Instant Pot Gravy Recipe (2024)

FAQs

How do you thicken gravy in an Instant Pot? ›

Combine water and cornstarch in the pot and stir to create a slurry. Add pan juices, stirring constantly until thickened, about 3 minutes.

Enliven store-bought gravy with a splash of your favorite cooking wine or spirits like cognac, brandy, or sherry. As you reheat the gravy, add a few tablespoons of wine or liquor and simmer until the alcohol has fully evaporated.

Ingredients. Maltodextrin (From Maize), Modified Starch (1422), Salt, Natural Flavours, Sugar, Beverage Whitener (Contains Soy & Milk), Shortening Powder (Contains Soy & Milk), Mineral Salts (450, 508), Yeast Extract, Onion Powder, Garlic Powder, Anticaking Agent (341), Thickener (Xanthan Gum), Vegetable Oil, Spice.

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 don't have any cornstarch, you can also use flour and make a beurre manie, which is fancy French for “flour butter paste” or “raw roux.” To make this little ball of thickening magic, just take equal masses of flour and butter, and mash it all up into a little paste nugget.

Thickeners. Adding cornstarch or flour to your recipes at the beginning of pressure cooking can cause your food to burn or for the pressure cooker to not reach pressure. And even if a burn notice does not happen, your sauce likely will separate.

What is the gravy at KFC made of? The restaurant uses a simple combination of gravy powder, water, and – their secret ingredient – chicken crackling. This is a collection of the browned bits and pieces leftover from frying their world famous chicken.

Give It a Whirl in a Food Processor

Here's a high-tech lumpy gravy fix: Pour the gravy into a food processor or blender. Press liquefy or whip on a blender; for a food processor, turn it to "on" (not pulse) and use the spinning of the blades to get lumps out of gravy.

If you do make a big jar full of Country Gravy Mix, just use 4 tablespoons mix to 1 cup water when you go to mix it up. If you want creamier gravy, feel free to use milk rather than water. I've done that many times. In fact, I accidentally bought a carton of lactose free milk recently.

To keep hot foods hot, restaurants often use warming ovens, or holding cabinets. Warming ovens do an excellent job of keeping food warm until it's ready to be moved to the customer's plate or a steam table.

Can I leave food in an Instant Pot overnight? ›

Expert Response. The Instant pot can work like a slow cooker and when you leave it on a warm setting it will keep the food around 140 F so bacteria won't multiply. There would be a problem if they turned off the instant pot and left it over night. As long as the food stays warm out of the danger zone (40-140 degree F.)

Instant Pot also switches to a “warm” setting when it's done cooking, keeping food at a safe temperature for up to 10 hours.

Whisk the cornstarch slurry in to the juices (it is a good idea stir the slurry just before adding to the juices as the cornstarch will have most likely settled). Stir constantly until the juices have thickened, approximately 3 – 5 minutes. Select Cancel to stop the cooking process.

If your gravy is on the skimpy side, you can thicken it quickly with flour or cornstarch. But don't add your thickener directly to the gravy, which will create lumps. Instead, try stirring in three or four tablespoons of flour or cornstarch into a small amount of cold water until you have a smooth paste.

When a recipe turns out a little too saucy, you can ladle out some of the liquid, or cook it off using the “Sauté” or “Slow Cook” function. Then, the next time you make the recipe in an Instant Pot, reduce the liquid by ½ to 1 cup. This one's easy: Just add a little water or broth to adjust the consistency.

A cornstarch slurry is a mixture of a cold liquid with cornstarch. It is used as a thickening agent, and is particularly common in Asian sauces. As a rule of thumb, dissolve 2 parts cold water and 1 part cornstarch. Add the slurry to your sauce as it simmers in the slow cooker.