Whole30 Instant Pot Chicken & Veggies with Gravy

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My absolute favorite part about the Instant Pot is that you can cook an entire meal from start to finish in one pot. This Whole30 chicken & veggies with gravy is so delicious and comforting, a perfect Sunday dinner. The chicken is juicy and the veggies are perfectly cooked, then you get to pour a beautiful gravy all over it. 

hand pouring gravy over perfectly cooked chicken and veggies

To start this recipe, I season the chicken breasts and use the saute function to brown both sides of the chicken. Once that is done, I set the chicken aside and add in the carrots and assorted potatoes with the broth. I place the metal trivet (comes with the Instant Pot) over the veggies and set the browned chicken breasts on top.

I add in some lemon and thyme for a fantastic boost of flavor. This all gets cooked on high for 5 minutes. Yep FIVE MINUTES. There are a few reasons for this, it takes time for the Instant Pot to come to pressure and you let it sit for another 6 minutes before releasing the pressure. This keeps the chicken from getting dry and overcooked and the veggies getting too soft and mushy.

Once the chicken and veggies are done cooking, you remove them from the Instant Pot with a slotted spoon, leaving that flavorful broth in the bottom. This will turn into a gorgeous gravy to pour all over the dish. I make a slurry of 1 Tbls room temp water mixed with 1 Tbls tapioca starch. Then I turn on the saute function and whisk the slurry into the broth. It will come to a light boil, it will begin to thicken as you whisk. I like to stir in a little ghee in at the end to make it truly decadent.

The recipe is 4 servings. I had two giant chicken breasts, so that was 4 servings for us. But you could also put in 4 regular sized chicken breasts. Everything else would stay the same.

Used in this Recipe:

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Whole30 Instant Pot Chicken & Veggies

A delicious and easy meal made entirely in the Instant Pot. Juicy, tender chicken, perfectly cooked veggies and a lovely gravy to pour over top. This Whole30 meal is a winner.
5 from 6 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 382 kcal


  • 1 Tbls Avocado Oil or olive oil
  • 4 Chicken Breasts or 2 Large
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1/2 tsp Paprika
  • 1/4 tsp Garlic Powder
  • 2 cups Baby Potatoes assorted; halved
  • 1 cup Carrots peeled & cut into 1" chunks
  • 2 cloves Garlic minced
  • 1 cup Chicken Broth
  • 2 sprigs Fresh Thyme
  • 1 Lemon halved
  • 1 Tbls Tapioca Starch
  • 1 Tbls Ghee


  • Turn the Instant Pot to saute mode and add in the oil. While it is heating up, season the chicken with the salt, pepper, paprika and garlic powder on both sides
    Once the oil is hot, brown the chicken for 2 minutes on both sides and set aside. Turn saute mode off
  • Add the broth, carrots, potatoes and garlic into the bottom of the pot
    Place a sprig of thyme over the veggies and then place the trivet in the pot
  • Set the browned chicken breasts on top of the trivet with remaining thyme sprig and halved lemon
    Close the lid, move steam valve to 'seal' and set to high pressure for 5 minutes
  • Once timer goes off, hit cancel button and let sit for 6 minutes, then do a manual release of the steam
    Use a slotted spoon to remove the chicken and veggies ( I put them on a large platter) take out the trivet and discard the thyme sprigs and lemon
  • In a small bowl mix 1 Tbls of the tapioca starch with 1 Tbls room temperature water and stir into the liquid left in the Instant Pot
    Turn to saute mode, the liquid will being to lightly boil. It should thicken to a gravy consistency, turn saute mode off and stir in ghee
    Remove from pot and use to pour over the chicken and veggies


You can also use arrowroot powder to thicken in place of tapioca starch
*or cornstarch (not Paleo or Whole30)
The recipe is 4 servings. I had two giant chicken breasts, so that was 4 servings for us. But you could also put in 4 regular sized chicken breasts. Everything else would stay the same. 


Calories: 382kcalCarbohydrates: 22gProtein: 51gFat: 10gSaturated Fat: 2gCholesterol: 145mgSodium: 1086mgPotassium: 1339mgFiber: 4gSugar: 3gVitamin A: 5561IUVitamin C: 39mgCalcium: 44mgIron: 2mg
Keyword chicken, gluten free, instant pot, paleo, whole30
Tried this recipe?Mention @thebetteredblondie


  1. 5 stars
    This recipe was amazing! I made it last night and it was a hit with everyone. I’ve already passed the link to other people so they can try as well. 10/10!

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