Instant Pot Chicken with Gravy

Instant Pot Chicken and Gravy

Yep, you can cook a whole chicken in the Instant Pot and make an amazing gravy at the same time. Instant Pot chicken and gravy, y’all!

Yields: 6 servings


  • 1 (4-pound) whole chicken
  • 2 teaspoons kosher salt, plus additional if needed
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons of butter, divided
  • 2 large onions, chopped medium
  • 1/4 cup minced garlic
  • 2 teaspoons tomato paste
  • ½ cup chicken broth or chicken stock
  • 2 tablespoons cornstarch


  1. Sprinkle 2 teaspoons salt and ¼ teaspoon pepper all over the chicken, inside and out. Tuck the wings behind the back.
  2. Add 1 tablespoon of butter to the pressure cooker, and hit the “Sauté” function on your electric pressure cooker. Swirl the melted butter to the middle of the pot if it looks like the fat is pooling on the sides.
  3. When the butter is shimmering, sear the chicken breast-side down in the center of the pot for 5 minutes or until lightly browned.
  4. Flip the bird breast-side up. Cook for another 5 minutes or until browned on the back. Don’t worry if the skin sticks and tears—the skin won’t be crispy when you’re done cooking anyway. You’re just browning the skin to deepen the flavor of the gravy.
  5. Transfer the chicken to a plate and add the remaining tablespoon of butter to the pot. Once the butter melts, toss in the chopped onions, garlic, and a sprinkle of salt. Cook for 1 to 2 minutes or until softened.
  6. Stir in 2 teaspoons tomato paste and cook for about 30 seconds.
  7. Turn off the sauté function. Pour in ½ cup broth, scraping up any browned bits.
  8. Add a steamer tray insert to the bottom of the pressure cooker, and lay the bird on top of it, breast-side up. Cover and pressure-cook on high for 20 minutes
  9. Turn off the instant pot and immediately release the pressure manually. Open the lid and transfer the chicken to a plate or carving board. Tent the cooked bird with foil, and rest it for 10 minutes.
  10. Use an immersion blender to purée the contents of the insert to make a smooth gravy. Season to taste with salt and pepper.
  11. If you want to thicken the gravy, mix 2 tablespoons cornstarch with 2 tablespoons water. Then, turn on the sauté function and bring the contents to a simmer. Stir in the carnstarch slurry and cook until thickened.
  12. Carve up the chicken and pour on copious amounts of gravy.