re craving for some fried chicken, yet want a healthier alternative! 🙂
      Enjoy~

      Amy

    1. Hi Igor,

      Thanks for your comment.
      hehe~ Yes! You should consider getting a pressure cooker!!
      We’re obsessed with ours and they are indeed great kitchen helpers that make cooking easy and fast. 🙂

      Amy

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