How to Make Sausage Gravy in an Instant Pot
Author: Alea
Recipe type: Gravy
Prep time:
Cook time:
Total time:
Serves: 8
- 1 tablespoon of extra virgin olive oil
- 1 pound breakfast sausage or Italian
- 1 cup chopped onions
- 1½ cup chopped mushrooms
- 1 medium Jalapeño pepper
- ½ stick unsalted butter
- 1 Cubanelle pepper
- 2 Anaheim pepper
- 3½ cups whole milk
- ½ cup heavy cream
- ⅓ cup all-purpose flour
- 1 /2 - 1 teaspoon of green chile Habañero sauce
- Sea salt to taste
- Freshly ground black peppercorns to taste
- Use the Instant Pot set on the "Sauté" setting add the olive oil.
- When the oil is hot add the breakfast sausage.
- Break apart the breakfast sausage with a wooden spoon and brown, stirring constantly.
- After the meat is browned add the onions and continue to cook until the onions are soft and translucent about 5 minutes.
- Next, add the chopped mushrooms and continue to cook for 10 minutes.
- Add the sliced peppers to the sausage mixture and thoroughly combine.
- Pour in 3 cups of whole milk and place the lid on the Instant Pot.
- Using a saucepan over medium-high heat add ½ cup of whole milk and ½ cup heavy cream.
- When the milk begins to steam whisk in the ⅓ cup of all-purpose flour a tablespoon a little at a time. Make sure to scrape the bottom go saucepan.
- After the flour and whole mixture to the Instant Pot and mix well. Place the lid back on the pot and allow the gravy to simmer for ten minutes.
- Serve.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/?p=36515
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