Instant Pot Gravy 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, like during the holidays. You will 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!
If you don’t have an Instant Pot you can follow this recipe for Gravy without Drippings instead!
Instant Pot Gravy Ingredients
Here are the ingredients that you will need to gather up to make this gravy recipe:
- 1 stick of butter
- olive oil
- 2 yellow onions
- 3 fresh garlic cloves
- fresh rosemary
- black peppercorns
- 1 bay leaf
- kosher salt
- chicken stock
Steps for Making Instant Pot Gravy
Follow these steps for amazing homemade gravy:
- Turn the pot on to saute mode and add 1 tbsp olive oil and 1 tbsp butter. Saute 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 saute mode – melt the 7 tbsp 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 simmer and then add 1 tbsp cornstarch that has been mixed with 1 tbsp cool water.
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 tbsp cornstarch mixed with 1 tbsp cool water.
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.
Thaw the gravy in the fridge overnight. The 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 Thanksgiving. 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
Instant Pot Gravy Recipe
Instant Pot Gravy
- 8 tbsp butter divided
- 1 tbsp olive oil
- 2 yellow onions, sliced thin
- 1 bay leaf
- 1 large rosemary sprig (could use thyme instead, or both)
- 3 plump garlic cloves, smashed
- ½ tsp black peppercorns
- ½ tsp kosher salt
- 32 oz chicken stock or broth
- 3 raw chicken legs
- ⅓ cup (heaping) flour
Optional Add Ins
- 2 tbsp heavy cream
- dash of ground sage and poultry seasoning
Optional Thickener – if your gravy is too thin
- 1 tbsp cornstarch
- 1 tbsp cool water
- With your Instant Pot on saute mode add 1 tbsp olive oil and 1 tbsp butter. Saute the onions just until they start to brown and caramelize.
- Add the garlic cloves, rosemary, bay leaf, kosher salt, and peppercorns. Pour in the chicken broth and deglaze the pot by scraping up all the browned bits from the bottom.
- Add the 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 tbsp 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 1 tbsp cornstarch that is mixed with 1 tbsp cool water.
- Optional – add in 2 tbsp 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.