Instant Pot Mushroom Gravy (Vegan)

This year some friends hosted a vegan/vegetarian Thanksgiving dinner. It was a lovely gathering with a table full of vegan-friendly dishes, and the first time in years I didn’t make the whole Thanksgiving meal myself. Ahhhh.

Among the dishes I contributed were a cashew-based “cheese” ball, pecan pie, and sweet potato dish made with pineapple and coconut milk. The feast included roasted vegetables served over polenta, salad, hummus, mashed potatoes, the world’s best seitan, and homemade bread.

I was asked to bring gravy. I have several nice vegan gravy recipes and decided on a mushroom version. Since it would be a large crowd and I would be bringing it in my Instant Pot, I knew I wanted to make it in the Instant Pot. As fate would have it, this recipe from Vegan Richa showed up in my Facebook feed. I was on the right track.

Of course, I had to change things up a bit. The result was delicious and had several people going back for seconds… including me! It was also great reheated the next day.

If you don’t have an Instant Pot…get one! But you can also make this on the stove top.

This recipe serves 8. When I tripled it, I found I only needed to double the broth added at the end.