Instant Pot Pan Juice Gravy Food

INSTANT POT® PAN JUICE GRAVY

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).

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.

INSTANT POT TURKEY GRAVY

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.

INSTANT POT PORK CHOPS

Steps:

• Season pork chops with garlic powder, paprika, salt, pepper, basil, and rosemary.
• Turn on the Instant Pot and press the "Saute" button.
• Add olive oil and butter to the instant pot.
• When oil is hot and butter is melted, add the pork chops and brown on each side; about 2 to 3 minutes per side.
• Remove pork chops and transfer to a plate; set aside.
• To the insert of the instant pot add the onions and cook for 1 minute. Add more oil, if needed.
• Add sliced mushrooms and cook for 3 minutes.
• Stir in chicken broth.
• Return pork chops to the instant pot.
• Secure the lid in place. Select "Pressure Cook" and set on HIGH for 10 minutes.
• When the cooking time ends, release pressure and then do a quick release.
• Carefully remove the lid and transfer pork chops to a serving dish.
• Select the "Saute" mode on the Instant pot.
• In a small bowl whisk together the cornstarch and water until combined; add it to the sauce in the instant pot. Stir constantly until gravy has thickened.
• Optionally, stir in some heavy cream for a creamier gravy sauce and continue to cook for 1 minute, or until heated through.
• Taste for salt and pepper; adjust to taste.
• Serve the pork chops with the creamy mushroom sauce.
• Garnish with parsley and serve.

INSTANT POT PORK LOIN (WITH EASY PORK GRAVY)

Steps:

• Heat your Instant Pot using the 'SAUTE' function. Add the olive oil and heat until it shimmers.
• Pat your pork loin dry, then season both sides with salt and pepper. Place the seasoned pork loin into the heated Instant Pot and sear the first side for 4 minutes, then flip and sear the reverse side for an additional 4 minutes.
• Use tongs to hold the pork loin upright/on end so that you can sear both ends for 2 minutes each. Remove the seared pork loin and set aside on a plate.
• Pour in the chicken broth and use a wooden spatula to scrape the fried bits from the bottom of your Instant Pot.
• Place the Instant Pot trivet into the broth so that it is upside down then place the pork loin on top. Seal securely and set the vent to 'SEALING'. Set to "MANUAL COOK' for 8 minutes and start the heating cycle.
• When the 8 minute cooking cycle has completed, make sure that your Instant Pot is on 'KEEP WARM' during the natural pressure release (NPR) cycle. Allow the Instant Pot to NPR for 30 minutes for pork loin that is 2 inches thick, or 40 minutes for a pork loin that is 2 1/2 inches thick.
• Once the time has elapsed, carefully finish venting the Instant Pot and remove the pork loin. Set it aside, tent loosely with a square of aluminum foil, and allow to rest for 10 minutes before slicing and serving.

INSTANT POT® PAN JUICE GRAVY

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).

INSTANT POT MISSISSIPPI CHICKEN SANDWICHES RECIPE

Steps:

• Place chicken breasts in the bottom of the Instant Pot.
• Pour in the chicken broth and pepperoncini juice.
• Sprinkle the dry ranch seasoning mix and the dry chicken gravy mix on top of the chicken.
• Add the peppers (put on top and around the chicken) and butter on top of the chicken.
• Put lid on the pot and put the valve on SEALING (not venting).
• Press the PRESSURE COOK (or MANUAL) button and set timer for 20 minutes.
• When the timer is finished, do a QUICK RELEASE of the pressure.
• Remove chicken from pot, shred using 2 forks, and add chicken back to liquid in pot.
• Top each hamburger bun with shredded chicken, a slice of provolone cheese, and lettuce.
• If desired, you could preheat broiler in your oven and broil sandwiches to melt the cheese and toast the buns.