FEWER THAN 10 INGREDIENTS / QUICK RELEASE / CAN BE GLUTEN-FREE
Sausage Gravy and Noodles
6 servings
Nope, the title’s not missing a comma between “sausage” and “gravy.” This dish is Southern sausage gravy with noodles. We considered putting the recipe in the breakfast chapter. Then we ate half a pot for lunch one day. So voilà.
2 tablespoons butter
1 pound mild breakfast sausage meat (any casings removed)
1 teaspoon dried sage
12 ounces egg or no-yolk noodles
3 cups chicken broth
¾ cup heavy cream
1.
Press the button for: SAUTÉ
Set it for: MEDIUM, NORMAL, or CUSTOM 300°F
Set the time for: 5 minutes
If necessary, press: START
2. Melt the butter in a 6- or 8-quart cooker. Crumble in the sausage meat; add the sage. Cook, stirring occasionally, until the meat loses its raw, pink color, about 3 minutes.
3. Mix in the noodles and broth. Stir well, although some of the noodles will stick up above the liquid. Turn off the SAUTÉ function and lock the lid onto the pot.
4.
Set the machine for: PRESSURE COOK
Set the level for: MAX
The valve must be: 
Set the time for: 3 minutes with the KEEP WARM setting off
If necessary, press: START
Set the machine for: PRESSURE COOK or MANUAL
Set the level for: HIGH
The valve must be: Closed
Set the time for: 4 minutes with the KEEP WARM setting off
If necessary, press: START
5. Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the pot.
6.
Press the button for: SAUTÉ
Set it for: MEDIUM, NORMAL, or CUSTOM 300°F
Set the time for: 5 minutes
If necessary, press: START
7. Stir in the cream and continue stirring over the heat until most of the liquid has been absorbed, about 1 minute. Turn off the SAUTÉ function, remove the hot insert from the pot, and set the lid ajar over the insert. Set aside for 5 minutes to allow the noodles to absorb most of the remaining liquid. Stir well before serving.