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chicken breast cooked in an instant pot served on a plate.
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Instant Pot Chicken Breasts With Gravy

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.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Diet: Gluten Free, Halal, Low Lactose
Skill Level: Beginner
Servings: 4 servings
Author: Rena Awada

Ingredients

Chicken:

  • 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

Onion Gravy:

  • 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

Cornstarch Slurry:

  • 2 tablespoons cornstarch
  • 3 tablespoons cold water

Instructions

  • Pat the 4 boneless skinless chicken breasts dry with a paper towel. Season both sides with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, and ½ teaspoon black pepper.
  • Turn the Instant Pot to Sauté.
  • Add 1 tablespoon olive oil and 2 medium or 1 large sweet onion (sliced); Cook for 5–6 minutes until softened and lightly golden. Add 2-3 cloves garlic and cook for 30 seconds.
  • Pour in the 2/3 cup chicken broth, 1 tablespoon Worcestershire sauce and 1 teaspoon dried thyme. Scrape the bottom of the pot well to loosen any browned bits.
  • Place the chicken breasts on top of the onions.
  • Lock the lid. Cook on High Pressure for 8 minutes. Allow a 10-minute natural release, then release any remaining pressure.
  • Transfer the chicken to a plate and loosely cover with foil. (This helps the juices redistribute while you make the gravy.)
  • Turn the Instant Pot back to Sauté. Whisk together 2 tablespoons cornstarch and 3 tablespoons cold water.
  • Slowly pour the slurry into the cooking liquid while stirring. Simmer for 2–3 minutes until the gravy thickens.
  • Use an immersion blender to blend the sauce to create a smooth texture.
  • Slice the chicken breasts and spoon the onion gravy generously over the top. Sprinkle with parsley before serving, if desired.
    A spoon pouring onion gravy over cooked chicken breasts on a white plate.

Notes

  • Use similar-sized chicken breasts so they cook evenly. If your chicken breasts are very large, cut them in half or pound them to an even thickness.
  • Don't skip deglazing the pot. Scrape up all the browned bits after adding the broth to prevent the Instant Pot from displaying a Burn notice.
  • Let the chicken rest for a few minutes before slicing to help keep it juicy.
  • Whisk the cornstarch slurry well before adding it to the gravy to prevent lumps.
  • Blend the gravy with an immersion blender for a smooth, creamy onion gravy, or leave it chunky if you prefer more texture.
  • Thin the gravy if needed by stirring in a splash of chicken broth until it reaches your desired consistency.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a splash of broth if the gravy thickens too much.

Nutrition

Calories: 247kcal | Carbohydrates: 19g | Protein: 27g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 795mg | Potassium: 720mg | Fiber: 2g | Sugar: 9g | Vitamin A: 296IU | Vitamin C: 11mg | Calcium: 58mg | Iron: 2mg