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A white plate with sausage gravy over biscuits on it.
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Instant Pot Biscuits and Sausage Gravy

Southern style creamy sausage gravy served over homemade buttery flakey biscuits, for the ultimate comfort food, Biscuits and Gravy!
Prep Time10 mins
Cook Time15 mins
Come to Pressure10 mins
Total Time35 mins
Course: Breakfast
Cuisine: American
Keyword: biscuits and gravy, sausage gravy
Servings: 6
Calories: 810kcal
Author: Rachael


  • Pressure Cooker
  • Biscuit Cutter
  • Baking Sheet
  • Parchment
  • Wooden Spoon



  • 1 pound ground sausage pork
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon paprika
  • 1 cup chicken broth
  • 1/2 cup all purpose flour
  • 2 1/2 cups milk
  • Fresh Parsley to garnish


  • 3 cups all purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 8 Tablespoon butter cut into ½-inch pieces and chilled
  • 4 Tablespoons shortening cut into ½ inch pices and chilled
  • 1 ¼ cups buttermilk



  • Turn Instant Pot on to the SAUTE setting.
  • Add the sausage to the pot, and brown, breaking it up with a wooden spoon. Brown for 5 minutes, do NOT drain.
  • Add chicken stock to the pot.
  • Turn pot off SAUTE mode, and place lid on, locking it into place. Set valve to sealing, and set on MANUAL pressure to cook for 5 minutes.
  • At this point, start making your biscuits.
  • Once biscuits are in the oven, whisk together flour and milk.
  • When the Instant Pot timer beeps, quick release the pressure by moving the valve to “venting.” Open the lid, and turn your Instant Pot to the SAUTE setting.
  • Pour in the milk mixture. And stir it up.
  • Taste, and adjust seasoning with salt and pepper to preference.
  • Cook down, stirring constantly until the gravy is thick and bubbly. About 5 minutes.
  • Turn off gravy.


  • Preheat oven to 450 degrees F with the rack in the center position.
  • Line a baking sheet with parchment paper, and set aside.
  • In a food processor, add flour, sugar, baking powder, salt, and baking soda.
  • Pulse to combine.
  • Add chunks of butter and shortening, and pulse until mixture resembles a coarse sand. (About 15 pulses)
  • Transfer mix to a mixing bowl, and stir in buttermilk until just combined.
  • Turn dough onto a floured surface, and knead 8-10 times to form a smooth, cohesive ball of dough.
  • Roll dough out to ¾ inch thickness.
  • Use a 2 inch or 2 ½ inch biscuit cutter, to cut out rounds, be sure to not twist the cutter.
  • Gather dough scraps and roll to ¾ inch thick. And repeat until all dough is cut into rounds.
  • Take each round, flip it over and place all 12 on lined baking sheet.
  • Place in preheated oven and bake for 5 minutes, then turn oven down to 400 degrees, and let bake until golden brown, about 10-12 additional minutes.
  • Remove from oven and cool for 5 minutes.
  • The top with prepared sausage gravy.
  • Garnish with fresh parsley and enjoy!


Calories: 810kcal | Carbohydrates: 66g | Protein: 24g | Fat: 50g | Saturated Fat: 21g | Trans Fat: 2g | Cholesterol: 110mg | Sodium: 1530mg | Potassium: 709mg | Fiber: 2g | Sugar: 10g | Vitamin A: 813IU | Vitamin C: 3mg | Calcium: 285mg | Iron: 5mg