Today’s the day we make comfort food magic happen with minimal effort and maximum flavor. This Instant Pot chicken and gravy recipe is your ticket to a hearty, satisfying meal that’ll have everyone asking for seconds.
Why This Recipe Works
- The Instant Pot locks in flavors and juices, ensuring the chicken is tender and moist.
- Using the sauté function to brown the chicken adds depth to the gravy.
- Pressure cooking reduces cooking time without sacrificing taste.
- This recipe is versatile, allowing for easy substitutions based on dietary needs or preferences.
- It’s a one-pot meal, meaning less cleanup and more time to enjoy your dinner.
Ingredients
- 2 lbs chicken thighs, bone-in and skin-on
- 1 tbsp olive oil
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tbsp all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Equipment Needed
- Instant Pot
- Measuring cups and spoons
- Whisk
- Tongs
Instructions
Step 1: Brown the Chicken
Set your Instant Pot to the sauté function and add the olive oil. Once hot, add the chicken thighs, skin side down, and cook for 3-4 minutes until golden brown. Flip and cook for another 3 minutes. This step isn’t just for looks; it’s where the flavor starts building.
Step 2: Deglaze the Pot
Remove the chicken and set aside. Pour in the chicken broth, using a whisk to scrape up all those tasty browned bits from the bottom of the pot. This is flavor gold, folks.
Step 3: Pressure Cook
Return the chicken to the pot, secure the lid, and set to manual high pressure for 10 minutes. Once done, let the pressure release naturally for 5 minutes, then quick release the remaining pressure.
Step 4: Make the Gravy
Remove the chicken and set aside. Switch to sauté mode again. Whisk in the heavy cream, flour, garlic powder, and onion powder. Cook for 2-3 minutes until the gravy thickens. Season with salt and pepper to taste.
Step 5: Serve and Enjoy
Return the chicken to the pot, coating it in the gravy. Serve hot over mashed potatoes or rice for the ultimate comfort food experience.
Tips and Tricks
For an even richer gravy, consider using a mix of chicken broth and beef broth. If you’re short on time, you can skip browning the chicken, but you’ll miss out on some depth of flavor. Always let the pressure release naturally for at least 5 minutes to ensure the chicken is perfectly cooked. For a thicker gravy, mix the flour with a little cold water before adding it to the pot to prevent lumps. And remember, the gravy will continue to thicken as it cools, so don’t overdo it with the flour.
Recipe Variations
- For a dairy-free version, substitute the heavy cream with coconut milk.
- Add mushrooms and onions during the sauté step for an extra layer of flavor.
- Use boneless, skinless chicken breasts for a leaner option, adjusting the cooking time to 8 minutes.
- Stir in a teaspoon of thyme or rosemary for an herby twist.
- For a spicy kick, add a pinch of cayenne pepper to the gravy.
Frequently Asked Questions
Can I use frozen chicken?
Yes, but you’ll need to increase the cooking time to 15 minutes to ensure it cooks through. Just be sure to add an extra minute or two to account for the pressure build-up time.
How can I make the gravy thicker?
If your gravy is too thin, mix an additional tablespoon of flour with cold water and whisk it into the gravy, then simmer for a few more minutes. Remember, it will thicken as it cools.
Can I make this recipe ahead of time?
Absolutely! This dish reheats beautifully. Just store it in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave, adding a little broth if the gravy has thickened too much.
Summary
This Instant Pot chicken and gravy recipe is a foolproof way to bring comfort food to your table with minimal effort. Tender chicken smothered in rich, flavorful gravy, all made in one pot for easy cleanup. It’s a win-win!