Instant Pot Gravy Recipes

Steps:

• Cook your meat in the Instant Pot according to the instructions.
• Once done cooking, remove from Instant Pot.
• Pour out the drippings to separate the fat.
• Deglaze the bottom of the Instant Pot, change it to a low saute, and then melt the butter.
• Whisk in the butter and cook for about 3-5 minutes (stirring the whole time).
• Pour in the drippings and whisk together with the butter mixture and stir until brought to a boil.
• Cook until thickened.
• Add in any additional seasoning, if necessary, and add heavy cream.
• Serve immediately.
• Whisk in the butter and cook for about 3-5 minutes (stirring the whole time).
• Pour in the broth of choice and whisk together with the butter mixture and stir until brought to a boil.
• Cook until thickened.
• Add in any additional seasoning, if necessary, and add heavy cream.
• Serve immediately.

Steps:

• Add the butter to a 6-quart Instant Pot® and set to saute on high (see Cook's Note). Melt the butter completely, then add the flour and whisk to combine until smooth. Continue cooking, whisking constantly, until the roux is the color of peanut butter, 5 to 8 minutes. Slowly whisk in the warmed stock and bring to a simmer, whisking, until smooth and thickened. Season with salt and pepper. Serve hot or cool down completely and store tightly covered in the fridge.
• When you're ready to serve, reheat the gravy over medium heat. If you have pan drippings from roasting a bird that you want to use, whisk them in when reheating the gravy. If the gravy is too thick, thin to the desired consistency with additional turkey stock.
• Preheat a 6-quart Instant Pot® using the saute setting on high (see Cook's Note). Add 2 tablespoons oil to the pot and brown your turkey pieces in batches, adding more oil as needed, until golden brown on all sides, 3 to 5 minutes per side. Add all the browned turkey pieces back to the pot along with the garlic, celery, carrot, onion, sage, bay leaves, rosemary, thyme, peppercorns, 2 quarts water and 2 teaspoons salt.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high 45 minutes. After the pressure cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Strain the stock through a fine mesh strainer and skim any fat off the top before using.

Steps:

• Combine salt, paprika, thyme, pepper, garlic powder, and sage in a small bowl.
• Pound thicker end of chicken breasts to about 1-inch thickness. Sprinkle with seasonings and rub on both sides.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function and high heat. Heat olive oil and cook chicken breasts until browned, 2 to 3 minutes per side. Transfer chicken to a plate. Add chicken stock to the pot, scraping up any browned bits off the bottom. Turn off the pot. Place a trivet inside the pot and lay chicken breasts on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Switch to the quick-release method according to manufacturer's instructions to release remaining pressure, about 5 minutes. Unlock and remove the lid. Remove chicken to a clean plate and cover with foil to keep warm.
• Combine water and cornstarch in a small bowl and stir to dissolve. Switch pot to Saute function and medium heat. Slowly whisk in enough of the cornstarch mixture to thicken the gravy to your desired consistency. Season with salt and pepper. Remove from heat and serve gravy over chicken breasts.

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.
• Combine water and cornstarch in the pot and stir to create a slurry. Add pan juices, stirring constantly until thickened, about 3 minutes. Add garlic salt and stir to incorporate. Add browning sauce (see Cook's Note).