Instant Pot Chicken in Gravy with Potatoes and Carrots
This takes a one and one half hour meal and cuts the time by more than half by using the instant pot to cook the meat and vegetables in. It is a traditional, skin-on, full fat recipe for preparing chicken, and boy is it ever good! Easy enough for a weeknight family supper, but delicious enough to serve company. Home cooked chicken and gravy, in only half an hour!
This recipe looks long, but that’s only because it’s done in the Instant Pot and I am taking more time explaining how to use it than I normally would. Once you get comfortable with your Instant Pot, this will be super easy.
Here is one of the things I love about my instant pot. I went from not knowing what I was going to make for supper, to having chicken and gravy that tasted like it had been simmering all day – in just over half an hour. And that was using frozen chicken too. I had to consult several other websites that have posted extensively on cooking with the Instant Pot to find out, but it turns out that cooking chicken pieces from frozen only adds a few extra minutes. (see: the hangry family). Think of how easy this would be if you have company drop in unexpectedly. Supper? No problem!
So, a package of two each, drumsticks and thighs went right from the freezer to the instant pot. I said in the recipe to use 6 pieces of chicken, since that is what the pot would hold, and would be the amount used for a family of 4. But, cook whatever amount is right for your family. First I used the saute feature to brown the chicken a bit first (this adds to the flavour of the gravy), and when I turned them over to brown the second side, I added one onion that I had chopped up while cooking the chicken. Sprinkle salt and pepper on both sides of the chicken, and stir the onions to cook them around the chicken pieces. I also diced two large cloves of garlic, which went in with the onions just before I added the stock. So, once the second side of chicken is browned, pour 2 – 3 cups of chicken stock over top of the chicken. (2 cups will give thicker gravy, 3 cups will give more gravy. Either works just fine, so decide by how much gravy your family likes to have. )
I cut 2 large potatoes and 3 carrots into 2 – 3 inch pieces, and my intent was to steam them on top of the chicken and stock. But I used a trivet that allowed many of the pieces of vegetable to fall into the liquid. No worries though; it all turned out fine. So, whether you use a steamer basket to steam the veg on top of the liquid, or just dump the veg on top, they will turn out fine either way. I pushed the poultry button, and adjusted the time to 10 minutes. This brings the pot up to temp and pressure, and then cooks for 10 minutes from there. Then I allowed the pressure to come down naturally for an additional 10 minutes before releasing pressure.
I set my stove timer for 10 minutes to remind me when to take the chicken out of the pot. While that 10 minutes was counting down, I got my gravy thickener ready to go, set the oven to “warm”, and set the table. Supper is literally 10 minutes away. Well, maybe 12 if you count a couple of minutes to thicken the gravy.
Once the 10 minutes is up, release any remaining pressure in the pot and remove the lid. The potatoes and carrots are tender but not mushy, and the chicken is fall-off-the-bone tender. Scoop the food out onto serving plates and set in a warm oven to stay warm while you thicken the gravy.
Press Off first, then choose the saute feature. Remember that you have a chopped onion in the drippings? You want to blend that into the gravy so it’s smooth and thick. In about 1/2 cup cold water, blend 1/3 cup flour until no lumps remain. Or if you have a favourite gravy thickener, go ahead and use that. Because the gravy here is so richly flavoured from the chicken cooking in it, I used 2 Tbsp gravy thickener and 3 Tbsp flour. Blend this into the drippings in the pot, and use your stick blender to blend in all of the onions to result in a smooth, thick gravy. Stir with a long spoon until gravy bubbles and thickens. Then pour it into a serving dish. Or, you could pour it all over the chicken pieces on the serving plate.
Look at how good that looks! And the meat just falls off of the bones. Tender and juicy, you can’t ask for anything better.
Steve really liked the gravy too! Lol!
This takes a one hour meal and cuts the time in half by using the instant pot to cook the meat and vegetables in. It is a traditional, skin-on, full fat recipe for preparing chicken, and boy is it ever good! Easy enough for a weeknight family supper, but delicious enough to serve company. Home cooked chicken and gravy, in only half an hour!
- 2 Tbsp margarine or butter or ghee
- ½ tsp salt
- ¼ tsp pepper
- 1 frying chicken, cut up into pieces, or 2 drums, 2 thighs, 2 breasts
- 1 onion, chopped
- 2 cloves garlic, peeled
- 3 medium potatoes, peeled and quartered
- 2 large carrots, scrubbed and cut into 2 or 3 inch pieces
- 2 cups good quality chicken stock
- 1/3 cup flour
- Turn instant pot onto saute and oncr it’s hot, brown chicken pieces until golden brown on both sides. Sprinkle the salt and pepper over the chicken as it browns. Once you have turned the chicken over to brown on the second side, sprinkle the chopped onion and garlic cloves over and around the chicken and stir to saute the onion. While chicken is cooking prepare the potatoes and carrots.
- Once both sides of chicken is browned, turn the saute function to off. Then choose the poultry setting and adjust to 10 minutes. Pour the chicken stock over top of the chicken.
- Set a steamer basket on top of the chicken and stock and put the potatoes and carrots in the basket. Sprinkle with a little more salt to season the potatoes, then close the lid and let it cook.
- Once the pot beeps, let the pressure come down naturally for an additional 10 minutes. (I set my oven times to remind me). Release pressure if needed and remove the lid.
- Remove the steamer basket and transfer the cooked potatoes and carrots to a serving dish. Remove the chicken pieces with tongs and put them in a separate serving dish.
- Use an immersion blender to puree the onions and garlic into the gravy. Stir the flour into ½ cup cold water, then turn the saute function on and blend the flour/water into the gravy. Continue to stir as the gravy bubbles and thickens.
- Turn the pot off, pour some of the gravy over the chicken pieces, and pour the rest into a gravy boat for serving at the table.
If you have gravy flavouring you like to use, add it at the same time as you add the flour to thicken the gravy. Use about half as much as you normally would, as this gravy already has a lot of natural flavour from the chicken cooking in it, plus from the onion and garlic being pureed into it.