Instant Pot Sausage Gravy
User Reviews
5
Instant Pot Sausage Gravy
Description
The Instant Pot Sausage Gravy starts by browning pork sausage pieces in butter using the 'Sauté More' setting to develop a rich maillard flavor. A brown roux is formed by cooking flour in the rendered sausage fat, often stirring to prevent sticking and encourage browning, which adds depth. Milk is then incorporated to create the creamy gravy. Soy sauce is introduced to amplify savory complexity beyond traditional recipes. The dish is intended to be served over freshly baked biscuits made from self-rising flour and heavy cream.
The combination of larger sausage pieces with crumbled bits provides a pleasing variety of texture in the gravy. Cooking in the Instant Pot streamlines stovetop steps, while maintaining classic Southern flavors. The result is a creamy, savory sauce with a brown roux base and hearty sausage.
Homemade biscuits are lightly mentioned, relying on self-rising flour and heavy cream, offering a tender base for the gravy. The gravy and biscuits together form a satisfying breakfast or brunch option.
Soy sauce addition is a deliberate choice to boost umami, though not traditional. Rating the recipe in comments is encouraged to help refine it. The method focuses on careful browning and roux formation to avoid flour clumps and ensure flavor development.
Ingredients
- 1 pound (454g) pork sausage , regular or spicy
- 2 cups (500ml) milk whole
- ¼ cup (30g) all-purpose flour
- 2 tablespoons (28g) unsalted butter or olive oil
- 1 tablespoon (15ml) soy sauce regular
- salt freshly ground
- black pepper freshly ground
Homemade Biscuits
- self-rising flour
- heavy cream
Instructions
- Brown Sausage: Heat up Instant Pot using “Sauté More” function. Wait until Instant Pot says “HOT”. Make sure Instant Pot is as hot as it can be to induce a maillard reaction. Add 2 tbsp (28g) unsalted butter in Instant Pot. Ensure the whole bottom is coated with butter. Cut the sausages into pieces, then brown sausages in Instant Pot for 7 - 10 minutes. Stir occasionally. *Pro Tip: Break up some of the sausages into crumbles while keeping the rest in larger pieces for better textures.
- Make Roux: There should be a lot of dripping fats in Instant Pot - we need them to make the roux. Sprinkle in ¼ cup (30g) all-purpose flour on the sausages, then stir to mix. Adjust Instant Pot to "Saute Normal" mode. With a wooden spoon, scrub the bottom of the pot and make sure no flour is sticking to the bottom. We want to make a brown roux for maximum flavors, so keep stirring occasionally for about 8 to 10 minutes. Again, make sure no flour is sticking to the bottom of the Instant Pot. Once the roux has reached a dark brown color, add 1 tablespoon regular soy sauce (15ml) to Instant Pot, then stir to mix.
- Make Sausage Gravy: Pour 2 cups (500ml) whole milk in Instant Pot, then mix well. Scrub the bottom of the pot one more time to ensure nothing is sticking to the pot. Once the milk starts bubbling, the mixture will start to thicken, so stir occasionally. Let the mixture simmer for roughly 4 minutes (see photo for thickness).
- Season & Serve Sausage Gravy: Taste the sausage gravy, then adjust the seasoning with freshly ground black pepper and salt if necessary. Top your warm biscuits with creamy Sausage Gravy, then serve immediately.
- Optional - Make Homemade Biscuits: Preheat oven to 425°F. Combine the same volume of self-rising flour and heavy cream together in a mixing bowl (Eg. If using 300g self-rising flour, use 300ml heavy cream). *Pro Tip: Make sure to use a kitchen scale and be careful NOT to over-mix the dough. *Reference: 1 cup (128g) self-rising flour + 128ml heavy cream will make roughly 4 - 5 homemade biscuits. Place biscuits on a baking tray lined with parchment paper. Brush biscuits with more cream. Then, bake biscuits in the oven until golden brown (roughly 14 - 17 minutes). Enjoy!~*Credits: Homemade Biscuits Recipe created by J. Kenji López-Alt, author of The Food Lab cookbook.
Notes
- Soy sauce enhances savoriness but is optional and not traditional.
- Breaking up some sausage into crumbles while leaving some larger pieces improves texture.
- Ensure the Instant Pot is very hot before browning the sausage to get good color.
- Stir the flour-ridden sausage mixture frequently to create a brown roux and prevent flour from sticking.
- Serve the gravy hot over homemade biscuits made with self-rising flour and heavy cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Calories | 341kcal | 17% |
| Carbohydrates | 8g | 3% |
| Protein | 15g | 30% |
| Fat | 27g | 42% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 63mg | 21% |
| Sodium | 684mg | 29% |
| Potassium | 301mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 188IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 99mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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