Ingredients
Equipment
Method
- Turn your Instant Pot to saute mode. Add the ground sausage and cook until golden brown and cooked through. Switch saute mode off.
- Add the bouillon powder and water. Use your wooden spoon or grinder tool to scrape up all the browned bits from the bottom as they add lots of flavor.
- Place the lid on and set to HIGH pressure for 5 minutes. Finish with a QUICK release.
- While it cooks, whisk together the milk and flour in a bowl until no lumps remain.
- When the pressure has released, remove the lid and switch back to saute mode.
- Slowly pour in the milk and flour mixture while whisking.
- Allow the gravy to simmer for 3 to 5 minutes until thickened. Stir occasionally to keep it smooth. Switch off the heat when it reaches your preferred consistency.
- Ladle over warm biscuits for a hearty breakfast or dinner.
Video
Notes
- No added salt or pepper needed since sausage is naturally well seasoned and the chicken bouillon adds flavor too.
- Whole milk gives the creamiest gravy but any milk works.
- Deglazing the pot makes a huge difference in flavour.
Storage
- Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove or in the microwave with a splash of milk to loosen it.
- Can be frozen for up to one month but texture may change slightly.
Nutrition information is automatically calculated, so should only be used as an approximation.