Every Great Holiday Meal Should Have Two Kinds of Gravy
The best holidays are the gravy holidays, so it just makes sense to have two (or more) different kinds of gravy, even when it's not a holiday at all. In fact, gravy on a regular day just makes it a gravy holiday, so you really should have several recipes on hand, just to be safe. (You should also have a gravy poncho on hand for the same reason.) My best imaginary friend in the world, Mr. Grim, enjoys a chocolate gravy (specifically "gravy whisperer" Sheri Castle's excellent recipe) while Instant Pot and I like a smoky, gizzard-based gravy that can easily be made paleo if you have a broken body like mine, or with giblets rather than gizzards if you wanna play it that way. A gravy poncho is not optional.
Get the recipe for chocolate gravy, buy Breakfast: The Most Important Book About the Best Meal of the Day complete with a gravy map of the United States, and keep up to date with new episodes of No Pressure by following and liking the No Pressure Facebook page or subscribing on YouTube.
Instant Pot Paleo (Or Not) Giblet Gravy
2 tablespoons bacon fat
4 shallots, thinly sliced
2 celery ribs, sliced
1/2 pound turkey gizzards or giblets
½ pound sliced smoked turkey (or pork if that is what is available)
1 large smoked turkey wing
Tapioca starch or all-purpose flour
Salt and pepper to taste
Spoon bacon fat into the Instant Pot, layer the gizzards (or giblets) and smoked slices (note: they will be fairly salty so it may not be necessary to add much salt to the recipe) on top and push the saute button. Stir periodically so it does not stick to the pot as the fat renders out. Once the meat and fat are mostly browned and translucent, stir in the shallots and celery, and keep them moving until they have softened. Pour in about 1/2 cup of broth and stir to remove any stuck-on bits from the bottom of the pot. Hit the cancel button to end the saute function.
Using a sharp knife, pierce the skin of the turkey wing all over to allow the juices to run out. If the turkey wing is too large for your Instant Pot, use a cleaver or heavy knife to break it. Place the wing in the pot on top of the meat and shallot mixture, seal the lid, and press the poultry button.
After the cycle has completed, perform a manual release, carefully remove the lid. If you are happy with the quantity of drippings the meat has released, remove it from the pot and set it aside. If not, reseal the pot for a second poultry cycle, release again, and remove the wing. (Use the meat to season braised greens, beans, or soup.)
Using a measuring cup or glass, remove a small amount of drippings from the pot. Stir a heaping tablespoon of tapioca starch or flour into the removed liquid to form a lump-free slurry, and stir that back into the Instant Pot. The liquid may retain enough heat, but if not, press the saute button and stir the mixture constantly over the heat to thicken it. Repeat the slurry process, stirring starch or flour and additional stock, as well as salt and pepper into the drippings until it reaches your desired consistency and flavor. Gravy is achieved.