INSTANT POT® PAN JUICE GRAVY
This gravy uses the natural liquid from chicken, pork, beef, or turkey after it has cooked in the Instant Pot®.
Provided by thedailygourmet
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 10m
Yield 4
Number Of Ingredients 5
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).
Nutrition Facts : Calories 149.7 calories, Carbohydrate 3.7 g, Cholesterol 69.9 mg, Fat 3.1 g, Protein 25.2 g, SaturatedFat 1.3 g, Sodium 253.4 mg
INSTANT POT GRAVY
Perfectly seasoned pan juices, thanks to the Instant Pot, make an out-of-this-world gravy.
Provided by Christine Pittman
Categories Sauce
Time 10m
Number Of Ingredients 5
Steps:
- In a small bowl, create a slurry with the cornstarch and water by mixing them together thoroughly.
- Measure pan juices and place back into the Instant Pot.
- Select Sauté and bring the juices to a simmer.
- Whisk the cornstarch slurry in to the juices (it is a good idea stir the slurry just before adding to the juices as the cornstarch will have most likely settled). Stir constantly until the juices have thickened, approximately 3 - 5 minutes.
- Select Cancel to stop the cooking process.
- Taste for seasoning and add salt and/or pepper if needed. It is very seldom that I have to add anything to the pan juices. They are that good!
- Pour into a gravy boat and serve.
Nutrition Facts : Calories 48 calories, Sugar 0.7 g, Sodium 820.4 mg, Fat 0.1 g, SaturatedFat 0.1 g, TransFat 0 g, Carbohydrate 9.1 g, Fiber 0.2 g, Protein 2.4 g, Cholesterol 0 mg
INSTANT POT THANKSGIVING TURKEY BREAST WITH GRAVY
Five pounds of turkey breast, roasted and ready in under an hour -- complete with gravy! And did we mention it's tender and juicy?
Provided by Food Network Kitchen
Categories main-dish
Time 2h40m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Whisk the sugar, sage, thyme, rosemary, garlic, 5 teaspoons salt and 1/2 teaspoon pepper in a small bowl until combined.
- Starting on the top edge of one turkey breast, gently lift the skin to separate it from the meat, but leave a 1/2-inch border around the perimeter where it's still attached to the breast. (You want to make a pocket to hold all the herbs and seasonings.) Stuff half of the herb mixture underneath the skin, massaging it into the flesh and evenly distributing it over the surface of the meat. Repeat with the remaining turkey breast and herb mixture. Let sit uncovered at room temperature for at least 1 hour or wrapped tightly in plastic and chilled for up to 3 days.
- Melt 6 tablespoons butter in a 6- or 8-quart Instant Pot® set to the high saute setting (see Cook's Note). Add the flour and cook, stirring constantly, until the roux is deep golden brown and smells nutty, 4 to 6 minutes; scrape into a heatproof bowl and set aside (the roux will continue to darken as it sits).
- Add the remaining tablespoon butter and, working one breast at a time, cook skin-side down, undisturbed, until deep golden brown, 6 to 8 minutes; transfer to a baking sheet. Repeat with the remaining breast. Add the wine to the pot to deglaze, scraping up any browned bits from the bottom, and cook until you can't smell alcohol and the wine smells fruity and sweet, 3 to 4 minutes. Add the stock, place the rack in the pot and position both breasts on the rack side by side to evenly cook.
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on the high pressure setting for 15 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
- Transfer the turkey to a baking sheet and let sit uncovered while you make the gravy.
- Set the Instant Pot® to the high saute setting and bring the cooking liquid to a boil. Whisk in the roux and cook until the gravy boils and thickens, about 5 minutes. Turn off.
- Cut the turkey crosswise into 1/2-inch-thick slices and top with the gravy.
INSTANT POT TURKEY GRAVY
An Instant Pot® guarantees deep flavor, from your turkey stock to an intense savory turkey gravy that you can make ahead.
Provided by Food Network Kitchen
Categories condiment
Time 1h55m
Yield 8 cups
Number Of Ingredients 17
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.
REVERSE-SEARED INSTANT POT PRIME RIB AND GRAVY
Holiday roasts can be tricky and nerve wracking when the pressure is on to pull off the perfect meal. Give yourself a break by making this prime rib roast that is packed with flavor and couldn't be easier. Pressure cooking results in an ultra moist and incredible evenly cooked roast; browning it at the end creates a crisp, golden exterior that stays just way-crisp and golden.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Make 4 evenly spaced small slits about 1/2 inch deep on the top of the roast with a small paring knife. Put a few rosemary leaves on top of each slit and push them in using a piece of garlic. Repeat on the other side of the roast. Make two slits on the ends of the roast and stuff with the remaining rosemary and garlic.
- Combine 5 teaspoons salt and 1 tablespoon pepper in a small bowl and stir to combine. Sprinkle all over the roast, firmly pressing the mixture onto the exterior and stuffing some into the slits.
- Place the trivet in the bottom of the insert of a 6-quart Instant Pot®. Pour in the beef broth and 1/4 cup of the wine. Place the roast on the trivet, fat-side up, then set it to pressure cook on low for 10 minutes with the keep warm feature turned on (see Cook's Note). Once the pressure cook cycle ends let the pot stand, closed, for 45 minutes. Open the lid and transfer the roast to a plate. Remove the trivet and pour the broth into a heatproof container. Rinse the insert and return it to the machine.
- Set the machine to sauté and add the butter. Once the butter is melted and foamy add the roast and sear until dark brown on all sides and an instant-read thermometer inserted into the center of the roast registers 120 degrees F for medium rare, about 4 minutes per side. Transfer the roast to a cutting board and let rest for 15 minutes before slicing.
- Meanwhile, immediately add the remaining 1/4 cup wine to the insert, scraping up the browned bits that are stuck to the bottom. Continue to cook until almost all the wine has evaporated then sprinkle in the flour. Stir until a uniform paste forms then whisk in the reserved broth. Bring to a boil and simmer until the flavor of the flour has cooked out, about 5 minutes. Adjust the seasoning, if needed, and whisk in a bit more beef broth if the gravy becomes too thick. Strain through a mesh strainer into a gravy boat and stir in the herbs right before serving. Serve alongside the roast.
INSTANT POT GRAVY RECIPE (WITH DRIPPINGS OR BROTH)
Nothing is better than the taste of gravy on your Thanksgiving food! This recipe will have you sopping up your plate with a dinner role.
Number Of Ingredients 5
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.
INSTANT POT TURKEY BREAST WITH GRAVY
Don't want to spend hours cooking a big turkey for just a few people? Try this delicious and moist turkey recipe all done in an Instant Pot!
Provided by Jonathan Melendez
Categories Poultry
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- In a small bowl, mix together the salt, pepper and spices until evenly combined. Pat the turkey breasts dry with paper towels. Sprinkle both sides of each turkey breast with the seasoning mix and massage it inches.
- Press the sauté function on a 6-quart or larger Instant Pot. Once hot, add the olive oil and brown the turkey breasts for about 3 to 4 minutes on each side, working with one at a time. Transfer the turkey onto a plate.
- Turn the machine off and add in the chicken or turkey stock, stirring with a wooden spoon to scrape up all the browned bits from the bottom. Carefully place the wire steaming trivet on the bottom of the pot. Cut the onions, celery and carrots into large pieces and place them on the rack in an even layer. Nestle in the browned turkey breasts into the Instant Pot, you might have to stand them up to make them fit. Place the thyme and rosemary sprigs on top and then lock on the lid. Set the valve to seal and then pressure cook on high for 45 minutes. Allow the pressure to naturally release until the lid unlocks. Do not rush the release or else the turkey will dry out.
- Carefully open the lid and transfer the turkey breasts onto a baking sheet, skin side up. If you want to crisp up the skin, you can place them under the broiler to brown them, but that's optional. Cover loosely with foil to keep warm while you make the gravy.
- Remove the steaming trivet and then carefully strain the stock into a large bowl through a fine mesh sieve. Discard the onions, carrots and celery. Set the bowl back into the Instant Pot and wipe it clean with a paper towel. Press the sauté function on medium and then add the butter. Once melted, whisk in the flour and cook for about 30 seconds or so. Then whisk in the strained stock and cook until the gravy has thickened. Season with a pinch of salt and pepper and the Worcestershire sauce. To serve, slice the turkey and pour the gravy over the top. Garnish with parsley.
Nutrition Facts : Calories 1650.1, Fat 82.7, SaturatedFat 24.3, Cholesterol 612.6, Sodium 2362.3, Carbohydrate 13.4, Fiber 2.4, Sugar 3.9, Protein 200.3
INSTANT POT ROAST WITH GRAVY
The original stovetop pressure cooker recipe from November 2000 Southern Living (http://www.food.com/recipe/sl-roast-with-onion-and-mushroom-gravy-6-qt-pressure-cooker-513644) needed to be tweaked to succeed in the popular electric pressure cookers available today (2018). While I was tweaking, I did away with the can of condensed mushroom soup and replaced it with a mock "Condensed Cream of Whatever" recipe (thank you, Jill Selkowitz [aka "This Old Gal"]), and sauteed an entire 8-ounce carton of cremini mushrooms (aka baby bella mushrooms) with a splash of dry sherry to suit us mushroom lovers (we vote for 1 pound of mushrooms next time!). However, you may use a can of Condensed Cream of Mushroom Soup if you wish. By the way, Cook Time includes time for pressure cooker to come to pressure and then depressurize. It is important to allow a full natural release (pin going down without any intervention) for the texture of the meat. You will get A LOT of gravy.
Provided by KateL
Categories Meat
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Press Saute button on electric pressure cooker to heat up pan. When the display says "Hot", add the oil, and wait until it shimmers.
- Sprinkle roast evenly with pepper.
- Brown chuck roast in one layer (if it doesn't all fit, brown in 2 batches, but it is best if all fits on one level) on both sides. Remove chuck roast temporarily.
- Add onion soup mix, beef bouillon cubes, and 2 cups water. Using a flat spatula, deglaze bottom of pan. Return chuck roast to pan.
- Secure lid. Set for Pressure Cooking at High pressure, adjust time if necessary to 25 minutes. Begin "SAUTE MAUSHROOMS".
- When pressure cooking has completed, allow pressure to reduce naturally, until the pin drops on its own, about 20-30 minutes. Remove lid, directing steam away from you.
- Remove roast, keep warm. Press Saute button.
- SAUTE MUSHROOMS:.
- While roast is cooking, saute mushrooms. Once sauteed, toss in a splash of dry sherry, and let cook down until liquid evaporates. Magic is happening. Once cooked, remove from heat.
- MOCK CREAM OF WHATEVER SOUP:.
- In a 2-cup liquid measuring cup, whisk milk and cornstarch until well blended. Whisk in softened butter, beef bouillon granules, salt and pepper.
- In the pressure cooker pan (which should be on Saute on the "Normal" or "More" setting), whisk continuously as you slowly add the milk/cornstarch mixture to the pressure cooker pan.
- Whisk until the contents come to a boil (easier at "More" setting). Press Keep Warm/Off button. Press Saute button, then press Adjust button until it shows "Less". Simmer for one minute to thicken.
- FINISH:.
- Add sauteed mushrooms to sauce, and simmer for 1-2 minutes.
- Slice roast into large chunks or thick slices, and plate.
- Pour onion and mushroom gravy over slices, or serve in a gravy boat.
More about "best instant pot gravy food"
INSTANT POT BISCUITS & SAUSAGE GRAVY | TESTED BY AMY
From pressurecookrecipes.com
5/5 (20)Total Time 30 minsCategory Breakfast, BrunchCalories 341 per serving
- Brown Sausage: Heat up Instant Pot using “Sauté More” function. Wait until Instant Pot says “HOT”. Make sure Instant Pot is as hot as it can be to induce a maillard reaction. Add 2 tbsp (28g) unsalted butter in Instant Pot. Ensure the whole bottom is coated with butter. Cut the sausages into pieces, then brown sausages in Instant Pot for 7 - 10 minutes. Stir occasionally. *Pro Tip: Break up some of the sausages into crumbles while keeping the rest in larger pieces for better textures.
- Make Roux: There should be a lot of dripping fats in Instant Pot - we need them to make the roux. Sprinkle in ¼ cup (30g) all-purpose flour on the sausages, then stir to mix. Adjust Instant Pot to "Saute Normal" mode. With a wooden spoon, scrub the bottom of the pot and make sure no flour is sticking to the bottom. We want to make a brown roux for maximum flavors, so keep stirring occasionally for about 8 to 10 minutes. Again, make sure no flour is sticking to the bottom of the Instant Pot. Once the roux has reached a dark brown color, add 1 tablespoon regular soy sauce (15ml) to Instant Pot, then stir to mix.
- Make Sausage Gravy: Pour 2 cups (500ml) whole milk in Instant Pot, then mix well. Scrub the bottom of the pot one more time to ensure nothing is sticking to the pot. Once the milk starts bubbling, the mixture will start to thicken, so stir occasionally. Let the mixture simmer for roughly 4 minutes (see photo for thickness).
- Season & Serve Sausage Gravy: Taste the sausage gravy, then adjust the seasoning with freshly ground black pepper and salt if necessary. Top your warm biscuits with creamy Sausage Gravy, then serve immediately.
INSTANT POT GRAVY RECIPE (NO DRIPPINGS!) • THE VIEW …
From theviewfromgreatisland.com
INSTANT POT BISCUITS AND GRAVY | KITCHN
From thekitchn.com
INSTANT POT BEEF AND GRAVY - 365 DAYS OF SLOW COOKING …
From 365daysofcrockpot.com
INSTANT POT SUNDAY GRAVY RECIPE - PLATINGS + PAIRINGS
From platingsandpairings.com
BEST 25 INSTANT POT GRAVY - BEST RECIPES IDEAS AND …
From eatandcooking.com
EASY INSTANT POT CHICKEN AND GRAVY RECIPE - MARGIN MAKING MOM®
From marginmakingmom.com
EASY INSTANT POT CHICKEN AND GRAVY RECIPE | RECIPE | INSTANT POT …
From pinterest.com
30-MINUTE INSTANT POT MEATBALLS RECIPE WITH GRAVY
From dwellbymichelle.com
INSTANT POT SAUSAGE GRAVY – EATFOODLICIOUS
From eatfoodlicious.com
CLASSIC GRAVY – INSTANT POT RECIPES
From recipes.instantpot.com
BUCKET O' GRAVY INSTANT POT ROAST - THE KITCHEN MAGPIE
From thekitchenmagpie.com
CROCK POT BEEF ROAST WITH MARSALA GRAVY RECIPE - FOOD.COM
From food.com
EASY INSTANT POT LO MEIN • FOODNSERVICE
From foodnservice.com
INSTANT POT BEEF TIPS AND GRAVY - FLAVOR MOSAIC
From flavormosaic.com
INSTANT POT POT ROAST WITH GRAVY | THE RUSTIC FOODIE®
From therusticfoodie.com
THE BEST INSTANT POT RECIPES OF 2023
From tasteofhome.com
29+ SAUCES FOR POTATOES: EASY & DELICIOUS RECIPES
From platingsandpairings.com
OUR 15 MOST GRAVY-RICH RECIPES
From allrecipes.com
BEST MEAT LOAF RECIPES IN THE WORLD | LOVETOKNOW
From lovetoknow.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love