Instant Pot Biscuits and Gravy

updated Jan 31, 2020
Instant Pot Biscuits and Gravy

Thanks to the Instant Pot, this comforting breakfast comes together in a fraction of the time. In fact, it's easy enough for a weekday morning!

Serves4

Prep5 minutes

Cook23 minutes

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Credit: Olive & Mango

When it comes to classic comfort food, you can’t go wrong with biscuits and gravy. Now, you probably never thought that sausage gravy and biscuits could be made in the same pot — let alone in a pressure cooker — but I’m here to tell you otherwise.

Instant Pot biscuits and gravy cook in a quarter of the time it takes to make the dish the traditional way. That’s in part due to the speediness of the pressure cooker, of course, but also because we’re starting with a baking mix for the biscuits. (I like Bisquick, but you do you!)

If you want, you can make your biscuits from scratch, but be sure to use a recipe for drop biscuits specifically (here’s our favorite!). Drop biscuits work well in the pressure cooker because the moisture from the steam chamber, as well as the gravy, help to cook and lift the dough into a soft and pillowy biscuit.

So here’s my challenge to you. One morning this week, ditch the cereal and milk or scrambled eggs and make this easy pressure-cooker recipe. You’ll feel fancy without having done barely any work.

Instant Pot Biscuits and Gravy

Thanks to the Instant Pot, this comforting breakfast comes together in a fraction of the time. In fact, it's easy enough for a weekday morning!

Prep time 5 minutes

Cook time 23 minutes

Serves 4

Nutritional Info

Ingredients

For the gravy:

  • 1 tablespoon

    olive oil

  • 12 ounces

    uncooked hot or mild pork sausage

  • 3 tablespoons

    all-purpose flour

  • 1 1/2 cups

    low-fat milk

  • 1/2 teaspoon

    smoked paprika or paprika

  • 1 teaspoon

    fresh thyme leaves, or 1/2 teaspoon dried thyme

  • 1 teaspoon

    kosher salt

  • 1/2 teaspoon

    freshly ground black pepper

For the biscuit dumplings:

  • 3/4 cup

    baking mix, such as Bisquick

  • 1/3 cup

    low-fat milk

  • 1 teaspoon

    freshly ground black pepper

  • 1 teaspoon

    fresh thyme leaves, or 1/2 teaspoon dried thyme

Instructions

  1. Make the gravy: Heat 1 tablespoon olive oil in a 6-quart electric pressure cooker or Instant Pot with the Sauté setting until shimmering. Remove 12 ounces pork sausage from their casings, add to the pot, and cook, breaking up the sausage into small pieces, until cooked through and browned, about 8 minutes.

  2. Add 3 tablespoons all-purpose flour and stir to coat the sausage. Slowly pour in 1 1/2 cups low-fat milk. Bring to a simmer, stirring occasionally, and continue cooking until thickened slightly, about 4 minutes. Stir in 1/2 teaspoon smoked paprika or paprika, 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme, 1 teaspoon kosher salt, and 1/2 teaspoon ground black pepper. Turn off the pressure cooker.

  3. Make the biscuit dumplings: Stir 3/4 cup baking mix, 1/3 cup low-fat milk, 1 teaspoon black pepper, and 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme together in a medium bowl. Dollop the biscuit dumplings on top of the sausage gravy in an even layer. Lock the lid and check that the valve is set to seal. Cook under LOW pressure for 4 minutes. Naturally release the pressure for 5 minutes. Quick release the remaining pressure.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container up to 4 days.

Excerpted from Instant One Pot Meals. Copyright 2018 by Laura Arnold. Reproduced by permission of The Countryman Press. All rights reserved.