Instant Pot 3 Ingredient Chicken And Gravy Food
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 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
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