INSTANT POT CHICKEN & GRAVY
boneless, skinless chicken breasts
House Seasoning
1 can chicken broth
2 tablespoons cornstarch
2 tablespoons water
Start by setting the Instant Pot on Saute. While waiting for it to heat make sure your chicken is patted dry, if necessary, and sprinkle very well with House Seasoning. I usually just season the top and place that side down in the pot and then sprinkle the other side. Once the pot flashes "Hot" add a little drizzle of oil and in batches brown both sides of the chicken. After all chicken as been browned add 1 cup, about half the can, of chicken broth and scrape up any brown bits. This will lessen your chance of a "Burn" notice. Place the trivet on the bottom and add all the chicken. Staggered layering is best. Cover, seal the vent and cook on High for 7 minutes. Let the pressure release naturally for 10 minutes before releasing all the way. Remove chicken and trivet, cancel pressure cooking and set on Saute. Add the remaining chicken broth and bring to a boil. In a small bowl stir together cornstarch and water then pour into boiling chicken broth. Cook and whisk until gravy is thickened to your liking. Number of servings depends on how much chicken you decide to use.
As far as points go if cornstarch has points I do not count them so I consider this gravy to be 0 points. You calculate as you prefer.
YouTube Let's Cook Video
boneless, skinless chicken breasts
House Seasoning
1 can chicken broth
2 tablespoons cornstarch
2 tablespoons water
Start by setting the Instant Pot on Saute. While waiting for it to heat make sure your chicken is patted dry, if necessary, and sprinkle very well with House Seasoning. I usually just season the top and place that side down in the pot and then sprinkle the other side. Once the pot flashes "Hot" add a little drizzle of oil and in batches brown both sides of the chicken. After all chicken as been browned add 1 cup, about half the can, of chicken broth and scrape up any brown bits. This will lessen your chance of a "Burn" notice. Place the trivet on the bottom and add all the chicken. Staggered layering is best. Cover, seal the vent and cook on High for 7 minutes. Let the pressure release naturally for 10 minutes before releasing all the way. Remove chicken and trivet, cancel pressure cooking and set on Saute. Add the remaining chicken broth and bring to a boil. In a small bowl stir together cornstarch and water then pour into boiling chicken broth. Cook and whisk until gravy is thickened to your liking. Number of servings depends on how much chicken you decide to use.
As far as points go if cornstarch has points I do not count them so I consider this gravy to be 0 points. You calculate as you prefer.
YouTube Let's Cook Video
