You’ve probably heard of theInstant Pot ¯\_(ツ)_/¯
But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.
Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!
Remember a recipe is just a guide. Fine tune it to how you want it and how you love spice and flavor. Enjoy!
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1 pound ground sausage
2 slices uncooked bacon, chopped
1/2 cup chicken broth
1/2 cup all purpose flour
3 cups milk
1/2 tsp salt
1/2 tsp black pepper
Turn your Pot to the BROWN/SAUTE setting. Add the sausage and bacon to the pot. Break up the sausage with a wooden spoon. Brown the sausage for about 5 minutes. do not drain the grease. Add in the chicken broth.
Cover the Pot and secure the lid. make sure valve is set to “sealing.” Set the manual button (Instant Pot) or CHILI/BEAN (Crock Pot Express) to 5 minutes.
When the timer beeps indicating that the 5 minutes are do a fast pressure release and hit the stop button.
Turn your Pot to the BROWN/SAUTE setting. Dump in the flour and cook for about 45 seconds. This helps omit the flour taste in the finish product. Add salt and pepper to taste. Pour in the milk. Stir frequently until the gravy is thick and bubbly. Turn the Pot to the Keep Warm setting.
Serve the gravy over the biscuits.
4 Cups floour
2 Tbs baking powder
1 tsp baking soda
3 sticks (3/4 lb) salted butter, grated
2 big eggs, beaten, plus 1 for egg wash
1 1/2 cups buttermilk
*If you do not have buttermilk do 1 1/2 cups milk with a splash of white vinegar*
In a big bowl combine dry ingredients. Whisk dry ingredients to incorporate. Add the butter and use a pastry cutter to cut the butter into the flour until the pieces are about the size of a pea. Stir in the beaten eggs with a wooden spoon until combined. Stir in the buttermilk until the dough comes together into a sticky ball. If it is too dry you may add more buttermilk 1 tablespoon at a time. Cover the bowl and refrigerate for at least 30 minutes or overnight. Preheat the oven to 400 degrees. put the rack in the center of the oven. acquire a baking sheet and cover it with parchment paper and cooking spray. You can either make a one sheet biscuit and cut it once cooked. Or you can make circular biscuits. If you are going to make the sheet biscuit make sure to have some flour on the side for your hands. Press the biscuit dough to the edge of the pan making it about 1 inch thick. To make regular biscuits, scrape the dough out onto a floured surface. Roll dough out to 1 inch and cut with a floured cutter. Egg wash the top of the biscuit dough with the beaten egg. Bake for 20-25 minutes or until the tops are golden brown.