Homemade Turkey Gravy with Your Pressure Cooker
A fast and flavorful homemade gravy made in your pressure cooker using turkey drippings, stock, fresh herbs, and simple aromatics—perfect for stress-free holiday meals or weeknight comfort food.
Equipment
- 1 Pressure cooker
Ingredients
Main Ingredients
- Turkey drippings from your roasted bird
- 3 cups Chicken or turkey stock
- 3 tablespoons Butter
- ¼ cup Flour
- 1 Shallot finely chopped
- 3 cloves Garlic minced
- 1 teaspoon Fresh sage or ½ teaspoon dried
- 1 teaspoon Fresh thyme or ½ teaspoon dried
- 1 teaspoon Fresh rosemary or ½ teaspoon dried
- Salt to taste
- Black pepper to taste
Instructions
Instructions
- Start by melting 3 tablespoons butter in your pressure cooker pot over medium heat.
- Add the finely chopped shallot and minced garlic, sauté them till softened and fragrant about 2-3 mins. You spot that golden softness developing.
- Stir in ¼ cup flour, whisk constantly, making a roux. Cook it 2-3 mins till it’s light golden brown. Don’t skip whisking or you get lumps.
- Gradually whisk in your turkey drippings and stock, keep whisking so no lumps sneak in.
- Add the sage and thyme. Stir them in and bring the mix to a simmer with the lid off.
- Once it bubbles, close the lid and set pressure, wait for valve hiss. Let it cook about 10 mins.
- Use slow release or natural release to let pressure drop gently, that helps the flavors settle. Don’t rush it or you lose some depth.
- Open the lid, taste your gravy for salt and pepper. If you want a silky smooth texture, strain it through a sieve before serving warm over turkey, mashers, or your fave sides.
Notes
Make ahead and store in the fridge for up to 4 days or freeze in cubes for weeknight use. Stir in extra drippings or herbs to build flavor even more.