Instant Pot Chicken Breasts With Gravy

Name: Instant Pot Chicken Breasts With Gravy
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 4 boneless skinless chicken breasts ((about 1½ lbs total)); 1 tablespoon olive oil; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon smoked paprika; 1 teaspoon kosher salt; ½ teaspoon black pepper; 2 medium or 1 large sweet onion (thinly sliced); 2-3 cloves garlic (minced); 2/3 cup chicken broth; 1 tablespoon Worcestershire sauce; 1 teaspoon dried thyme; 2 tablespoons cornstarch; 3 tablespoons cold water

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These Instant Pot Chicken Breasts couldn’t be easier! Pressure-cooked in a flavorful onion-thyme chicken gravy for juicy, perfectly cooked chicken breasts every time. Ready in just 35 minutes.

A white plate of instant pot chicken breasts with a jug of onion gravy.

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Perfectly Cooked Chicken Breast Every Time

A moist, flavorful chicken breast can be hard to beat! But cooking chicken breasts can be a bit of a feat, as they dry out quickly due to their low fat content. This method of quickly poaching them in a flavorful base of sautéed onions, garlic, and chicken broth helps the meat stay so juicy and infuses a ton of flavor into each bite. It’s also a pretty hands-off method, so you can easily get on with making the rest of your dinner without having to keep an eye on the chicken the whole time.

I like to finish the dish by thickening the chicken broth with a little cornstarch to make a rich chicken gravy for spooning over the meat. Serve it up with some Creamy Mashed Potatoes or Easy Roasted Vegetables for a satisfying, stress-free meal!

Recipe Overview

Skill Level

Beginner

Prep Time

5 mins

Cook Time

30 mins

A Few Key Ingredients

Below are the key ingredients you’ll need to make Instant Pot Chicken Breasts. The full quantities can be found in the recipe card further down the post.

Ingredients for instant pot chicken breasts.

Chicken breasts: Boneless, skinless chicken breasts cook up quickly and stay so juicy when cooked in the Instant Pot like this! You can also use boneless, skinless chicken thighs for a richer flavor.

Onions: I like to use sweet onions here for their mild flavor. They form the base flavor for the onion gravy. You can use a yellow or brown onion instead, or 5-6 shallots.

Chicken broth: Used for poaching the chicken and creating the gravy. Use a high-quality store-bought or homemade chicken broth for the best flavor. Vegetable broth also works well.

Worcestershire sauce: Adds savory depth of flavor to the gravy. Soy sauce, tamari, or coconut aminos may also be used.

Thyme: Has a woody, herbal flavor that works so well with chicken. I use dried thyme for ease, but fresh thyme leaves can be used if you have some to hand.

Cornstarch: Mixed with water to create a cornstarch slurry, which is used to thicken the gravy. You can also use arrowroot starch if preferred.

How to Make Instant Pot Chicken Breasts

Step 1. Pat the chicken breasts dry with a paper towel. Season both sides with the seasonings.

Step 2. Turn the Instant Pot to Sauté.

Step 3. Add olive oil and sliced sweet onions; Cook for 5 to 6 minutes until softened and lightly golden. Add garlic and cook for 30 seconds.

process shot to marinate the chicken in a bowl and sautee onions in the instant pot.

Step 4. Pour in the chicken broth, Worcestershire sauce, and thyme. Scrape the bottom of the pot well to loosen any browned bits.

Step 5. Place the chicken breasts on top of the onions.

Step 6. Lock the lid. Cook on High Pressure for 8 minutes. Allow a 10-minute natural release, then release any remaining pressure.

process shot of adding chicken into the sauteed onions in the instant pot and cooking it.

Step 7. Transfer the chicken to a plate and loosely cover with foil. (This helps the juices redistribute while you make the gravy.)

Step 8. Turn the Instant Pot back to Sauté. Whisk together cornstarch and cold water.

Step 9. Slowly pour the slurry into the cooking liquid while stirring. Simmer for 2 to 3 minutes until the gravy thickens.

process shot for making the sauce in the instant pot and pouring over the chicken breast on a plate.

Step 10. Use an immersion blender to blend the sauce to create a smooth texture.

Step 11. Slice the chicken breasts and spoon the onion gravy generously over the top. Sprinkle with parsley before serving, if desired.

chicken breasts on a plate served with gravy.

Serving Suggestions

These chicken breasts are full of flavor and go well with a whole variety of delicious sides:

Spoon over a bed of fluffy Mashed Cauliflower or mashed Sweet Potatoes.
Toss together a simple Garden Salad or this cozy Arugula Pear Salad.
Roast up some flavorful Garlic Broccolini and Crispy Smashed Potatoes.
A side of Homemade Focaccia or simple Steamed Rice is always a winner!

Recipe Notes

Allow the Instant Pot to naturally release the pressure for 10 minutes before manually releasing any remaining pressure. This will prevent the chicken from becoming dry.

Use warm chicken broth to help the Instant Pot reach pressure more quickly.

Cover the steam vent with a kitchen cloth before manually releasing the pressure to help absorb some of the steam.

Use a wooden spoon or another long-handled kitchen tool to open the vent on the Instant Pot when manually releasing pressure, so you don’t get burned by steam.

Add other aromatics: You can add a bay leaf or some chopped, fresh rosemary leaves to the chicken broth to add more flavor to the gravy. Just remember to remove the bay leaves before blending the gravy.

Storage: Store the cooled chicken and gravy in an airtight container (either together or separately) in the fridge for up to 4 days. Alternatively, freeze for up to 3 months (thaw overnight in the fridge before reheating).

Reheating: Reheat the chicken and gravy (either together or separately) with a splash of water in a small, covered pot on the stove over medium-low heat until the chicken is warmed through. Alternatively, microwave in a microwave-safe bowl, covered, until piping hot throughout.

Questions I Get Asked a Lot

Can I use frozen chicken breasts?

Yes, you can use frozen chicken breasts, although they will turn out juicier if you have time to thaw them before cooking. You can also refer to my air fryer chicken breast recipe. If using frozen breasts, increase the amount of broth to 1 cup and cook on High Pressure for 15 minutes, followed by a 10-minute natural pressure release. You can use a thermometer to check that the internal temperature of the cooked chicken breasts has reached 165 degrees F to ensure it’s safe to eat.

Do I need to adjust the cook time for larger chicken breasts?

Yes, this recipe has been tested using 6oz chicken breasts. Larger breasts (8oz) will require 1-2 more minutes of cook time under High Pressure.

Is it gluten free?

Yes, although you should check the ingredients on the Worcestershire sauce bottle, as some brands may contain gluten.

Do I have to blend the gravy?

No, you can leave the gravy chunky, it’s still delicious!