Instant Pot Thai Lemongrass Chicken

Name: Instant Pot Thai Lemongrass Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 porsi
Cuisine: Indonesian
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

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!

⏱️ 25 min 🔪 Prep: 10 min 🔥 Cook: 15 min 📊 Medium 👁️ 2 views

👨‍🍳 Start Cooking

Foto: Half Baked Harvest

Ingredients

6 servings

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

Steps

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!
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.