Description
Bubbe’s Chicken and Gravy in an Instant Pot is a comforting, homestyle dish that brings together tender, juicy chicken with a rich, savory gravy—all made with ease in your pressure cooker. Inspired by classic Jewish family recipes, this meal is perfect for busy weeknights or nostalgic gatherings, offering deep flavor and hearty satisfaction without hours of stovetop cooking.
Ingredients
Units
Scale
For the Chicken:
- 2 lbs bone-in, skin-on chicken thighs (about 6 pieces)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
For the Gravy:
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 celery stalks, chopped
- 2 large carrots, peeled and sliced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon dried dill (optional, for classic Jewish flavor)
- 2 cups low-sodium chicken broth
- 2 tablespoons cornstarch
- 2 tablespoons cold water
To Finish:
- Chopped fresh parsley, for garnish
Instructions
- Season and Sear the Chicken: Pat the chicken thighs dry with paper towels and season both sides with salt and pepper. Set your Instant Pot to ‘Sauté’ and add olive oil. Working in batches if necessary, sear the chicken, skin-side down first, until golden brown (about 2-3 minutes per side). Remove chicken and set aside.
- Sauté the Aromatics: Add onion, garlic, celery, and carrots to the pot. Cook, stirring often, until the vegetables soften and the onions are translucent, about 3-4 minutes.
- Add Seasonings and Deglaze: Stir in thyme, paprika, and dill. Pour in a splash of the chicken broth, scraping up any browned bits from the bottom with a wooden spoon to develop flavor.
- Pressure Cook: Return the seared chicken thighs to the pot, nestling them among the vegetables. Pour the remaining chicken broth over the top. Seal the Instant Pot lid, set the valve to sealing, and cook on ‘Manual’ or ‘High Pressure’ for 12 minutes. Let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
- Make the Gravy: Remove the chicken and cover to keep warm. In a small bowl, mix the cornstarch with cold water to make a slurry. Set the Instant Pot to ‘Sauté’ again and stir in the slurry. Simmer for 2-3 minutes, stirring, until the gravy thickens.
- Serve: Return chicken to the pot (or pour gravy over chicken on a serving platter). Garnish with chopped parsley and serve hot, ideally over mashed potatoes, egg noodles, or rice.
Notes
- Skin-on thighs add the most flavor, but you can substitute boneless, skinless chicken for a lighter version—reduce pressure cooking time to 8 minutes.
- The gravy may be strained for a smoother texture, though the vegetable bits add heartiness.
- Add more broth if you prefer thinner gravy, or adjust cornstarch for extra-thick results.
- This recipe can easily be doubled, but don’t exceed the Instant Pot’s max fill line.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 350
- Sugar: 4g
- Sodium: 590mg
- Fat: 19g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 105mg
