Instant Pot Pan Juice Gravy Food

INSTANT POT GRAVY

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.

BEST INSTANT POT GRAVY

Steps:

• Press the Sauté function on the Instant Pot (Normal setting). Add 1 tablespoon of butter and onions and cook for 3 minutes to caramelise slightly.
• Then add the garlic and cook for another minute. Then, add 1 cup of chicken stock (stock cube dissolved in hot water) and 1.5 cups of beef bone broth or stock. Bring to a rapid simmer and cook for 5-7 minutes, stirring a few times. Cancel to stop the Saute function.
• Taste and add a good pinch of salt and pepper to taste.
• Use an immersion blender to purée the contents of the pot to make a smooth gravy. If you like your gravy super smooth, strain the pureed broth through a sieve to catch any unblended bits of onion. Return the strained gravy to the pot.
• To thicken the gravy further, mix 2 tablespoons of flour and 3-4 tablespoons of cold water in a small bowl until smooth. Then, turn on the sauté function again. Pour in the flour slurry gradually in small batches while continuously stirring with a spatula, until the gravy thickens.
• Then stir in the remaining tablespoon of butter. Bring the gravy to a simmer and once the bubbles come up, press Cancel to stop the Sauté. Stir and pour into a serving bowl or a jug.
• Serve the gravy while hot! You can refrigerate the gravy for up to 5 days or freeze the leftover gravy in a silicone ice cube mold so you can pop out a cube whenever you feel like some gravy on your meal.

INSTANT POT GRAVY

Steps:

• In a small bowl, create a slurry with the cornstarch and water by mixing them together thoroughly.
• Roast Turkey parts at 400 degrees for 30 minutes. Set aside turkey pieces and pour 2 cups broth into pan and scrape up the brown bits on the pan with a metal spatula.
• Add stick of butter to pan drippings and melt
• In a small bowl, create a slurry with the flour and water by mixing them together thoroughly. Use a wire whisk to avoid lumps.
• Select Sauté on the Instant Pot
• Add pain juices, melted butter, and stock mixture and bring the juices to a simmer.
• Add the slurry 1/4 cup at a time and whisk and combine until no flour parts remain and the gravy is smooth and bubbling. Continue adding 1/2 cup stock at a time until all stock is incorporated and add use additional slurry as desired until you reach the desired thickness.
• Whisk constantly until the juices have thickened, approximately 5 minutes.
• Add Kitchen bouquet, soy sauce, and salt and adjust or add more salt for seasonings.
• Turn Instant Pot off and cover with lid. This gravy will stay hot for 3 hours in the Instant Pot. You can also plug your Pot in and use the Slow Cooker function to keep the gravy hot. longer.
• If you want to refrigerate or freeze before serving you can. Reheat and whisk to incorporate.
• Pour into a gravy boat and serve

INSTANT POT GRAVY RECIPE (WITH DRIPPINGS OR BROTH)

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.