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This Instant Pot chicken and gravy recipe has tender chicken breasts smothered in ranch gravy. It’s easy to make, comforting, and ready in just over 30 minutes!
Try my Easy 3-Ingredient Shredded Chicken and Gravy or Easy Ranch Chicken next.
Why you’ll love it
I knew I had to try my Crockpot Chicken and Gravy in the Instant Pot as well, and the results are fantastic! Turns out it’s easy to adapt, and it’s ready in a fraction of the time. Prep time is minimal, and the whole thing is done in just over 30 minutes for a cozy meal.
We’ve got juicy chicken with a ranch gravy that’s made with a few shortcuts, but there’s no condensed soup in my version. Ranch seasoning adds a zesty and bright quality. There’s just so much flavor for so few ingredients in this easy Instant pot chicken recipe!
What you’ll need
- Chicken – we’re using boneless skinless chicken breasts
- Chicken broth – the base of the gravy
- Ranch seasoning – my go-to is Hidden Valley. It gives this gravy and chicken a subtle herby, buttermilk taste.
- Garlic powder and pepper – more depth of savory flavor
- Cornstarch – to thicken up the sauce
- Chicken gravy mix – use your favorite!
Pro tip
Make sure you don’t add the gravy mix in at the beginning. It contains cornstarch, and that is not a good thing for pressure cooking. It can cause scorching and goes weirdly gloopy (yes, I tested it). The cornstarch/gravy mix goes in last for the results we’re looking for!
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Here is the Instant Pot model I use. It’s a great little appliance for getting juicy meat fast and concentrated flavors.
- I use this classic wire whisk for the sauce.
- Easily cut up the chicken with a quality sharp chef’s knife.
How to make Instant Pot chicken and gravy
This is an overview, and full ingredients & instructions are in the recipe card below.
- Add the broth, ranch seasoning, garlic powder, and pepper to the Instant Pot. Whisk until everything has dissolved in.
- Place the chicken in, and spoon liquid over. Seal and cook on high pressure. Once the countdown is finished, do a quick release. Take the chicken out, and cut it up.
- Make a cornstarch slurry, and add it along with the gravy mix to your Instant Pot. Hit the sauté button so it thickens. Return the chicken.
Substitutions and variations
- The gravy mix and ranch seasoning both have salt, so use low-sodium chicken broth if you’re concerned about the salt content.
- You can make your own Ranch Seasoning Mix if you prefer.
- Packets of ranch seasoning and gravy mix can vary from brand to brand, so that’s why I don’t list sizes, but the ones I used were each around 1 ounce. As long as it’s in the ballpark, you’ll be good.
What to serve with Instant Pot chicken and gravy
- The gravy is fantastic over a big pile of mashed potatoes. Try my Boursin Mashed Potatoes for a creative change or my classic Easy Garlic Mashed Potatoes. Rice works too like my Stick of Butter Rice or even pasta. Try my Garlic Butter Noodles.
- It’s great with my Easy Roasted Green Beans or sautéed spinach.
- Round out the dinner with a bright salad. Spring mix and my Homemade Italian Dressing or Creamy Balsamic Dressing are tasty options.
Leftovers and storage
- Store leftover chicken and gravy for 3-4 days in an airtight container in the fridge.
- Reheat over a low heat until warmed through. Add a splash of broth if needed.
- You can freeze leftovers for up to 3 months.
Talk to me in the comments below if you made this chicken and gravy in the Instant Pot! I love reader reviews. Or tag me on Instagram if you made any S&L recipe.
Instant Pot Chicken and Gravy
Ingredients
- 2 pounds chicken breasts boneless skinless
- 1.5 cups chicken broth
- 1 packet ranch seasoning mix (I used Hidden Valley)
- 1/4 teaspoon garlic powder
- Pepper to taste
- 1 teaspoon cornstarch + 1 teaspoon cold water
- 1 packet chicken gravy mix
Instructions
- Add the chicken broth, ranch seasoning mix, garlic powder, and pepper to your Instant Pot. Whisk until the powders have dissolved.
- Add the chicken and ensure it's mostly submerged (spoon some liquid over top if it's not). Close the lid, ensure the valve is on "sealing", and then set the timer to cook on high pressure for 8 minutes.
- Let the pressure release naturally for 5 minutes and then quick release the remaining pressure.
- Take the chicken out of the Instant Pot. Mix the cornstarch and water together in a small bowl. Pour it into your Instant Pot, along with the chicken gravy mix. Press the "sauté" button and whisk until the gravy mix has dissolved. The sauce will thicken within a few minutes, so turn the sauté function off (press the "keep warm" button) once it's about as thick as you want it. Meanwhile, cut the chicken up, and then add it back into the Instant Pot.
- Serve immediately. It's delicious with mashed potatoes (or baked potatoes), pasta/egg noodles, or rice.
Notes
- 4 medium-to-large chicken breasts total about 2 pounds. Anything in that ballpark works. If the chicken breasts are very large, add another minute or two to the cook time.
- Use low-sodium chicken broth if salt is a concern for you. Keep in mind ranch and gravy mixes both contain salt as well.
- Here’s the Crockpot version of this recipe.
- This is the 6-quart Instant Pot I used to make this recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Made this before and loved it! Wondering if it would work with frozen chicken breast and just a bit longer of cook time?
Hi! Yes, I think that would be fine. You’d have to experiment on timing as I haven’t ever done it from frozen. Let me know how it goes! 🙂
Made this tonight and I have to say… This has to be one of the most delicious recipes I’ve gotten off of Pinterest. Thank you so much for the recipe!!
You’re very welcome! Glad you found my website, Christine! 😀
Came out fabulous! The recipe had a few simple ingredients that I already had in the cupboard and I usually buy low sodium options if possible so my gravy packet and chicken broth were both low sodium. It came out very savory and if I used full sodium options it would have been way too much salt. I made mashed potatoes in the morning and the instant pot made this even easier to get dinner on the table quick that night. Every recipe I’ve tried from salt and lavender has been a hit and this didn’t disappoint! Thank you!
You are very welcome, Brenda!! I’m thrilled you enjoyed this recipe (and others!). Appreciate you taking the time to write me a review. 😀
So easy and my entire family loved it!! The taste was out of this world good and incredibly easy to make! We had it over cornbread stuffing and this is one of my top fav meals now. Easy and quick to make after work and minimal ingredients. Going to try pork chops next time over mashed potatoes.
I’m thrilled to hear that, Morgan!
I just made this and served with Grands biscuits . Delicious and very easy!!!! We will have this often. ❤️
Wonderful! Thanks, Karen!
This is a staple in our meal rotation! My family loves it. I have 2 toddlers and they eat every bite. I usually make it in the crockpot instead of instant pot. IMO, the ranch seasoning makes it! Absolutely delicious. It is a bit salty so I use low sodium chicken broth. We love it with mashed potatoes and peas.
I’m so glad it’s a favorite, Sarah!
Are the chicken breasts frozen when you put them or thaw?
I thaw them.
Hello! Wondering if I could substitute onion soup mix instead of the ranch seasoning?
Hi! I haven’t tested that, but I think it could work. Obviously the flavor will be a bit different, though… like I included the ranch because of its tanginess.
It was very easy to make. Very very salty. Would recommend not putting extra gravy over the potatoes. You will get plenty of flavor from gravy that sticks to the chicken. Overall not bad at all!
This was iffy for me. I didn’t have a ranch packet so I omitted that, but used everything else. I cooked/naturally released the pressure for the recommended time, and the chicken was tough. The gravy isn’t as much of a standard gravy consistency as I like it, and I let it sauté for 2-3 minutes. Even without the ranch packet, it’s still very salty with the regular broth and regular chicken gravy. It’s alright, just not a hit for me.
Well, without the ranch packet you’re not actually making the recipe. Since this recipe has minimal ingredients, it is a big flavor component. Sorry you didn’t like the consistency either, though.
The flavor wasn’t the major issue with me, it was the salt content but I know I can use lower sodium ingredients next time. But I’m not hearing any solutions about how the chicken was tough? I followed the cooking instruction and it still turned out tough. Is it because I have an 8 quart instant pot and not a 6 quart like you used?
Hi! So, sometimes you just get a bad batch of chicken (has happened to me more than once in multiple recipes), or perhaps they were smaller chicken breasts than I used, and they ended up overcooked. You could definitely reduce cook time for a minute or two and see if that helps… just ensure the chicken is fully cooked. The IP isn’t really my favorite appliance as you can’t test as you go, and unfortunately it can easily lead to overcooked chicken. Yes, using lower sodium ingredients can help too.
This is great. My granddaughter would have ne make it every other day and want leftovers in between. My only complaint, lol, not enough gravy.
I’m glad you like it!! You could probably double the sauce. 🙂
Loved this as an alternative to the overused cream of soup recipes! It was so fast and easy and I feel like only required about five minutes of hands on time. Me and my wife loved it with mashed potatoes. I will say if you are sensitive to salt, listen to the recommendation to use low sodium chicken stock. I used regular and with the ranch seasoning and gravy packet, it was ALMOST too salty for me (and I love salty).
I’m so happy it was a hit! 😀
This is so good!! It’s easy and so yummy!
Thank you! 😀