• Gather all the ingredients.
  

To Prepare the Ingredients

• Peel and cut 2 potatoes into large chunks (if you want to keep their shape when serving).
  
• Peel 1 carrot and cut into smaller chunks. I use the rangiri Japanese cutting technique.
  
• Cut 1 onion in half lengthwise, and then cut each half into 6 wedges. Finally, cut them in half widthwise.
  
• Slice 5 mushrooms and cut 1 head broccoli into florets.
  
• Cut 1 lb chicken thigh into smaller pieces. I use the sogigiri Japanese cutting technique to create more surface area so the chicken pieces cook faster. Season the chicken with ½ tsp Diamond Crystal kosher salt and freshly ground black pepper.
  

To Cook the Stew in the Instant Pot

• Press the Sauté button on your Instant Pot and heat 1 Tbsp olive oil and 1 Tbsp unsalted butter.
  
• When the pot is hot and the butter is melted, add the chicken.
  
• Stir and coat the chicken with the oil.
  
• Add the onion, carrot, mushrooms, and potatoes.
  
• Add 1¾ cups chicken stock/broth and 1 bay leaf.
  
• Close the lid and set to High pressure for 2 minutes. If you‘re making the homemade white sauce, wait until after pressure cooking is done to add it to the stew (see below). If you‘re using the packaged 1 box Japanese Cream Stew Mix, add it now; break it up into small cubes and place them ON TOP of the ingredients (DO NOT MIX). Then, close the lid to cook. Once the pressure cooking is done, stir and wait to see how it thickens. Add more cubes to achieve the consistency you like.
  
• Make sure the steam release handle points at Sealing and not Venting. The float valve goes up when pressurized.
  

To Blanch the Broccoli

• While pressure cooking, blanch the broccoli. Bring water to a boil in a small saucepan. Once boiling, add a pinch of salt and the broccoli florets.
  
• Cook until tender but do not overcook. Transfer the broccoli to ice water to stop cooking further. Once cool, remove, drain, and set aside.
  

To Make the White Sauce (Bechamel Sauce)

• In a saucepan, melt 3 Tbsp unsalted butter on medium heat but don’t let it brown. Microwave 1 cup milk until it is warm to the touch and set aside.
  
• Once the butter is melted completely, add 3 Tbsp all-purpose flour (plain flour).
  
• Stir quickly and constantly with a whisk to combine. Cook the flour mixture for 3–4 minutes, without letting it brown.
  
• Pour a small amount of the warm milk at a time, and stir as the sauce thickens.
  
• Gradually add the rest of the milk by whisking continually until smooth. Cook, stirring constantly, until starting to bubble and thicken.
  
• Lower the heat and add ⅛ tsp white pepper powder and ½ tsp Diamond Crystal kosher salt to taste.
  
• Cook, stirring constantly, for 2 to 3 minutes. Remove from the heat and set aside.
  

Once Pressure Cooking Is Done...

• 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.
• Open the lid and insert a skewer in the center of the potato to see if it’s cooked through.
  
• Using a ladle, take out 1 cup of soup broth from the stew.
  
• Put the white sauce back on the stove and heat on low heat. Add several tablespoons of the soup and whisk well to combine.
  
• Gradually add the rest of cup of soup, stirring constantly, to combine.
  
• Pour the white sauce into the Instant Pot and gently mix the white sauce with the rest of the stew.
  
• Press the Sauté button on your Instant Pot and press Adjust to set Less heat.
  
• The stew will thicken as it‘s heated. Season with freshly ground black pepper and discard the bay leaf if you can find it.
  
• Add the blanched broccoli and heat up. Serve steamed rice on one side of the bowl and pour the Cream Stew on the other side of the bowl.
  

To Store

• 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).