Let me just start out by saying, Instant Pot Gravy isn’t going to save you any time over the traditional gravy-making process. I know we are used to the Instant Pot being such a time saver. This is not fast and you need to buy extra wings and a turkey back for roasting to get the pan juices. However, Another hidden benefit is by roasting the wings for the pan juices, I get extra turkey meat (sub-Turkey for Chicken) to make my Instant Pot Wild Rice Soup.
What I love about the Instant Pot for Thanksgiving is the do ahead nature of the Pot. I can make the gravy a few days ahead of my guests arriving or I can make it that morning and reheat it in the Instant Pot using the Slow Cooking feature or I can transfer the gravy to a slow cooker so I can make my Instant Pot Mashed Potatoes. Either way, the gravy is done, the potatoes are mashed and I am left to deal with the dressing and the turkey and I am calm not having to make things at the last minute while my guests are standing in and around the kitchen.
Remember great ingredients make great gravy so have Organic Turkey Parts and Taking Stock Bone Broth on hand that’s unsalted, organic, made from chicken bones that are roasted and really flavorful.
Try this gravy if you are looking for peace of mind and relaxation on your Thanksgiving as well as delicious gravy.
- Pan drippings from Roast Turkey Pieces and Parts.
- 1 stick butter
- 4 cups Taking Stock Foods Unsalted chicken stock - 2 cups reserved
- 1/2 cup flour
- 1/3 water
- 1 tsp Kitchen Bouquet seasoning
- 1 tsp Soy Sauce
- 1 Tsp Salt
- I small clove garlic grated on a micro plane
- 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