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Home » Blog » Recipes » Instant Pot Chicken and Gravy (Whole30, Gluten Free)

Instant Pot Chicken and Gravy (Whole30, Gluten Free)

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Four words: Instant Pot chicken and gravy. (Okay, five words, if you count “and.”)

An overhead shot of a plate filled with Instant Pot Chicken and Gravy

Instant Pot For The Win

Ever since I got my first Instant Pot back in 2013, I’ve been on a mission to convert all of my favorite slow cooker recipes into variations that can be made in a snap in the electric pressure cooker. (Yeah, I know that the Instant Pot has a slow cooker function, but I have to level with you: I only use my Instant Pot’s electric pressure cooker function. Why? ’Cause anything you can cook in a slow cooker can be made even tastier and faster in a pressure cooker. Exhibit A: Instant Pot (Pressure Cooker) Kalua Pig. I rest my case.) And while it does take a little finesse to convert slow cooker or conventionally cooked stew recipes into Instant Pot versions, that’s what I’m here for!

A collage of the cooking steps to make Instant Pot Chicken & Gravy.

One of the most popular slow cooker recipes on my blog is Slow Cooker Roast Chicken and Gravy. It’s kind of a misnomer to call it “roast chicken” because the bird isn’t cooked in an oven or over a fire, and the skin doesn’t get crispy, but this dish still manages to scratch that roasted whole chicken itch without you having to turn on the oven. Even better: You only dirty one pot, and that pot can be thrown in the dishwasher.

Use Quick Release!

For this Instant Pot chicken and gravy recipe, you’ll need to use the quick pressure release method (i.e., manually vent the Instant Pot) to make sure the chicken doesn’t get overcooked. If it’s your first time doing it, don’t be scared: You’ll do fine! Plus, you’ll rewarded with lots of umami-packed gravy that you can freeze for later.

Okay—let’s get to pressure cookin’ a whole chicken!

Time to make Instant Pot Chicken and Gravy!

Serves 6

Ingredients

  • 1 (4-pound) organic chicken (a bigger chicken won’t fit in a 6-quart Instant Pot)
  • 2 teaspoons kosher salt, plus additional if needed
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons of ghee, divided
  • 2 large onions, chopped medium
  • 6 garlic cloves, peeled
  • 2 teaspoons tomato paste
  • ½ cup bone broth or chicken stock
  • 2 tablespoons arrowroot powder (optional)

Equipment

  • Instant Pot (6-quart or larger)
  • Cutting board
  • Chef’s knife
  • Tongs
  • Plate
  • Measuring spoons
  • Measuring cups
  • Silicone spatula
  • Aluminum foil
  • Small bowl
  • Immersion blender
  • Silicone ice mold

Method

Grab your chicken and sprinkle 2 teaspoons salt and ¼ teaspoon pepper all over it, inside and out.

A woman seasoning a whole chicken with kosher salt.

Tuck the wings behind the back.

Four pictures that show you how to tuck a chicken's wing behind its back.

Add 1 tablespoon of ghee to the pressure cooker, and hit the “Sauté” function on your electric pressure cooker. (If you’re using a stovetop pressure cooker, cook over medium-high heat.) Swirl the melted ghee to the middle of the pot if it looks like the fat is pooling on the sides.

Someone adding a tablespoon of ghee to an open Instant Pot

When the fat is shimmering, sear the chicken breast-side down in the center of the pot for 5 minutes or until lightly browned.

Two hands pressing a chicken breast side down in an open Instant Pot.

Flip the bird (ha ha!) breast-side up. Cook for another 5 minutes or until browned on the back.

A person using tongs to turn a whole chicken that has been browning in an Instant Pot.

Don’t worry if the skin sticks and tears—the skin won’t be crispy when you’re done cooking anyway. You’re just browning the skin to deepen the flavor of the gravy.

An overhead shot of a browned whole chicken, breast side up, in an open Instant Pot.

Transfer the chicken to a plate and add the remaining tablespoon of ghee to the pot. Once the ghee melts, toss in the chopped onions, 6 garlic cloves, and a sprinkle of salt. Cook for 1 to 2 minutes or until softened.

Two hands adding chopped onions to an open Instant Pot.

Stir in 2 teaspoons tomato paste and cook for about 30 seconds.

A closeup shot of chopped onions and tomato paste sautéing in an Instant Pot.

Turn off the sauté function (or turn off the stove if you’re using a stovetop cooker). Pour in ½ cup broth, scraping up any browned bits.

Chicken broth is poured from a liquid measuring cup into an Instant Pot.

Add a steamer insert to the bottom of the pressure cooker…

A stainless steel steaming rack is placed on top of the cooked alliums in an Instant Pot.

…and lay the bird on top of it, breast-side up.

An overhead shot of a whole chicken, breast side up, on top of the steamer rack in an Instant Pot.

Cover and pressure-cook on high for 20 minutes (or 17 minutes on a stovetop pressure cooker).

An Instant Pot display shows that it is programmed to cook for 20 minutes under high pressure.

Then, turn off the electric pressure cooker (or remove the stovetop cooker from the heat), and immediately release the pressure manually.

Someone turning the manual release valve on the Instant Pot and releasing steam.

Open the lid and transfer the chicken to a plate or carving board. Tent the cooked bird with foil, and rest it for 10 minutes.

An open Instant Pot that shows a cooked whole chicken.

Use an immersion blender to purée the contents of the insert to make a smooth gravy. Season to taste with salt and pepper.

An immersion blender is pureeing gravy in an Instant Pot metal insert.

If you want to thicken the gravy, mix 2 tablespoons arrowroot powder with 2 tablespoons water.

An overhead shot of a black ramekin filled with an arrowroot slurry.

Then, turn on the sauté function and bring the contents to a simmer. Stir in the arrowroot powder slurry and cook until thickened.

Arrowroot slurry is poured into an Instant Pot to thicken the gravy.

Carve up the chicken and pour on copious amounts of gravy. Freeze the leftover gravy in a silicone ice cube mold so you can pop out a cube whenever your gravy cravings hit!

A side view of Instant Pot (Pressure Cooker) Chicken and Gravy on a platter.

There it is: Instant Pot chicken and gravy!


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).


 PRINTER-FRIENDLY RECIPE CARD

Instant Pot (Pressure Cooker) Chicken & Gravy by Michelle Tam https://nomnompaleo.com
Print Recipe
4.86 from 35 votes

Instant Pot (Pressure Cooker) Chicken and Gravy

Yep: you can cook a whole chicken in the Instant Pot, and make an amazing Paleo-friendly gravy at the same time. Instant Pot chicken and gravy, y’all!
Prep Time10 mins
Cook Time40 mins
Total Time1 hr
Course: Dinner
Cuisine: American
Keyword: chicken, gluten-free, Instant Pot, keto, low carb, paleo, paleo gravy, Pressure Cooker, Primal
Servings: 6 servings
Calories: 266kcal
Author: Michelle Tam

Ingredients

  • 1 organic whole chicken about 4 pounds
  • 2 teaspoons Diamond Crystal kosher salt plus additional if needed
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons ghee divided
  • 2 large onions chopped medium
  • 6 garlic cloves peeled
  • 2 teaspoons tomato paste
  • ½ cup Instant Pot bone broth or chicken stock
  • 2 tablespoons arrowroot powder optional

Instructions 

  • Sprinkle 2 teaspoons salt and ¼ teaspoon pepper all over the chicken, inside and out. Tuck the wings behind the back.
  • Add 1 tablespoon of ghee to the pressure cooker, and hit the “Sauté” function on your electric pressure cooker. (If you’re using a stovetop pressure cooker, cook over medium-high heat.) Swirl the melted ghee to the middle of the pot if it looks like the fat is pooling on the sides.
  • When the fat is shimmering, sear the chicken breast-side down in the center of the pot for 5 minutes or until lightly browned.
  • Flip the bird breast-side up. Cook for another 5 minutes or until browned on the back. Don’t worry if the skin sticks and tears—the skin won’t be crispy when you’re done cooking anyway. You’re just browning the skin to deepen the flavor of the gravy.
  • Transfer the chicken to a plate and add the remaining tablespoon of ghee to the pot. Once the ghee melts, toss in the chopped onions, 6 garlic cloves, and a sprinkle of salt. Cook for 1 to 2 minutes or until softened.
  • Stir in 2 teaspoons tomato paste and cook for about 30 seconds.
  • Turn off the sauté function (or turn off the stove if you’re using a stovetop cooker). Pour in ½ cup broth, scraping up any browned bits.
  • Add a steamer insert to the bottom of the pressure cooker, and lay the bird on top of it, breast-side up. Cover and pressure-cook on high for 20 minutes (or 17 minutes on a stovetop pressure cooker).
  • Then, turn off the electric pressure cooker (or remove the stovetop cooker from the heat), and immediately release the pressure manually. Open the lid and transfer the chicken to a plate or carving board. Tent the cooked bird with foil, and rest it for 10 minutes.
  • Use an immersion blender to purée the contents of the insert to make a smooth gravy. Season to taste with salt and pepper.
  • If you want to thicken the gravy, mix 2 tablespoons arrowroot powder with 2 tablespoons water. Then, turn on the sauté function and bring the contents to a simmer. Stir in the arrowroot powder slurry and cook until thickened.
  • Carve up the chicken and pour on copious amounts of gravy. Freeze the leftover gravy in a silicone ice cube mold so you can pop out a cube whenever your gravy cravings hit!
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!

Nutrition

Calories: 266kcal | Carbohydrates: 8g | Protein: 29g | Fat: 13g | Fiber: 1g
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Reader Interactions

Comments

  1. Jen F says

    August 14, 2020 at 9:19 pm

    5 stars
    We absolutely love this recipe! I add extra of the gravy ingredients so we have plenty, we love gravy around here. I’ve never done it with the whole chicken, we use bone in skin on chicken breasts since it’s just my husband and I. I’m not a fan of leftover chicken and the whole one is too much. Works just fine this way.

    Reply
    • Svetlana Kitto says

      December 3, 2020 at 11:18 pm

      How long do you pressure cook for when using breasts only?

      Reply
    • Christina says

      November 17, 2021 at 7:00 pm

      Thank you for your comment about adding extra gravy ingredients. We love this recipe and take it to our extended family’s Thanksgiving dinner every year, since it doesn’t contain flour. I always wish I had extra gravy for the chicken that gets cooked during the process. Now I know I can! Do you add extra of everything except the chicken, salt, and pepper?

      Reply
  2. R says

    August 17, 2020 at 4:21 am

    Why the tomato paste?

    Reply
    • Michelle Tam says

      August 17, 2020 at 4:25 am

      It adds umami and a depth of flavor to the gravy!

      Reply
  3. K. Nelson says

    September 14, 2020 at 1:41 am

    Is it possible to only use chicken breasts instead of a whole chicken?

    Reply
    • Michelle Tam says

      September 14, 2020 at 2:08 am

      I think chicken breast alone will get overcooked…

      Reply
  4. Megan says

    October 13, 2020 at 1:00 pm

    I made the whole chicken and gravy in the slow cooker a bunch of times. Can I use leeks in the Instant Pot like that recipe calls for instead of the onions? Just curious about the switch.

    Reply
    • Michelle Tam says

      October 13, 2020 at 4:34 pm

      For sure! I use whatever allium I have in the kitchen and they are totally interchangeable!

      Reply
  5. Vicki says

    November 15, 2020 at 1:07 pm

    Could you pop this under the broiler for a couple minutes to crisp up the skin, or would it be overcooked?

    Reply
    • Michelle Tam says

      November 17, 2020 at 4:14 am

      I don’t bother broiling it because the skin doesn’t get crispy.

      Reply
  6. LarryB says

    November 20, 2020 at 9:08 am

    4 stars
    I love being able to make this in the Instant Pot, but I never seen to get the thighs and drumstick done. I’m now up to 25 minutes under high pressure. It’s really making me and my family nuts. I’ve been browning the cr*p out of the thighs. Maybe 28 to 30 minutes? The breasts are perfect, but i don’t want my family to hear me curse when I carve the chicken. What’s the experience of the community?

    Reply
    • Carissa says

      February 17, 2021 at 10:05 pm

      I find whole chickens take 25 minutes in my Instant Pot. More liquid may help cook it better. Maybe try 1c instead of 1/2c of broth.

      Reply
    • Melissa says

      March 31, 2022 at 8:16 pm

      This sounds wonderful. Looking to purchase the instant pot pro but undecided about the size, 6 or 8 quart? It’s just the two of us, empty nesters, and I don’t cook large pieces of meat other than whole chickens (3-4pounds). I do make bone broth regularly, but don’t want to buy too small or to large. I don’t batch cook but everyone tells me to buy larger.they say that I’ll find new things to prepare. What do you think? I make long cooking grits/ polenta(1&1/2 hours of stirring) and steel cut oats and beans after soaking, but that’s about it for long cooking food. I would appreciate your opinion or suggestions.

      Reply
      • Michelle Tam says

        March 31, 2022 at 10:34 pm

        I think 6-quart is the ideal size!

        Reply
  7. Jackie Smith says

    December 26, 2020 at 4:58 pm

    5 stars
    I used this recipe to make my gravy for Thanksgiving and Christmas. I bought turkey thighs and followed this recipe. Easy and delicious! And having extra dark meat to serve is always a plus for my family! Thanks for your awesome recipes. We own all of your cookbooks. Have not had a recipe fail yet! Excellent all around!

    Reply
  8. Gillian says

    January 3, 2021 at 10:55 pm

    5 stars
    Just made this for meal prep. I like to buy a whole chicken and roast it for salads and such. Decided to finally try this method. Never again am I doing it the other way unless I want a crispy skin! My chicken was literally falling apart as I pulled it out and that gravy is going to be amazing on whatever I decide to put it on. Thanks again for another amazing recipe/process!

    Reply
  9. Krista says

    January 9, 2021 at 4:39 pm

    5 stars
    This looks divine! I need to eliminate nightshades though, so do you have a recommendation for what I could sub for the tomato paste to get a similar vibe from the gravy? (I know I can just omit the black peper to make it fully AIP, it’s just the tomato paste I’m not sure what to sub with). Thanks!

    Reply
    • Terri Fitter says

      July 18, 2021 at 3:58 pm

      Try tamarind paste. I can’t have nightshades either and often substitute tamarind for tomato paste.

      Reply
    • Judy says

      September 12, 2021 at 9:28 pm

      When I was on AIP, I just left the tomato paste out. It was still delicious. Then when I found I could do nightshades, I added it back in.

      Reply
  10. Jfox says

    January 20, 2021 at 7:19 pm

    Can you use a frozen chicken?

    Reply
    • Michelle Tam says

      January 21, 2021 at 11:34 pm

      I don’t like to cook frozen meat in the Instant Pot because it cooks unevenly.

      Reply
  11. Danica says

    February 1, 2021 at 4:26 am

    5 stars
    How can I make this deliciousness in the oven? Thank you

    Reply
    • Michelle Tam says

      February 3, 2021 at 10:06 pm

      Not sure! I’ve only made this recipe in the Instant Pot and slow cooker.

      Reply
  12. Kate says

    March 2, 2021 at 2:17 am

    5 stars
    I used bone-in thighs, and took the skin off to make Chicken Cracklins – so good! Pureed caramelized onions … genius!
    https://nomnompaleo.com/chicken-cracklings

    Reply
  13. Angela says

    June 18, 2021 at 4:27 pm

    5 stars
    Made this last night and served it with some mashed cauliflower. It was unbelievably tasty and pretty easy to prepare. Will definitely be making this again.

    Reply
  14. Jamie says

    November 5, 2021 at 10:42 pm

    5 stars
    This recipe never fails me. Thank you.

    Reply
  15. Jfoxy says

    December 27, 2021 at 2:39 am

    5 stars
    Made this with one large chicken breast (bone in, skin on). Reduced onion and garlic by half, and the cook time by a few minutes. Tucked a couple small potatoes under the chicken. Perfect meal for 2!

    Reply
  16. Courtney says

    January 19, 2022 at 4:21 am

    What modifications need to be made for crockpot? Can’t wait to try!

    Reply
    • Michelle Tam says

      January 20, 2022 at 5:13 am

      Here’s the slow cooker recipe: https://nomnompaleo.com/post/4807547385/slow-cooker-roast-chicken-and-gravy

      Reply
  17. Dori says

    February 28, 2022 at 6:08 pm

    If you use chicken pieces, vs. whole, how long do you cook in the IP?

    Reply
  18. Beth Trimark-Connor says

    March 24, 2022 at 11:19 pm

    The gravy here…it’s got a lot to offer! This one comes out perfect every time.

    Reply
  19. Deb says

    July 5, 2022 at 12:58 am

    5 stars
    Really good! And cooking in the Instant Pot meant the kitchen didn’t get hot. I don’t tolerate nightshades, so I used some “no-mato” sauce instead of tomato paste.

    Reply
  20. Tracey says

    October 1, 2022 at 9:02 pm

    5 stars
    Just made this- that sauce IS amazing. I used a 4.19 lb chicken- smallest one I found today. Fit perfectly, temped at 169-175 5mins after removing- perfect! Thank you!

    Reply
  21. Stefanie says

    February 24, 2023 at 4:11 am

    Hi Michelle!

    Do you think substituting the ghee with avocado oil would really alter the flavor of the gravy? I’ve got a little guy who can’t have ghee. Any suggestions would be appreciated! We love your recipes over here.

    Reply
    • Michelle Tam says

      February 24, 2023 at 4:42 am

      Totally fine to sub avocado oil! The gravy will taste great!

      Reply
  22. Carol says

    February 24, 2023 at 9:11 pm

    5 stars
    When I can’t find a small organic whole chicken, I just grab an organic chicken already cut up. I use the Diamond Flake kosher salt (and I agree with Michelle that it is the best) and herbs de Provence as my seasoning. I made this recipe the day before I went in for sinus surgery and I ate it every day until it was gone. So comforting. Easy to throw in the IP and have for a weekday dinner. My family liked it with a sweet potato mash one day and green beans the next.

    Reply
    • Jennifer Bigler says

      February 24, 2023 at 10:04 pm

      Thank you Carol!

      Reply
  23. Margaret Jones says

    February 25, 2023 at 2:24 am

    5 stars
    Absolutely. The chicken turns out perfect, and the gravy is lick the plate delicious. This is a regular meal at our house.

    Reply

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