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–+ servings
Instant Pot Lemongrass Chicken Chili

Instant Pot Lemongrass Chicken Chili

Loaded with flavor and deliciousness, this Instant Pot lemongrass chicken chili recipe is a must-try. 
5 from 1 vote
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dinner, Supper
Cuisine American, Chinese
Servings 2 servings

Equipment

Ingredients
  

  • 2 chicken breasts cut into bite sized pieces
  • 2 tsp lemongrass stacks white part only, finely chopped
  • 2 tsp garlic finely chopped
  • 2 tsp red chilis finely chopped
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 tsp salt
  • 1 tbsp oil
  • 1 medium onion cut into cubes
  • ¼ c water

Instructions
 

  • In a bowl take chicken, add salt, 1 teaspoon garlic,1 teaspoon red chili, 1 teaspoon lemongrass, and fish sauce.
    Chicken Chili Ingredients
  • Set the instant pot on the SAUTE function, let it heat up.
  • Add in the remaining garlic, lemongrass, and chilies. Sauté it for a few seconds until fragrant.
    Saute herbs
  • Next add in the marinated chicken and cook until the chicken turns a little brown from pink.
    Saute Chicken
  • Add ¼ cup water and brown sugar. Deglaze the pot by stirring properly so no food is stuck to the bottom of the pot.
    Water and sugar
  • Add in the onion cubes on top.
  • CANCEL the SAUTE button. Select the PRESSURE COOK button on HIGH PRESSURE for 6 minutes. (Make sure the valve is in the SEALING position).
  • Once the pressure-cooking cycle is over. quick release pressure by manually moving the valve from SEALING to VENTING position.
  • Open the lid carefully and select the CANCEL button.
  • Serve hot with steamed rice garnished with chopped red chilis.
    Serve with Rice
  • NOTE: You can store the chili in an airtight container for 4 days in the refrigerator or around 3 months in the freezer. 
Keyword Instant Pot recipe, Lemongrass Chicken Chili, Lemongrass recipe, Slow Cooker Chicken Chili
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