Instant Pot 3 Ingredient Chicken And Gravy Recipes

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INSTANT POT WHOLE CHICKEN



Instant Pot Whole Chicken image

We love rotisserie chicken, and now with a pressure cooker, I can have it ready to eat in an hour or so. I combined several recipes to come up with this favorite. If you are new to the kitchen tool, this is a perfect recipe to begin with since it is so easy. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 11

2 tablespoons dried thyme
2 tablespoons dried rosemary, crushed
2 tablespoons rubbed sage
1 tablespoon kosher salt
1 tablespoon pepper
1 small lemon, quartered, optional
1 small onion, quartered, optional
3 garlic cloves, smashed, optional
1 broiler/fryer chicken (3 to 4 pounds)
2 tablespoons olive oil, divided
1 cup chicken broth or water

Steps:

  • In a small bowl, combine first 5 ingredients. If desired insert lemon, onion and garlic into the cavity of the chicken. Brush with 1 tablespoon oil and sprinkle with herb mixture. , Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add remaining 1 tablespoon oil. When oil is hot, sear chicken, breast side down, until browned, 4-5 minutes. Press cancel; remove chicken. Place trivet insert and broth in pressure cooker. Place chicken on top of trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 25 minutes. Let pressure release naturally.

Nutrition Facts : Calories 345 calories, Fat 22g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 1051mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 33g protein.

INSTANT POT® CHICKEN AND GRAVY



Instant Pot® Chicken and Gravy image

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

¾ teaspoon salt
¾ teaspoon paprika
½ teaspoon thyme
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
⅛ teaspoon sage
2 (10 ounce) boneless, skinless chicken breasts
1 tablespoon olive oil
1 cup chicken stock
aluminum foil
2 tablespoons cold water
2 tablespoons cornstarch
1 pinch salt and ground black pepper to taste

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 CHICKEN AND GRAVY RECIPE



Instant Pot Chicken and Gravy Recipe image

This Instant Pot chicken and gravy is one recipe you do NOT want to miss out on.

Provided by Camille Beckstrand

Categories     Main Course

Time 50m

Number Of Ingredients 11

1½ teaspoons salt
1½ teaspoons paprika
1 teaspoon thyme
½ teaspoon ground black pepper
½ teaspoon garlic powder
2 pounds boneless, skinless chicken breasts
2 Tablespoons butter
2 cups chicken broth
3 Tablespoons cornstarch
3 Tablespoons cold water
salt and pepper, to taste

Steps:

  • In a small bowl, combine salt, paprika, thyme, pepper, and garlic powder in a small bowl.
  • Sprinkle chicken with seasonings and rub on both sides so that each chicken breast is completely covered.
  • Press SAUTE button on Instant Pot.
  • Add butter to hot pot and let it melt.
  • Cook chicken breasts until browned (about 2-3 minutes per side - we aren't cooking the breasts, just browning the outside).
  • Transfer browned chicken breasts to a plate.
  • Press CANCEL button to turn off the saute.
  • Pour chicken broth to pot and scrape any browned bits on the bottom of the pot (I like to use a wooden spatula to do this).
  • Place trivet inside pot and lay chicken breasts on top of trivet.
  • Place lid on the Instant Pot.
  • Press the PRESSURE COOK button and set timer for 5 minutes.
  • After timer is finished, let the pot do a NATURAL RELEASE for 10 minutes, then move the valve to VENTING to release the remaining pressure.
  • Remove the lid, then remove the chicken to a plate and cover with foil to keep them warm.
  • In a small bowl, mix cornstarch and water together until completely dissolved.
  • Press the SAUTE button.
  • Whisk in the cornstarch mixture to thicken the gravy until it reaches the consistency you prefer.
  • Add salt and pepper as desired.
  • Press CANCEL and serve chicken with gravy on top.

Nutrition Facts : Calories 228 kcal, Carbohydrate 4 g, Protein 33 g, Fat 8 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 108 mg, Sodium 1078 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g, ServingSize 1 serving

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