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–+ servings
A small bowl of smooth vegetarian gravy beside a holiday meal.
Dr. J’s Kitchen

Instant Pot Vegetarian Gravy

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This vegetarian gravy simmers vegetable broth with aromatics, then thickens it with a buttery roux for a smooth, savory sauce.
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Servings: 1 cups
Course: Side
Cuisine: American
Ingredients Method Video Notes

Ingredients
  

  • 1 ½ cups low-sodium vegetable broth
  • 2 carrots, peeled and chopped
  • ½ onion, quartered
  • 1 celery stalk, chopped into 3 pieces
  • 2 garlic cloves, peeled
  • 1 bay leaf
  • ½ tsp kosher salt
  • ¼ tsp ground black pepper
  • 3 T unsalted butter
  • 3 T all-purpose flour

Method
 

  1. For the Instant Pot method, add the vegetable broth, carrots, onion, celery, garlic, bay leaf, salt, and pepper to the pot. Stir, seal, and cook on high pressure for 8 minutes. Quick release the pressure.
  2. Strain the broth into a measuring cup or bowl and discard the vegetables. Set the Instant Pot to sauté and melt the butter. Sprinkle in the flour and whisk for 1 to 2 minutes to make a roux.
  3. Slowly whisk the strained broth into the roux. Bring it to a low boil and cook until thickened; cancel the sauté setting and taste for seasoning.
  4. For the stovetop method, simmer the broth and vegetables in a covered pot for about 30 minutes, until the vegetables are soft. Strain. In a clean pot, melt the butter, whisk in the flour for 1 to 2 minutes, then gradually whisk in the broth. Bring to a low boil and cook for 1 to 2 minutes, until thick.

Video

Notes

Dr. J uses an 8-quart Instant Pot and notes that a smaller model can also be used. The chopped vegetables do not need to be precise because they will be strained out.

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