- Marinate Chicken Thighs: Place 6 chopped garlic cloves, thinly sliced shallot, thinly sliced ginger, thinly sliced lemongrass, and 2.5 tbsp (32g) brown sugar in Instant Pot. Add in 2 tbsp (30ml) lime juice, 3 tbsp (45ml) fish sauce, 3 tbsp (45ml) regular soy sauce, and 3 tbsp (45ml) cold water, then mix well. Add in 5 – 6 bone-in chicken thighs (with skin side down). Place Instant Pot’s Inner Pot in the fridge, then let it marinate for at least 1 to 3 hours.
- Pressure Cook Lemongrass Chicken: After marinating the chicken in Instant Pot, flip the chicken so the skin side is facing up.
Close the lid and turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 7 minutes + 10 minutes Natural Release. After 10 minutes of Natural Release, release remaining pressure, and open the lid.
- Thicken & Season: Set aside the chicken thighs. Then, bring the liquid mixture back to a boil using the “Saute” button. Taste and season the lemongrass mixture if necessary (it should be salty enough).
*Pro Tip: If you want a sweeter lemongrass sauce, add in more brown sugar.
Mix 1.5 tbsp (22.5g) cornstarch with 2 tbsp (30ml) cold water in a small mixing bowl. Add the cornstarch mixture one third at a time to thicken the lemongrass sauce until desired thickness.
*Note: The Lemongrass Chicken is fully cooked at this point.
- Optional Flavor-Boosting Step – Broil Chicken in Oven: In an oven tray, generously coat the chicken with the tasty lemongrass sauce. Place oven tray under the broiler for 5 – 7 minutes until the chicken skin is browned.
- Serve Lemongrass Chicken: Garnish Instant Pot Lemongrass Chicken with thinly sliced green onions, then serve. Enjoy!~ 🙂
