I love gravy. It has always been my favorite part of any holiday meal and so I was thrilled that the gluten free gravy I created last year from the drippings of our Thanksgiving turkey was plate-licking delicious. Unfortunately, that gravy was the end result of a process that started 24 hours prior and I just don’t have that kind of time or energy more often than once or twice a year (or the refrigerator space for the leftovers!). This recipe for a much faster version of paleo turkey and gluten free gravy uses my new favorite kitchen toy – a pressure cooker – to create a juicy turkey breast and luscious gravy that comes very close in flavor and is on the table in under two hours.
Why a pressure cooker?
I am a big fan of reality TV cooking competitions, where pressure cookers appear any time the chef-testant has to prepare food that normally needs low and slow cooking in a very short amount of time. Pressure cooker fans point out that they also save money by using less energy and keep your house cooler and that they create a more concentrated flavor.
So pressure cookers have intrigued me for a while, but it wasn’t until I started hearing other paleo bloggers sign the praises of a certain electric pressure cooker that could also double as a slow cooker when I really got interested. My kitchen is overrun with gadgets and appliances, so I was very intrigued with the idea of something that could do double duty. Turns out, there are a number of models that do this but most have a non stick interior, which was something I definitely wanted to stay away from. I did a bit of research and eventually settled on the Instant Pot, which is stainless steel, and can also be used as a rice cooker and yogurt maker if you are the sort of paleo peep who is into that stuff!
I’ve been experimenting with the Instant Pot for a while now and have successfully made some incredible pulled pork from a pork shoulder roast, a “smoked” beef brisket, beef shanks with an Italian sauce, and braised chicken legs with potatoes. As I continue refining my technique, I will eventually share these recipes too so stay tuned! The single best use of the pressure cooker though is for making bone broth. My old method required simmering for 10-12 hours, which I usually did overnight. The problem is that our bedroom is directly above the kitchen and the lovely odor would travel right up and into my dreams, causing me to wake up hungry (not the worst problem in the world, but a little annoying… especially when that happened at 3AM!). In the pressure cooker, I can create the same nourishing and gut healing broth in just about 2 hours and sleep much more soundly.
Notes for healing diets:
- Paleo autoimmune protocol (AIP) / The Paleo Approach (TPA): Use coconut oil for the cooking fat and omit pepper. Since the alcohol content is significantly reduced in the cooking process, the wine is an acceptable ingredient but use your best judgment and omit if you are particularly sensitive.
- Specific Carbohydrate Diet (SCD): Do not use the optional tapioca starch. Make sure you use a dry white wine.
- Low-FODMAP: Omit the onion and garlic and double the amount of carrot and celery.
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Shared on Paleo AIP Recipe Roundtable.