Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 631kcal 31%
Fat 31g 47%
Saturated Fat 14g 70%
Carbohydrates 62g 20%
Fiber 6g 24%
Sugar 10g 20%
Protein 25g 50%
Cholesterol 115mg 38%
Sodium 1,300mg 54%

Percent Daily Values are based on a 2,000 calorie diet.

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Instant Pot Cream Stew

Name: Instant Pot Cream Stew
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Ingredients: 1 lb chicken thigh (substitute with vegetables/mashrooms for vegetarian); ½ tsp Diamond Crystal kosher salt; freshly ground black pepper; 2 potatoes (14 oz, 397 g; you can use Yukon gold or russet potatoes; I used russets here); 1 carrot (4.5 oz, 128 g); 1 onion (10 oz, 280 g); 5 mushrooms; 1 head broccoli (small); 1 Tbsp olive oil; 1 Tbsp unsalted butter; 1¾ cups chicken stock/broth (or vegetable broth); 1 bay leaf; 1 box Japanese Cream Stew Mix (or make your own with my White Sauce/Bechamel Sauce recipe below); For the White Sauce (Bechamel Sauce):; 3 Tbsp unsalted butter; 3 Tbsp all-purpose flour (plain flour); ⅛ tsp white pepper powder (highly recommend!); ½ tsp Diamond Crystal kosher salt (to taste); 1 cup milk (I used 2% lactose-free milk); freshly ground black pepper

Prep 20m

Cook 1h

Total 1h 20m

This Instant Pot Cream Stew is a hearty and comforting dish, perfect for a cozy night in. With tender chicken (or substitute with vegetables for a vegetarian option), potatoes, carrots, mushrooms, and broccoli, all cooked in a creamy and flavorful white sauce. A simple and delicious meal for the whole family.

Cream Stew

Instant Pot

Nutrition Facts

Instant Pot Cream Stew

Ingredients

For The White Sauce (bechamel Sauce)

Steps

Nutrition Facts

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