This Instant Pot Sausage Gravy is a quick and easy take on a Southern classic. Perfectly seasoned sausage in a rich, creamy gravy is the ultimate comfort food, especially when served over warm biscuits for breakfast or brunch.
Ingredients
- 1 lb ground breakfast sausage (mild or spicy)
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp black pepper (or more to taste)
- Salt to taste
Instructions
- Cook the Sausage:
- Turn the Instant Pot to Sauté mode. Add the sausage and cook until browned, breaking it into crumbles as it cooks. Do not drain unless there is excessive grease.
- Add Butter and Flour:
- Add the butter to the sausage and stir until melted. Sprinkle in the flour and stir well to coat the sausage. Cook for 1–2 minutes to remove the raw flour taste.
- Add Milk and Seasonings:
- Gradually pour in the milk, stirring constantly to avoid lumps. Add garlic powder, onion powder, and black pepper. Stir to combine.
- Pressure Cook:
- Cancel Sauté mode. Secure the lid and set the Instant Pot to Pressure Cook (Manual) on Low Pressure for 2 minutes. Make sure the valve is set to “Sealing.”
- Quick Release and Stir:
- Once the timer is up, perform a Quick Release by carefully turning the valve to “Venting.” Open the lid and stir the gravy. If it’s too thick, add a splash of milk to reach your desired consistency.
- Serve:
- Serve warm over biscuits, toast, or hash browns.
Notes
- For a spicier kick, use hot sausage or add a pinch of red pepper flakes.
- Leftover gravy can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding milk if needed to thin it out.
- Substitute ground turkey sausage for a lighter option.
Nutrition Information (per serving, based on 6 servings)
- Calories: 250
- Carbohydrates: 6g
- Protein: 10g
- Fat: 21g
- Sugar: 3g
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