Gravy in an Instant Pot – The perfect solution for the over-crowded kitchen stove and the forgetful cook.
Yes, I forgot to simmer the neck while the turkey was cooking and then the top of my stove was covered with pots cooking and a cooling turkey. Rather than try to find another place to put this huge bird where the cats wouldn’t help themselves, I pulled the Instant Pot out. It would have taken at least another hour on the stove for the neck to cook anyway. Another excellent use of this kitchen appliance, making it even more indispensable in my kitchen. I’ve only had my Instant Pot a couple months, and I’ve already used it considerably more than the years I had my slow cooker. Plus, the Instant Pot has a slow cook setting, which means I was able to donate my large, digital, practically brand new slow cooker to a local charity. More room for us, and hopefully a few bucks for them – win, win.
Making gravy in an Instant Pot is very similar to making it on the stove, except you can get super tender meat in only 15 minutes. I suggest a natural release, but you can do a quick release if you’re in a hurry. Instant Pots are super handy for busy families. You can have a perfectly cooked, clean eating meal on the table in less time than it takes to order and have a pizza delivered.
Making this gravy is as simple as pressure cooking the meat in the Instant Pot, adding the chopped meat back into the broth, adding the pan drippings, after removing the solidified fat. Tip: put the pan drippings in a Pyrex measuring cup and place in the freezer for a few minutes. The fat will rise to the top and quickly solidify. Spoon out the fat and the pan drippings in the bottom are ready for your gravy. A good boil and some xanthan gum to thicken, and you have an incredibly delicious, low carb, lower fat, perfect turkey gravy. All in the Instant Pot.
Just as a side note, this recipe can be used for stovetop gravy as well. Instead of using an Instant Pot, boil the turkey pieces in the broth, in a large saucepan, on the stove for about an hour, or until the meat is tender enough to easily remove from the bone. Then use the pan to complete the process as outlined in the recipe.
If you are new to your low carb diet, I highly recommend you keep some xanthan gum on hand. It’s the perfect replacement for cornstarch or flour as a thickening agent and 0 net carbs because it’s fiber. It works so well and takes very little xanthan gum to thicken, so it’s budget-friendly. Most dishes can be sufficiently thickened with less than a teaspoon. You cannot tell the difference, and it’s gluten-free too!
- Turkey Neck
- Giblets (optional)
- Backbone (optional, if spatchcocking your turkey)
- 4 cups low sodium broth (or more, as needed)
- Pan Drippings from Turkey
- 1 teaspoon xanthan gum (or more, as needed)
- 1 teaspoon thyme (optional)
- Salt and pepper to taste
- Place turkey neck, giblets, and backbone in Instant Pot, along with broth. Set on manual for 15 minutes. Release naturally.
- When your turkey is done, drain pan drippings into a Pyrex measuring cup and place in the freezer for a few minutes to help solidify the fat on the top. Remove the solid fat from the top of the Pyrex and transfer the drippings to the instant pot, whisking it in.
- mix in thyme (if using) and salt and pepper as needed.
- Set instant pot on sauté and allow it to come to a boil. Sprinkle a little xanthan gum at a time and whisk it in. Don’t worry if it forms into small clumps as it will dissolve with the heat and the whisking. You can also use the back of a spoon to press any clumps against the side of the pot to help mix it in. Continue to add small amounts of xanthan gum and allow to boil a few minutes before adding more. Continue this process until you reach your desired thickness. Keep in mind, xanthan gum thickens best after boiling for several minutes.