Instant Pot Cream Stew

Step 1

Gather all the ingredients.

Step 2

Peel and cut each potato into bigger chunks (if you want to keep their shape when serving).

Step 3

Peel the carrot and cut into smaller chunks. I use "rangiri" Japanese cutting technique.

Step 4

Cut the onion in half lengthwise, and then cut each half into 6 wedges. Finally, cut them in half widthwise.

Step 5

Slice the mushrooms and cut the head of broccoli into florets.

Step 6

Cut the chicken thighs into smaller pieces. I use "sogigiri" Japanese cutting technique to create more surface space so the chicken pieces cook faster. Season the chicken with salt and freshly ground black pepper.

Step 7

Press the “Sauté” button on your Instant Pot and heat 1 Tbsp olive oil and 1 Tbsp unsalted butter.

Step 8

When the pot is hot and butter is melted, add the chicken.

Step 9

Stir and coat the chicken with oil.

Step 10

Add the onion, carrot, mushrooms, and potatoes.

Step 11

Add the chicken broth and 1 bay leaf.

Step 12

Close the lid and set HIGH pressure for 2 minutes. If you use a packaged Japanese Cream Stew Mix, add 1 box of Japanese Cream Stew Mix (break into small cubes) on top of the ingredients (DO NOT MIX) and close the lid to cook. Once pressure cooking is done, stir and wait to see how it thickens. Add more cubes to achieve the consistency you like.

Step 13

Make sure the steam release handle points at “sealing” and not “venting”. The float valve goes up when pressurized.

Step 14

Heat the olive oil and butter in the pot over medium heat. Add the chicken and saute for 2 minutes. Then add onion and carrot and cook until coated with oil. Add the mushrooms, potatoes, broth (3.5 cups/800 ml), and bay leaf. Bring it to boil, then reduce heat to simmer (low) to cook for 20 minutes, or until carrots and potatoes are tender.

Step 15

While pressure cooking, blanch broccoli. Bring water to boil in a small saucepan. Once boiling, add a pinch of salt and broccoli florets.

Step 16

Cook until tender but do not overcook. Transfer the broccoli to ice water to stop cooking further. Once cool, remove, drain, and set aside.

Step 17

In a saucepan, melt the butter on medium heat but don’t let it brown. Microwave 1 cup of milk until it is warm to the touch and set aside.

Step 18

Once the butter is melted completely, add the flour.

Step 19

Stir quickly and constantly with a whisk to combine. Cook the flour mixture for 3-4 minutes, without letting it brown.

Step 20

Pour a small amount of the warm milk at a time, and stir as the sauce thickens.

Step 21

Gradually add the rest of the milk by whisking continually until smooth. Cook, stirring constantly, until starting to bubble and thicken.

Step 22

Lower the heat and add white pepper and salt to taste.

Step 23

Cook, stirring constantly, for 2 to 3 minutes. Remove from the heat and set aside.

Step 24

When it’s finished cooking, the Instant Pot will switch automatically to the “Keep Warm” mode. Let the pressure release naturally for 15 minutes and then proceed with the quick release by turning the steam release handle to the “venting” position to let steam out until the float valve drops down. Tip: Hold a kitchen towel and do not place your hand or face over the steam release valve. There should only be a little bit of steam left after 15 minutes of natural release.

Step 25

Open the lid and insert a skewer in the center of the potato to see if it’s cooked through.

Step 26

Using a ladle, take out 1 cup of soup from the stew.

Step 27

Put the white sauce back on the stove and heat on low heat. Add several tablespoons of the soup and whisk well to combine.

Step 28

Gradually add the rest of soup, stirring constantly, to combine.

Step 29

Put the white sauce back in the instant pot and gently mix the white sauce with the rest of stew.

Step 30

Press the “Sauté” button on your Instant Pot and press “Adjust” to set “Less” heat.

Step 31

The stew will thicken as it's heated. Season with freshly ground black pepper and discard the bay leaf if you can find it.

Step 32

Add the blanched broccoli and heat up. Serve the steamed rice on one side of the bowl and pour the Cream Stew on the other side of the bowl.

Step 33

You can keep the leftovers in an airtight container and store in the refrigerator for up to 4 days or in the freezer for up to 3 months (but remove potatoes as they will change the texture once frozen).