Instant Pot Cream Stew

justonecookbook.com

Peter Eimon

1 lb chicken thigh (454 g)(substitute with more vegetables for vegetarian)

½ tsp kosher salt

Freshly ground black pepper

2 potatoes (I used russet potatoes)

1 carrot

1 onion

4 to 5 mushrooms

1 head broccoli

1 Tbsp olive oil

1 Tbsp unsalted butter

1 ¾ cup chicken broth (400 ml)(or vegetable broth) (See Notes for non-Instant Pot cooking)

1 bay leaf

subheading: White Sauce:

3 Tbsp unsalted butter (42 g)

3 Tbsp all-purpose flour (45 g)

⅛ tsp white pepper (highly recommend!)

Freshly ground black pepper

½ to 1 tsp kosher salt

1 cup milk (240 ml)(I used 2% lactose milk)

Directions at justonecookbook.com

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