Insta-Pot Thai Lemongrass Chicken

Quick and easy Lemongrass Chicken. Serve with rice and enjoy.

Guess I’ll never become a professional food photographer

1 can (13.5 oz) coconut milk
1 small onion, quartered
4 cloves garlic, smashed
1″ piece of ginger, peeled
1 T lemongrass paste or finely minced fresh lemongrass
1 T red curry paste
1 T fish sauce
salt and pepper to taste
2 lbs boneless chicken
1 bell pepper, rough chopped
1 fresno or jalapeno pepper, seeds and membranes removed and chopped (leave in if you want more heat) Can also use bird’s eye if you want more heat.
1 cinnamon stick
1/4 c fresh cilantro, rough chopped
1/4 c fresh basil, roughly torn
juice of 1 lime
Toppings: peanuts, shredded carrots, green onions sliced into ovals
Steamed rice for serving


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, fresh 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 and pepper.

Serve the chicken over rice and top with peanuts, carrots, and green onions. Enjoy!