Vegetarian Gravy | Instant Pot Easy Thanksgiving Gravy
Simple vegetarian and gluten-free thanksgiving gravy made in Instant Pot! A perfect gravy for vegans and vegetarians that pairs well with mashed potatoes.
Set the Instant Pot in saute mode and add the oil. When it is hot, add the bay leaf, followed by chopped onion. Saute for about three to four minutes or until the onions are slightly soft.
Then add the vegetables - carrots, celery, and mushroom.
Now add all the spices - ground turmeric, salt, ground pepper, and onion powder. Mix well.
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.
Turn off the Instant Pot and let it rest for a few minutes. Serve the gravy warm with mashed potatoes.
Notes
You can use veggies of your choice, and there is no set measure.
Adjust the seasoning to taste.
As we include ingredients high in sodium content, add salt as required or a little less. If needed, add later.
Adjust the cornflour slurry as per your consistency preference. If you want a thinner consistency, reduce the cornflour.