Instant Pot Turkey Gravy

An Instant Pot® guarantees deep flavor, from your turkey stock to an intense savory turkey gravy that you can make ahead.
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  • Level: Easy
  • Total: 1 hr 55 min (includes making stock)
  • Active: 50 min
  • Yield: 8 cups
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Ingredients

1 stick unsalted butter

3/4 cup all-purpose flour

7 cups Instant Pot® Turkey Stock, warm, plus more if needed, recipe follows

Kosher salt and freshly ground black pepper 

Instant Pot Turkey Stock

2 to 3 tablespoons canola oil

3 turkey wings (about 3 pounds) cut into 2 pieces at the drumette joint 

1 turkey neck (or another turkey wing)

4 large cloves garlic, peeled

2 stalks celery, cut in half crosswise

1 medium carrot, cut in half crosswise

1/2 large onion

5 fresh sage leaves

3 bay leaves

2 small sprigs (or 1 large) fresh rosemary

2 sprigs fresh thyme

2 teaspoons black peppercorns

Kosher salt

Directions

Special equipment:
a 6- or 8- quart Instant Pot® multi-cooker
  1. Add the butter to a 6-quart Instant Pot® and set to saute on high (see Cook's Note). Melt the butter completely, then add the flour and whisk to combine until smooth. Continue cooking, whisking constantly, until the roux is the color of peanut butter, 5 to 8 minutes. Slowly whisk in the warmed stock and bring to a simmer, whisking, until smooth and thickened. Season with salt and pepper. Serve hot or cool down completely and store tightly covered in the fridge.
  2. When you're ready to serve, reheat the gravy over medium heat. If you have pan drippings from roasting a bird that you want to use, whisk them in when reheating the gravy. If the gravy is too thick, thin to the desired consistency with additional turkey stock.

Instant Pot Turkey Stock

  1. Preheat a 6-quart Instant Pot® using the saute setting on high (see Cook's Note). Add 2 tablespoons oil to the pot and brown your turkey pieces in batches, adding more oil as needed, until golden brown on all sides, 3 to 5 minutes per side. Add all the browned turkey pieces back to the pot along with the garlic, celery, carrot, onion, sage, bay leaves, rosemary, thyme, peppercorns, 2 quarts water and 2 teaspoons salt.
  2. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high 45 minutes. After the pressure cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Strain the stock through a fine mesh strainer and skim any fat off the top before using.

Cook’s Note

Setting may vary on your Instant Pot® depending on the model. Please refer to the manufacturer's guide.

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