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 1/2 cup of whole milk and 1/2 cup heavy cream.

When the milk begins to steam whisk in the 1/3 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.