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homemade Instant Pot Thai Lemongrass Chicken. photo
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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
Cook Time15 minutes
Total Time25 minutes
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.