4.9 from 45 votes
Instant Pot Gravy Recipe (no drippings!)
An easy and efficient way to ensure you have plenty of delicious, flavor-packed gravy for all your holiday gatherings!
Cook Time
mins
Total Time
45 mins
Servings: 1 quart
Calories: 35 kcal
Course:
Condiments
Cuisine:
American
Ingredients
- 2 Tbsp butter unsalted
- 1 small onion peeled and diced
- 1 shallot peeled and minced
- 3 garlic cloves peeled and smashed
- 1/3 cup sherry or other dry fortified wine
- 1/3 cup all purpose flour
- 48 ounce chicken broth or stock
herb bundle
- 1/2 tsp salt
- 1/2 tsp black pepper fresh cracked
- parsley
- thyme
- rosemary
- oregano
- sage
Instructions
- Plug in your Instant Pot and insert the pot. Press SAUTE and set to NORMAL, which is the medium setting.
- Add the butter and let it melt, then add the onions garlic, and shallots. Sauté for about 15 minutes, stirring often, until the vegetables are softened and starting to brown. I toggle between LOW and NORMAL so they don't burn.
- Add the Sherry to the pot and stir to combine. When the wine has been mostly evaporated, add the flour, and stir to combine. Cook for a further 15 minutes, stirring almost constantly, until the roux is a deep nutty brown. Be careful not to let it burn.
- Add the broth stir well, scraping up any browned bits from the bottom of the pot. Take your time here and get everything well incorporated. Add the herbs and then bring up to a boil.
- Let boil gently for about 15 minutes, toggling between LOW and NORMAL levels if necessary. Stir occasionally.
- Strain the gravy through a mesh strainer, pushing down firmly to extract all the flavor. Discard the solids. Adjust any seasonings you like.
- The gravy can be put back into the rinsed out Instant Pot and kept on the KEEP WARM setting until ready to serve. Or you can store in the refrigerator until needed.
- Makes 1 quart.
Cup of Yum
Notes
- Remember that we are not using the pressure cooking function of the Instant Pot for this gravy, we are using the sauté button.
- See the main body of the post for tips and troubleshooting advice.
- You can double this recipe if you like, as long as you don't fill your Instant Pot beyond its max fill line.
Nutrition Information
Serving
0.25cup
Calories
35kcal
(2%)
Carbohydrates
3g
(1%)
Protein
1g
(2%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.4g
Trans Fat
0.1g
Cholesterol
5mg
(2%)
Sodium
400mg
(17%)
Potassium
37mg
(1%)
Fiber
0.2g
(1%)
Sugar
1g
(2%)
Vitamin A
46IU
(1%)
Vitamin C
1mg
(1%)
Calcium
8mg
(1%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 1quart
Amount Per Serving
Calories 35
% Daily Value*
| Serving | 0.25cup | |
| Calories | 35kcal | 2% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.4g | 2% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 5mg | 2% |
| Sodium | 400mg | 17% |
| Potassium | 37mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 46IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 8mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.