Add following ingredients in order to inner pot of Instant Pot: 1 cup bone broth, dried mushrooms, onions, fresh mushrooms, bacon, animal fat, sage, thyme, 1/2 teaspoon sea salt, 1/4 teaspoon black pepper.
Then place chicken on top.
Sprinkle with remaining 1/2 teaspoon sea salt and pepper.
Put on the lid of your cooker and seal, checking that the seals and all components are in good shape.
Then, if using an Instant Pot, select "Poultry" setting and ensure that time is set to 15 minutes (for any other electric cooker, this is the equivalent of pressure cooking on high pressure for 15 minutes).
If using a stove-top cooker, bring to high pressure and maintain pressure for a cook time of 15 minutes.
When cycle is complete, if using an electric cooker, allow pressure to release naturally for 15 minutes.
If using a stovetop cooker, remove from heat and let pressure release naturally for 15 minutes.
Then quick release pressure by opening the steam valve.
Allow to cool until chicken is handle-able.
Then transfer chicken to cutting board or plate.
Remove most of its skin and set aside.
Set aside bird for tacos, a casserole, a chicken salad, soup...
Then, using a slotted spoon, transfer all solids from Instant Pot to high powered blender.
Measure out 3 cups of the remaining liquid from Instant Pot. (You'll have some left over.)
Add the 3 cups liquid to blender.
Add onion powder, chicken skin, and additional sea salt and black pepper.
Then, puree on medium-high speed until completely smooth (about 50 to 60 seconds).
Store overnight, if desired.
Finally, heat gently in saucepan when ready to serve. (To thin gravy after reheating, stir in turkey drippings or leftover liquid from Instant Pot.)
10-Minute Make Ahead Gravy (grain-free and gluten-free) https://traditionalcookingschool.com/food-preparation/recipes/10-minute-make-ahead-instant-pot-gravy-thats-grain-free-gluten-free/