Check out my recipe for making Instant Pot Biscuits and Gravy using the pressure cook function! Say goodbye to lumpy gravy and hello to the best breakfast ever!!
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I LOVE a good breakfast. My go-to is usually eggs benedict but have found myself craving biscuits and gravy. I’m not one to order it out at a restaurant, but when Luis orders it, I often find myself stealing a bite….or ten. So, we have started making it at home. Now, I’ll be the first to admit that I have used the country gravy packet and added breakfast sausage to it in the past (don’t judge me!).
Honestly, it’s not hard to make the gravy and I was a bit skeptical as to why anyone would need to speed up the process by cooking it in the Instant Pot. I gave it a go this past weekend…..and I am a believer! I wouldn’t say that it’s quicker to make the gravy in the Instant Pot but it comes out SO MUCH CREAMIER! I was impressed and will make it in the Instant Pot from now on.
Biscuits and gravy is a great, hearty meal that’s perfect for breakfast or brunch. You can make it ahead of time and the leftovers reheat really well! You can easily double this recipe if you are feeding a large crowd or half the recipe if you are only feeding a couple of people.
While you can make the biscuits in the Instant Pot or using the air fryer lid attachment, I find that it’s much quicker and easier to cook the biscuits in the oven seperately. The biscuits tend to cook unevenly or get soggy or burnt in the Instant Pot. And…you would need to clean out the pot before or after cooking the biscuits. If you cook the biscuits in the oven, everything can be ready to eat at the same time…and you don’t have to clean the Instant Pot more than once.
Tips for making Instant Pot Biscuits and Gravy
Store leftover sausage gravy in an air-tight container in the refrigerator for 3-4 days. Once ready to re-serve, heat until warm in the microwave. If needed, add a little bit of milk to loosen the gravy up a bit.
Ground breakfast sausage is made of pork and usually has fennel, sage, and thyme in it. Some grocery stores sell ground breakfast sausage in bulk at the meat counter. You can buy as little or as much as you would like at a time. If you don’t have ground breakfast sausage, you can use the premade sausage links and remove the casing or the uncooked sausage patties, but the uncased bulk sausage is so much easier!
We usually eat biscuits and gravy for breakfast so we normally serve them with a side of bacon and eggs. Since the biscuits and gravy are quite heavy, I’d recommend serving with something a little lighter like fresh fruit.
If you want a little extra flavor, let the sausage cook a little longer on the saute mode. The sausage will start to get crispy and brown and will add more flavor. Just be sure to scrape the browned bits off the bottom of the pot before pressure cooking. You can also add a little butter to the biscuits or pour a little maple syrup on top!
I save all of my extra grease from cooking bacon in a sealed mason jar in the refridgerator that way I have it ready to go to add extra flavor to dishes. Add a tablespoon or so when cooking steak or veggies! It adds a ton of extra flavor!
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Ingredient tips and substitutions for Instant Pot Biscuits and Gravy
The full ingredient list is at the bottom of this post in the recipe card.
- Pork Sausage (Ground breakfast sausage)- Buy the pre-ground breakfast sausage that already has the breakfast seasonings added in. If you don’t have access to pre-ground, you can use links or patties. Just take the casing off the links before using them. Do not use pre-cooked breakfast sausage.
- Bacon Fat (Leftover bacon grease from cooking bacon)- I save all of my extra bacon grease after cooking bacon, in a mason jar. It adds great flavor. You can also use bacon grease that is sold in grocery stores now.
- Chicken Broth– Chicken broth is recommended because it adds a mild but rich flavor. If you use vegetable or beef broth, the flavor will be different.
- Flour– I used all purpose flour to make a slurry to thicken the gravy. If preferred, you can use cornstarch instead.
- Milk- I use whole milk, but you can use a higher fat dairy like half and half or heavy cream or lower-fat-content milk or dairy substitute instead.
- Salt & Black Pepper– Freshly ground adds the most flavor and a little extra texture (due to the bigger sized pieces of salt and pepper from the grinder).
- Your favorite biscuits- I used canned biscuits for this recipe but you can use canned, frozen, or homemade biscuits.
Directions for making Instant Pot Biscuits and Gravy
- Make your favorite biscuits according to the recipe or the instructions on the can.
- Turn on your Instant Pot and select the sauté function.
- Add the ground sausage and cook until browned- about 5 minutes. Be sure to crumble the sausage with a spatula or spoon.
- Add in the chicken broth and bacon fat and stir until the bacon fat has melted and all ingredients are combined.
- Place the pressure cooking lid on the Instant Pot and set the valve to seal. Pressure cook on high pressure for 5 minutes.
- In a separate bowl (or large mason jar with lid) mix flour and milk together until fully incorporated.
- When the timer beeps, move the valve to vent and quick release all pressure and then remove the lid.
- Add in milk flour mixture, salt and pepper.
- Stir continuously until gravy has thickened- about 5 minutes. Serve over biscuits. It’s time to eat! Serve our delicious Instant Pot Breakfast Gravy over biscuits.
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Recipe
Instant Pot Biscuits and Gravy
Rate this Recipe Print Recipe Pin RecipeEquipment
- Mason Jar
Ingredients
Ingredients
- 1 Pound (453 ⅗ g) Pork Sausage (Ground breakfast sausage)
- 2 Tablespoons (2 Tablespoons) Bacon Fat (Leftover bacon grease from cooking bacon)
- 4 Fluid Ounces (118 2/7 ml) Chicken Broth
- ½ Cup (62 ½ g) Flour
- 24 Fluid Ounces (709 ¾ ml) Whole Milk
- ½ Teaspoon (½ Teaspoon) Salt
- ½ Teaspoon (½ Teaspoon) Pepper
- 8 Biscuits (Canned biscuits)
Instructions
- Make your favorite biscuits according to the recipe or the instructions on the can.
- Turn on your Instant Pot and select the sauté function.
- Add the ground sausage and cook until browned- about 5 minutes. Be sure to crumble the sausage with a spatula or spoon.
- Add in the chicken broth and bacon fat.
- Stir until the bacon fat has melted and all ingredients are combined.
- Place the pressure cooking lid on the Instant Pot and set the valve to seal. Pressure cook on high pressure for 5 minutes.
- In a separate bowl (or large mason jar with lid) mix flour and milk together until fully incorporated.
- When the timer beeps, move the valve to vent and quick release all pressure and then remove the lid.
- Stir continuously until gravy has thickened- about 5 minutes. Serve over biscuits. It’s time to eat! Serve our delicious Instant Pot Breakfast Gravy over biscuits.
Notes
Nutrition
Nutrition information is provided as a courtesy and is an estimate only.
Leave a comment and rate this recipe!
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