Category: Recipes

Instant Pot Biscuits and Gravy


Biscuits and gravy that are not made with heavy cream? It can happen!

We’re in the thick of winter and all I’m craving is comfort foods. I’ve never made biscuits and gravy at home because I think it’s best not to research how much cream and fat go into some of my favorite diner dishes. But I think I was able to successfully health-ify this dish!

As evident by my other recipes, I love using cauliflower and chicken stock to thicken sauces and give a creamy quality. I used this technique to make a country gravy that is way more health conscious than the traditional version. Plus adding chicken sausage adds a lot of flavor with less fat than pork sausage.

This recipe is incredibly fast and easy. Now I was totally lazy and used one of those cans of biscuits. Sausage gravy with no cream = we’re allowed to have biscuits, and sometimes it’s ok to take the easy route.


Biscuits and Gravy
Serves: 4 servings
  • 12 oz chicken sausage
  • 4 cups chicken stock
  • 1 medium russet potato, peeled and cubed
  • 12 oz frozen cauliflower
  • 4-8 biscuits (I used Pillsbury's)
  • Salt and pepper to taste
  • Garnish, chopped parsley
  1. Preheat the oven following the instructions on your can of biscuits.
  2. Saute the chicken sausage until browned using the saute setting on the Instant Pot. Remove and set aside.
  3. Add the chicken stock, potato chunks and cauliflower. Set on manual for 10 minutes. Place biscuits in the oven and cook according to the instructions.
  4. When the sauce is ready, manual release and blend with an immersion blender until smooth. Add chicken sausage then add salt and pepper to taste.
  5. Serve with 1-2 biscuits and garnish with chopped parsley.



Lemon Mascarpone Cauliflower Risotto

When I think of risotto, I think labor intensive but worth the commitment to the stove. I’ve been using riced cauliflower and broccoli to replace carbs recently and I really wanted a rich, creamy side dish to go with salmon. Risotto was the first thing that came to my mind, but I wanted something that wouldn’t be so heavy.

Turns out, you can make riced cauliflower taste alarmingly like risotto! And in a fraction of the time. So much so that my husband actually thought it was risotto.

This would go well with chicken or any seafood really. I paired it with a simple, steamed salmon. Variations of this will certainly make it into my regular rotation!

Lemon Mascarpone Cauliflower Risotto
Serves: 4 servings
  • 16 oz riced cauliflower
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 cup veggie stock
  • ¼ cup mascarpone
  • 1 tbsp lemon zest
  • juice of half of a lemon
  • salt and pepper to taste
  • optional: I added dill to pair with the salmon
  1. In a large pan on medium heat, add 1 tbsp olive oil. Add garlic cloves and cook until fragrant, about 30-60 seconds. Be careful not to burn the garlic.
  2. Add the riced cauliflower and another tbsp of olive oil. toss to coat the cauliflower in the olive oil.
  3. Add half of the veggie stock, reduce to medium low and stir occasionally. Once most of the veggie stock is gone, add the rest. Continue to stir until the stock has been absorbed.
  4. Remove from heat. Add mascarpone, lemon zest and lemon juice. Season with salt and pepper to taste.
  5. Optional: add dill if you're pairing with seafood. If pairing with chicken, I would suggest oregano.



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