Instant Pot Gravy
Quick and easy Instant Pot Turkey Gravy! Using turkey drippings, this budget-friendly recipe yields 3 cups of rich, flavorful gravy.
Servings: 8 people
Calories: 43kcal
Cost: $0.19
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
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
Storage Tips
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 a Ziploc freezer bag.
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 approximately ¼ cup of water or broth, as the freezer tends to dehydrate items slightly.
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