This gravy uses the natural liquid from chicken, pork, beef, or turkey after it has cooked in the Instant Pot®.

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Recipe Summary

prep:
5 mins
cook:
5 mins
total:
10 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.

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  • 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).

Cook's Notes:

You can use drippings from pressure-cooked chicken, turkey, pork, or other meats.

I use the browning sauce only for beef gravy.

Nutrition Facts

150 calories; protein 25.2g 50% DV; carbohydrates 3.7g 1% DV; fat 3.1g 5% DV; cholesterol 69.9mg 23% DV; sodium 253.4mg 10% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/20/2018
This gravy worked perfectly after I made my whole chicken in the instant pot. The only suggestion I have is to add just a little garlic salt because you can always add more. I only used half the amount called for and it was still a bit too salty for me. Read More