Instant Pot 3-Ingredient Chicken and Gravy

Instant Pot 3-Ingredient Chicken and Gravy–an almost embarrassingly easy recipe for a good old fashioned dinner. Serve the chicken and gravy over mashed potatoes, rice, noodles, toast or biscuits. 

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Instant Pot 3-Ingredient Chicken and Gravy

The slow cooker version of this recipe is one of the most popular recipes on my blog. Sometimes people just want super easy recipes, I guess. Recipes so simple you just memorize them. This is one of those. It worked fabulously in the Instant Pot. We served our chicken and gravy over mashed potatoes. Our neighbor kid was over eating with us and said, “this is like Thanksgiving dinner.” It did give me flashbacks to school lunch “turkey and gravy” day…one of my favorites in elementary school.

More good old fashioned favorites

Stupid easy beef stroganoff in the Instant Pot

Instant Pot mashed potatoes

Instant Pot beef pot pie

Pressure Cooker turkey breast from Pressure Cooking Today

Pressure Cooker stuffing from Pressure Cooking Today

What Instant Pot Did You Use?

To make this Instant Pot 3-Ingredient Chicken and Gravy I used my 6 quart Instant Pot Duo 60 7 in 1 . I also own the 6 quart Instant Pot IP-LUX60 V3 Programmable Electric Pressure Cooker. They are both great pressure cookers! The first one I mentioned has a yogurt making function but other than that they are fairly similar. The price difference between the two is about $20.

Instant Pot 3-Ingredient Chicken and Gravy

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• Prep Time: 10 minutes
• Cook Time: 15 minutes (plus time to come to pressure and time to release pressure)
• Total Time: 25 minutes
• Yield: 4-6 servings
• Method: Instant Pot

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Description

An almost embarrassingly easy recipe for a good old fashioned dinner. Serve the chicken and gravy over mashed potatoes, rice, noodles, toast or biscuits. 

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Ingredients

• 1 (1.25 oz) packet onion soup mix
• 1 (10.5 oz) can cream of mushroom soup
• 1 cup water
• 6 boneless, skinless chicken thighs (about 2 pounds), trimmed of excess fat*

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Instructions

1. Add onion soup mix, cream of mushroom soup and water to the Instant Pot. Whisk until smooth.
2. Add in the chicken.
3. Cover and make sure the valve is on “sealing.” Set the timer on manual (high pressure) for 15 minutes. When the timer beeps let the pressure release naturally for 5-10 minutes and then release the rest of the pressure by moving the valve to “venting.” Remove the lid.
4. Place chicken on cutting board and cut into bite size pieces or shred the chicken. Add chicken back into the pot and stir. Serve chicken and gravy over potatoes, noodles, toast, biscuits or rice.

Notes

*I used chicken thighs for this recipe because I prefer the dark meat. However, I believe you could make this recipe with boneless, skinless chicken breasts.

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