How To Make Instant Pot Vietnamese Lemongrass Chicken Recipe
Fragrant and flavorful chicken with a tangy lemongrass twist!
Serves:
Ingredients
- 1 lb boneless, skinless chicken breasts, sliced into thin strips
- 2 tbsp vegetable oil
- 3 tbsp lemongrass, finely chopped
- 1 tbsp garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp fish sauce
- 1 tbsp sugar
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup chicken broth
- 1 lime, halved
- Fresh cilantro, chopped, for garnish
Instructions
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Press the “Saute” button on your Instant Pot and heat up the vegetable oil.
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Add in the chicken and saute it for 4-5 minutes, or until it is browned on all sides.
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Add in the lemongrass, garlic, and ginger, and stir-fry for another minute.
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Pour in the fish sauce and stir well.
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Add in the sugar, salt, and black pepper, and stir-fry for another minute.
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Pour in the chicken broth and deglaze the bottom of the Instant Pot, making sure that there are no bits stuck to it. Squeeze in the juice of one lime.
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Lock the lid of the Instant Pot and cook the chicken on high pressure for 8 minutes.
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When it is done, quick-release the pressure.
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Garnish with fresh cilantro and serve hot with rice or noodles.
Nutrition
- Calories : 254kcal
- Total Fat : 12g
- Saturated Fat : 2g
- Cholesterol : 73mg
- Sodium : 1474mg
- Total Carbohydrates : 10g
- Dietary Fiber : 1g
- Sugar : 5g
- Protein : 25g
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