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!!
Servings 4 cups
Equipment
- Instant Pot or Electric Pressure Cooker
Ingredients
- 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
Instructions
- 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)
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