Instant Pot Chicken Breast and Gravy

Name: Instant Pot Chicken Breast and Gravy
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 medium, boneless skinless chicken breasts; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon salt; ¼ teaspoon pepper; ¼ teaspoon paprika; 1 teaspoon italian herb seasoning blend; 3 cups chicken broth; 4 tablespoons cold water; 2 tablespoons corn starch

User Reviews

4.9

66 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 servings
Calories
346 kcal
Course
Main Course
Cuisine
American

Instant Pot Chicken Breast and Gravy

Daniel Levine

Report

Instant Pot Chicken and Gravy is an easy and healthy pressure cooker recipe with fantastic flavor and really simple to make!

Share:

I Made This!

49 people made this

Print

14 people printed this

Save this

39 people saved this

Ingredients

Servings

4 medium, boneless skinless chicken breasts
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon salt more to taste
¼ teaspoon pepper more to taste
¼ teaspoon paprika or smoked paprika
1 teaspoon italian herb seasoning blend
3 cups chicken broth divided
4 tablespoons cold water
2 tablespoons corn starch

Add to Shopping List

Instructions

Set your pressure cooker to the SAUTE setting. Drizzle chicken with 1 tablespoon olive oil and rub all over to coat. Season all over with salt, pepper, garlic powder, paprika, and Italian seasoning.
Drizzle remaining 1 tablespoon of olive oil into the pan, use a rubber spatula to spread the oil around to coat the bottom of the pot. Immediatley add chicken and cook for 1-2 minutes on each side to brown the chicken. Remove chicken, pour in 1 cup broth, return chicken to pot.
Place lid on the pot and slide into the locked position. Turn the venting valve to the SEALED position. Set your pressure cooker to PRESSURE COOK or MANUAL and set time to 8 minutes (for large chicken breasts do 10 minutes).
Once cook time is up, do a QUICK RELEASE by turning the vent valve to the VENT position. Once float valve drops, remove lid and transfer chicken to a plate and cover to keep warm.
Set pressure cooker to SOUP. Add remaining 2 cups chicken broth to the pot. In a small bowl whisk together cold water and corn starch til dissolved. When the chicken broth comes to a boil, stir in the corn starch slurry. Turn pressure cooker OFF.
Season gravy generously with salt and pepper to taste. As it cools the gravy will thicken slightly. Serve over chicken.

Notes

For richer gravy, you can add 1 chicken bouillon cube to the boiling broth.

Nutrition Information

Show Details

Calories 346kcal (17%) Carbohydrates 5g (2%) Protein 49g (98%) Fat 13g (20%) Saturated Fat 2g (10%) Trans Fat 1g Cholesterol 145mg (48%) Sodium 908mg (38%) Potassium 986mg (28%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 71IU (1%) Vitamin C 15mg (17%) Calcium 23mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 346 kcal

% Daily Value*

Calories	346kcal	17%
Carbohydrates	5g	2%
Protein	49g	98%
Fat	13g	20%
Saturated Fat	2g	10%
Trans Fat	1g	50%
Cholesterol	145mg	48%
Sodium	908mg	38%
Potassium	986mg	21%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	71IU	1%
Vitamin C	15mg	17%
Calcium	23mg	2%
Iron	1mg	6%