This Instant Pot Gravy is silky and thick and PACKED with flavor! Using your Instant Pot is a great way to make a delicious savory gravy when you don’t have drippings and when all your appliances are monopolized with other dishes, especially during the holidays (pour it over this amazing Homemade Stuffing!!). Simply use chicken legs, chicken broth, onions, seasonings and spices to make an amazing gravy worthy of being poured over any mashed potato or protein!
We don’t skimp on the potatoes either- pour this gravy recipe over these Instant Pot Mashed Potatoes OR Yukon Gold Mashed Potatoes! You also might like to pour it over some Homemade Stuffing or Sausage Stuffing at the Holidays!
RELATED: Stovetop Gravy Without Drippings
Instant Pot Gravy Ingredients
Here are the ingredients that you will need to gather up to make this gravy recipe:
- Salted butter and Olive Oil- this takes the place of the “fat” from the usual drippings
- Yellow Onions and Garlic – these aromatics lay a flavor base for the gravy that make ALL THE DIFFERECE!
- Chicken Legs – this gives you the enhanced chicken flavor in the gravy. You can definitely eat the meat from the chicken legs after they cook too. For Thanksgiving, sub raw turkey legs.
- Fresh Rosemary – this herb lends another dimension of flavor that sets this gravy apart from others. If rosemary isn’t your favorite you can sub thyme.
- Bay Leaf – adds a little umami to your gravy.
- Kosher Salt & Black Peppercorns – enhances all other flavors.
- Chicken Stock – this is the liquid that creates the gravy. So make sure you pick a good quality stock. If you can make sure that you buy stock and not broth, stock has more flavor. For Thanksgiving sub turkey stock.
- All Purpose Flour – this is the thickener for the gravy.
Steps for Making Instant Pot Gravy
Follow these steps for amazing Homemade Gravy:
- Caramelize Onions & Add Aromatics
- Add Chicken Stock & Chicken Legs
- Pressure Cook
- Strain the Solids
- Thicken The Gravy
Turn the pot on to sauté mode and add 1 tablespoon olive oil and 1 tablespoon butter.
Sauté the onions until they start to caramelize, then add in the garlic, rosemary, bay leaf, salt, and peppercorns.
Deglaze the pot by pouring in the chicken broth. Scrape up any browned bits from the bottom.
Add in the chicken legs.
Pop the lid on and cook on high pressure mode for 15 minutes. Do a 5 minute natural release, then quick release remaining pressure.
Strain the liquid through a fine mesh colander into a bowl. Discard the solids in the colander -but DON’T toss the chicken, you can eat the meat, it is tender and delicious.
Turn the now empty pot on to sauté mode – melt the 7 tablespoon butter and then whisk in the heaping ⅓ cup of flour, making a roux.
Slowly pour in the strained liquid, all while whisking. Let it simmer for 5 minutes. It should thicken to the perfect consistency. If you want it thicker or thinner, see the troubleshooting section below.
Gravy too thin… turn the pot on to sauté so the gravy simmers lightly. Mix 1 tablespoon cornstarch with 1 tablespoon cool water. Slowly pour the cornstarch slurry into the gravy and whisk. It should thicken almost immediately, if not repeat the process again.
Gravy too thick… add broth, milk, cream or white wine until it is to your desired consistency.
Lumpy gravy... whisk like your life depends on it. But, if that doesn’t work you can strain it through a fine mesh strainer before serving. If you don’t have a find mesh strainer you can also blend your gravy, just let it cool slightly before blending.
Too salty… add some dairy – cream, half and half, or milk. You can also dilute it with a little water, and then thicken it back up while it is simmering with 1 tablespoon cornstarch mixed with 1 tablespoon cool water.
More Flavor .... it is unlikely that you feel like this gravy needs more flavor. But if you are looking for a boost, add a tablespoon of chicken base (or turkey base) and whisk it in while the instant pot is on sauté mode.
Gravy freezes really well (so do mashed potatoes!), so don’t let any leftovers go to waste! Simply place cooled gravy in a freezer safe container, making sure to leave room for it to expand when it freezes, and freeze for up to 4 months.
If you want to use just a little gravy at a time you can freeze it in ice cube trays and then place in a freezer safe baggie. This would also speed up thawing even if you do plan to use it all at once!
If you plan to use any cream or milk in your gravy freeze it and then add the milk/cream when you reheat for serving. If you add the milk before freezing it will separate when thawed.
Thawing Frozen Gravy
Thaw the gravy in the fridge overnight. Then pop it in a sauce pot and warm over medium low heat until it is warmed through. If it is too thick add a little liquid and give it a vigorous whisk to incorporate.
Thanksgiving Gravy in Your Instant Pot
This gravy recipe can easily be customized to be a Turkey Gravy for your Thanksgiving Dinner. Which is great when the oven and cooktop are being used for all the other dishes. You can make your turkey gravy in the Instant Pot, right on the countertop!!
Thanksgiving Gravy in the Instant Pot
Mashed Potatoes & Stuffing for Gravy
Instant Pot Gravy Recipe
Optional Add Ins
- 2 tablespoon heavy cream
- dash of ground sage and poultry seasoning
Optional Thickener – if your gravy is too thin
- 1 tablespoon cornstarch
- 1 tablespoon cool water
- With your Instant Pot on saute mode add 1 tablespoon olive oil and 1 tablespoon butter. Saute the onions just until they start to brown and caramelize.2 yellow onions, sliced thin
- Add the garlic cloves, rosemary, bay leaf, kosher salt, and peppercorns, stir around the pot.1 bay leaf, 1 large rosemary sprig, 3 plump garlic cloves, smashed, ½ teaspoon kosher salt, ½ teaspoon black peppercorns
- Pour in the chicken stock and deglaze the pot by scraping up all the browned bits from the bottom.Pro Tip: Make sure you get all the browned bits, this is flavor and will also reduce the chance of getting the burn notice.32 oz chicken stock or broth
- Add the chicken legs.3 raw chicken legs
- Pop the lid on and set to cook on high pressure manual mode for 15 minutes.
- Do a 5 minute natural release and then release remaining pressure with a quick release.
- Strain the liquid and solids through a fine mesh colander with a bowl underneath. Set the liquid aside.
- Set the now empty pot on to saute mode. Melt the 7 tablespoon of butter, then whisk in a heaping ⅓ cup all purpose flour.
- Slowly pour in the strained liquid, while whisking.
- Let the gravy simmer for 5 minutes to thicken. Taste for seasonings. If your gravy didn't thicken enough, keep it simmering and pour in a cornstarch slurry- 1 tablespoon cornstarch that is mixed with 1 tablespoon cool water.
- Optional – add in 2 tablespoon cream and additional seasonings (poultry seasoning and/or ground sage)
If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.