Instapot Chicken Gravy Recipes

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. You’ve probably just pulled off an Instant Pot chicken masterpiece (or at least, you’re *about* to), and now you’re staring at those glorious pan drippings thinking, “What magic can I conjure next?” Let’s face it, chicken isn’t truly complete without its silky, savory sidekick: gravy. And guess what? Your Instant Pot is about to become your new gravy-making bestie. No more lumpy, sad gravy. We’re talking smooth, flavorful, “lick-the-plate” good gravy!

Why This Recipe is Awesome

Okay, let’s be real. Making gravy on the stovetop can feel like a high-stakes culinary drama. Too hot, too cold, suddenly it’s lumpy, suddenly it’s glue. Enter your trusty Instant Pot, swooping in like a superhero in a shiny metal cape. This recipe is awesome because it’s **idiot-proof** (even I didn’t mess it up, and that’s saying something). You get all the rich, developed flavor from your chicken drippings, but with none of the usual fuss.

It’s quick, uses minimal extra dishes (score!), and frankly, it tastes like you spent hours slaving away, when in reality, you were probably binging something on Netflix. Plus, **it uses up those amazing drippings** you’d otherwise pour down the drain. What a travesty that would be!

Ingredients You’ll Need

Get ready for simplicity. This isn’t rocket science, just delicious science.

• **1-2 tablespoons Unsalted Butter:** Because everything’s better with butter, duh.
• **1-2 tablespoons All-Purpose Flour or Cornstarch:** Your thickening agent. Choose your fighter! Flour gives a classic gravy texture, cornstarch is your gluten-free, quick-thickening pal.
• **1-2 cups Chicken Drippings/Broth:** This is the soul of your gravy. If your drippings are a bit light, supplement with good quality chicken broth. Don’t skimp on flavor here, unless you want sad, watery regret.
• **Salt and Black Pepper:** To taste, obviously. Don’t be shy, but also don’t overdo it.
• **(Optional) A dash of Onion Powder or Garlic Powder:** For that extra little oomph!

Step-by-Step Instructions

1. **Collect Your Liquid Gold:** After cooking your chicken, carefully remove it from the Instant Pot. Skim off any excess fat from the drippings if you want, but a little fat equals a lot of flavor, IMO. If you don’t have at least a cup of drippings, add enough chicken broth to make up the difference.
2. **Sauté Time:** Hit the “Sauté” button on your Instant Pot. Let it heat up for a minute or two.
3. **Melt the Butter:** Add the butter to the pot and let it melt. Once melted, sprinkle in your flour.
4. **Whisk Your Roux:** Whisk constantly for about 1-2 minutes until a light paste (a roux) forms and it smells a bit toasty. This cooks out the raw flour taste and prevents lumps. **Seriously, keep whisking!**
5. **Add the Liquid:** Slowly pour in your chicken drippings/broth while whisking continuously. This is key to a smooth gravy! Keep whisking until everything is fully incorporated.
6. **Simmer and Thicken:** Let the gravy simmer, continuing to whisk occasionally, until it thickens to your desired consistency. This usually takes 3-5 minutes. If it’s not thickening enough, make a quick cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and whisk it in a little at a time until you hit gravy perfection.
7. **Season and Serve:** Taste your gravy and adjust with salt, pepper, and any optional powders. Sometimes a tiny pinch of sugar can balance the flavor too. Serve immediately and bask in the glory of your smooth, delicious creation!

Common Mistakes to Avoid

• **The “No Whisking” Fiasco:** Thinking you can just dump ingredients in and expect magic? Rookie mistake! Constant whisking, especially when adding flour and liquid, is your shield against lumps.
• **Cold Liquid Catastrophe:** Adding cold drippings or broth to a hot roux is a recipe for instant lumpiness. While not strictly necessary to warm the liquid, room temp is better than fridge cold.
• **Not Tasting as You Go:** Gravy needs love and seasoning. Taste it, adjust it. Is it bland? Add more salt or a pinch of garlic powder. Too salty? A tiny bit of water or unsalted broth can help.
• **Over-thickening (or Under-thickening):** Gravy thickens as it cools. If it seems perfect in the pot, it might be a brick on the plate. Err on the side of slightly thinner. If it’s too thin, whisk in a cornstarch slurry. Too thick? Add a splash more broth.

Alternatives & Substitutions

Feeling adventurous? Or just out of something?

• **Gluten-Free Gravy:** Ditch the flour and use cornstarch from the get-go! Just make a slurry (cornstarch + cold water) and whisk it into the hot drippings. It thickens super fast!
• **Richer Flavor:** For an extra layer of deliciousness, deglaze the pot with a splash of dry white wine or sherry after cooking the chicken, *before* you even start the gravy. Then proceed with the recipe.
• **Herbaceous Goodness:** Toss in a sprig of fresh thyme or a bay leaf while the gravy simmers for a subtle herby kick. Just remember to remove them before serving, unless you like chewing on twigs.
• **Creamy Dreamy:** For a luxurious touch, whisk in a tablespoon of heavy cream or half-and-half at the very end. OMG, it’s good.

FAQ (Frequently Asked Questions)

Got questions? I’ve got answers (mostly).

• **My gravy is lumpy! Help!** Oh no! Don’t panic. You can try whisking like a maniac, or if it’s really bad, pour it through a fine-mesh sieve into a new bowl. Press out all the smooth gravy, discard the lumps. Crisis averted!
• **Can I make this vegetarian?** Well, technically this is chicken gravy, but if you’re looking for a similar texture and process, absolutely! Just use a rich vegetable broth instead of chicken drippings/broth, and maybe a dash of soy sauce for umami.
• **What if I have no chicken drippings?** No problem! Just use all store-bought chicken broth (preferably low-sodium so you can control the salt). It won’t have quite the same depth of flavor, but it’ll still be miles better than no gravy.
• **Can I freeze leftover gravy?** You betcha! Let it cool completely, then store in an airtight container or freezer-safe bag for up to 3 months. Thaw in the fridge and reheat gently on the stovetop or in the microwave, whisking well. You might need a splash of water or broth to loosen it up.
• **Can I use margarine instead of butter?** Well, technically yes, but why hurt your soul like that? Butter just tastes better. Your gravy deserves the best, and so do you.

Final Thoughts

So there you have it, fellow kitchen adventurers! You’re now equipped to create glorious, lump-free Instant Pot chicken gravy that will impress everyone (including yourself). It’s fast, it’s easy, and it takes your chicken dinner from “pretty good” to “OMG, is there more?!” Now go forth and conquer your taste buds. You’ve earned it!