Yield: 16 servings

Instant Pot Sausage Gravy

Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes

Biscuits smothered in thick, creamy sausage gravy is my idea of the perfect comfort food. Making Biscuits and Gravy is easier than ever with this Instant Pot Sausage Gravy recipe!


  • 2 lb ground pork sausage
  • 2 Tbsp unsalted butter
  • ½ cup chicken broth
  • ½ cup all-purpose flour
  • 4 cups milk
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 16 canned biscuits


  1. Bake biscuits according to package directions, or make homemade.
  2. Turn the Instant Pot on "SAUTE", when it's hot, add the sausage. Cook until browned, breaking it up with a wooden spoon. Do NOT drain the grease. Add in butter and chicken broth. Scrape the bottom of the pot with the wooden spoon to get any browned bits that stick to the pan, this will prevent the "burn" notice.
  3. Lock the lid and turn the pressure release valve to "SEALING." Select "HIGH PRESSURE" with a cook time of 4 minutes.
  4. While the sausage is pressure cooking, combine milk and flour in a bowl, whisking it together.
  5. When the cook time ends, do a quick release by moving the pressure cooker valve on top to "VENTING." Open the lid.
  6. Turn Instant Pot back on "SAUTE." Add in the milk mixture and the salt and pepper. Stir until sausage gravy is thick and bubbly, this will take several minutes. Serve over cooked biscuits. ENJOY!


  • Recipe tested in my 6qt Instant Pot.
  • Use maple flavored pork sausage for a delicious, slightly sweet flavor!
  • I used 2% milk, the higher the fat content the better. Would work great with whole milk too. If using a lower fat milk (skim or 1%, increase the flour by 2 Tbsp).

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 455Total Fat: 28gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 59mgSodium: 1016mgCarbohydrates: 34gFiber: 1gSugar: 2gProtein: 17g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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