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Japanese White Stew

A cinch to throw together, this Japanese White Stew is comfort in a bowl. Easily made on the stove top or Instant Pot, you’re going to want to try this stew ASAP!

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 6 servings
Course: Main Course , Soup
Cuisine: Asian , International

Ingredients

  • 1 tbsp olive oil
  • 1 lb boneless skinless chicken thighs cut into 1"-1.5" pieces
  • salt and pepper to taste
  • 2 tbsp minced garlic 
  • 2-3 carrots cut into 1"-1.5" pieces
  • 1 onion sliced
  • 2-3 potatoes cut into 1"-1.5" pieces
  • 2 cups mushrooms
  • 4-5 cups chicken broth depending on the size of your pot, make sure the ingredients are mostly covered with broth
  • 1 bay leaf
  • 2 cups peas
For the Béchamel Sauce:
  • 3 tbsp butter
  • 3 tbsp flour
  • 1 cup milk

Instructions

Stove Top Instructions
    Cup of Yum
  1. Heat up olive oil in your dutch oven or large pot.
  2. Add in chicken thighs, salt, and pepper. Sauté for up to 2 minutes or until the outside of chicken is cooked.
  3. Add in minced garlic and sauté for another minutes before adding in carrots and onion.
  4. Sauté for another 2 minutes before adding in the potatoes, mushrooms, chicken broth, and bay leaf.
  5. Cover the pot and let the stew simmer for 15 minutes.
  6. While the stew is simmering, make your béchamel sauce. In a small sauce pan, melt your butter and slowly whisk in flour. Once combined and looking like a paste, slowly incorporate milk. Whisk until fully combined.
  7. Once done simmer, add a cup of the stew liquid into the béchamel sauce, stir and combine before adding it back into the stew.
  8. Stir in the peas and simmer for another 5-10 minutes.
  9. Serve with rice or bread if you desire.
  10. If meal prepping, store in an airtight container in the fridge.
Instant Pot Instructions
  1. On the sauté function, add in olive oil and sauté the chicken until the outside of the chicken is cooked.
  2. Add in minced garlic, carrots, onions, potatoes, mushroom, chicken broth, and bay leaf.
  3. Place the lid on, set the valve to sealing, and press manual and pressure cook for 4 minutes. (It’ll take some time for the Instant Pot to come up to pressure!).
  4. Natural Pressure Release (NPR) for 10 minutes before quick releasing.
  5. While the stew is NPR-ing, make your béchamel sauce. In a small sauce pan, melt your butter and slowly whisk in flour. Once combined and looking like a paste, slowly incorporate milk. Whisk until fully combined.
  6. Once you’ve quick released, open the Instant Pot and add a cup of the stew liquid into the béchamel sauce, stir and combine before adding it back into the stew.
  7. Stir in your peas and simmer on sauté for another 5-10 minutes.