Instant Pot Sausage Gravy Recipe: Rich and Creamy Southern-Style Breakfast

There’s nothing like warm, creamy sausage gravy to start the day right. This Instant Pot version delivers the same rich, comforting flavor as the stovetop classic—only faster and with less effort.

I perfected this method after years of trial and error, ensuring the gravy comes out perfectly smooth and packed with savory sausage flavor. The pressure cooker handles the browning and simmering in one pot, making cleanup a breeze.

What you’ll get is a velvety, biscuit-ready gravy with just the right thickness. It’s the kind of breakfast that feels indulgent but takes half the time of traditional methods.

Serve it over flaky biscuits for a meal that’s sure to satisfy. Here’s how to make it.

Ingredients for Instant Pot Sausage Gravy

Rich, velvety gravy starts with just these everyday ingredients for a comforting breakfast.

The sausage is the soul here. Jimmy Dean or Tennessee Pride are my go-tos—mild for the kids, spicy if you like a kick. Most grocery stores carry both. Look for sausage labeled ‘breakfast’ (the good stuff, not the pre-cooked patties). If you’re grinding your own, use a mix of pork and a little sage. The broth can be homemade, but Swanson or Kitchen Basics work great in a pinch.

No milk? Half-and-half or heavy cream makes it even richer (worth the extra minute). Out of sage? Poultry seasoning at half the amount gets you close. The flour can be swapped for cornstarch (use 2 tbsp instead), but you’ll lose a bit of that classic texture. For a gluten-free version, rice flour or a GF blend works. The red pepper flakes are totally optional—skip if you’re serving sensitive palates.

Gravy thickens as it cools, so serve it fresh for that perfect pour. Stores in the fridge for 3-4 days—reheat gently with a splash of milk. Freezes beautifully for up to 3 months (thaw overnight before reheating).

Step-by-Step Instructions for Instant Pot Sausage Gravy

This method delivers rich, creamy results in a fraction of the traditional stovetop time.

Step 1: Brown the Breakfast Sausage and Aromatics

Set your Instant Pot to the Sauté function on Normal heat. Add 1 lb Breakfast Sausage with casings removed, breaking it into small pieces with a wooden spoon. Cook for 5-6 minutes until evenly browned and no pink remains.

Push the sausage to one side and add 1 whole Onion (finely diced) to the pot. Cook for 2-3 minutes until softened. Stir in 2 cloves Garlic Cloves (minced) and cook for 30 seconds until fragrant. This builds the flavor foundation for your gravy.

Step 2: Create the Roux and Deglaze

Sprinkle 0.5 cup All-Purpose Flour evenly over the sausage mixture. Stir constantly for 1-2 minutes to cook the flour—this removes the raw taste and creates a smooth base for thickening.

Slowly pour in 1.5 cups Chicken Broth while scraping the bottom of the pot to release any browned bits. Add 1 tsp Salt, 1 tsp Black Pepper, 0.5 tsp Dried Sage, 0.5 tsp Dried Thyme, and 0.25 tsp Red Pepper Flakes. Stir until fully combined and no lumps remain.

Step 3: Pressure Cook to Develop Flavors

Secure the lid and set the valve to Sealing. Cook on High Pressure for 5 minutes. The pressure cooking step infuses the gravy with deep, savory flavor in record time—much faster than simmering on the stove.

Once the cooking cycle completes, carefully switch the valve to Venting for a quick release. Open the lid and give everything a good stir. The mixture will have thickened slightly but will still be on the thin side at this point.

Step 4: Finish with Milk and Butter for Creaminess

Stir in 3 cups Whole Milk and 2 tbsp Unsalted Butter. Switch the Instant Pot back to Sauté mode on Low heat. Cook for 5-7 minutes, stirring frequently, until the gravy reaches your desired thickness—it should coat the back of a spoon.

Taste and adjust seasoning if needed. For extra richness, stir in the remaining 2 tbsp Unsalted Butter at the end. The gravy should be velvety smooth and rich, with visible flecks of sausage and herbs throughout.

Serve immediately over warm biscuits or mashed potatoes for the ultimate comfort food experience.

Troubleshooting instant pot sausage gravy

Gravy Too Thin

If your gravy isn’t thickening, first ensure you cooked the flour for 1-2 minutes during the roux step. Then, mix 1 tbsp cornstarch with 2 tbsp cold milk and stir it into the gravy while on Sauté mode. Cook for 2-3 minutes until thickened.

Lumpy Gravy

Lumps often form if the flour isn’t fully incorporated. Use a whisk to break them up while the gravy is still hot. For stubborn lumps, strain through a fine-mesh sieve. I always keep a whisk handy for this exact reason.

Burn Notice

If you get a Burn error, immediately release the pressure, open the lid, and check the bottom. Scrape any stuck bits with a wooden spoon. Add ½ cup additional broth, stir well, and restart the pressure cooker. This usually resolves the issue. 🔥

Too Thick

Gravy continues thickening as it cools. If it’s too thick while hot, stir in ¼ cup milk at a time until it reaches the desired consistency. Remember, it should coat the back of a spoon but still pour easily.

Bland Flavor

Taste before serving and adjust seasoning. Add ½ tsp salt or ¼ tsp black pepper as needed. A pinch of dried sage or thyme can boost the herbal notes if they seem faint.

Sausage Not Browned

Ensure you cook the sausage for the full 5-6 minutes on Sauté mode before adding other ingredients. If it’s still pale, remove it, cook in a skillet until browned, then return it to the pot. The browning adds depth of flavor.

Frequently Asked Questions