Learn how to make super easy Instant pot gravy using chicken stock and beef bone broth for ultimate flavor and luxurious, velvety finish. No drippings or roasting meat required! Make any time in just 15 minutes and pour over anything you like: mashed potatoes, pan-fried chicken, steak, or sausages.
2 tablespoons butter
1 small onion, roughly cut
3 garlic cloves, roughly cut
1 cup chicken stock (water + 1 chicken stock cube)
1.5 cups beef bone broth (or stock)
1/4 teaspoon pepper
1/2 teaspoon salt
2 tablespoons flour + 3 tablespoons water
Optional: a few sprigs of thyme or rosemary, or a teaspoon of dried mixed herbs
- Press the Sauté function on the Instant Pot (Normal setting). Add 1 tablespoon of butter and onions and cook for 3 minutes to caramelise slightly.
- Then add the garlic and cook for another minute. Then, add 1 cup of chicken stock (stock cube dissolved in hot water) and 1.5 cups of beef bone broth or stock. Bring to a rapid simmer and cook for 5-7 minutes, stirring a few times. Cancel to stop the Saute function.
- Taste and add a good pinch of salt and pepper to taste.
- Use an immersion blender to purée the contents of the pot to make a smooth gravy. If you like your gravy super smooth, strain the pureed broth through a sieve to catch any unblended bits of onion. Return the strained gravy to the pot.
- To thicken the gravy further, mix 2 tablespoons of flour and 3-4 tablespoons of cold water in a small bowl until smooth. Then, turn on the sauté function again. Pour in the flour slurry gradually in small batches while continuously stirring with a spatula, until the gravy thickens.
- Then stir in the remaining tablespoon of butter. Bring the gravy to a simmer and once the bubbles come up, press Cancel to stop the Sauté. Stir and pour into a serving bowl or a jug.
- Serve the gravy while hot! You can refrigerate the gravy for up to 5 days or freeze the leftover gravy in a silicone ice cube mold so you can pop out a cube whenever you feel like some gravy on your meal.
- You can make this gravy recipe with just chicken stock or just beef bone broth. The color and flavor will change slightly but will still be very tasty.
- Instead of frying onions and garlic, you could use a teaspoon of onion and garlic powder instead, however, you will need to compensate with extra flour to achieve the same thickness as the pureed vegetables.
- Gravy will thicken when sitting around waiting to be served. If you need to thin it out, add a little water. If it seems too thin, cook it for a little longer so some of the water evaporates.
- Storage. If serving soon, just place a lid on the saucepan then reheat when required. If making ahead of time or storing leftovers, transfer to container and place lid on, let cool then refrigerate for up to 5 days. Gravy can be frozen for up to 3-6 months. Thaw out, reheat and give it a good mix.
- Gluten-free version – replace flour with gluten-free flour or cornstarch or arrowroot flour.
- Serving Size: 1/2 cup
- Calories: 51
- Sugar: 1.9 g
- Fat: 1 g
- Carbohydrates: 7.6 g
- Protein: 3.2 g
Keywords: Gravy, chicken stock, beef stock, beef bone broth, sauce, instant pot, condiments