These Instant Pot Chicken Breasts are incredibly simple and reliably juicy. The chicken is pressure-cooked in a savory onion-thyme broth, then finished with a smooth onion gravy. Ready in about 35 minutes, this is a fast, low-effort meal that still feels special.
Perfectly cooked chicken breast every time
Chicken breast can dry out easily because it’s lean, but poaching it in a flavorful base inside the Instant Pot keeps it moist and infuses the meat with flavor. Sautéed onions and garlic with chicken broth create a fragrant cooking liquid that doubles as the base for a rich gravy. This method is mostly hands-off, so you can prep sides or relax while the Instant Pot does the work.
I recommend thickening the cooking liquid with a cornstarch slurry and blending it for an extra-smooth onion gravy to spoon over the chicken. Serve with creamy mashed potatoes, roasted vegetables, or steamed rice for a complete meal.
Recipe overview
A few key ingredients
Below are the main ingredients used for Instant Pot Chicken Breasts. Full quantities are listed in the recipe card further down.
Chicken breasts: Boneless, skinless breasts work best for quick, even cooking. You can substitute boneless skinless thighs if you prefer a richer flavor.
Onions: Sweet onions give a milder, slightly sweet base for the gravy. Yellow or brown onions or several shallots can be used instead.
Chicken broth: The liquid used to poach the chicken and form the gravy. Use a good-quality store-bought or homemade broth. Vegetable broth is a suitable alternative.
Worcestershire sauce: Adds savory depth; soy sauce, tamari, or coconut aminos are acceptable swaps.
Thyme: Dried thyme is convenient and pairs beautifully with chicken. Fresh thyme may be used if available.
Cornstarch: Mixed with cold water to make a slurry that thickens the gravy. Arrowroot starch can be substituted if preferred.
How to make Instant Pot chicken breasts
Step 1. Pat chicken breasts dry and season both sides with garlic powder, onion powder, smoked paprika, kosher salt, and black pepper.
Step 2. Set the Instant Pot to Sauté.
Step 3. Add olive oil and sliced sweet onions. Cook 5–6 minutes until the onions are softened and lightly golden. Add minced garlic and cook 30 seconds.
Step 4. Pour in the chicken broth, Worcestershire sauce, and thyme. Scrape the bottom of the pot to loosen any browned bits.
Step 5. Place the chicken breasts on top of the onions.
Step 6. Lock the lid and cook on High Pressure for 8 minutes. Let the pressure naturally release for 10 minutes, then release any remaining pressure.
Step 7. Transfer the chicken to a plate and loosely cover with foil to rest while you make the gravy.
Step 8. Set the Instant Pot to Sauté. Whisk cornstarch with cold water to form a smooth slurry.
Step 9. Slowly whisk the slurry into the cooking liquid and simmer 2–3 minutes until the gravy thickens.
Step 10. For a silky texture, use an immersion blender to puree the sauce until smooth. If you prefer a chunkier gravy, skip blending.
Step 11. Slice the chicken and spoon the onion gravy over the top. Garnish with chopped parsley if desired and serve immediately.
Serving suggestions
These chicken breasts pair well with a wide range of sides. Try any of the following:
- Spoon the gravy over mashed potatoes, mashed cauliflower, or mashed sweet potatoes.
- Serve alongside a simple green salad or a composed salad with arugula and fruit.
- Roasted vegetables such as broccolini, carrots, or crispy smashed potatoes make a hearty accompaniment.
- A side of homemade focaccia or steamed rice is also excellent for soaking up the gravy.
Recipe notes
Natural release: Allow a 10-minute natural pressure release before manually releasing the rest to keep the chicken tender.
Warm broth: Using warm broth helps the Instant Pot reach pressure more quickly.
Steam safety: When manually releasing pressure, use a long-handled utensil and keep hands and face away from the vent to avoid burns.
Aromatics: Optional additions include a bay leaf or a few sprigs of rosemary. Remove any whole bay leaves before blending the gravy.
Storage: Store cooled chicken and gravy together or separately in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently on the stovetop with a splash of broth over medium-low heat until warm, or microwave covered until piping hot throughout.
Questions I get asked a lot
Yes. Thawed chicken usually yields the best texture, but frozen breasts can be used. Increase the broth to 1 cup and cook on High Pressure for 15 minutes with a 10-minute natural release. Confirm the internal temperature reaches 165°F before serving.
This recipe was tested with roughly 6 oz breasts. If your breasts are significantly larger (around 8 oz or more), add 1–2 minutes of cook time under High Pressure.
The recipe itself is gluten free, but check the label on Worcestershire sauce since some brands may contain gluten.
No. Blending creates a smooth gravy, but leaving it chunky is equally tasty and requires less work.
More Instant Pot recipes
- Instant Pot Mashed Potatoes
- Instant Pot Chili
- Instant Pot Oatmeal
- Instant Pot Chicken Curry
- Instant Pot Beef Stew
- Instant Pot 15-Minute Spaghetti
- Instant Pot Chicken Noodle Soup
- Instant Pot Sweet Potatoes
Made this recipe? Leave a comment below to share how it turned out, and feel free to tag us on social media if you share a photo.
Instant Pot Chicken Breasts With Gravy
Ingredients
Chicken:
- 4 boneless skinless chicken breasts (about 1½ lbs total)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Onion Gravy:
- 2 medium or 1 large sweet onion, thinly sliced
- 2–3 cloves garlic, minced
- 2/3 cup chicken broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
Cornstarch Slurry:
- 2 tablespoons cornstarch
- 3 tablespoons cold water
Instructions
- Pat the chicken breasts dry. Season both sides with garlic powder, onion powder, smoked paprika, kosher salt, and black pepper.
- Turn the Instant Pot to Sauté.
- Add olive oil and sliced onion. Cook 5–6 minutes until softened and lightly golden. Add garlic and cook 30 seconds.
- Pour in the chicken broth, Worcestershire sauce, and thyme. Scrape the bottom of the pot to deglaze.
- Place the chicken breasts on top of the onions. Lock the lid and cook on High Pressure for 8 minutes. Allow a 10-minute natural release, then release any remaining pressure.
- Transfer the chicken to a plate and loosely cover with foil to rest.
- Set the Instant Pot to Sauté. Whisk the cornstarch with cold water to make a slurry.
- Slowly pour the slurry into the cooking liquid while stirring and simmer 2–3 minutes until thickened.
- Use an immersion blender to blend the sauce if you prefer a smooth gravy.
- Slice the chicken, spoon gravy over the top, and sprinkle with parsley before serving if desired.
Notes
- Use similar-sized chicken breasts so they cook evenly. If breasts are very large, halve or pound them to even thickness.
- Deglaze the pot fully after adding broth to avoid a Burn notice.
- Allow the chicken to rest before slicing so juices redistribute.
- Whisk the slurry thoroughly to prevent lumps, and thin the gravy with additional broth if it becomes too thick.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze up to 3 months.
Nutrition
Nutrition information is an approximation.
Additional info
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