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Instant Pot Chicken and Gravy

Shredded chicken in savory gravy over mashed potatoes - pure comfort.

Serves 6Prep 10 minCook 30 minDifficulty easyCuisine American
main
Servings: 6

Ingredients

Instructions

  1. Place chicken breast pieces into the insert pot of the Instant Pot. Pour chicken broth into the pot.
  2. Sprinkle gravy packets, black pepper, and garlic powder over the chicken breasts, but do not mix.
  3. Close the lid and set the vent to the sealed position. Select a cook time of 6 minutes at high pressure.
  4. After the cook time is complete, allow a natural release of pressure. Once the pressure has released and the valve has dropped, carefully remove the lid.
  5. Remove chicken to a cutting board and shred, slice, or chop (I always shred it but leave some larger chunks).
  6. Add homemade cream of chicken soup to the gravy in the Instant Pot, whisking until it's fully incorporated and smooth. Return chicken to the gravy and stir to combine.
  7. Spoon chicken and gravy over mashed potatoes, rice, biscuits, or noodles to serve
  8. 3 pounds potatoes, russet potatoes, Yukon Golds, or a mix, peeled and cut into large chunks
  9. Place the potatoes and garlic in a large pot and cover with cold water by 1 inch. Season the water with a tablespoon of salt.
  10. Bring the water to a boil over high heat, then reduce the heat to medium and gently boil for 15 to 20 minutes, or until the potatoes are fork-tender. Drain and return to the pot.
  11. Begin to mash the potatoes and garlic with a potato masher. When they are partially mashed, add the butter, milk, salt, and several grinds of pepper. Continuing mashing until the potatoes reach your desired consistency (we like them totally smooth), then use a spatula or wooden spoon to fold in the sour cream, if using.
  12. Season to taste and serve topped with butter and chives.

Notes