Easy Instant Pot Gravy Recipe

It's so easy to make rich and velvety gravy quickly with your instant pot! This gravy recipe uses leftover brisket cooking liquid.

Whenever we have meat, at home or at a restaurant, gravy is something I look forward to. I especially love the rich velvety ones, the kind that's good enough with something as plain as bread or with beef or chicken. 

I usually made mine on the same pan I seared my meat, adding butter and flour, and making sure it had no lumps. It was easy and had been my go-to whenever I wanted gravy to serve with dinner. But one time when my friends were over for brisket, I had this idea to take the leftover liquid from my Instant Pot Brisket and turn it into gravy.

Picture a big bite of brisket with rich and creamy gravy coating it... it was incredible. My husband had this idea to serve it with some leftover rice from dinner the night before and it was even better. I kid you not, when my kids had their first bites, they spooned three or four more spoonfuls onto their plates.

In just 15 minutes, you can have two cups of gravy that's deeper in flavor than anything you could make from scratch. You can use whatever leftover liquid from meat you have in the Instant Pot, and all those concentrated flavors that would normally get discarded become the base for a gravy that will complement your main dish perfectly.

If you're using drippings from pot roast, chicken, or any braised meat, this method works every time. This gravy pairs well with dishes like crispy and juicy air fryer turkey thighs or Cajun-style baked turkey breast with vegetables when you want to level up those simple meals. It's become my favorite way to make simple weeknight dinners better and will surely make this for the holidays.

Ingredients

• Leftover Brisket Cooking Liquid – This is the foundation of the gravy and what makes it so flavorful. After pressure cooking brisket, that liquid is packed with rendered fat, spices, and deep meaty flavors that you simply can't replicate with store-bought broth.
• Butter – Creates the roux base and adds richness to the gravy. I always use real butter here because it gives the gravy that silky mouthfeel and helps carry all the flavors. 
• All-Purpose Flour – Thickens the gravy and helps create that smooth, coating consistency. I've found that all-purpose flour works better than cornstarch for this recipe because it doesn't break down as easily when reheated. 
• Garlic Powder and Onion Powder – These boost the savory depth without adding chunks that might make the gravy lumpy. I prefer powder over fresh here because it distributes evenly and doesn't compete with the brisket flavors. 

See the recipe card for exact quantities.

Step-by-step Instructions

Making gravy as home has always been easy but the instant pot could make it easier. I've made this instant pot gravy countless times, and patience during these steps makes all the difference.

Prepare Your Liquid

Pour the leftover brisket cooking liquid through a fine mesh strainer into a bowl to remove any solid bits or spice remnants. Use a measuring cup to portion out exactly 2 cups of the strained liquid. If you come up short, add beef broth to reach the full 2 cups. This consistency in measurement keeps your gravy from being too thick or thin.

Start the Roux

Press the SAUTE button on your Instant Pot and adjust to NORMAL setting if your model has that option. Add the butter to the pot and let it melt completely. Once melted, add the flour and whisk continuously for 2 minutes. You want the mixture to turn light brown and develop a nutty smell. Don't rush this step or the gravy will taste like raw flour.

Add Liquid Gradually

Here's where most people mess up: slowly pour in just ½ cup of the strained liquid while whisking constantly. This prevents lumps from forming. Once that first half cup is completely smooth and incorporated, add the remaining liquid. The gradual addition is what creates that silky texture.

Season and Thicken

Add the garlic powder and onion powder, whisking to combine evenly. Continue cooking on the SAUTE function for 3-5 minutes, whisking frequently, until the gravy thickens to your desired consistency. It should coat the back of a spoon but still pour easily.

Finish and Serve

Taste the gravy and add salt and pepper as needed. The amount will depend on how seasoned your original brisket liquid was. Serve immediately over sliced brisket, mashed potatoes, or other sides. 

Storage

Refrigerate any remaining gravy in an airtight container for up to 3 days. When reheating, warm it gently on the stove over low heat, whisking frequently to prevent breaking. If the gravy becomes too thick out of the fridge, add a splash of beef broth or water to thin it back to the right consistency.

Recipe