Instant Pot Whole Chicken and Gravy
In just a few simple steps, you can make the best Instant Pot chicken and gravy. This budget-friendly staple provides multiple meals for a few family-friendly, nourishing dishes.
Be sure to make my Lazy Night Korean Beef and Broccoli Bowls recipe next!
In a matter of 5 minutes, you can set your instant pot and get on with your day. This is the kind of comfort food my family craves, and they are always thankful when I serve them chicken and gravy over rice in from the instant pot.
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I’m sure we all have a tried and true chicken and gravy recipe, but most take up too much of our time, but with using an instant pot we can set and forget. That’s the best part of having an instant pot, the ease of meals coming together fast.
The best part, this instant pot chicken and gravy recipe only takes 30 minutes to make in the instant pot, once it comes to pressure, then it’s a matter of using the flavorful drippings to make a rich, savory gravy.
How To Make Instant Pot Whole Chicken and Gravy Easy
- Pour the water into the instant pot. Add the seasoning and whisk together.
- Place the whole chicken in your instant pot, breast side down. This will keep the white meat very moist.
- Secure the lid, making sure the valve is turned to the sealing position.
- Tap Manual, make sure it’s on high pressure, and set the timer for 30 minutes. Let it naturally depressurize, or do a quick release 10 minutes after the timer goes off.
- The chicken will completely fall apart when you take it out of the instant pot. Place the chicken pieces on a cutting board.
- Carefully, debone the chicken, which will be very easy since it falls apart.
- Strain the broth using a mesh strainer, just to catch any bone fragments.
- Make the gravy: Optional – sauté 1/2 of an onion in 1 Tbsp of butter or olive oil in a skillet. Once translucent add 3 cups of chicken broth.
- In a separate cup whisk together 1/4 cup water and 3 Tbsp cornstarch. Pour mixture into the broth and stir while it thickens. It should only take 3-4 minutes to fully thicken.
- Pour the gravy over chicken pieces. Serve with mashed potatoes or rice.
- With any leftover chicken broth: I let the broth sit in the fridge overnight to completely cool, before portioning out to freeze in my SouperCubes for later use to make soup. Use my coupon code: Aimee10 to save some money!
Easy Dinner With Chicken and Gravy In The Instant Pot
My instant pot is my secret weapon in the kitchen. I am a busy mom of 4 children, but cooking 3 meals per day from scratch for my family is important to me. The instant pot provides me with a secret weapon to quickly throw meals together with ease, like this instant pot chicken and gravy recipe. For my big family, I use an 8-quart instant pot. It’s the best size for all the meals I make throughout the week.
SouperCubes for freezing leftovers.
How I fill my freezer with quick prepared ingredients
The easiest way to freeze multiple soups, sauces, and individual meals is to use these Souper Cubes. They are high quality, non-toxic, and the perfect choice with several portion options. Each mold has at least 2 measurements, for example: 1/2 cup and 1 cup options.
This is how you can fill your freezer with variety! This also prevents food waste and will save you so much money in the long run. Don’t be scammed by lookalikes. These are the best on the market.
Discount Code: Aimee10
Other Recipes You Might Enjoy:
- Hawaiian Chicken Bake
- Low-Carb Enchilada Bake
- Melt In Your Mouth Meatballs
- Healthy Black Bean Brownies – V & GF
Instant Pot Whole Chicken and Gravy
Ingredients
- 1 whole chicken with giblet pieces
- 4 cups water
- 2 Tbsp onion powder
- 2 Tbsp garlic powder
- 2 tsp salt
- 1/4 tsp black pepper
Thickener
- 1/4 cup cornstarch or arrowroot powder + 1/4 cup water
Instructions
- Pour the water into the instant pot. Add the seasonings and whisk together.
- Place the whole chicken in your instant pot, breast side down. This will keep the white meat very moist.
- Secure the lid, making sure the valve is turned to the sealing position.
- Tap Manual, make sure it's on high pressure, and set the timer for 30 minutes. Let it naturally depressurize when the timer goes off, or do a quick release 10 minutes after the timer goes off.
- The chicken will completely fall apart when you take it out of the instant pot. Place the chicken pieces on a cutting board.
- Carefully, debone the chicken, which will be very easy since it falls apart. Strain the broth using a mesh strainer, just to catch any bone fragments.
- Make the gravy: Optional – sauté 1/2 of an onion in 1 Tbsp of butter or olive oil in a skillet. Once translucent, add 3 cups of chicken broth. In a separate cup whisk together 1/4 cup water and 1/4 cup cornstarch. Pour mixture into the broth and stir while it thickens. It should only take 3-4 minutes to fully thicken. Gravy will continue to thicken as it cools. I typically add 1 tsp of salt and a dash of black pepper to the gravy.
- Pour the gravy over the chicken pieces. Serve with mashed potatoes or rice.
- With any leftover chicken broth: I let the broth sit in the fridge overnight to completely cool, before portioning out to freeze in my SouperCubes for later use to make soup. Use my coupon code: Aimee10 to save some money!
