Name: Instant Pot Gratin of Chicken
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: ½ cup chicken broth; 1 ½ pounds boneless, skinless chicken breasts; 1 tsp kosher salt; ½ tsp black pepper; 2 Tbsp melted butter; 3 Tbsp flour; ½ cup heavy cream or evaporated milk; ½ tsp dried tarragon; 1 tsp red wine vinegar; 1 tsp Dijon mustard; ¼ cup shredded parmesan cheese; ½ cup crushed Ritz crackers

Instant Pot Gratin of Chicken

I came across a recipe called gratin of chicken on an English cooking blog. I am not sure if this is a common English dish but it is soooo good. I, of course, adapted the original recipe and changed it into an Instant Pot recipe with ingredients commonly found at your grocery store. The sauce is the star of the dish. I could lick it all up. The cream, Dijon mustard and tarragon go perfectly together. Try making this dish soon, I think you’ll really love it!

Ingredients/Substitution Ideas

Chicken broth–or ½ cup of water and ½ teaspoon of Better than Bouillon Chicken Base

Boneless skinless chicken breasts–or boneless skinless chicken thighs

Kosher salt

Black pepper

Butter

Flour–I used all purpose flour

Heavy cream–or evaporated milk

Dried tarragon

Red wine vinegar–or white vinegar

Dijon mustard

Parmesan cheese–or gruyere

Ritz crackers–or panko breadcrumbs

Steps

Pressure cook chicken: Add chicken broth and chicken into Instant Pot. Sprinkle the chicken with the kosher salt and pepper. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 10 minutes for fresh chicken or 12 minutes for frozen chicken. When time is up let the pot sit for 10 minutes and then move valve to venting. Remove the lid. Move chicken to a cutting board and slice into filets, chop or shred.

Make a roux to thicken the sauce: In a bowl whisk together the melted butter and flour until it is smooth. Whisk in a quarter cup of the broth from the Instant Pot until smooth. Then scrape the whole mixture into the Instant Pot. Turn the Instant Pot to sauté. Stir until mixture bubbles and thickens. Slowly whisk in the cream. Whisk in the tarragon, vinegar and Dijon mustard. Turn off the Instant Pot. Stir in the parmesan cheese.

Bake the casserole: In a square baking dish spoon about 1/3 of the sauce and spread it out. Lay the chicken into the pan over the sauce. Pour the remaining sauce over the top to cover the chicken. Sprinkle the Ritz cracker crumbs over the top. Bake for 15-20 minutes in a 375 degree oven until crumbs are golden brown. Serve and enjoy!

Notes/Tips

If you’d rather finish the recipe off using your Instant Pot air fryer lid instead of baking in the oven you can. Add the chicken into the sauce and toss to coat. Then sprinkle the crumbs on top. Air fry for 5 minutes, or until crumbs are browned.

Serve with your favorite vegetables like broccoli, asparagus, cauliflower, spinach, baked potatoes, etc.

If you’d like you can double the sauce ingredients (broth, butter, flour, cream, Dijon, vinegar, tarragon, parmesan) and serve over rice for a chicken and rice dish.

I used my 6 quart Instant Pot*. You can also make this in your 3 or 8 quart pot.

Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.

This recipe can be gluten-free. Forego the ritz crackers and use a gluten-free substitute like gluten-free cornflakes.

This recipe can be low carb. Forego the ritz crackers and use a low carb substitute like crushed pork rinds.

Other recipes you can make with Ritz crackers are Instant Pot Ritz Chicken or Air Fryer Heavenly Chicken.

More Instant Pot Chicken Recipes…

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.