Instant Pot Chicken and Garlic Gravy
User Reviews
5
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Total Time
45 mins
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Servings
2 -4
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Calories
417 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Chicken and Garlic Gravy
Description
This recipe begins by browning seasoned chicken pieces in the Instant Pot using the sauté function, which develops a golden exterior and enhances flavor. Onion and garlic are then sautéed until softened and fragrant, followed by celery and carrot addition to build a flavor base. Seasonings including bay leaf, rosemary, and thyme contribute herbal notes.
After pressure cooking these components with chicken stock and sherry wine, a cornstarch-water mixture is stirred in at the end to thicken the cooking liquid into a smooth garlic gravy. The final dish offers tender chicken coated with a rich, herb-infused sauce that thickens well without extra ingredients.
Ideal for an easy one-pot meal, this dish highlights the balance between aromatic vegetables and seasoned meat supported by a savory gravy, suitable for serving over rice, mashed potatoes, or noodles.
Sharing feedback in the form of recipe ratings is encouraged to support refinement. The method focuses on layering flavors through sequential sautéing steps inside the Instant Pot for efficiency and depth.
Ingredients
- 2 - 4 (½ - ⅔ lb, 260g - 305g each) chicken breast skin or skinless, or chicken thighs
- 1 (200g) onion diced, medium
- 4 (14g) garlic roughly minced, cloves
- 1 talk (61g) celery , chopped
- 2 (180g) carrot chopped, medium
- 1 - 2 tablespoons (15ml - 30ml) olive oil
- A dash of sherry wine
- 1 cup (250ml) chicken stock unsalted
- 1 bay leaf
- A pinch of rosemary dried
- A pinch of thyme dried
- salt to taste
- black pepper to taste
Thickener
- 2.5 tablespoons (22.5g) cornstarch
- 3 tablespoons (45ml) water cold
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 atBone-in Chicken Breasts - High Pressure for 6 minutes, then Natural Release for 10 minutesBoneless Chicken Breasts - High Pressure for 5 minutes, then Natural Release for 10 minutesBone-in Chicken Thighs - High Pressure for 7 minutes, then Natural Release for 10 minutesBoneless Chicken Thighs - High Pressure for 6 minutes, then Natural Release for 10 minutesOpen 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
- Providing ratings on the recipe can help improve the cooking experience and refine the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2-4
Amount Per Serving
Calories 417 kcal
% Daily Value*
| Calories | 417kcal | 21% |
| Carbohydrates | 11g | 4% |
| Protein | 43g | 86% |
| Fat | 22g | 34% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 125mg | 42% |
| Sodium | 178mg | 7% |
| Potassium | 725mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 7751IU | 155% |
| Vitamin C | 8mg | 9% |
| Calcium | 62mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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