This creamy, hearty, and delicious Japanese Cream Stew is a popular western-style (yoshoku) dish consisting of chicken and vegetables with a savory white sauce.  Cooked in the Instant Pot, it's a true comfort food in cold winter months! 

RECIPE starts ▶ 00:34

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I'm wearing a necklace from NozomiProject (http://nozomiproject.com/)! The Nozomi Project is a social enterprise in Ishinomaki, Japan — one of the hardest hit areas during 2011 Tohoku Earthquake and Tsunami. The ladies at the Nozomi Project make beautiful jewelry with broken pieces of pottery left by the horrible disaster, and the Nozomi Project brings sustainable income, community, dignity, strength, and hope for these women. Let's support Nozomi Project together!

Prep Time: 20 mins
Cook Time: 60 minutes
Servings: 4

INGREDIENTS

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
4-5 mushrooms
1 head broccoli
1 Tbsp olive oil
1 Tbsp unsalted butter
1 ¾ cup chicken broth (400 ml)(or vegetable broth)
1 bay leaf

White Sauce
3 Tbsp unsalted butter (42 g)
3 Tbsp all-purpose flour (45 g)
1/8 tsp white pepper (highly recommend!)
Freshly ground black pepper
½ - 1 tsp kosher salt
1 cup milk (240 ml)(I used 2% lactose milk)

INSTRUCTIONS with step-by-step pics ▶ http://bit.ly/InstantPotCreamStew

#instantpot #creamstew #whitestew #justonecookbook


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