I have a confession to make: I’ve never made gravy of any kind from a packet. I’ve never served gravy from a jar. Not because I’m superior to anyone who has, but because I learned early on about making gravy from scratch. And I’m here to tell you how to make gravy from drippings as well as how to take a shortcut and make gravy in the Instant Pot. Spoiler: It’s not difficult!
In fact, it’s downright easy. Gravy is simply thickened broth. That’s it. The best gravy starts with pan drippings, in my opinion, but you can also start with just a good flavorful broth. While this recipe calls for chicken or turkey stock, you can just as easily use beef broth if that’s what you prefer.
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How to make gravy from drippings
The fatty juices and sizzling bits on the bottom of the roasting pan from cooking a turkey or chicken will take your homemade gravy to a whole ‘nother level. To use the drippings, first remove the bird from the pan. Pour the juices from the hot pan into a heat-safe measuring cup. Allow to sit until the fat rises to the top.
Use a ladle to scoop the fat into a separate container. You’ll use this as the fat in the recipe, instead of butter. Don’t worry about getting every last bit of fat; a little bit left in the drippings is perfectly okay. Measure the remaining drippings and add enough broth to make four cups.
Stove top gravy
If you’ve roasted your turkey or chicken in a flame-safe roasting pan, you can make your gravy right in that. One less dish to wash, plus the browned bits that are stuck to the pan will help add even more flavor to your homemade gravy. Alternatively, use a sauté pan or deep frying pan for this.
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Measure four tablespoons of fat (pan drippings or butter) into the roasting pan. Set the pan over medium heat until fat is hot. Stir in flour using a whisk, mixing it well until the flour is completely combined with the fat and a bit bubbly. You’ve just made a roux, one of those cooking terms that sounds fancy but is really very simple!
Now slowly begin to pour the pan drippings/broth into the hot pan, mixing the liquid with the roux. This is where you want to really take your time, making sure the liquid combines with the roux to prevent lumps in your homemade gravy. Once the roux and liquid have become one, you can add liquid a bit more quickly. Continue stirring with the whisk until all of the liquid is added. Simmering for about five minutes will thicken the gravy further.
Making gravy from scratch in the Instant Pot (and why you’d want to)
Now, making gravy from scratch in the Instant Pot is a bit different from the methods I learned. The bonus is that it’s done quickly and when the stovetop is overfull with holiday dishes warming, you can shift this one out of the way! If your kitchen boasts an Instant Pot, this is an easy way to get homemade gravy on the table. (If you don’t have one, ask friends to bring theirs. I bet you’ll use it for more than just gravy as you prepare a holiday meal!)
The process is similar to the stovetop method, in that you’ll combine the fat and flour to create a roux, then add the pan drippings/broth. The difference is that once those are combined, you’ll seal the Instant Pot lid and you can walk away for a few minutes.
★ Did you make this turkey gravy? Don’t forget to give it a star rating below! ★
Instant Pot Turkey Gravy
Ingredients
Instructions
- Turn the Instant Pot on sauté mode. Put butter (or fat from drippings) into the inner pot and cook until butter is melted and starts to bubble.4 tablespoons butter
- Stir flour into butter until it's well combined and not lumpy. Add in the fresh herbs, if you're using them.6 tablespoons unbleached organic all-purpose flour, 1 sprig fresh thyme, 1 sprig rosemary
- Slowly stir in the pan drippings/stock, making sure the roux and liquid are well combined and smooth. Turn sauté mode off.4 cups turkey or chicken stock
- Close the Instant Pot lid and seal pressure valve. Cook on manual high pressure for four minutes.
- Use a quick pressure release, remove the lid, and stir gravy.
- If additional thickening is desired, turn back on to sauté mode and cook for 1-2 minutes. Season as desired.1 teaspoon pepper, 1 teaspoon sea salt
Notes
- Make your own stock for this recipe, or you can use pre-made chicken stock.
- First remove the bird from the pan. Pour the juices from the hot pan into a heat-safe measuring cup. Allow to sit until the fat rises to the top. Use a ladle to scoop the fat into a separate container. Measure four tablespoons of drippings into the pan in place of butter.
- Measure the remaining drippings and add enough broth to make four cups.
- If you've roasted your turkey or chicken in a flame-safe roasting pan, you can make your gravy right in that. Alternatively, use a sauté pan or deep frying pan for this.
- Measure four tablespoons of fat (pan drippings or butter) into the roasting pan. Set the pan over medium heat until fat is hot. Stir in flour using a whisk, mixing it well until the flour is completely combined with the fat and a bit bubbly.
- Slowly begin to pour the pan drippings/broth into the hot pan, mixing the liquid with the roux. This is where you want to really take your time, making sure the liquid combines with the roux to prevent lumps in your homemade gravy. Once the roux and liquid have become one, you can add liquid a bit more quickly. Continue stirring with the whisk until all of the liquid is added. Simmering for about five minutes will thicken the gravy further.
I love gravy, but no one in my house likes it. My goal in life is to add more gravy in my life, instead of only ever getting it when we eat out which is very rare, so being able to make it from scratch would be great.
LOVE that you give Instant Pot instructions, too! It’s easy to forget how full the stove can be on the big day, and this is so helpful!
Looks fantastic! Thanks for the tips!
Yes! Gravy from scratch is so easy and tasty, I never use a packet either. Thanks for sharing your method.
Funny that we’ve learned to think that it’s difficult, isn’t it??