Instant Pot Chicken Breast and Gravy

top down look at instant pot chicken breast sliced sitting on a bed of mashed potatoes with gravy over the top. green peas are also on the plate.

5 from 9 votes

Instant Pot Chicken Breast and Gravy

This wonderfully easy Instant Pot Chicken Breast is so juicy and flavorful and comes complete with a savory gravy for a delicious, comforting meal any night of the week! Serve it with your favorite sides for a meal your family won't forget!

Course Main Dish

Cuisine American

Keyword instant pot chicken and gravy, instant pot chicken breast, instant pot chicken breast recipes, instant pot chicken breasts

Prep Time 10

Cook Time 30

Servings

Calories 433kcal

Author Trish - Mom On Timeout

Ingredients

2 pounds boneless skinless chicken breasts (about 3 to 4 medium breasts)
2 tablespoons extra virgin olive oil
2 teaspoons dried parsley divided
½ teaspoon paprika or smoked paprika
½ teaspoon onion powder
½ teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon mustard powder
¼ teaspoon garlic powder
2 cups low sodium chicken broth or stock

For the gravy:

2 tablespoons cornstarch
2 tablespoons water
1 chicken bouillon cube or 1 tablespoon better than chicken bouillon base optional
2 tablespoons butter optional
2 tablespoons heavy cream optional

Instructions

Combine one teaspoon dried parsley, paprika, onion powder, salt, pepper, mustard powder and garlic powder in a small bowl.
Drizzle one tablespoon of oil on the chicken breasts and sprinkle with the seasoning mixture. Rub it on both sides of the breasts.
Turn on the Instant Pot to the sauté function and add one tablespoon of oil. Add the breasts and cook 2 to 3 minutes per side, or until browned. Turn off the instant pot.
Add chicken stock and remaining teaspoon of dried parsley to the pot and give it a quick stir.
Place the lid on the instant pot and lock it into place. Seal the valve and pressure cook on high for 8 minutes. Let pressure naturally release for 5 minutes before switching the valve to the “venting” position and manually releasing any remaining pressure. Unlock and remove the lid.
Transfer chicken to a plate and cover to keep warm.
Turn the instant pot to the saute setting. Whisk together water and cornstarch and add to the pot, whisking to combine. Add chicken bouillon or better than bouillon base if using now. Cook for 7 to 10 minutes, stirring frequently, until the gravy thickens to your liking. Season with salt and pepper.
Stir in butter and heavy cream if using.
Slice chicken breasts and serve gravy over chicken breasts.

Notes

Storage Information

Refrigerator: Store any leftover chicken and gravy in an airtight container in the fridge for up to 3 days.

Freezer: You can also freeze any leftovers for up to 3 months! Let cool and then transfer to a freezer safe, airtight container. Let it thaw overnight in the refrigerator before reheating. To reheat, pop it in the microwave or on the stovetop over low heat and heat until warmed through.

Nutrition