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!!
1large rosemary sprig (could use thyme instead, or both)
3plump garlic cloves, smashed
32ozchicken stock or broth
3raw chicken legs
Optional Add Ins
dash of ground sage and poultry seasoning
Optional Thickener - if your gravy is too thin
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)
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.MASHED POTATO RECIPE FOR YOUR GRAVY