Name: Instant Pot Waterzooi (Flemish chicken and vegetable stew with cream sauce)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Belgian
Ingredients: 2 tablespoons butter; 1 large onion, chopped into 1-inch pieces; 2 large carrots, peeled and cut into ½-inch thick rounds; 2 ribs of celery, cut into 1-inch thick rounds; 1 leek (white parts only), rinsed and cut into ½-inch thick rounds; 1 sprig of fresh thyme (or ½ teaspoon dried thyme); ½ teaspoon of fine sea salt; 2 boneless skinless chicken breasts (or 4 more thighs); 4 boneless skinless chicken thighs (or 2 more breasts); 12 ounces baby yellow potatoes; 4 cups homemade chicken broth (or low-sodium store-bought broth); 1 teaspoon fine sea salt (½ teaspoon if using store-bought broth); ½ teaspoon fresh ground black pepper; ½ cup minced parsley, plus more for garnish; 1 cup heavy cream (or whipping cream); 2 tablespoons corn starch

Description

Instant Pot Waterzooi is a classic recipe from Belgium. Somewhere between a soup and a stew, chicken with vegetables in a broth thickened with cream, waterzooi is simple and delicious.

Ingredients

Scale

2 tablespoons butter
1 large onion, chopped into 1-inch pieces
2 large carrots, peeled and cut into ½-inch thick rounds
2 ribs of celery, cut into 1-inch thick rounds
1 leek (white parts only), rinsed and cut into ½-inch thick rounds
1 sprig of fresh thyme (or ½ teaspoon dried thyme)
½ teaspoon of fine sea salt
2 boneless skinless chicken breasts (or 4 more thighs)
4 boneless skinless chicken thighs (or 2 more breasts)
12 ounces baby yellow potatoes
4 cups homemade chicken broth (or low-sodium store-bought broth)
1 teaspoon fine sea salt (½ teaspoon if using store-bought broth)
½ teaspoon fresh ground black pepper
½ cup minced parsley, plus more for garnish

Cream and starch slurry

1 cup heavy cream (or whipping cream)
2 tablespoons corn starch

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Instructions

Sweat the vegetables: Melt the butter in an Instant Pot set to Sauté Mode - High (or medium-high heat in a stovetop pressure cooker). Add the onion, carrots, celery, leek, and sprig of thyme. Sprinkle the ½ teaspoon of salt over the vegetables, then stir to coat all the vegetables with the butter. Put a non-pressure lid on the pot and sweat the vegetables, stirring occasionally, until they are tender, about 10 minutes. (If you don't have a non-pressure lid, sauté the vegetables, stirring often, until they are tender, about 15 minutes.)
Chicken, potatoes, and broth into the pot: Add the potatoes to the pot in a single layer, then lay the chicken on top of the potatoes. Pour in the broth and add the teaspoon of fine sea salt.
Pressure cook for 10 minutes at high pressure with a Quick Release: Lock the lid and cook on high pressure for 10 minutes in an Instant Pot, electric pressure cooker, or stovetop pressure cooker. (Use Manual, Pressure Cook, or Pressure Cook - Custom mode with an Instant Pot). Quick release the pressure after the cooking finishes.
Shred the chicken, thicken, and serve: Unlock the lid, tilting it away from you to avoid the hot steam. Move the chicken pieces to a large bowl or platter, and shred the chicken into bite-sized pieces. (I use a pair of forks). Stir the chicken back into the pot. Make a cream and starch slurry by whisking the heavy cream and the corn starch together. Stir the starch, black pepper, and ½ cup of minced parsley into the pot. Serve, sprinkling each bowl with a little more parsley right before serving. Enjoy!

Equipment

6-Quart Pressure Cooker

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Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Sunday Dinner
Method: Pressure Cooker
Cuisine: Belgian

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Nutrition

Serving Size: 2 cups
Calories: 332
Sugar: 3.6 g
Sodium: 419.9 mg
Fat: 14.1 g
Carbohydrates: 16.6 g
Fiber: 2.3 g
Protein: 34.5 g
Cholesterol: 144.3 mg