Instant Pot Gravy

Perfectly seasoned pan juices, thanks to the Instant Pot, make an out-of-this-world gravy.

Perfectly seasoned pan juices, thanks to the Instant Pot, make an out-of-this-world gravy.

The Instant Pot is fast becoming one of my favorite cooking appliances. It’s easy to use, reduces cooking times and since you add either broth or water to the pot to create the steam, you end up with perfectly seasoned pan juices to make reductions or, in this case, out-of-this-world gravy. This gravy is perfect to use when you make a variety of meats, especially my favorite – pork. Try it on pork loin, or pork chops. Keep an eye out for how I make pork in the Instant Pot – I’ll be posting more recipes soon.

This recipe uses a slurry made with cornstarch and water to thicken the gravy. The thing I love about using a slurry is that it can be added directly to warm liquid and you don’t have to make a roux. Ok, that was two things, but I think you get the point. Another thing that’s great about this method is family or friends who follow a gluten-free diet can enjoy gravy along with everyone else.

There are a couple of things that I think are important to know about the slurry method.

  1. It is import to use cold water when mixing your slurry.
  2. Stir the slurry right before adding it to the liquid. I am going to get a little science-y here.  The cornstarch is actually in suspension and not dissolved in the water.  It will settle out of suspension the longer it sits.
  3. Add the slurry slowly to the simmering liquid, whisking constantly. As soon as the starches start to heat up, they begin to swell. If you don’t stir constantly, you will end up with gelatin globs. Never good in a gravy.
  4. Cook just until thickened and the starchy taste has disappeared. Starches break down the longer they are cooked. This means that your nice thick gravy will start to get thinner and thinner the longer it is on the heat. You do not want gravy soup.

If you are more of a traditionalist and prefer a roux-based gravy, you can follow my Gravy Recipe Tutorial and if you don’t have pan dripping available, try this method. Rather than the saucepan on the stovetop, however, you would use the Instant Pot on the saute function to cook it in.

Choose your favorite method.  Whatever you do, make sure to use the amazing pan juices that are made when you cook meats in your Instant Pot.  It would be such a shame to waste them.



Instant Pot Gravy

  • Author: Allie McDonald
  • Prep Time: 5
  • Cook Time: 5
  • Total Time: 10 minutes
  • Yield: 4-6


 Perfectly seasoned pan juices, thanks to the Instant Pot, make an out-of-this-world gravy.


  • 1/4 cup cornstarch
  • 1/4 cup cold water
  • 2 cups of pan juices from pressure cooked pork, beef or chicken (if you don’t have enough, use broth or stock to make up the difference)
  • Salt
  • Pepper


  1. In a small bowl, create a slurry with the cornstarch and water by mixing them together thoroughly.
  2. Measure pan juices and place back into the Instant Pot.
  3. Select Sauté and bring the juices to a simmer.
  4. Whisk the cornstarch slurry in to the juices (it is a good idea stir the slurry just before adding to the juices as the cornstarch will have most likely settled). Stir constantly until the juices have thickened, approximately 3 – 5 minutes.
  5. Select Cancel to stop the cooking process.
  6. Taste for seasoning and add salt and/or pepper if needed. It is very seldom that I have to add anything to the pan juices.  They are that good!
  7. Pour into a gravy boat and serve.


If you have more than 2 cups of liquid, you can use the following ratio of cornstarch to liquid.  Two tablespoons of cornstarch plus 2 tablespoons cold water to 1 cup of liquid.

So, if you end up with 3 cups of liquid, you would use 1/4 cup + 2 tablespoons of cornstarch mixed with 1/4 cup + 2 tablespoons of cold water.

Instant Pot Gravy

9 responses to “Instant Pot Gravy”

  1. Dina says:

    For a first time user this recipe is delicious and the gravy too! Thank you for sharing

  2. PaulaB says:

    1st time using my multi-cooker. Cooked 5lb butt for 40 mins. Checked meat temp afterwards. It was not fall off the bone, but done the way I wanted. Used your recipe for gravy. Everything was great! Thanks for the help.

  3. Jennifer says:

    Delicious, especially the gravy. I will definitely make again, but I would skip the 10 minutes in the oven for a crispier crust. It dried the meat out a little. My husband, however, loves drier meat and thought it was perfect. Don’t skip on the searing.

  4. Dianne says:

    Can I used a pork loin roast in place of a shoulder roast…just reduce the time from what I’ve read
    Leaving everything else the same?

  5. Sue says:

    I made this recipie today! It was delicious. A four lbs roast, cooked for an hour on high and it fell apart. I strongly recommend this dish 

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