Instant Pot Turkey Gravy

Recipe Cost $0.11

Recipe Serving Cost $0.02

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This Instant Pot Turkey Gravy recipe is quick and easy to make and so economical, especially making it after our Instant Pot Turkey Breast! This gravy makes 3 cups and will cost just 11 CENTS to make! 

Peanut butter and jelly. Converse and tube socks. Bread and butter. Sonny and Cher. S’mores and campfires. Tuesdays and tacos. Cookies and milk. Some things are just meant to be together. One without the other would be like living in a bizarro world! The other pair that should be added to this list turkey and gravy. You’ve gotta have both! And since we just posted our Instant Pot Turkey Breast Recipe, it only makes sense that the next recipe we would post would be our Instant Pot gravy recipe! 

This is such an easy gravy to make because it uses the drippings that are left inside of the Instant Pot after the turkey breast cooks. It does not get much easier than that. PLUS, it literally only costs pennies to make. I don’t know about you but that works pretty well with my budget! 🙂 Plus, because we are using the Instant Pot to make this gravy, we are leaving the burners open for cooking other yummy dishes. 

INSTANT POT TURKEY GRAVY QUESTIONS ANSWERED:

What is gravy made of?

Gravy is typically made using the juices from roasted meat. After cooking the meat, the drippings are cooked on high heat with vegetables and thickened with a combination of water and cornstarch. 

What is the difference between sauce and gravy?

Gravy is a sauce made from the drippings of roasted meat and mixed with water and cornstarch.

How do you make thick gravy?

Watery gravy is no bueno! There is a trick to thicken up your gravy. Just mix some cornstarch with some water, using more water than cornstarch, stirring it until it is smooth. Then, slowly add it to your gravy, mixing it continuously until there are no lumps. 

How to Make Instant Pot Gravy Recipe:

1. First, place a fine-mesh strainer over a medium bowl. Using pot holders, remove the insert from the Instant Pot. 
2. Next, pour the drippings and vegetables from making the Instant Pot Turkey Breast through the strainer. 
3. Then, pour 3 cups of the drippings back into the Instant Pot and set the Instant Pot to saute. 
4. Next, whisk together the cornstarch and water and slowly mix the cornstarch mixture into the pan drippings and cook. 
5. Finally, stir constantly until the gravy thickens and season with salt and pepper.  

How to get the kids involved with this recipe:

• Ages 2-3: Let your little one help stir the gravy mixture in the Instant Pot. 
• Ages 4-5: Let them help you measure out 2 cups of the drippings to pour into the Instant Pot. 
• Ages 6-8: Have your kiddo whisk together the cornstarch and water mixture and whisk it with the gravy mixture. 
• Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe. 
• Ages 12+: Let them prepare the entire recipe, unsupervised, while you do the happy dance in the corner!

Discover why we love getting the kids involved in the kitchen and more tips in our How to Get Kids Involved In Cooking article.

The Flavor and Recipe Variations:

•  If you don’t have pan drippings, or you want to make this gravy ahead of time, then I suggest using Turkey stock (grocery stores usually carry it around Thanksgiving) or chicken stock. Just note that this will increase the price of the gravy because you’re not using the drippings from our Instant Pot Turkey Breast recipe. 
• Also, if you don’t use our pan drippings, you will have to add 1 Tablespoon of poultry seasoning. 

What to Serve with Instant Pot Gravy:

• This will taste so good served over our Instant Pot Turkey Breast and Jenna’s Naughty Mashed Potatoes (recipe coming soon!). 

How long is this good for:

• Serve:  The gravy can be kept at room temperature for up to 2 hours. 
• Store: Keep the gravy in an airtight container in the refrigerator for up to 1 week. 
• Freeze: Since this is not a cream or milk-based gravy, it will freeze beautifully! I like to let it cool to room temperature and then pour it into Ziploc freezer bags. Frozen gravy will keep for about 3 months. 
  • TO REHEAT: Thaw the gravy in the fridge overnight. Then heat it in a saucepan over medium heat until heated through. You may need to add ¼ or so of water or broth since the freezer tends to dehydrate things a little. 

How much will this Instant Pot Turkey Gravy cost:

RECIPE COST: $0.11

PRICE PER SERVING: A little more than a penny!

To find out more about how we price our recipes, check out Budget Recipes Explained.

• 3 cups pan drippings from Instant Pot Turkey recipe – $0.00
• 3 Tablespoons cornstarch – $0.09
• 6 Tablespoons water – $0.00
• Salt and pepper to taste – $0.02

HOW MUCH IT WILL COST IF YOU DON’T USE OUR PAN DRIPPINGS:

RECIPE COST: $1.76

PRICE PER SERVING: $0.22

• 3 cups turkey or chicken broth – $1.44
• 3 Tablespoons cornstarch – $0.09
• 6 Tablespoons water – $0.00
• 1 Tablespoons poultry seasoning – $0.21
• Salt and pepper to taste – $0.02

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5 from 12 votes

Instant Pot Gravy

Recipe Cost $0.11

Recipe Serving Cost $0.02

This Instant Pot Turkey Gravy recipe is quick and easy to make and so economical, especially making it after our Instant Pot Turkey Breast! This gravy makes 3 cups and will cost just 11 CENTS to make!

Prep Time5 mins

Cook Time8 mins

Total Time13 mins

Course: Side Dish

Cuisine: American

Keyword: gravy, Thanksgiving, Turkey

Servings: 8 people

Calories: 43kcal

Equipment

• Instant Pot
• mixing bowl
• fine mesh strainer
• whisk

Ingredients

• 3 cups pan drippings from Instant Pot Turkey recipe
• 3 Tablespoons cornstarch
• 6 Tablespoons water
• Salt and pepper to taste

US Customary - Metric

Instructions

• Place a fine-mesh strainer over a medium bowl, and use potholders​ to remove the insert from the Instant Pot. Pour the turkey drippings and vegetable from making the Instant Pot Turkey Breast through the fine mesh strainer. Reserve the vegetable solids (see recipe note below).
• Pour 3 cups of the pan drippings back into the Instant pot and set the Instant Pot to saute.
• In a small bowl whisk together cornstarch and water to make a paste.
• Whisk the cornstarch mixture into the pan drippings and cook, stirring occasionally, until mixture thickens into a gravy, about 3-4 minutes (Note: the mixture will thicken additionally as it cools).
• Season with salt and pepper, pour into your gravy boat, and serve!

Notes

NOTE: You can puree the drained off onion and celery from the Instant Pot Turkey Breast recipe and add it to your mashed potatoes!

Nutrition

Serving: 3ounces | Calories: 43kcal | Carbohydrates: 6g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 128mg | Potassium: 93mg | Sugar: 1g | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

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