Simple Mushroom Gravy
submitted by Larry S. in the Instant Pot Facebook Community Group
2 tbs of extra virgin olive oil or vegetable oil
8 oz. Sno-White mushrooms (or YOUR favorite ones)
¼ cup chicken broth or beef broth (not necessary, just add equivalent of water
2 ¾ cup water
4 tbs all purpose flour
4 tbs butter
¼ cup milk
Add oil to pot line of IP and press “Sautee” function. Add sliced mushroom to pot liner and until you can hear the pot liner sizzling. Add chicken or beef broth. Continue to cook down until mushroom appear darker in color.
Add water and close lid. Slide lever to the “Pressurize” mode.
As soon as the IP is pressurized, switch to quick release.
Drain broth and mushroom in a colander and save broth. Place mushrooms back in pot liner.
Add 4 tbs of butter to saucepan and melt to a slight simmer.
Add the 4 tbs of all purpose flour slowly and whisking constantly until the mixture smells like pie crust. Or follow other simple gravy roux recipes.
Slowly add in mushroom broth until all clumps of roux are dissolved and there is creamy texture. Add milk and bring to a boil. Add mushrooms and bring to a simmer. Continue to whisk occasionally and simmer for about 8 min.
Remove from pan and ENJOY! Serve over noodles, rice, your favorite cut of meat, or as soup. It tastes like cream of mushroom soup SHOULD taste!!