[2sunshines]

Originally Posted by AngelaVA

Thanks, with all the cream soup (which I don't have) or make your own cream soup (I don't have potato starch) or seasoning it seems like a whole lot more work than just making it on the stove though. Do you always have to add creamed soup to things due to lack of ability to make a rue in the instant pot?


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I don't do any canned cream soups. I just made the homemade version of it. I do have potato starch but as a big gluten free baker it's a standard on hand. Corn starch would work the same. Actually, I would imagine any flour would work the same.

I don't make a rue on the stove top. That's exhausting! One of my fave features of the IP is the ability to thicken the sauces after cooking by just clicking "sautee" and adding the starch or flour and let it thicken.

BUT in this recipe it didn't even require doing a post cook thicken -- just adding the ingredients to the original recipe.