Instant Pot Sausage Gravy by CK
1 pound ground sausage
2 slices uncooked bacon, diced
1/2 cup chicken broth
1/2 cup all purpose flour
3 cups milk
1/2 tsp salt
1/2 tsp black pepper
Homemade or canned biscuits
Prepare your biscuits and turn the oven on to bake them.
Turn your Instant Pot to the saute setting, adjust it to “more.” 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 Instant Pot and secure the lid. Make sure valve is set to “sealing.” Set the manual button (pressure cook button) to 5 minutes.
Bake your biscuits.
While the timer is counting down on your Instant Pot get out a medium bowl. Whisk together the flour and milk.
When the timer beeps indicating that the 5 minutes are up move the valve to “venting.” Open the pot when you are able.
Turn your Instant Pot to the saute setting on “more.” Pour in the milk mixture. Add in the salt and pepper. Stir until the gravy is thick and bubbly. Turn the Instant Pot to the Keep Warm setting.
Serve the gravy over the biscuits.
Creamy Parmesan Baked Corn by GKT
3 Tablespoons melted butter divided
1/3 cup freshly grated Parmesan cheese divided
2 – 10 oz each bags of frozen corn, defrosted
1 cup half and half
3/4 teaspoon salt
1 teaspoon sugar
3 Tablespoons flour
Preheat oven to 350 degrees.
Melt 1 tablespoon butter. Place in a 2 quart baking dish.
Sprinkle 2-3 tablespoons Parmesan cheese over melted butter.
In a large saucepan, bring half and half to a boil over medium heat. Reduce heat and add the corn. Simmer for 5 minutes. Stir in sugar and salt.
In a small measuring cup, combine 2 tablespoons melted butter and flour. Stir to make a paste. Stir into corn mixture and cook until thickened, (just a few minutes).
Pour corn into dish over butter mixture. Sprinkle with remaining Parmesan cheese.
Bake uncovered for 25-30 minutes or until bubbly and golden brown.
Feel free to substitute half of the half and half cream for whole milk.
May also be prepared and refrigerated for up to 4 days before baking.
