Place your ghee in the Instant Pot and press saute. Once the fat has melted, add the onions and saute, stirring occasionaly. Once the fat has melted, add the mushrooms and continue to saute for 7 minutes or until onions and mushrooms are light golden brown and caramelized. Add garlic and saute, stirring with a wooden spoon, for 1 minute until fragnant. Scrape browned bits from bottom of pot.
Add the sage, thyme, salt, bacon and broth and secure the lid with steam vent in the sealed position. Press manual and set on high pressure for 3 minutes.
Once the timer sounds, press cancel and quick release.
Transfer the hot gravy to a blender (ensuring there is atleast 3 inches of space at top for the hot liquid to expand in the blender. Blend on low until pureed for 30 seconds.
Transfer gravy pack to IP then press saute and allow the gravy to simmer for 10 minutes to thicken. Once thickened, allow the gravy to sit and rest in the IP for about 15 minutes before serving.
Serve or store in mason jar or glass container for up to 3 days.