Instant pot creamy chicken bechamel
A creamy chicken bechamel recipe in Instant Pot that makes a great weeknight dinner
Equipment
Ingredients
- 3 pounds of chicken (approx. 8 pieces of breast, thigh or leg)
- 1 cup of sliced white or oyster mushrooms
- 1 onion chopped up
- 3 carrots sliced
- 1 chopped celery branch
- 2 garlic cloves chopped up
- 1 cup of chicken stock
- 6 strips of bacon sliced into small pieces (optional)
- 4 sprigs of parsley
- Pinch of salt and pepper to taste
- 1 bay leaf
- 1 teaspoon of butter
Béchamel Cream sauce
- 2 tablespoons of butter
- 2 tablespoons of flour
- 20 cl of crème fraiche or heavy cream (approx. 3/4 cup)
- 1 egg yolk
- pinch of salt and pepper
Instructions
In the Instant Pot
- Add the chicken thighs, bacon, and butter in the Instant pot and sauté for about 5 minutes.
- Add the rest of the ingredients, and set the Instant Pot to High Pressure for 12 minutes.
- Once the countdown has finished, let the pressure release naturally for 15 minutes.
For the Béchamel Sauce
- In a bowl, mix the flour, heavy cream, and egg yolk until it is smooth.
- Add in the salt and pepper.
- In a deep saucepan, melt the butter.
- Add in the mixture and cook at medium temperature for 2-3 minutes until it looks well-blended.
- Add mixture to the Instant pot, stirring as it is blended in.
- Press Sauté on the Instant Pot for 5 minutes (with lid open).
- Serve while warm.
Nutrition
Serving: 1gCalories: 667kcalCarbohydrates: 9gProtein: 61gFat: 42gSaturated Fat: 14gPolyunsaturated Fat: 24gCholesterol: 274mgSodium: 505mgFiber: 2gSugar: 3g
Please note: We are not certified nutritionists and these estimates are approximate. Each individual’s dietary needs and restrictions are unique to the individual.
You are ultimately responsible for all decisions pertaining to your health. This website is written and produced for entertainment purposes only.
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