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

justonecookbook.com

Instant Pot Cream Stew

Ingredients

For The White Sauce (bechamel Sauce)

Steps

Nutrition Facts

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, 6 is assumed for the total recipe.

Nutrition Facts