Ingredients

The following ingredients have 5 Servings
  • ¼ cup cornstarch
  • ¼ cup cold water
  • 2 cups of pan juices from pressure cooked pork, beef, or chicken (if you don’t have enough, use broth or stock to make up the difference)
  • Salt
  • Pepper

Instruction

  • In a small bowl, create a slurry with the cornstarch and water by mixing them together thoroughly.
  • Measure pan juices and place back into the Instant Pot.
  • Select Sauté and bring the juices to a simmer.
  • Whisk the cornstarch slurry in to the juices (it is a good idea stir the slurry just before adding to the juices as the cornstarch will have most likely settled). Stir constantly until the juices have thickened, approximately 3 – 5 minutes.
  • Select Cancel to stop the cooking process.
  • Taste for seasoning and add salt and/or pepper if needed. It is very seldom that I have to add anything to the pan juices.  They are that good!
  • Pour into a gravy boat and serve.