Description
Learn how to make easy, succulent Instant Pot chicken breasts and gravy with our beginner-friendly recipe. This method produces tender chicken perfect for a main dinner dish or convenient meal prep.
Ingredients
Scale
- 3 chicken breasts (skinless/boneless, about 0.5 lb / 270 g each)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon sweet or mild paprika powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup low-sodium chicken stock
- 2 bay leaves
- 3 garlic cloves
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 tablespoon lemon juice
Instructions
- Prep: Season the chicken breasts evenly with salt, pepper, paprika, garlic, and onion powders on both sides. Allow to come to room temperature for 15 minutes.
- Add ingredients: Add the chicken stock, garlic cloves, and bay leaves to the Instant Pot. Place the trivet on top with handles facing up and place the chicken breasts on the trivet.
- Set & cook: Secure and lock the lid. Select Manual/Pressure Cook and adjust to 10 minutes on HIGH pressure.
- Release: Once the timer completes, allow for a natural pressure release for 5 minutes, then perform a quick release for the remaining pressure.
- Prepare the gravy: Remove the chicken to a plate and cover with foil. Press the Saute button and simmer the broth for 2-3 minutes to reduce.
- Thicken: Scoop a few tablespoons of hot liquid into a small bowl, whisk in the flour until smooth, then stir back into the pot. Add butter and lemon juice, stirring until combined.
- Finish and serve: Slice the chicken breasts into thick pieces and pour the gravy over the top or serve on the side.
Notes
Storage: Store chicken for up to 3 days in the refrigerator or freeze for up to 3 months. Keep gravy in a separate container. Flour options: Cornstarch or gluten-free flour may be substituted for all-purpose flour.
- Prep Time: PT15M
- Cook Time: PT30M
- Category: Main
- Method: Pressure Cooker
- Cuisine: British
Nutrition
- Serving Size: 1 breast with gravy
- Calories: 243 kcal
- Sugar: 0.3 g
- Sodium: 820 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.1 g
- Carbohydrates: 4 g
- Fiber: 0.5 g
- Protein: 38 g
- Cholesterol: 116 mg