Making rich, flavorful gravy doesn’t have to be a last-minute struggle at the stove. This Instant Pot method delivers restaurant-quality results with minimal effort and maximum control over thickness and seasoning.
The pressure cooker intensifies flavors while breaking down drippings into a smooth, velvety sauce. No lumps, no constant stirring—just a foolproof technique that works with any meat juices or broth.
You’ll achieve a deep, savory gravy that’s perfect for mashed potatoes, biscuits, or your Sunday roast. The best part? It’s ready in 15 minutes with hands-off cooking.
This versatile sauce elevates any meal from simple to spectacular. Here’s how to master it.
Ingredients for Instant Pot Gravy
Restaurant-quality sauce with pantry staples and minimal effort in your pressure cooker.
| Ingredient | Amount | Notes |
|---|---|---|
| Meat Drippings 🍖 | 1 cup | From roasted meat or poultry |
| Beef Broth 🥩 | 1 cup | Low-sodium for control |
| Chicken Broth 🍗 | 1 cup | Low-sodium for control |
| Cornstarch 🌾 | 2 tbsp | For thickening slurry |
| Cold Water 💧 | ¼ cup | To mix with cornstarch |
| Unsalted Butter 🧈 | 2 tbsp | For richness and shine |
| Worcestershire Sauce 🍶 | 1 tbsp | Adds depth of flavor |
| Soy Sauce 🥢 | 1 tsp | For umami boost |
| Dijon Mustard 🟡 | 1 tsp | Balances richness |
| Kosher Salt 🧂 | ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
The drippings are non-negotiable for depth—use what’s left from your roast or Better Than Bouillon if starting from scratch. For the broths, low-sodium versions let you control the salt. Cornstarch is the thickener here; don’t try flour, it’ll clump in the Instant Pot. Unsalted butter prevents oversalting and adds that glossy finish professional kitchens rely on.
No meat drippings? Mushroom stems or caramelized onions add savor. Swap Worcestershire for coconut aminos if avoiding gluten. Soy sauce can be tamari for gluten-free. The Dijon is subtle but key—whole-grain mustard works too. For herb lovers, a sprig of fresh thyme or rosemary infuses beautifully during cooking.
Store gravy in an airtight container in the fridge for up to 4 days. Reheat gently on the stove with a splash of water to thin. Freeze in ice cube trays for 3 months—perfect for quick flavor boosts in future meals.
Why You’ll Love This Recipe
- Set It and Forget It: I just dump the drippings and broth in, press a button, and walk away—no stirring, no stress.
- Rich and Savory: The meat drippings and beef broth create a depth of flavor that’s honestly restaurant-quality.
- Holiday Lifesaver: Between us, this gravy saves me every Thanksgiving when the oven’s packed and I need something quick.
- Budget Stretcher: I use leftover drippings and pantry staples, so it costs almost nothing and tastes like a splurge.
Step-by-Step Instructions for Instant Pot Gravy
Master the technique for silky, lump-free gravy with maximum flavor in minimal time.
Step 1: Deglaze and Combine Liquids
Set your Instant Pot to Sauté mode on Normal/Medium heat. Pour in the 1 cup Meat Drippings and scrape up any browned bits from the bottom using a wooden spoon. These fond bits are packed with flavor and will dissolve into your gravy base.
Add the 1 cup Beef Broth and 1 cup Chicken Broth, stirring to combine. The liquid should come to a gentle simmer. I maintain this simmer for 2-3 minutes to ensure all the browned bits are fully incorporated and the flavors begin to meld.
Step 2: Create and Incorporate the Slurry
In a small bowl, whisk together the 2 tbsp Cornstarch and 0.25 cup Cold Water until completely smooth. This slurry is your thickener—make sure there are no lumps before adding it to the pot.
With the Instant Pot still on Sauté mode, slowly pour the slurry into the simmering liquid while whisking constantly. This gradual incorporation prevents the cornstarch from clumping. You’ll notice the gravy begin to thicken almost immediately as it returns to a simmer.
Step 3: Add Flavor Enhancers
Stir in the 2 tbsp Unsalted Butter, 1 tbsp Worcestershire Sauce, 1 tsp Soy Sauce, and 1 tsp Dijon Mustard. The butter adds a luxurious sheen and richness, while the Worcestershire and soy sauces deepen the umami profile.
The Dijon mustard cuts through the richness with a subtle tang. Whisk continuously for 1-2 minutes until the butter is fully melted and all ingredients are well incorporated. The gravy should now have a velvety texture and a glossy appearance.
Step 4: Season and Simmer to Perfection
Add the 0.5 tsp Kosher Salt and 0.5 tsp Black Pepper, then taste and adjust seasoning if needed. Remember that the soy sauce and Worcestershire already contribute saltiness, so go easy with additional salt at first.
Switch the Instant Pot to Slow Cook mode on Low or simply maintain a gentle simmer on Sauté. Allow the gravy to cook for an additional 3-5 minutes, stirring occasionally. This final simmer ensures the cornstarch is fully activated and the gravy reaches its optimal thickness—it should coat the back of a spoon beautifully without being gluey.
Step 5: Final Adjustments and Serving
If the gravy is too thick, whisk in a splash of warm water or additional broth to reach your desired consistency. If it’s too thin, create a small additional slurry with equal parts cornstarch and cold water, then whisk it in and simmer for 1-2 minutes.
Once perfect, transfer the gravy to a serving bowl or gravy boat. It should have a rich, deep color and a smooth, velvety texture. Serve immediately while hot over mashed potatoes, roasted meats, or your favorite comfort dish. The flavors will continue to develop as it sits, but it’s at its peak when freshly made.
Pro Tips For Making Instant Pot Gravy
- Deglaze First: After cooking meat, pour 1 cup of beef or chicken broth into the Instant Pot and scrape the bottom with a wooden spoon to lift all those browned bits—this is where the deep flavor lives.
- Chill the Drippings: I learned this the hard way—let the meat drippings cool for 5 minutes so the fat separates, then skim it off before adding to the gravy to avoid a greasy finish.
- Skip the Boil: Once you add the cornstarch slurry, resist the urge to keep boiling; just simmer for 1-2 minutes or the gravy can turn gluey from over-thickening.
- Use Cold Water: Always mix cornstarch with cold water (about 2 tablespoons each) before stirring into the hot liquid—hot water causes clumping, and nobody wants lumpy gravy.
Troubleshooting Perfect Results
Gravy Too Thin
If your gravy is watery, create a fresh slurry with 1 tbsp cornstarch and 1 tbsp cold water. Whisk it into the simmering gravy and cook for 2-3 minutes. The heat activates the cornstarch, thickening it perfectly. I find this fixes most consistency issues. 💡
Gravy Too Thick
For overly thick gravy, whisk in warm broth or water 1 tbsp at a time. Use the Instant Pot’s Sauté function to blend it smoothly. This prevents sudden thinning. The gravy should coat a spoon without clumping.
Lumpy Gravy
Lumps appear when cornstarch isn’t fully dissolved. Strain through a fine-mesh sieve to remove them, or whisk vigorously to break them up. Next time, ensure your slurry is silky smooth before adding it to hot liquid.
Bland Flavor
Boost flavor by adding ½ tsp soy sauce or a splash of Worcestershire. These add depth without overpowering. Taste as you go—salt should be the last adjustment. A pinch of Dijon mustard can brighten it up.
Burn Notice
If you see the Burn error, immediately release pressure and check the pot. Scrape the bottom thoroughly, add ½ cup broth, and deglaze. Restart with more liquid next time. ⚡
Separation Issues
Fat separating? Whisk in 1 tbsp cold butter off heat to emulsify. For persistent separation, blend with an immersion blender for 10-15 seconds. This creates a stable, silky texture.
Nutrition Facts
Frequently Asked Questions
Can I make this without meat drippings?
Yes! Use 2 cups low-sodium broth instead. For extra depth, sauté 1 tbsp butter with 1 tsp soy sauce first. This mimics the richness of drippings.
How do I adjust the thickness?
For thicker gravy, simmer 2-3 minutes longer. For thinner, whisk in warm broth 1 tbsp at a time. The cornstarch slurry is your best control tool.
Can I use flour instead of cornstarch?
Not recommended. Flour can clump in the Instant Pot and create a pasty texture. Cornstarch gives a glossy, lump-free finish. Stick with the slurry method.
How long does it keep in the fridge?
Store in an airtight container for up to 4 days. Reheat gently on the stove with a splash of water to thin.
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