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

Ingredients

(Servings: 4)

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)

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

Instant Pot Cream Stew

Ingredients

For The White Sauce (bechamel Sauce)

Steps

Nutrition Facts

Comments

Instant Pot Cream Stew

Ingredients

For The White Sauce (bechamel Sauce)

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts