Description
Instant Pot chicken and gravy has succulent chicken bathed in a rich, savory gravy, all cooked to perfection in a fraction of the time, making it the ultimate comfort food for busy households. This classic comfort food dish is perfect for busy weeknight and ready in just 30 minutes!
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts
- 10.5 ounce can condensed cream of chicken soup
- 1 packet ranch seasoning mix
- 1 cup chicken broth or stock
Instructions
- Cut the chicken breasts in half on a cutting board.
- In the Instant Pot, combine the soup, ranch seasoning, and chicken broth. Stir to mix.
- Place cut chicken breasts in the soup mixture and stir to coat.
- Set the vent to the sealing position. Cook on high pressure for 6 minutes and allow the pressure to do a natural release (this usually takes about 10 minutes.)
- Use two forks or a hand mixer on low to shred the chicken.
- Serve hot over your choice of side.
Notes
Store leftovers in an airtight container in the refrigerator up to 3 days.
Reheat leftovers in the microwave, on the stovetop, in the Instant Pot using the sauté function, or covered with foil in the oven at 350 degrees F for 20 minutes.
Freeze cooled chicken and gravy in freezer bags or freezer safe container up to 3 months. Thaw overnight in the refrigerator before reheating.
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Category: main course
- Method: pressure cooking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 250
- Sugar: 0.6 g
- Sodium: 607.7 mg
- Fat: 5.6 g
- Carbohydrates: 3.9 g
- Fiber: 0.2 g
- Protein: 42.6 g
- Cholesterol: 135.2 mg