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You are here: Home / Recipes / Instant Pot

Instant Pot Gravy; No Drippings Required

By Susie Weinrich ยท Date Jan 28, 2021ยท 2 Comments ยท May contain affiliate links.

gravy in a gravy boat with pinterest text
Instant Pot Gravy Images with text for pinterest
pinterest image with text overlay for Instant Pot Gravy
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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 donโ€™t have drippings and when all your appliances are monopolized with other dishes, especially during the holidays (pour it over this amazing Homemade Stuffing and Mashed Potatoes!!). 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

We donโ€™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 & Turkey Gravy without Drippings

Table of Contents hide
1 Instant Pot Gravy Ingredients
2 Steps for Making Instant Pot Gravy
3 Gravy Troubleshooting
4 Freezing Gravy
5 Thawing Frozen Gravy
6 Thanksgiving Gravy in Your Instant Pot
7 Mashed Potatoes & Stuffing for Gravy
8 Did you make this recipe?
9 Instant Pot Gravy Recipe + Video

Instant Pot Gravy Ingredients

Here are the ingredients that you will need to gather up to make this gravy recipe:

ingredients for instant pot gravy on a baking sheet
Ingredients Clockwise: chicken stock, butter, garlic, bay leaf, yellow onion, all purpose flour, rosemary, chicken legs, kosher salt and black peppercorns.
  1. Salted butter and Olive Oil- this takes the place of the โ€œfatโ€ from the usual drippings
  2. Yellow Onions and Garlic โ€“ these aromatics lay a flavor base for the gravy that make ALL THE DIFFERECE!
  3. Chicken Legs โ€“ 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.
  4. Fresh Rosemary โ€“ this herb lends another dimension of flavor that sets this gravy apart from others. If rosemary isnโ€™t your favorite you can sub thyme.
  5. Bay Leaf โ€“ adds a little umami to your gravy.
  6. Kosher Salt & Black Peppercorns โ€“ enhances all other flavors.
  7. Chicken Stock โ€“ 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.
  8. All Purpose Flour โ€“ this is the thickener for the gravy.

Steps for Making Instant Pot Gravy

Follow these steps for amazing Homemade Gravy:

  1. Caramelize Onions & Add Aromatics
  2. Turn the pot on to sautรฉ mode and add 1 tablespoon olive oil and 1 tablespoon butter.

    Sautรฉ the onions until they start to caramelize, then add in the garlic, rosemary, bay leaf, salt, and peppercorns.

    onions caramelized in the instant pot with garlic and rosemary
  3. Add Chicken Stock & Chicken Legs
  4. Deglaze the pot by pouring in the chicken broth. Scrape up any browned bits from the bottom.

    Add in the chicken legs.

    chicken legs and chicken broth in the instant pot with onions and aromatics
  5. Pressure Cook
  6. Pop the lid on and cook on high pressure mode for 15 minutes. Do a 5 minute natural release, then quick release remaining pressure.

  7. Strain the Solids
  8. Strain the liquid through a fine mesh colander into a bowl. Discard the solids in the colander -but DONโ€™T toss the chicken, you can eat the meat, it is tender and delicious.

    liquid strained through a mesh sieve leaving chicken legs, onions, bay leaves and garlic in the sieve
  9. Thicken The Gravy
  10. Turn the now empty pot on to sautรฉ mode โ€“ melt the 7 tablespoon butter and then whisk in the heaping โ…“ cup of flour, making a roux.

    dark golden liquid for gravy

    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 Troubleshooting

Gravy too thinโ€ฆ turn the pot on to sautรฉ 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 thickโ€ฆ add broth, milk, cream or white wine until it is to your desired consistency.

gravy poured over mashed potatoes with parsley garnish

Lumpy gravy... whisk like your life depends on it. But, if that doesnโ€™t work you can strain it through a fine mesh strainer before serving. If you donโ€™t have a find mesh strainer you can also blend your gravy, just let it cool slightly before blending.

Too saltyโ€ฆ add some dairy โ€“ 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 sautรฉ mode.

Freezing Gravy

Gravy freezes really well (so do mashed potatoes!), so donโ€™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!!

Simply sub turkey stock for the chicken stock and use a turkey leg instead of the chicken legs. You will want to increase the cook time to 20 minutes. Also add a few sprigs of sage if you are serving for Thanksgiving or Christmas!

Mashed Potatoes & Stuffing for Gravy

  • mashed potatoes in a bowl
    Creamy & Flavorful Instant Pot Mashed Potatoes
  • A large serving bowl of Yukon Gold Mashed Potatoes topped with melting butter
    The BEST Yukon Gold Mashed Potatoes
  • homemade stuffing in a baking dish
    Perfect Homemade Stuffing
  • glass casserole dish with sausage stuffing
    Thanksgiving Sausage & Herb Stuffing

Susie leaning on the kitchen counter

๐Ÿ’›๐Ÿ’›๐Ÿ’›๐Ÿ’›๐Ÿ’›

Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipeโ†’
Instant Pot Gravy in a gravy boat, garnished with parsley

Instant Pot Gravy Recipe + Video

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 2 votes
Print Pin Rate Save Saved!
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 salted butter - divided
  • 1 tablespoon olive oil
  • 2 yellow onions, sliced thin
  • 1 bay leaf
  • 1 large rosemary sprig - (could use thyme instead, or both)
  • Optionally add a few sprigs of fresh sage for the holidays!
  • 3 plump garlic cloves - smashed
  • ยฝ teaspoon black peppercorns
  • ยฝ teaspoon kosher salt
  • 32 oz chicken stock or broth
  • 3 raw chicken legs
  • โ…“ cup (heaping) flour

Optional Add Ins

  • 2 tablespoon heavy cream
  • dash of ground sage and poultry seasoning

Optional Thickener โ€“ if your gravy is too thin

  • 1 tablespoon cornstarch
  • 1 tablespoon cool water

Mashed Potatoes for Serving

  • Instant Pot Mashed Potatoes
  • Yukon Gold Mashed Potatoes
  • Roasted Garlic Mashed Potatoes
  • Red Skin Mashed Potatoes

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.
    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, ยฝ teaspoon kosher salt, ยฝ 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 โ…“ 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 โ€“ add in 2 tablespoon cream and additional seasonings (poultry seasoning and/or ground sage)

Recipe Tips and Notes:

ย 
GRAVY TROUBLESHOOTING:ย 
Gravy too thinโ€ฆ turn the pot on to sautรฉ 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 thickโ€ฆ 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 doesnโ€™t work you can strain it through a fine mesh strainer before serving. If you donโ€™t have a find mesh strainer you can also blend your gravy, just let it cool slightly before blending.
Too saltyโ€ฆ add some dairy โ€“ 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 sautรฉ mode.
ย 
To make this a TURKEY GRAVY, perfect for Thanksgiving:ย 
ย 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.
You can also pop over to this Turkey Gravy Without Drippings.
FREEZING YOUR GRAVY
Pour cooled gravy into a freezer safe container, leaving room for expansion when it freezes. Freeze for up to 4 months.ย 
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!ย 
NOTE- do not add the cream or milk if you plan on freezing, add it when you thaw and serve.ย 
Thaw your frozen gravy in the fridge overnight and then reheat in a saucepot. Add cream or broth to reconstitute.
Did you make this recipe?Connect with me and let me know by commenting below!
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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!

Comments

    5 from 2 votes (1 rating without comment)

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  1. Sarah E Lauck says

    November 08, 2024 at 9:06 am

    5 stars
    I made this last year and it was amazing! I just came back on here to grab the recipe again as I plan for Thanksgiving dinner. I will definitely make this again!

    Reply
    • Susie Weinrich says

      November 08, 2024 at 10:40 am

      Wonderful!!! It is SO good. I love that you are planning you dinner now. I also published a new Turkey Gravy recipe this year that you can check out too. It can be made a couple days ahead.

      Reply
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