yesterday, i made cream stew using my favourite roux, and i feel obligated to both shill for it while also giving the recipe i use to make it using my instant pot.

first, here's a picture of the roux:

as you might guess by the japanese on the front, your best bet for finding her will be at an asian grocer. i get it from T&T because i live in vancouver. i don't think i've seen her at many other asian grocers, but if you see her, pick her up!!!

my review will be pretty short and sweet; the broth is nice and flavourful while not being overwhelming. it's a little bit sweet, and, as you might expect, pretty creamy, but i wouldn't describe it as heavy. it's a very comfy flavour, and is especially lovely on a cold day, but it's so good that i don't think you should wait for a cold day for it. it's also really easy to make following the instructions on the box, though i use the instant pot now. as an added bonus, it is also as-good or better as leftovers, and it makes a good amount!!

it's my favourite cream stew roux by far and i love it deeply.

important to note is that the roux does contain soy and wheat!! there's also a list of things it may contain which is: peanuts, tree nuts, sesame, milk, eggs, fish, crustaceans, shellfish, and mustard. probably because of what other stuff is being made in the factory. so if you're allergic to those things then i am so sorry but you will have to look elsewhere.

now onto the instant pot recipe

naturally, this recipe will require an instant pot and i'm not going to provide a non-instant pot recipe because there's one on the box. the ingredients will at least be the same as non-instant pot though (except for how much water you put in).

ingredients

• 1 house cream stew roux
  • this recipe uses the full box; the roux is in two halves, and we're using both halves here
• 2 medium-sized russet potatoes (or equivalent sized other potato)
• 1 onion
• a moderate number of baby carrots (i usually put like ~16 or so?)
  • you might want more carrots than me but i don't put too many just because i think they can be too strong compared to the other ingredients
• 2 boneless skinless chicken breast, or 2-3 boneless skinless thigh
  • if you're vegetarian you can probably skip this and it'll still be really good
• 300mL milk
• 750mL water (or maybe slightly less)
• some butter and some cooking oil (i wouldn't use olive oil for this). i do butter for flavour and then cooking oil just to make sure that nothing sticks when i'm sauteing

steps

1. chop solid ingredients
   • i usually chop my potatoes pretty large because they get really tender in the instant pot and it hits sooo good
   • i usually chop the baby carrots into either halves or thirds, so pretty small
   • i chop the onions really small because they're almost for sure going to just fade away anyway LOL
   • chicken i chop into somewhat small pieces so there's less chicken in a given bite but more bites with chicken if you get what i mean
2. add chopped onions and some butter and some cooking oil into the instant pot and turn it onto the "saute" setting
3. saute the onions until fragrant, then add the chicken
4. cook the chicken until the outside is no longer pink, then turn off saute, add the remaining vegetables, and add water
5. mix, making sure that the vegetables are fully submerged
6. put the lid onto the instant pot, and make sure that the vent is sealed
7. turn on the pressure cook setting for 15 minutes. make sure that "keep warm" is turned OFF
8. let the instant pot work her magic... then, after the 15 minute timer has gone off, wait another 15 minutes before doing anything
   • important to note: the 15 minute timer for the instant pot itself won't start immediately after you start the instant pot. when the instant pot's 15 minute timer starts, it'll make a beeping noise. usually, i'll set a timer for 30 minutes when the instant pot's timer starts, cuz then that'll include the 15 minutes of doing nothing after she's gone off
9. open the vent so that the instant pot can depressurize, and wait for the red bobber to go down. might take a bit
10. once the instant pot is safe to open, open it up and give it a stir
11. break the roux into pieces and add it into the instant pot
12. stir for 2-3 mins until fully melted. you can also turn on saute for this, but be careful not to burn it
13. add the milk
14. stir for 2-3 mins, and this time you should def turn on saute, but be careful not to burn it so stir dilligently
15. SERVE!!!! & WORK!!!! i don't serve it with rice or anything. she is perfect just as she is.

and don't forget to refrigerate leftovers!!!

i wrote this recipe from memory so hopefully i didn't forget anything!! not going to lie, i did forget to include "house cream stew roux" in the list of ingredients at first, but i remembered. I remembered.

also another shoutout for making this recipe even easier is that i use a slap chop for the carrots and onion. i know that those are basically the two easiest vegetables in the world to cut but it's convenient and i have a dishwasher so the extra dishes from the slap chop isn't a concern.

if you make this recipe, i hope you enjoy!!! and i hope you can find the house cream stew roux at a grocer near you. she is so good.

anyway thank you for reading, happy pride month xoxo