Japanese Cream Stew using Pressure Cooker

Ingredients:

• 1pcs chicken thigh fillet, cut eat size
• 2pcs potatoes, big chunks
• 1pcs carrot, cut eat size
• 1pcs onion, big chunks
• 5pcs button mushroom, cut eat size
• Brocoli, blanch
• 2pcs bay leaves
• cooking oil + unsalted butter
• 200ml water + chicken powder
• Black pepper
• Salt

For Bechamel Sauce:

• 2tbsp unsalted butter
• 2tbsp all purpose flour
• black pepper
• white pepper
• salt
• milk, warm

To-do:

1. Season chicken with salt and black pepper.
2. Add cooking oil + butter on the multi-cooker/pan.
3. Add chicken and stir fry until fragrant.
4. Add onion, carrot, mushroom and potatoes.
5. Add water, chicken powder and bay leaves.
6. Pressure cooker for 5 minutes.
7. In a saucepan, melt butter and add flour. Stir quickly and cook the flour mixture for 3-4 minutes, without letting it brown. Pour small amount of warm milk at a time and stir as the sauce thickens. Add the rest of the milk until smooth. Add white pepper, black pepper and salt. Then add 1 cup of soup from the stew and mix well.
8. Add broccoli into the stew and mix well.
9. Put the white sauce back in the pressure cooker and gently mix the with sauce with the rest of stew. Press the sauté button and let it cook until the stew is thicken.