DESCRIPTION
Perfectly seasoned pan juices, thanks to the Instant Pot, make an out-of-this-world gravy.
Ingredients
Units
Scale
- 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
Instructions
- In a small bowl, create a slurry with the cornstarch and water by mixing them together thoroughly.
- Measure pan juices and place back into the Instant Pot.
- Select Sauté and bring the juices to a simmer.
- 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.
- Select Cancel to stop the cooking process.
- 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!
- Pour into a gravy boat and serve.
Notes
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.