Moist & Herby Turkey & Gravy - Easy Instant-Pot Recipe! (2024)

FAQs

Can you Pressure Cook with thick liquid? ›

Follow this tip: For the best results when making thick soups and sauces in the pressure cooker, always plan to add the thickener (like cornstarch or a roux) after it's cooked — not before.

Pour in defatted drippings (use only 2 tablespoons of those from dry-brined bird) and 2 cups stock; bring to a boil. Combine remaining 1/2 cup stock and cornstarch in a small jar, seal it, and shake to combine. Pour cornstarch mixture into boiling mixture in pan and boil until thickened, 2 to 3 minutes.

To make the gravy: Drain all juices from the turkey roasting tray into a clean saucepan. Add 1 tbsp of Bovril or Marmite yeast extract. Bring to the boil and reduce. To thicken add 25g softened butter to another pan with 25g plain flour and mix together to form a paste.

Ingredients. Maltodextrin (From Maize), Modified Starch (1422), Salt, Natural Flavours, Sugar, Beverage Whitener (Contains Soy & Milk), Shortening Powder (Contains Soy & Milk), Mineral Salts (450, 508), Yeast Extract, Onion Powder, Garlic Powder, Anticaking Agent (341), Thickener (Xanthan Gum), Vegetable Oil, Spice.

While you may cover meat almost completely for a conventional braise, use just enough liquid for the cooker to reach pressure – during pressure cooking the meat will release it's own juice and braise in that flavorful liquid, instead.

If your gravy is on the skimpy side, you can thicken it quickly with flour or cornstarch. But don't add your thickener directly to the gravy, which will create lumps. Instead, try stirring in three or four tablespoons of flour or cornstarch into a small amount of cold water until you have a smooth paste.

What's the difference between using cornstarch or flour to make your gravy? Cornstarch does have more thickening power than wheat flour (because it's pure starch, while flour has some protein in it). So usually you need a little less cornstarch than flour for the equivalent thickening power.

Flour: Thickens the gravy by combining with the butter to make a roux. Some turkey gravy recipes call for cornstarch, but I prefer to use flour.

Directions. Add the butter and flour to a skillet over medium heat and cook, stirring, until melted together and well combined, 2 to 3 minutes. Slowly stream in the stock while whisking and continue to cook until thickened, 8 to 10 minutes. Season with salt and pepper and stir in a little shredded turkey.

What is the gravy at KFC made of? The restaurant uses a simple combination of gravy powder, water, and – their secret ingredient – chicken crackling. This is a collection of the browned bits and pieces leftover from frying their world famous chicken.

Can you pressure cook with a thick sauce? ›

You can also bring it back up to pressure and cook for a few minutes more. Sauce is too thick- add additional liquid. Sauce is too thin- simmer until desired thickness is reached by using the sauté setting. Above all, be patient.

Liquid matters

Pressure cookers cook with steam. No liquid = no steam. You can't and shouldn't use your pressure cooker unless you've added sufficient liquid. Instructions will let you know the minimum amount and some even tell you how much to use for different items.

“Thick water or non-oil” is a base for creating a sauce and sweet or savory seasoning without fat. It can be served hot or cold. From time to time you can enrich and customize with what you like, it is to be kept handy for: season cooked and raw vegetables or cereals.

When you use a pressure cooker, you need to have enough liquid in the pot for it to come up to pressure and cook the food properly. The rule of liquids in pressure cooking is to always add at least 1 cup of liquid unless the recipe states otherwise. The liquid will help create enough steam to cook the meal. 3.