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.
Cook until tender but do not overcook. Transfer the broccoli to ice water to stop cooking further. Once cool, remove, drain, and set aside.
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.
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 steam release valve. The steam should be left only a little bit after 15 minutes of natural release.
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 the steamed rice on one side of the bowl and pour the Cream Stew on the other side of the bowl.
If you use a packaged Cream Stew Roux, place 1/2 package of the roux on top of the ingredients (do not mix in) 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.
If you don't own an Instant Pot, double the amount of chicken/vegetable broth (3.5 cups/800 ml) and cook for 20 minutes.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
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