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.
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).
Time 55m Yield 2 Number Of Ingredients 13 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.
Number Of Ingredients 9 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
Time 20m Number Of Ingredients 9 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.
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).
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).
Yield Makes 1 quart Number Of Ingredients 4 Steps:
Pour pan juices from roasting pan, discarding any solids, into a fat separator. You should have 4 cups of pan juices, including 2 cups of fat. Pour pan juices into a medium saucepan and bring to a boil over medium heat, leaving fat in the fat separator. (If you do not have a fat separator, pour liquids into a tall quart-sized container and remove fat from liquid with a ladle.) In a quart-sized mason jar, combine chicken stock and flour. Shake well to combine. When pan drippings have come to a boil, slowly whisk in chicken stock mixture. Bring to a simmer. Continue to whisk until gravy thickens. Season with salt and freshly ground pepper. Keep warm until serving.
Number Of Ingredients 7 Steps:
Push the Saute button on the Instant Pot. Add the sausage to the pot. Break up the sausage with a wooden spoon or Chop and stir. Brown the sausage for about 5 minutes. Do not drain the grease. Next, add in the chicken broth. Place the lid on the Instant Pot and lock into place. Turn the valve to SEALING Set the manual button (pressure cook button) to 5 minutes. Next, whisk together the flour and milk in a separate bowl. When the Instant Pot beeps, quick release the pressure and remove the lid. Press the cancel button and then the SAUTE button once more. Add the milk/flour mixture. Add in the salt and pepper. Stir until the gravy is thick and bubbly. Serve over fresh biscuits.
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.
More about “instant pot pan juice gravy recipes”
Time 50m Number Of Ingredients 11 Steps:
In a small bowl, combine salt, paprika, thyme, pepper, and garlic powder in a small bowl. Sprinkle chicken with seasonings and rub on both sides so that each chicken breast is completely covered. Press SAUTE button on Instant Pot. Add butter to hot pot and let it melt. Cook chicken breasts until browned (about 2-3 minutes per side - we aren’t cooking the breasts, just browning the outside). Transfer browned chicken breasts to a plate. Press CANCEL button to turn off the saute. Pour chicken broth to pot and scrape any browned bits on the bottom of the pot (I like to use a wooden spatula to do this). Place trivet inside pot and lay chicken breasts on top of trivet. Place lid on the Instant Pot. Press the PRESSURE COOK button and set timer for 5 minutes. After timer is finished, let the pot do a NATURAL RELEASE for 10 minutes, then move the valve to VENTING to release the remaining pressure. Remove the lid, then remove the chicken to a plate and cover with foil to keep them warm. In a small bowl, mix cornstarch and water together until completely dissolved. Press the SAUTE button. Whisk in the cornstarch mixture to thicken the gravy until it reaches the consistency you prefer. Add salt and pepper as desired. Press CANCEL and serve chicken with gravy on top.
