Instant Pot Cream Stew クリームシチュー (圧力鍋)

I love food! I love trying to make my favorite foods and sharing them with others. I enjoy adjusting recipes to always yield the best results.

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)

subheading: 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 to 1 tsp Diamond Crystal kosher salt

1 cup milk (I used 2% lactose-free milk)

freshly ground black pepper

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

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Directions at justonecookbook.com

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