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!!
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)
Notes
GRAVY TROUBLESHOOTING: 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.To make this a TURKEY GRAVY, perfect for Thanksgiving: Swap the chicken legs for 1 raw turkey legUse 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 GRAVYPour 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.