Instant Pot Gravy

  • Author: Christine Pittman
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 4-6 servings 1x
  • Category: Sauce
  • Method: Instant Pot
  • Cuisine: American


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


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


  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.