Instant Pot Thai Lemongrass Chicken.

If you love bold, fragrant meals that come together quickly, this Instant Pot Thai Lemongrass Chicken will become a weeknight favorite. Creamy coconut milk, bright lime, fresh herbs, and spicy red curry paste infuse tender chicken with classic Thai flavors. The pressure cooker shortens the cooking time dramatically while locking in aroma and moisture, so you get restaurant-level results with minimal effort. This recipe is written to be kitchen-friendly, using ingredients you can find at most supermarkets, and the step-by-step Instant Pot directions are clear and approachable.

The balance here is what makes the dish sing: lemongrass paste and fresh ginger bring citrusy warmth, Thai red curry paste contributes depth and heat, fish sauce lends savory umami, and herbs at the end lift everything with freshness. Serve this over steaming rice and garnish with crunchy peanuts, shredded carrots, and bright green onions for a complete dinner that’s both comforting and lively.

Why this Instant Pot Thai Lemongrass Chicken works

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Using the Instant Pot gives you intense flavor penetration in a fraction of the time. The pressure softens the chicken and melds the aromatics into the coconut broth, producing tender, juicy meat and a silky sauce that’s perfect spooned over rice. The coconut milk adds a luscious body, while lime and fresh herbs cut through the richness so each bite feels bright and satisfying. The recipe also keeps the ingredient list focused and the method straightforward, which is ideal for busy cooks who want a special meal without complication.

Ingredients

• 1 can (13.5 ounce) full fat coconut milk
• 1 small yellow onion, quartered
• 4 cloves garlic, smashed
• 1 inch piece fresh ginger
• 1 tablespoons lemongrass paste
• 1 tablespoon Thai red curry paste
• 1 tablespoon fish sauce
• kosher salt and black pepper
• 2 pounds boneless skinless chicken breasts
• 1 red bell pepper, chopped
• 1 red fresno pepper or jalapeño, seeds removed and chopped
• 1 cinnamon stick
• 1/4 cup fresh cilantro, roughly chopped
• 1/4 cup fresh basil, roughly torn
• juice of 1 lime
• peanuts, shredded carrots, and green onions, for serving
• steamed rice for serving

Tools you’ll need

• Instant Pot or other electric pressure cooker
• Immersion blender or regular blender (optional)
• Cutting board and sharp knife
• Measuring spoons and cups

Taste and texture tips

If you like more heat, leave some seeds in the fresno or jalapeño, or add an extra teaspoon of red curry paste. For a silkier sauce, blend about half the coconut-onion mixture with an immersion blender right in the pot before returning the chicken. If you prefer a thinner sauce for pouring over rice, stir in a splash of reserved coconut milk or a little hot water after pressure cooking and set the Instant Pot to Sauté for a minute to warm through.

Step-by-step Instant Pot Thai Lemongrass Chicken

Below are clear, sequential directions rewritten for ease of use. They follow the original order of preparation and keep all ingredient amounts exactly as listed above.

1. Prep the aromatics: On a cutting board, quarter the small yellow onion. Smash the 4 cloves of garlic. Peel the 1 inch piece of fresh ginger (a spoon works well) and roughly chop it so it blends easily. Measure the lemongrass paste, Thai red curry paste, and fish sauce so everything is ready.
2. Blend the base (optional for smoother sauce): Add the quartered onion, smashed garlic, chopped ginger, 1 tablespoons lemongrass paste, 1 tablespoon Thai red curry paste, and the full can (13.5 ounce) of full fat coconut milk to a blender or use an immersion blender in a tall cup. Purée until fairly smooth. If you prefer a chunkier texture, skip blending and proceed by layering the aromatics in the pot.
3. Season the chicken: Pat the 2 pounds boneless skinless chicken breasts dry. Season both sides with a generous pinch of kosher salt and a few grinds of black pepper. This simple seasoning helps the flavors of the curry paste and fish sauce penetrate the meat.
4. Layer the Instant Pot: Pour the blended or unblended coconut mixture into the Instant Pot. If you skipped blending, add the whole onion quarters, garlic, and ginger pieces, followed by the lemongrass paste and Thai red curry paste evenly across the top. Add 1 tablespoon fish sauce and give the mixture a gentle stir to combine.
5. Add the chicken and aromatics: Nestle the seasoned chicken breasts into the coconut mixture in a single layer if possible. Scatter the chopped 1 red bell pepper and the chopped 1 red fresno pepper or jalapeño (seeds removed) over and around the chicken. Tuck in the 1 cinnamon stick for subtle warmth.
6. Seal and pressure cook: Secure the Instant Pot lid and set the valve to the sealing position. Select the manual or pressure cook setting and set the time for 8 minutes on high pressure. Because the chicken breasts are whole, this time yields fully cooked, tender meat without drying.
7. Release pressure: When the cook time finishes, allow the Instant Pot to rest and naturally release pressure for 5 minutes. After that, carefully turn the valve to venting to release any remaining pressure and open the lid once the float valve drops. Use tongs to remove the cinnamon stick and discard it.
8. Check and shred (optional): Use a fork to test the chicken for doneness — it should register 165°F and pull apart easily. If you want shredded chicken, remove the breasts to a cutting board and shred with two forks, then return the shredded chicken to the sauce. If you prefer sliced or whole breast pieces, you can leave them intact.
9. Finish the sauce and herbs: Set the Instant Pot to Sauté for 2 to 3 minutes to gently simmer the coconut broth and meld flavors, stirring to prevent sticking. Stir in 1/4 cup roughly chopped fresh cilantro and 1/4 cup roughly torn fresh basil. Squeeze in the juice of 1 lime and taste; add more kosher salt or black pepper if needed. The herbs and lime brighten the creamy sauce at the end.
10. Plate and garnish: Serve the Thai lemongrass chicken over steamed rice. Garnish each bowl with chopped peanuts, shredded carrots, and sliced green onions for crunch and color. A final sprinkle of extra cilantro or basil is a nice touch if you have it on hand.

Make-ahead and storage

This dish stores beautifully. Refrigerate leftovers in an airtight container for up to 3 days. The sauce will thicken in the fridge; gently reheat on the stovetop with a splash of water or coconut milk, or use the microwave, stirring occasionally. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

Serving suggestions

• Steamed jasmine rice or basmati is a classic base to soak up the flavorful sauce.
• For a lighter option, serve over cauliflower rice or a bed of steamed greens.
• Accompany with quick pickled cucumber or a simple herb salad to cut the richness.

Common questions

Can I use chicken thighs? Yes. Boneless skinless chicken thighs work well and stay extra juicy. Keep the same cook time; thighs can handle that pressure cooking time without drying.

Is the lemongrass paste necessary? Fresh lemongrass is ideal, but the paste is a convenient, concentrated substitute and helps achieve consistent flavor. If you only have fresh stalks, bruise and chop them and remove before serving.

Can I make this stovetop instead? Yes. Sauté the aromatics and curry paste in a Dutch oven, add the coconut milk and chicken, simmer covered for about 20–25 minutes until the chicken is cooked through, then finish with herbs and lime.

Final notes

This Instant Pot Thai Lemongrass Chicken is a bright, creamy, and satisfying dish that showcases how pressure cooking can intensify flavors in a short amount of time. The ingredient list is simple and the method is forgiving, so it’s an excellent recipe to keep in your dinner rotation when you want something special without spending hours in the kitchen. The combination of coconut, lemongrass, ginger, and Thai red curry paste hits all the right notes: aromatic, savory, slightly spicy, and utterly delicious.

Enjoy this dish with a bowl of steaming rice, a handful of crunchy garnishes, and perhaps a wedge of lime for everyone to squeeze at the table. It’s dinner that looks—and tastes—like you spent your evening crafting something beautiful, even on the busiest of nights.

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Instant Pot Thai Lemongrass Chicken.

A fragrant Thai-inspired shredded chicken in a creamy lemongrass coconut sauce ready in minutes with an Instant Pot.

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Servings: 6 servings

Ingredients

• 1 can (13.5 ounce) full-fat coconut milk
• 1 small yellow onion quartered
• 4 cloves garlic smashed
• 1 inch fresh ginger
• 1 tablespoon lemongrass paste
• 1 tablespoon Thai red curry paste
• 1 tablespoon fish sauce
• kosher salt and black pepper to taste, plus a pinch in the blender
• 2 pounds boneless skinless chicken breasts
• 1 red bell pepper chopped
• 1 red Fresno pepper or jalapeño seeds removed and chopped
• 1 cinnamon stick
• 1/4 cup fresh cilantro roughly chopped
• 1/4 cup fresh basil roughly torn
• juice of 1 lime
• peanuts, shredded carrots, and green onions for serving
• steamed rice for serving

Instructions

• Place the coconut milk, quartered onion, smashed garlic, ginger, lemongrass paste, Thai red curry paste, fish sauce, and a pinch of salt and pepper in a blender; blend until smooth.
• Pour the blended coconut sauce into the Instant Pot. Add the chicken breasts, chopped red bell pepper, chopped Fresno or jalapeño pepper, and the cinnamon stick.
• Secure the lid and cook on high pressure/manual for 8 minutes.
• When the cook time ends, release pressure using either natural release or quick release. Remove the lid, set the Instant Pot to Sauté, and simmer for about 5 minutes to reduce the sauce slightly.
• Remove and discard the cinnamon stick. Shred the chicken with two forks directly in the pot.
• Stir in the chopped cilantro, torn basil, and lime juice, then season with additional salt and pepper to taste.
• Serve the shredded chicken over steamed rice and top with peanuts, shredded carrots, and sliced green onions.

Equipment

• Blender
• Instant Pot or Electric Pressure Cooker
• Measuring Spoons
• tongs or forks for shredding
• Knife
• Cutting Board

Notes

• Use full-fat coconut milk for a richer sauce.
• Adjust the chili to your preferred heat level.
• Discard the cinnamon stick before shredding the chicken.
• Blend until the sauce is smooth for best texture.