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Instant Pot Thai Lemongrass Chicken | halfbakedharvest.com #instantpot #chicken #healthy #easy
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4.11 from 252 votes

Instant Pot Thai Lemongrass Chicken

Just add everything to the pot, set it, and dinner is done in about twenty or so minutes. No dirtying up too many dishes or even the stove, a major bonus in my book!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: thai
Keyword: chicken dinner, easy recipe, instant pot recipe, quick recipe
Servings: 6 servings
Calories: 320kcal
Author: halfbakedharvest

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

Instructions

  • 1. In a blender, combine the coconut milk, onion, garlic, ginger, lemongrass, curry paste, fish sauce, and a pinch of both salt and pepper. Blend until smooth. 
    2. In the bowl of your instant pot, combine the chicken, coconut sauce, bell pepper, fresno pepper, and cinnamon stick. Cover and cook on high pressure/manual for 8 minutes.
    3. Once done cooking, use the natural or quick release function. Set the Instant pot to sauté and bring to a boil, boil 5 minutes or until the liquid reduces slightly. Remove and discard the cinnamon stick. Shred the chicken using two forks. Stir in the cilantro, basil, and lime juice. Season with salt.
    3. Serve the chicken over rice and top with peanuts, carrots, and green onions. Enjoy! 

Slow Cooker

  • 1. In a blender, combine the coconut milk, onion, garlic, ginger, lemongrass, curry paste, fish sauce, and a pinch of both salt and pepper. Blend until smooth. 
    2. In the bowl of your slow cooker, combine the chicken, coconut sauce, bell pepper, fresno pepper, and cinnamon stick. Cover and cook on LOW for 6-7 hours or on HIGH for 4 hours. Once done cooking, remove and discard the cinnamon stick. Shred the chicken using two forks. Stir in the cilantro, basil, and lime juice. Season with salt. Finish as directed above.

Nutrition

Calories: 320kcal | Carbohydrates: 6g | Protein: 34g | Fat: 17g | Saturated Fat: 13g | Cholesterol: 96mg | Sodium: 343mg | Potassium: 772mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1185IU | Vitamin C: 34.1mg | Calcium: 36mg | Iron: 3mg