📝 About This Recipe
This recipe transforms a beloved Southern comfort classic into a streamlined Instant Pot masterpiece, delivering that slow-simmered flavor in a fraction of the time. We start by deeply browning savory pork sausage to build a rich fond, then utilize the pressure cooker's intense heat to infuse the cream gravy with cracked black pepper and sage. The result is a velvety, decadent sauce that clings perfectly to warm, flaky biscuits for the ultimate stick-to-your-ribs breakfast.
🥗 Ingredients
The Sausage Base
- 1 pound Ground Pork Sausage (mild or hot breakfast-style)
- 2 tablespoons Unsalted Butter (only if sausage is very lean)
- 1/4 cup Yellow Onion (very finely minced)
- 2 cloves Garlic (grated or minced)
The Roux and Liquids
- 1/3 cup All-Purpose Flour (sifted)
- 3 cups Whole Milk (room temperature preferred)
- 1/2 cup Heavy Cream (for extra richness)
- 1/2 cup Chicken Bone Broth (to deglaze the pot)
Seasonings and Aromatics
- 1 teaspoon Freshly Cracked Black Pepper (adjust to taste)
- 1/2 teaspoon Kosher Salt (more to taste)
- 1/2 teaspoon Dried Rubbed Sage (essential for breakfast flavor)
- 1/4 teaspoon Crushed Red Pepper Flakes (optional for heat)
- 1/2 teaspoon Worcestershire Sauce (for umami depth)
For Serving
- 8-12 pieces Buttermilk Biscuits (freshly baked)
- 2 tablespoons Fresh Chives (finely chopped for garnish)
👨🍳 Instructions
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1
Turn your Instant Pot to the 'Sauté' function on the High setting. Allow the stainless steel liner to get hot for about 2 minutes.
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2
Add the ground pork sausage to the pot. Use a wooden spoon or heat-resistant spatula to break the meat into small crumbles.
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3
Sauté the sausage for 5-7 minutes until it is deeply browned and no pink remains. A bit of 'fond' (brown bits) on the bottom of the pot is desired for flavor.
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4
Add the minced onion to the sausage and sauté for another 2 minutes until translucent. Stir in the garlic and cook for just 30 seconds until fragrant.
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5
Pour in the chicken bone broth. Use your spatula to scrape every bit of the brown fond off the bottom of the pot to prevent a 'Burn' notice and maximize flavor.
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6
Sprinkle the flour evenly over the sausage mixture. Stir constantly for 1-2 minutes to cook out the raw flour taste; the mixture will look like a thick paste.
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7
Slowly pour in the whole milk and heavy cream while stirring continuously to prevent lumps from forming.
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8
Add the kosher salt, black pepper, sage, red pepper flakes, and Worcestershire sauce. Stir well to combine.
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9
Cancel the 'Sauté' function. Secure the lid and set the steam release valve to the 'Sealing' position.
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10
Select 'Manual' or 'Pressure Cook' on High Pressure and set the timer for 1 minute. (Note: It will take about 5-8 minutes to come to pressure).
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11
Once the 1-minute cook time is complete, perform a 'Quick Release' by carefully moving the valve to 'Venting'.
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12
Open the lid and give the gravy a good whisk. It may look thin at first, but it will thicken significantly as it sits for 2-3 minutes.
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13
Taste and adjust seasoning, adding more black pepper if you like it spicy. Serve immediately over split, warm buttermilk biscuits.
💡 Chef's Tips
If your gravy is too thick after resting, whisk in a splash of warm milk to reach your desired consistency. Always scrape the bottom of the pot thoroughly after adding the broth to ensure no bits are stuck, which prevents the 'Burn' error. For a vegetarian version, use plant-based sausage crumbles and mushroom broth, though you may need an extra tablespoon of butter for fat content. Room temperature milk incorporates more smoothly into the roux than ice-cold milk, reducing the chance of clumping.
🍽️ Serving Suggestions
Serve alongside two over-easy eggs to let the runny yolks mingle with the cream gravy. Pair with a side of crispy hash browns or home fries for a full diner-style experience. A dash of your favorite vinegary hot sauce on top cuts through the richness of the sausage fat. Serve with a chilled glass of orange juice or a hot mug of dark roast coffee to balance the savory flavors.