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5 from 25 votes

Instant Pot Chicken and Garlic Gravy

Recipe by Amy + Jacky | PressureCookRecipes.com
Make Instant Pot Chicken and Gravy: comforting, hearty flavors made with simple whole food from your pantry. This tender & juicy chicken with homemade chicken gravy makes an easy, budget-friendly meal!
Servings 2 -4
Total Time 45 minutes

Ingredients

  • 2 - 4 (½ - ⅔ lb, 260g - 305g each) boneless chicken breasts or chicken thighs , skin or skinless
  • 1 (200g) medium onion , diced
  • 4 (14g) garlic cloves , roughly minced
  • 1 stalk (61g) celery , chopped
  • 2 (180g) medium carrots , chopped
  • 1 - 2 tablespoons (15ml - 30ml) olive oil
  • A dash of sherry wine
  • 1 cup (250ml) unsalted chicken stock
  • 1 bay leaf
  • A pinch of dried rosemary
  • A pinch of dried thyme
  • Salt and black pepper to taste

Thickener

  • 2.5 tablespoons (22.5g) cornstarch
  • 3 tablespoons (45ml) cold water

Equipment

Instructions

  • Brown Chicken: Heat up Instant Pot with Sauté More function. Wait until the indicator says HOT. Pat dry chicken skin with paper towels. Season generously with kosher salt and ground black pepper.
    Add 1 - 2 tbsp (15ml - 30ml) olive oil in Instant Pot. Ensure to coat oil over whole bottom of the pot. Add in 2 chicken (skin side down), then season meat side with more kosher salt and ground black pepper. Brown skin side for 3.5 minutes. Flip and brown meat side for 1.5 minutes, then set aside.
    *Pro Tip: The chicken skin will stick to inner pot in the beginning, but it'll release itself at the 3-minute mark.
    *Note: If you're preparing 4 chicken breasts, repeat this step for the other 2 chicken breasts.
  • Sauté Onion and Garlic: Add in diced onion, then sauté for ~2.5 minutes until softened and lightly browned. Add in minced garlic, then sauté for another 30 seconds until fragrant. Season with kosher salt and ground black pepper.
  • Sauté Celery and Carrot: Add in chopped celery and carrot. Sauté until vegetables are slightly browned (~3 minutes). Taste and season with more kosher salt and ground black pepper.
  • Deglaze Instant Pot: Add in a dash of sherry wine, then deglaze by scrubbing the flavorful brown bits off the bottom of the pot with a wooden spoon.
  • Pressure Cook Chicken: Add 1 cup (250ml) unsalted chicken stock, 1 bay leaf, a pinch of salt, dried rosemary, and dried thyme. Give it a quick stir and layer 2 - 4 browned chicken on top.
    With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at
    Bone-in Chicken Breasts - High Pressure for 6 minutes, then Natural Release for 10 minutes
    Boneless Chicken Breasts - High Pressure for 5 minutes, then Natural Release for 10 minutes
    Bone-in Chicken Thighs - High Pressure for 7 minutes, then Natural Release for 10 minutes
    Boneless Chicken Thighs - High Pressure for 6 minutes, then Natural Release for 10 minutes
    Open the lid carefully.
  • Thicken Gravy & Serve: Set aside cooked chicken. Heat up gravy with Sauté function. In a small mixing bowl, mix 2.5 tbsp (22.5g) cornstarch with 3 tbsp (45ml) cold water. Mix it in one third at a time until desired thickness. Taste gravy and season with more salt & black pepper if necessary. Slice chicken & serve with gravy and your favorite side dishes.

Notes

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Author: Amy + Jacky
Calories: 417kcal

Nutrition

Calories: 417kcal | Carbohydrates: 11g | Protein: 43g | Fat: 22g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 178mg | Potassium: 725mg | Fiber: 2g | Sugar: 5g | Vitamin A: 7751IU | Vitamin C: 8mg | Calcium: 62mg | Iron: 2mg