INSTANT POT® CHICKEN AND GRAVY
All the flavor of a slow-cooked roasted chicken dinner from the oven, but done in a fraction of the time using your Instant Pot® or pressure cooker! Serve with mashed potatoes for the perfect comfort meal.
Provided by France C
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 2
Number Of Ingredients 13
Steps:
- Combine salt, paprika, thyme, pepper, garlic powder, and sage in a small bowl.
- Pound thicker end of chicken breasts to about 1-inch thickness. Sprinkle with seasonings and rub on both sides.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function and high heat. Heat olive oil and cook chicken breasts until browned, 2 to 3 minutes per side. Transfer chicken to a plate. Add chicken stock to the pot, scraping up any browned bits off the bottom. Turn off the pot. Place a trivet inside the pot and lay chicken breasts on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Switch to the quick-release method according to manufacturer's instructions to release remaining pressure, about 5 minutes. Unlock and remove the lid. Remove chicken to a clean plate and cover with foil to keep warm.
- Combine water and cornstarch in a small bowl and stir to dissolve. Switch pot to Saute function and medium heat. Slowly whisk in enough of the cornstarch mixture to thicken the gravy to your desired consistency. Season with salt and pepper. Remove from heat and serve gravy over chicken breasts.
Nutrition Facts : Calories 418.3 calories, Carbohydrate 9.1 g, Cholesterol 164.5 mg, Fat 14 g, Fiber 0.7 g, Protein 59.8 g, SaturatedFat 2.9 g, Sodium 1674 mg, Sugar 0.8 g
INSTANT POT® PAN JUICE GRAVY
This gravy uses the natural liquid from chicken, pork, beef, or turkey after it has cooked in the Instant Pot®.
Provided by thedailygourmet
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.
- Combine water and cornstarch in the pot and stir to create a slurry. Add pan juices, stirring constantly until thickened, about 3 minutes. Add garlic salt and stir to incorporate. Add browning sauce (see Cook's Note).
Nutrition Facts : Calories 149.7 calories, Carbohydrate 3.7 g, Cholesterol 69.9 mg, Fat 3.1 g, Protein 25.2 g, SaturatedFat 1.3 g, Sodium 253.4 mg
INSTANT POT 3-INGREDIENT CHICKEN AND GRAVY
I was worried this would be too salty, and the ingredients didn't sound appealing to me at all. I couldn't figure out how it would make a delicious gravy, but surprise surprise--it sure did. Great over the top of chicken or mashed potatoes. Surprisingly simple but delicious. I used chicken thighs because I prefer dark meat, but you could use chicken breasts (cook for 12 minutes if using breasts).
Provided by AmyZoe
Categories Chicken Thigh & Leg
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Add water or broth into instant pot. Add chicken.
- Sprinkle onion soup mix over top, and dump cream of mushroom soup on top of chicken. Do not stir.
- Cover and make sure the valve is on sealing. Set the timer to manual (high pressure) for 15 minutes.
- When the timer beeps let the pressure release naturally for 5 to 10 minutes and then release the rest of the pressure by moving the valve to venting. Remove the lid.
- Use a spoon to break up the chicken.
- Serve chicken and gravy over potatoes, noodles, toast, biscuits, or rice.
Nutrition Facts : Calories 222.1, Fat 8.8, SaturatedFat 2.2, Cholesterol 85.9, Sodium 1509.6, Carbohydrate 11, Fiber 0.6, Sugar 1.7, Protein 23.4
INSTANT POT CHICKEN AND GRAVY RECIPE
This Instant Pot chicken and gravy is one recipe you do NOT want to miss out on.
Provided by Camille Beckstrand
Categories Main Course
Time 50m
Number Of Ingredients 11
Steps:
- In a small bowl, combine salt, paprika, thyme, pepper, and garlic powder in a small bowl.
- Sprinkle chicken with seasonings and rub on both sides so that each chicken breast is completely covered.
- Press SAUTE button on Instant Pot.
- Add butter to hot pot and let it melt.
- Cook chicken breasts until browned (about 2-3 minutes per side - we aren't cooking the breasts, just browning the outside).
- Transfer browned chicken breasts to a plate.
- Press CANCEL button to turn off the saute.
- Pour chicken broth to pot and scrape any browned bits on the bottom of the pot (I like to use a wooden spatula to do this).
- Place trivet inside pot and lay chicken breasts on top of trivet.
- Place lid on the Instant Pot.
- Press the PRESSURE COOK button and set timer for 5 minutes.
- After timer is finished, let the pot do a NATURAL RELEASE for 10 minutes, then move the valve to VENTING to release the remaining pressure.
- Remove the lid, then remove the chicken to a plate and cover with foil to keep them warm.
- In a small bowl, mix cornstarch and water together until completely dissolved.
- Press the SAUTE button.
- Whisk in the cornstarch mixture to thicken the gravy until it reaches the consistency you prefer.
- Add salt and pepper as desired.
- Press CANCEL and serve chicken with gravy on top.
Nutrition Facts : Calories 228 kcal, Carbohydrate 4 g, Protein 33 g, Fat 8 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 108 mg, Sodium 1078 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g, ServingSize 1 serving
GRANDMA CHICKEN (CHICKEN AND GRAVY)
This recipe was handed down from my Grandma. Every time I make it, I remember her. This is fantastic served over sticky white rice. It also freezes beautifully and can easily be sized up or down to suit your needs.
Provided by Bling Lady
Categories Chicken Breast
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine flour and pepper in a ziplock bag.
- Cut chicken into bite sized pieces and add to flour mixture.
- After all chicken is in the bag, close bag and shake to coat chicken pieces.
- Melt butter in a large skillet over medium low heat.
- Slowly brown both sides of chicken in the melted butter. Note: If your skillet isn't large enough, you can do this in batches, it may require additional butter.
- Remove chicken and set aside in a baking dish.
- Cook onion in same pan until soft (if using onion powder, skip this step).
- Add a small amount (approximately 2-3 tablespoons) of the flour/pepper mixture to the water.
- Mix well.
- Pour water and flour mixture slowly into the pan.
- Add chicken broth and thyme (if using onion powder, add it now) and bring to a simmer. Stir often to make a thickish gravy.
- Return browned chicken pieces to the pan.
- Reduce heat to low and cover. Simmer for 30 minutes, stirring periodically.
- Transfer chicken and gravy into baking dish. I use a 2.8 liter Corning Ware dish, but a 9x13 dish will work as well.
- Cover and bake at 375 for 30 minutes.
- Note: This dish freezes beautifully. After cooking for the first 30 minutes, cool, place in a freezer bag. When you are ready to cook, defrost and cook, covered at 375 for 45-60 minutes or until hot and bubbly.
Nutrition Facts : Calories 385.3, Fat 14.5, SaturatedFat 8.1, Cholesterol 98.9, Sodium 828, Carbohydrate 26.2, Fiber 1.3, Sugar 1.1, Protein 35
More about "instant pot 3 ingredient chicken and gravy recipes"
INSTANT POT 3-INGREDIENT CHICKEN AND GRAVY - 365 DAYS OF …
From 365daysofcrockpot.com
4.8/5 (40)Total Time 25 minsServings 4-6Calories 329 per serving
- Add water or broth into the Instant Pot. Add in the chicken. Sprinkle the onion soup mix on top of chicken. Dump cream of mushroom soup on top of chicken. Do not stir.
- Cover and make sure the valve is on “sealing.” Set the timer on manual (high pressure) for 15 minutes. When the timer beeps let the pressure release naturally for 5-10 minutes and then release the rest of the pressure by moving the valve to “venting.” Remove the lid.
- Use a spoon to break up the chicken. Serve chicken and gravy over potatoes, noodles, toast, biscuits or rice.
EASY INSTANT POT CHICKEN AND GRAVY RECIPE - MARGIN …
From marginmakingmom.com
Reviews 135Calories 993 per servingCategory Pressure Cooker {Instant Pot}
- Place chicken breast pieces into the insert pot of the Instant Pot. Pour chicken broth into the pot.
- Sprinkle gravy packets, black pepper, and garlic powder over the chicken breasts, but do not mix.
- Close the lid and set the vent to the sealed position. Select a cook time of 6 minutes at high pressure.
- After the cook time is complete, allow a natural release of pressure. Once the pressure has released and the valve has dropped, carefully remove the lid.
INSTANT POT CHICKEN AND GRAVY • SALT & LAVENDER
From saltandlavender.com
4.7/5 (23)Total Time 33 minsCategory Main CourseCalories 305 per serving
- 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", press the "manual" button and 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.
3-INGREDIENT INSTANT POT RECIPES - 365 DAYS OF SLOW …
From 365daysofcrockpot.com
CHICKEN AND GRAVY INSTANT POT RECIPE - COOKING WITH KARLI
From cookingwithkarli.com
3 INGREDIENT INSTANT POT RECIPES · THE TYPICAL MOM
From temeculablogs.com
WHOLE “ROAST” CHICKEN AND GRAVY – INSTANT POT RECIPES
From recipes.instantpot.com
CROCKPOT CHICKEN AND GRAVY - MSN.COM
From msn.com
HY-VEE SEASONS | A DIGITAL MAGAZINE FROM HY-VEE COVERING FOOD,…
From seasons.hy-vee.com
MISSISSIPPI CHICKEN RECIPE: HEARTY AND TASTY!
From healthyrecipes101.com
INSTANT POT CHICKEN BREASTS & GRAVY (STEP-BY-STEP)
From instantpoteats.com
GLUTEN-FREE INSTANT POT CHICKEN BROCCOLI RICE RECIPE
From msn.com
INSTANT POT CHICKEN AND GARLIC GRAVY - TESTED BY AMY + JACKY
From pressurecookrecipes.com
THE I LOVE MY INSTANT POT(R) 5-INGREDIENT RECIPE BOOK: FROM POT …
From ebay.com
INSTANT POT SAUCY CHICKEN RECIPE | KITCHN
From thekitchn.com
INSTANT POT BEEF SHORT RIBS WITH GARLIC & WINE
From instantpoteats.com
BEST MISSISSIPPI POT ROAST: EASY 5-INGREDIENT CROCKPOT DINNER
From bakeitwithlove.com
CROCKPOT MISSISSIPPI CHICKEN RECIPE - MY HEAVENLY RECIPES
From myheavenlyrecipes.com
INSTANT POT 3-INGREDIENT CHICKEN AND GRAVY - MEALPLANNERPRO.COM
From mealplannerpro.com
4 EASY 3-INGREDIENT RECIPES! – DUMP & GO – INSTANT POT TEACHER
From instantpotteacher.com
CROCK POT CHICKEN AND STUFFING (ALSO INSTANT POT FRIENDLY!)
From aemas.dynu.net
CROCK POT CHICKEN & GRAVY (3-INGREDIENT SUPER EASY SLOW COOKER …
From bakeitwithlove.com
3 INGREDIENT CROCK POT CHICKEN - RECIPES THAT CROCK!
From recipesthatcrock.com
INSTANT POT CHICKEN FRENCH DIP SANDWICHES RECIPE
From sixsistersstuff.com
INSTANT POT 3-INGREDIENT CHICKEN AND GRAVY - COPY ME THAT
From copymethat.com
THE BEST SHEPHERD'S PIE RECIPE - KRISTINE'S KITCHEN
From kristineskitchenblog.com
INSTANT POT WHOLE CHICKEN AND GRAVY (VIDEO)
From aelis.dynu.net
SLOW COOKER MEXICAN SMOTHERED PORK CHOPS - CROCK POT RECIPE
From theseoldcookbooks.com
INSTANT POT CHICKEN POTATO CURRY - PIPING POT CURRY
From pipingpotcurry.com
THE BEST INSTANT POT BEEF STEW {SUPER TENDER} - EATING INSTANTLY
From eatinginstantly.com
INSTANT POT GRAVY - COOKTHESTORY
From cookthestory.com
You'll also love