Vietnamese-style lemongrass chicken made easy in the Instant Pot! Juicy chicken thighs are infused with bold sweet-savory-umami flavors and fresh citrusy aromatics. A fantastic weeknight meal that tastes like you ordered it from your favorite Vietnamese restaurant.
🛒 Ingredients
Chicken + Marinade
5–6 bone-in chicken thighs (about 1100g)
3 stalks lemongrass, white part only, thinly sliced (55g)
6 cloves garlic, chopped (23g)
1 shallot, thinly sliced (23g)
3 slices ginger (6g)
3 tbsp fish sauce (45ml)
3 tbsp regular soy sauce (45ml)
2 tbsp lime juice (30ml, from 1 lime)
3 tbsp cold water (45ml)
2½ tbsp brown sugar (32g)
To Thicken Sauce
1½ tbsp cornstarch (22.5g)
2 tbsp cold water (30ml)
Garnish
Green onions, thinly sliced
🔪 Instructions
1. Marinate the Chicken
In the Instant Pot inner pot, combine:
Lemongrass, garlic, shallot, ginger
Brown sugar, lime juice, fish sauce, soy sauce, cold water
Mix well. Add chicken thighs skin side down.
Place the pot in the fridge to marinate 1–3 hours for best flavor.
2. Pressure Cook
Flip chicken so skin side is up.
Seal the Instant Pot lid and turn valve to Sealing.
Cook on High Pressure for 7 minutes, then Natural Release for 10 minutes.
After 10 minutes, quick release any remaining pressure and open the lid.
3. Thicken the Sauce
