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–+ servings
creamy chicken stew

Instant pot creamy chicken bechamel

A creamy chicken bechamel recipe in Instant Pot that makes a great weeknight dinner.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 45 minutes
Additional Time 10 minutes
Total Time 1 hour 10 minutes
Course Main Courses
Cuisine French
Servings 6
Calories 667 kcal

Equipment

Ingredients
  

  • 3 pounds of chicken (approx. 4-6 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
  • 1 bay leaf
  • 1 teaspoon of butter
  • Pinch of salt and pepper to taste

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 written and produced for entertainment purposes only.