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.
Get the SLOW COOKER version of the recipe here
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.
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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)
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Total Time: 25 minutes
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Yield: 4-6 servings -
Method: Instant Pot
Print Recipe
Pin RecipeDescription
An almost embarrassingly easy recipe for a good old fashioned dinner. Serve the chicken and gravy over mashed potatoes, rice, noodles, toast or biscuits.
Ingredients
- 1 cup chicken broth or water
- 6 boneless, skinless chicken thighs (about 2 pounds), trimmed of excess fat*
- 1 (1.25 oz) packet onion soup mix
- 1 (10.5 oz) can cream of mushroom soup
Instructions
- Add water or broth into the Instant Pot. Add in the chicken. Sprinkle the onion soup mix on top of chicken. Dump cream of mushroom soup on top of chicken.
- 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.
- Use a spoon to break up the chicken. 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. I would cook for 12 minutes with chicken breasts.
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I love this recipe. Chicken was tender and juicy. I used breasts and had enough gravy to save for another day . 5 stars
So glad to hear this Linda!
I’m giving this five stars because it is a great base recipe and the instructions are great as well. I used around 1 1/2 to 2lbs of chicken, half thawed in the microwave. After reading the comments, I decided to put the water in first, followed by the chicken and then I used one can of cream of chicken and one can of cream of mushroom. No onion mix. I let it natural release for about 10 minutes and shredded the chicken in a plate and added it back to the sauce. Served over rice and it was great!
So glad you liked it!
I keep getting a “burn” as well. 🙁
I would probably do this but put the mushroom soup + onion soup mix, over the chicken. So layer: water, chicken, gravy on top. It’ll stop it from getting burned. And then at the end you can just mix it all together. 🙂
I just saw this on Pinterest, and seriously my first thoughts were about those school lunches. They were my favorite days too; with the ice cream scoop of mashed potatoes. Drool! Does it taste like it??
haha! yes it does taste like it!
Do I need to brown the chicken
Nope!
Can I use bone-in chicken breasts? How long would I cook?
yes that would work great. Keep the same cooking time.
Mine was not done after 18 min. I did a few extra minutes just in case. I had to run it through again on high for 6 min
That is shocking! Did it reach pressure?
I followed the directions exactly and the instapot kept registering “burn”. What am I doing wrong?
I’m sorry! Did you figure it out. Maybe add in a 1/2 cup of chicken broth.
Mine is doing the same thing. I don’t want to water down the gravy, so next time will be doing just water and onion soup, then stirring in the soup at the end along with the chopped up chicken.
also worked amazing for me with Pork Chops!!!
Cool! Same cooking time?
I would like to try this recipe but I like thicker gravy and am concerned about the water. Could I just use two cans of soup instead?
Totally!
Can I use frozen chicken breasts?
yes!
What would you suggest for time with frozen chicken breasts? First timer here!
Just do 15 minutes…the pot might take longer to come to pressure but it will work out marvelously.
How much longer Do We cook if the chicken is frozen?
cook the same amount of time. The pot will just take longer to come to pressure.
Any problems using cream of mushroom soup in instant pot under pressure?
Not that I’ve noticed 🙂
How would you adjust the time for bone-in thighs?
Add 1 hour to the cooking time!
How many chicken breasts would I use? I love your recipes. Any chance there will be an instant pot cookbook? And do you have other crockpot cookbooks?
About 2 pounds of chicken.
Hi Rose, I would use 2 or 3 chicken breast halves. Thanks so much for your comment! I don’t have and instant pot book but I do have a new crockpot book coming out! Here is the information: https://www.365daysofcrockpot.com/big-announcement/