Instant Pot Chicken and Gravy (Tender Chicken in Rich Gravy)

This is the kind of dinner that feels like Sunday supper on a Tuesday — tender chicken breasts covered in a thick, savory gravy, and the whole thing comes together in one pot in about half an hour. The Instant Pot does two things really well here: it cooks the chicken evenly all the way through without drying it out, and it builds a gravy base from the drippings and seasonings at the same time.

We use cream of chicken soup and dry onion soup mix because that combination gives you the deeply savory, slightly creamy gravy that people actually want on their plate — the kind that reminds you of a home-cooked meal from someone who knows what they are doing. A cornstarch slurry at the end thickens it to the right consistency so it clings to the chicken instead of running off.

Why This Recipe Works

• Pressure cooking keeps chicken moist. Ten minutes under high pressure cooks boneless chicken breasts to exactly 165°F without the dry edges you get from baking or pan-frying. The sealed environment traps steam and bastes the meat from all sides.
• Gravy builds itself in the pot. Searing the chicken first creates fond on the bottom. The broth dissolves it, and the cream of chicken soup plus onion soup mix transforms those drippings into a thick, layered gravy — no roux required.
• Cornstarch finish gives you control. Adding the slurry at the end lets you dial the gravy thickness exactly where you want it. Two tablespoons gives you a gravy that coats a spoon. Want it thicker? Add another tablespoon.

Ingredient Notes

Simple pantry staples that build a gravy with real depth.

• Boneless, skinless chicken breasts: Uniform thickness matters here. If one breast is significantly thicker than the others, butterfly it or pound it to about 1 inch thick so everything cooks at the same rate. Chicken thighs work too — use bone-in thighs and add 5 minutes to the pressure cook time.
• Cream of chicken soup: This is the gravy shortcut that works. It brings body, creaminess, and a savory baseline that would take a from-scratch roux 20 minutes to match. Use the condensed version straight from the can — do not add water.
• Dry onion soup mix: One packet adds layers of onion and garlic flavor without chopping more aromatics. It also contains a bit of cornstarch that helps the gravy thicken. Any brand works.
• Chicken broth: Use low-sodium so you can control the salt. The broth deglazes the fond from searing and becomes the liquid base of the gravy. You need enough liquid for the Instant Pot to come to pressure — one cup is the minimum.

How to Make Instant Pot Chicken and Gravy

The short version — full amounts and times are in the recipe card below.

Step 1: Season and sear the chicken. Pat the breasts dry, season both sides, and sear in butter on Sauté until golden — about 2 to 3 minutes per side. This creates the fond that makes the gravy taste like it cooked all day.

Step 2: Build the gravy base. Cook the onion and garlic, deglaze with broth, and whisk in the cream of chicken soup and onion soup mix. Nestle the chicken back in and lock the lid.

Step 3: Pressure cook and thicken. After 10 minutes on high pressure and 5 minutes of natural release, the chicken is perfectly cooked. Stir in the cornstarch slurry on Sauté to thicken the gravy to a rich, spoonable consistency.

Variations

Same base method, different directions depending on what sounds good tonight.

• Mushroom chicken and gravy: Add 8 ounces of sliced cremini mushrooms when you cook the onion. Swap the cream of chicken soup for cream of mushroom. The mushrooms release liquid during cooking that makes the gravy even more savory.
• Ranch chicken and gravy: Replace the dry onion soup mix with one packet of dry ranch seasoning mix. The tangy herbs shift the gravy in a completely different direction — creamy and herbaceous instead of deeply savory.
• Bone-in thighs version: Use 2 pounds of bone-in, skin-on chicken thighs. Sear skin-side down for 3 minutes to render some fat and crisp the skin. Increase pressure cook time to 15 minutes. The bones add body to the gravy.

Storage and Reheating

• Refrigerator: Store the chicken and gravy together in an airtight container for up to 4 days. The gravy thickens as it chills — that is normal.
• Freezer: Freeze in portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm in a covered skillet over medium-low heat, adding a splash of chicken broth to thin the gravy back out. Microwave works in 90-second intervals, stirring between rounds. The gravy may separate slightly when reheated — a quick stir brings it back together.

Frequently Asked Questions

Can I use frozen chicken breasts?

Yes, but add 5 minutes to the pressure cook time for a total of 15 minutes on high pressure. Make sure the breasts are separated and not frozen together in a block — a solid block will not cook evenly in the center.

Why is my gravy too thin?

The most common reason is skipping the cornstarch slurry or not cooking it long enough on Sauté after adding it. Mix 2 tablespoons cornstarch with 2 tablespoons cold water, stir it in, and let it simmer for 2 to 3 minutes. Cornstarch needs heat to activate.

Can I make this without cream of chicken soup?

Yes. Melt 2 tablespoons of butter in the pot after removing the chicken, whisk in 2 tablespoons of all-purpose flour to make a roux, cook for 1 minute, then whisk in the broth gradually. Add 0.25 cup of heavy cream at the end. The texture will be slightly different but still rich and thick.

What to Serve With This

This chicken and gravy wants something starchy underneath to soak up every drop.

• Instant Pot Rice — cook a batch right after the chicken while it rests. The gravy soaks into the rice and makes the whole plate disappear.
• Crockpot Chicken and Noodles — if you love chicken in a rich, savory sauce, this slow cooker version takes a different route to the same comfort food destination.
• Creamy mashed potatoes — the classic pairing. The gravy pools into the peaks and valleys and that is exactly the point.