LET'S GET STARTED
– 1 tbsp olive oil – 1 bay leaf – 1 cup onion chopped – 1 carrot chopped, approx 100 grams, ½ cup – 5 white mushrooms chopped, approx 100 grams – 1 celery stalk approx 86 grams – ¼ tsp turmeric – ½ tsp salt or to taste – ½ tsp ground pepper or to taste – ½ tsp onion powder – 32 oz can vegetable broth low sodium – 1.5 tbsp corn starch – 3 tbsp water – 1 tbsp chives chopped, to garnish Measurement details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml.
Add the vegetable broth and mix well. Then turn off the Instant Pot. Press the cancel button, and close the Instant Pot. Make sure the sealing ring is in place and set the vent to the sealing position. Cook the gravy at high-pressure manual/pressure cook mode for 3 minutes, and after the cooking is done, naturally release the pressure.
Carefully open the Instant Pot lid once the pressure has subsided. Set the Instant Pot in saute mode again. Mix 1.5 tbsps of cornflour with 3 tbsp of water and make a slurry. Add this to the gravy and mix it well. Simmer the gravy for 10 to 12 minutes or until the gravy thickens.