The Chicken
The Veggies
When the potatoes come out of the steamer basket, do not discard the very hot water in the pressure cooker. Simply add your broccoli or Brussels sprouts to the now-empty steamer basket and put the veggies in the IP liner with the hot water. When you start cooking the chicken, turn the Instant Pot on for about 1 minute, then quick-release when it beeps. Turn veggies out into a bowl with a bit of butter and a sprinkle of kosher or sea salt.
- 5-6 medium potatoes, scrubbed (or peeled) and sliced about ⅛ inch thick - I use Russets
- ¼ cup butter (half a stick)
- ¼ cup flour
- 1 - 1.5 cups milk (start with 1 cup; add more as needed)
- 1 tsp chicken broth powder
- dash pepper
- Cook sliced potatoes in steamer basket in pressure cooker over 1 cup water for 1 minute, then allow pot to NPR for 3 minutes. (This is important--they won't be fully cooked at 1 minute, so the extra 3 minutes NPR allows them to finish tenderizing.)
- Meanwhile, preheat oven to 375.
- Make sauce: In small saucepan over medium heat, melt the butter and then stir in the flour. Whisk or stir for about 1 minute to cook the flour, until slightly golden. Slowly whisk in 1 cup milk and stir about 2 minutes until it creates a sauce (you don't want pudding -- so if it's too thick for a sauce, add a bit of milk, till it's the consistency you would want in your potatoes -- a thick gravy). Stir in 1 tsp chicken broth powder (if you don't have any, use about ½ tsp salt) and a dash of pepper.
- At the end of your 3 min NPR, release the rest of the pressure from the potatoes. Remove steamer basket from pot.
- Put a thin layer of white sauce into a greased 2 qt casserole. Carefully layer some of the potatoes, some of the sauce, and repeat, finishing with sauce. Top with crumbs or crushed crackers if desired.
- Put uncovered casserole in preheated oven about 10 minutes. If desired, finish with about 2 minutes under the broiler to brown the top.
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