Foryoueats: Instant Pot Cream Stew

Ingredients

• 1 lb chicken thigh (substitute with vegetables/mashrooms for vegetarian)
• ½ tsp Diamond Crystal kosher salt
• freshly ground black pepper
• 2 potatoes (14 oz, 397 g; you can use Yukon gold or russet potatoes; I used russets here)
• 1 carrot (4.5 oz, 128 g)
• 1 onion (10 oz, 280 g)
• 5 mushrooms
• 1 head broccoli (small)
• 1 Tbsp olive oil
• 1 Tbsp unsalted butter
• 1¾ cups chicken stock/broth (or vegetable broth)
• 1 bay leaf
• 1 box Japanese Cream Stew Mix (or make your own with my White Sauce/Bechamel Sauce recipe below)
• For the White Sauce (Bechamel Sauce):
• 3 Tbsp unsalted butter
• 3 Tbsp all-purpose flour (plain flour)
• ⅛ tsp white pepper powder (highly recommend!)
• ½ tsp Diamond Crystal kosher salt (to taste)
• 1 cup milk (I used 2% lactose-free milk)