Step 1

Plug in your Instant Pot and insert the pot. Press SAUTE and set to NORMAL, which is the medium setting.

Step 2

Add the butter and let it melt, then add the onions garlic, and shallots. Sauté for about 15 minutes, stirring often, until the vegetables are softened and starting to brown. I toggle between LOW and NORMAL so they don't burn.

Step 3

Add the Sherry to the pot and stir to combine. When the wine has been mostly evaporated, add the flour, and stir to combine. Cook for a further 15 minutes, stirring almost constantly, until the roux is a deep nutty brown. Be careful not to let it burn.

Step 4

Add the broth stir well, scraping up any browned bits from the bottom of the pot. Take your time here and get everything well incorporated. Add the herbs and then bring up to a boil.

Step 5

Let boil gently for about 15 minutes, toggling between LOW and NORMAL levels if necessary. Stir occasionally.

Step 6

Strain the gravy through a mesh strainer, pushing down firmly to extract all the flavor. Discard the solids. Adjust any seasonings you like.

Step 7

The gravy can be put back into the rinsed out Instant Pot and kept on the KEEP WARM setting until ready to serve. Or you can store in the refrigerator until needed.

Step 8

Makes 1 quart.