Using the sauté setting on your Instant Pot, add a bit of oil. When the oil is hot, add the chicken tenders, a few at a time. Using a metal spatula, turn the tenders in the hot oil so they can brown on the second side.

Work in batches as you brown the chicken tenders so you don't overcrowd the pot. You want there to be good space around each chicken tender as it cooks so the heat can circulate. This really helps the chicken get nicely golden brown and caramelized, adding lots of flavor.

Repeat until all the tenders are browned on each side, removing each batch to a plate; reserve.

When the timer sounds, use a 5 minute natural release to let the chicken rest, then perform a quick release to remove the rest of the pressure from the Instant Pot.

Meanwhile, combine the packet of dry brown gravy mix with the cream of chicken soup and the milk.

Once all the pressure is removed from the Instant Pot, carefully unlock and remove the Instant Pot lid.

Using a large slotted spoon, carefully remove the chicken tenders from the Instant Pot to a plate or platter.

Add the prepared cream of chicken soup mixture to the liquid remaining in the Instant Pot to make the cream gravy. Using the sauté setting, bring the gravy to a simmer, cooking until it thickens up. (The gravy will also thicken more as it cools down a bit.)

Return the reserved chicken tenders to the cream gravy in the Instant Pot; keep warm until ready to serve.

To serve, place warm cooked rice, egg noodles or mashed potatoes onto serving plates, then top with the chicken tenders and gravy. Enjoy at once!