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    You are here: Home / Recipes / Instant Pot

    Instant Pot Gravy

    Published: Oct 15, 2020 · Modified: Jan 28, 2021 by Susie Weinrich · This post may contain affiliate links. Leave a Comment

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    gravy in a gravy boat with pinterest text
    Instant Pot Gravy Images with text for pinterest

    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!

    a glass boat of gravy garnished with parsley and a bowl of mashed potatoes

    Pour this gravy recipe over these Instant Pot Mashed Potatoes for a killer side dish! You also might like to check out this Instant Pot Stuffed Chicken & Gravy recipe.

    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
    • flour

    Steps for Making Instant Pot Gravy

    Follow these steps for amazing homemade gravy:

    • Turn the pot on to saute mode and add 1 tablespoon olive oil and 1 tablespoon 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 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.
    steps for how to make instant pot gravy

    Troubleshooting

    Gravy too thin… turn the pot on to simmer and then add 1 tablespoon cornstarch that has been mixed with 1 tablespoon 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 tablespoon cornstarch mixed with 1 tablespoon cool water.

    mashed potatoes topped with gravy and garnished with parsley

    Freezing Gravy

    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 Gravy

    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

    Follow the recipe below but change these items:

    Use a raw turkey leg or two, instead of the chicken legs.

    Then increase your cooking time to 20 minutes with a 5 minute natural release.

    Use turkey stock if you can find it (but not totally necessary if it’s not at your store).

    a spoonful of mashed potatoes and gravy

    Instant Pot Gravy Recipe

    Instant Pot gravy in a glass boat with parsley on top

    Instant Pot Gravy

    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. This gravy is perfect for any mashed potato!!
    5 from 1 vote
    Print Pin Rate SaveSaved to Grow
    Prep Time: 10 minutes minutes
    Cook Time: 15 minutes minutes
    Pressure and Venting: 15 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 4 cups
    Author: Susie Weinrich

    Equipment

    • Instant Pot or Electric Pressure Cooker

    Ingredients

    • 8 tablespoon butter divided
    • 1 tablespoon 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 teaspoon black peppercorns
    • ½ teaspoon kosher salt
    • 32 oz chicken stock or broth
    • 3 raw chicken legs
    • ⅓ cup (heaping) flour

    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
    Prevent your screen from going dark while you are cooking!

    Instructions

    • 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.
    • 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 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 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)

    Notes:

    To make this a TURKEY GRAVY, perfect for Thanksgiving: 
     Swap the chicken legs for 1 raw turkey leg
    Use turkey stock (if you can find it, but not necessary, chicken stock will work too)
    Increase cook time to 20 minutes with a 5 minute natural release.
    Freezing your Gravy
    Pour cooled gravy into a freezer safe container, leaving room for expansion when it freezes. Freeze for up to 4 months. 
    You can also freeze in ice cube trays and then place in a freezer safe baggie. This is great for smaller portions and quicker thawing! 
    NOTE- do not add the cream or milk if you plan on freezing, add it when you thaw and serve. 
    Thaw your frozen gravy in the fridge overnight and then reheat in a saucepot. Add cream or broth to reconstitute.
    MASHED POTATO RECIPE FOR YOUR GRAVY
    Did you try this recipe? Connect with me & let me know how it turned out by commenting below!
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    If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.

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    About Susie Weinrich

    Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!

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