Name: Instant Pot Ranch Chicken and Gravy
Prep time: 5 min
Cook time: 13 min
Total time: 33 min
Cuisine: American
Ingredients: 2 pounds boneless skinless chicken breasts; 1.5 cups chicken broth; 1 packet ranch seasoning mix; 1/4 teaspoon garlic powder; Pepper to taste; 1 teaspoon cornstarch; 1 teaspoon cold water; 1 packet chicken gravy mix

This Instant Pot chicken and gravy recipe delivers tender meat smothered in a creamy ranch-flavored sauce. It is a highly efficient meal that prepares in roughly 30 minutes, making it ideal for busy weeknights.

List of ingredients

2 pounds boneless skinless chicken breasts – cut into similar sizes for even cooking.
1.5 cups chicken broth – use low-sodium to control salt levels.
1 packet ranch seasoning mix – adds a zesty, herby flavor profile.
1/4 teaspoon garlic powder – provides a deep savory undertone.
Pepper – add to taste for a slight spicy kick.
1 teaspoon cornstarch mixed with 1 teaspoon cold water – creates a slurry for thickening.
1 packet chicken gravy mix – provides the final rich consistency and flavor.

step-by-step instructions

Prepare the base: Pour the chicken broth, ranch seasoning mix, garlic powder, and pepper into the Instant Pot inner pot. Whisk the mixture thoroughly until all the powders are completely dissolved.
Cook the chicken: Place the chicken breasts into the liquid, ensuring they are mostly submerged. Spoon some of the seasoned broth over the tops of the meat if they are protruding. Close the lid, set the valve to ‘sealing’, and cook on high pressure for 8 minutes.
Release pressure: Allow the pressure to release naturally for 5 minutes. After this time, carefully perform a quick release to vent the remaining steam.
Thicken the sauce: Remove the chicken from the pot and set it aside. Mix the cornstarch and cold water in a small bowl to create a slurry, then pour it into the pot along with the chicken gravy mix.
Sauté and finish: Press the ‘sauté’ button and whisk the liquid continuously until the gravy mix dissolves and the sauce thickens. Turn off the sauté function and press ‘keep warm’ once the desired thickness is reached.
Combine and serve: Cut the cooked chicken into bite-sized pieces and return them to the thickened gravy. Serve the dish immediately while hot.

Pro Cooking Tips

Preventing the Burn Notice

To avoid the dreaded ‘burn’ message, always whisk the seasonings into the broth before adding the meat. This ensures there are no clumps of powder sitting on the bottom of the pot, which can scorch under high pressure.

Ensuring Even Doneness

Use chicken breasts that are similar in size and thickness. If you have one very large breast and several small ones, consider slicing the larger piece in half so every piece cooks through at the exact same time.

Managing Pressure Release

The 5-minute natural release is crucial for maintaining the juiciness of the meat. Releasing the pressure immediately can cause the chicken to toughen as the moisture is forced out of the fibers too quickly.

Optimizing Gravy Consistency

The sauté function heats the liquid rapidly, which activates the cornstarch and gravy mix. Keep whisking constantly during this phase to prevent the sauce from clumping or sticking to the bottom of the pot.

Alternative Ingredients and Swaps

Reducing Total Sodium

Because both the ranch and gravy mixes contain significant salt, use a low-sodium or no-salt-added chicken broth. You can also reduce the amount of seasoning packets slightly if you are monitoring your salt intake.

Creating Homemade Ranch Seasoning

If you do not have a packet, mix dried parsley, dried dill, onion powder, garlic powder, and a pinch of buttermilk powder. This provides the same zesty flavor without the preservatives found in store-bought mixes.

Using Chicken Thighs

Boneless skinless chicken thighs can be used for a richer flavor and more moisture. Increase the pressure cooking time by 2 to 3 minutes to ensure the darker meat is fully cooked through.

Adjusting the Thickener

If you prefer a thinner sauce, reduce the cornstarch slurry to half a teaspoon. For an even thicker, creamier gravy, you can stir in a tablespoon of heavy cream or sour cream during the final sauté step.

Recommended Side Dish Pairings

Serving with Garlic Mashed Potatoes

The thick ranch gravy is best paired with a fluffy bed of mashed potatoes. Garlic-infused mashed potatoes complement the ranch seasoning and soak up the sauce perfectly for a comforting meal.

Pairing with Wide Egg Noodles

Boiled egg noodles offer a great texture contrast to the tender chicken. Toss the noodles in a bit of butter before topping them with the chicken and gravy for a classic comfort food experience.

Using Steamed White or Brown Rice

Rice serves as a neutral base that allows the flavors of the ranch and garlic to stand out. Brown rice adds a nutty flavor and more fiber, while white jasmine rice provides a softer, aromatic accompaniment.

Adding Roasted Root Vegetables

Pair this dish with roasted carrots, parsnips, or turnips to add sweetness and color to the plate. The earthy taste of roasted vegetables balances the creamy, salty nature of the gravy.

Incorporating Steamed Green Vegetables

Steamed broccoli or sautéed spinach provides a necessary fresh element to the meal. The brightness of green vegetables cuts through the richness of the gravy, creating a more balanced nutritional profile.

Preserving and Reheating Your Meal

Refrigeration Guidelines

Store any leftover chicken and gravy in an airtight glass or plastic container. Keep it in the refrigerator for up to 3 to 4 days to ensure the meat remains safe and the sauce stays fresh.

Freezing for Long Term Storage

This dish freezes well for up to 3 months. Portion the chicken and gravy into individual freezer-safe containers and leave a small amount of headspace to allow for expansion during the freezing process.

Best Reheating Methods

Reheat the meal on the stovetop over low to medium heat to maintain the best texture. If the gravy has thickened too much in the fridge, stir in a tablespoon of chicken broth or water to loosen the sauce.

Microwave Reheating Tips

When using a microwave, heat the chicken in 1-minute intervals, stirring in between. This prevents the edges of the chicken from overcooking and ensures the gravy is heated evenly throughout.

Common Cooking Issues and Fixes

Fixing Thin Gravy

If the sauce is too thin after the sauté step, mix an additional teaspoon of cornstarch with a teaspoon of cold water. Stir the slurry into the boiling gravy and continue to sauté for another minute until it reaches the desired thickness.

Correcting Overly Salty Sauce

If the gravy tastes too salty, stir in a splash of unsalted chicken broth or a tablespoon of water. Adding a small amount of acidity, such as a squeeze of lemon juice, can also help balance out high salt levels.

Dealing with Clumpy Gravy

If the gravy mix creates lumps, use a handheld immersion blender directly in the pot to smooth it out. Alternatively, you can pour the finished gravy through a fine-mesh strainer before returning the chicken to the pot.

Managing Dry Chicken

Dry chicken usually occurs if the cook time is too long or the pressure is released too quickly. To fix this in the future, ensure you adhere to the natural release time and check the internal temperature with a meat thermometer.

Frequently Asked Questions

Can I use frozen chicken breasts?

Yes, you can use frozen chicken, but you should increase the high-pressure cook time to 12-15 minutes. Ensure the chicken is not frozen in one large block to allow the heat to penetrate evenly.

Is it possible to make this in a slow cooker?

Yes, place all ingredients except the slurry and gravy mix in a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, then whisk in the thickeners at the very end using a heat-resistant whisk.

How do I prevent the cornstarch from clumping?

Always mix the cornstarch with cold water before adding it to the hot liquid. Adding dry cornstarch directly to hot gravy will cause it to clump instantly and create an uneven texture.

Can I use a different type of gravy mix?

While chicken gravy mix is recommended, turkey or brown gravy mixes also work well. Note that brown gravy will change the color of the sauce from a creamy white to a deeper tan.

What is the best way to cut the chicken?

Use a sharp chef’s knife to cut the breasts into 1-inch cubes. This ensures each piece is coated in gravy and makes the dish easier to serve and eat.