Get ready to transform your weeknight dinners with an incredibly flavorful and effortless meal! By popular demand, we’ve taken an old favorite, Slow Cooker Lemongrass Coconut Chicken, and reimagined it into a quick, easy, and utterly delicious 30-minute dish: our Instant Pot (Pressure Cooker) Lemongrass + Coconut Chicken!
Why the Instant Pot is Your Weeknight Dinner Hero
As a passionate home cook, I’m constantly on a mission to simplify kitchen routines without compromising on taste. That’s precisely why I’m converting many of my beloved slow cooker recipes into pressure cooker versions. The Instant Pot has truly revolutionized the way I approach meal preparation, making it an indispensable appliance in my kitchen. It’s not just a gadget; it’s a life-changing tool for busy households.
There are those evenings when I walk through the door with no dinner plan in sight – a scenario that, regrettably, happens more often than I’d like at Chez Nom Nom Paleo. But with my trusty electric pressure cooker, I know I can quickly toss a few ingredients inside, set it, and dinner practically cooks itself. This frees up precious time, allowing me to engage with my kids, catch up on emails, or even indulge in a much-needed shower, all while a delicious and healthy meal is being prepared with minimal fuss.
A Symphony of Flavors: The Essence of Lemongrass and Coconut Chicken
This Thai-inspired chicken stew is a harmonious blend of my favorite aromatic flavors. The bright, citrusy notes of lemongrass beautifully complement the rich, creamy depth of coconut milk, creating a truly irresistible sauce that permeates every piece of tender chicken. It’s a dish that tastes complex and exotic, yet is surprisingly simple to create at home. It pairs perfectly with light and fluffy cauliflower rice, which soaks up all the incredible juices, and some crisp stir-fried bok choy for a complete, nutritious meal. You’ll be amazed at how just a little effort yields such a profound and lip-smacking umami experience.
Beyond its incredible flavor, this recipe is designed for ease and efficiency. We understand the demands of modern life, and that’s why we’ve focused on creating a dish that delivers maximum taste in minimum time. Whether you’re a seasoned Instant Pot user or new to pressure cooking, you’ll find these instructions straightforward and rewarding. Let’s dive into making this delightful Instant Pot Lemongrass and Coconut Chicken!
The Recipe: Instant Pot Lemongrass and Coconut Chicken
Yields: 4 servings
Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes
Ingredients:
- 1 thick stalk fresh lemongrass, papery outer skins and rough bottom removed, trimmed to the bottom 5 inches (essential for that signature citrusy aroma)
- 4 cloves garlic, peeled and crushed (the backbone of many savory dishes)
- 1 thumb-size piece of ginger, peeled and roughly chopped (adds a warm, spicy kick)
- 2 tablespoons Red Boat fish sauce (for incredible depth and umami, don’t skip this!)
- 3 tablespoons coconut aminos (a paleo-friendly, soy-free alternative to soy sauce, adding subtle sweetness)
- 1 teaspoon five spice powder (a fragrant blend that hints at exotic flavors)
- 1 cup full-fat coconut milk (+¼ cup optional for extra creaminess, see notes)
- 10 drumsticks, skin removed (or 2 pounds boneless, skinless chicken thighs for a quicker cook and easier eating)
- 1 teaspoon Diamond Crystal kosher salt (for perfect seasoning)
- ½ teaspoon freshly ground black pepper (enhances all flavors)
- 1 teaspoon ghee or coconut oil (for sautéing, adds a rich aroma)
- 1 large onion, peeled and thinly sliced (creates a sweet, aromatic base)
- ¼ cup fresh cilantro, chopped (for garnish, brightens the dish)
- Juice from 1 lime (optional, for a refreshing zest at the end)
Essential Equipment:
- Chef’s knife
- Cutting board
- Meat pounder or blunt object (for smashing lemongrass)
- Measuring cups
- Measuring spoons
- Blender or food processor (a powerful one is key for smooth sauces)
- Large bowl
- Instant Pot or other pressure cooker (the star of our show!)
Step-by-Step Cooking Instructions:
-
Prepare the Lemongrass: Begin by carefully peeling the papery outer layers of the fresh lemongrass stalk. Trim off the rough bottom, leaving about 5 inches of the tender, aromatic stalk. Then, using a meat pounder or the back of your chef’s knife, firmly smash the trimmed lemongrass. This action releases its incredible oils and fragrance, which are essential for the sauce. For a more detailed guide on preparing lemongrass, you can refer to this tutorial.
-
Blend the Aromatic Base: Transfer the prepared lemongrass, along with the peeled and crushed garlic, roughly chopped ginger, fish sauce, coconut aminos, and five-spice powder, into your blender or food processor. These ingredients will form the incredibly fragrant and flavorful marinade for your chicken.
(Pro Tip: A robust blender or food processor is your best friend when it comes to quickly whipping up smooth sauces and marinades like this one, ensuring all flavors are perfectly integrated.)
-
Add Coconut Milk and Blend: Pour the full-fat coconut milk into the blender with the other ingredients.
Then, blitz the mixture until it transforms into a wonderfully smooth, creamy, and aromatic sauce. This ensures an even distribution of flavors throughout the dish.
-
Prepare the Chicken: If you’re using chicken drumsticks with skin, now is the time to remove it. While optional, removing the skin is recommended for pressure cooking, as it can become a bit rubbery in the stew. A paper towel can help you get a good grip for easy removal. Place the chicken drumsticks (or boneless, skinless thighs) into a large bowl. Season them generously with salt and freshly ground black pepper.
Toss the chicken pieces thoroughly to ensure they are evenly coated with the seasonings.
-
Sauté the Onions: Plug in your Instant Pot and press the “Saute” button to preheat the inner pot. This step is crucial for building a foundational layer of flavor. (If you’re using a stovetop pressure cooker, set your burner to medium-high heat.) Once the pot is hot, add a teaspoon of ghee or coconut oil. As it melts and shimmers, add the thinly sliced onions.
Stir-fry the onions for 3-5 minutes, or until they become beautifully translucent and fragrant, softening to create a sweet base for the stew. -
Combine and Pressure Cook: Carefully add the seasoned chicken drumsticks to the Instant Pot, arranging them in a single layer if possible. Pour the entire blender of luscious lemongrass and coconut marinade over the chicken and onions. Press the “Cancel/Warm” button on your Instant Pot to stop the sauté function. Securely lock the lid in place, ensuring the steam release handle is pointed towards the “Sealing” position.
Select the “Manual” or “Pressure Cook” button and set the cooking time to 15 minutes under high pressure. If you opted for boneless, skinless chicken thighs, decrease the cooking time to 10 minutes to prevent overcooking. (For stovetop pressure cookers: lock the lid and increase the heat to high until high pressure is reached. Then, reduce the heat to low, maintaining high pressure, and set a timer for 15 minutes.) -
Release Pressure and Season: Once the pressure cooking cycle is complete, turn off the Instant Pot (or remove your stovetop pressure cooker from the heat). Carefully perform a quick release by turning the steam release valve to the “Venting” position. Stand back, as a burst of steam will release. Once the float valve drops, indicating all pressure has been released, unlock and remove the lid. Give the stew a good stir and taste for seasoning.
If needed, add a few extra splashes of fish sauce, a dash of salt, or a grind or two of black pepper to achieve your desired flavor balance. -
Garnish and Serve: Ladle the rich, aromatic Instant Pot Lemongrass and Coconut Chicken into bowls. Garnish generously with freshly chopped cilantro and, if desired, a squeeze of fresh lime juice for an extra burst of brightness. Serve immediately and dig in!
Pro Tips for the Best Results:
- Creamier Sauce Enhancement: For an exceptionally creamy sauce, try this trick from my pal Ben. Once the chicken is cooked, remove it from the pot. Carefully scoop the sauce and sautéed onions into a blender. Purée until incredibly smooth. For an even richer texture, blend in an additional ¼ cup of full-fat coconut milk at the very end. Return the silky sauce and chicken to the Instant Pot to keep warm until serving.
- Make-Ahead & Storage: This Instant Pot Lemongrass + Coconut Chicken is a fantastic meal prep option! You can prepare it in advance and store it in an airtight container in the fridge for up to 4 days. For longer storage, freeze it for several months. When you’re ready to enjoy, simply reheat the stew in a pot on the stovetop over medium heat until it’s bubbling and heated through. Garnish with fresh herbs just before serving.
- Serving Suggestions: While delicious with cauliflower rice and stir-fried bok choy, this versatile dish also pairs wonderfully with jasmine rice, a side of steamed green beans, or even spiralized zucchini noodles for a lighter option. Don’t forget a wedge of fresh lime for that final zing!
Explore More Quick & Healthy Recipes
If you’re as smitten with your Instant Pot as I am, you’ll love discovering more ways to make delicious, healthy meals in a flash. Check out My Top Pressure Cooker/Instant Pot Recipes for more inspiration that fits your paleo or clean-eating lifestyle.
Looking for even more recipe ideas to keep your kitchen adventures exciting? Head on over to my comprehensive Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my acclaimed cookbooks: Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021). Happy cooking!
Printer-Friendly Recipe Card
Instant Pot Lemongrass and Coconut Chicken
10
20
30
Print Recipe
Ingredients
- 1 thick stalk fresh lemongrass papery outer skins and rough bottom removed, trimmed to the bottom 5 inches
- 4 cloves garlic peeled and crushed
- 1 thumb-size piece of ginger peeled and roughly chopped
- 2 tablespoons Red Boat fish sauce
- 3 tablespoons coconut aminos
- 1 teaspoon five spice powder
- 1 cup full-fat coconut milk (+¼ cup optional)
- 10 drumsticks skin removed (or 2 pounds boneless, skinless chicken thighs)
- 1 teaspoon Diamond Crystal kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon ghee or coconut oil
- 1 large onion peeled and thinly sliced
- ¼ cup fresh cilantro chopped
- Juice from 1 lime optional
Instructions
-
Peel, trim, and smash the piece of lemongrass. (If you need to read up on cooking with lemongrass, check out this tutorial.)
-
Combine the lemongrass, garlic, ginger, fish sauce, coconut aminos, and five-spice powder into a blender or food processor. Pour in the coconut milk and blitz until a smooth sauce forms.
-
If you haven’t ripped off the skin from the drumsticks, grab a paper towel and go to town. (You can leave the skin on if you’re feeling particularly lazy, but it’ll get kinda rubbery in the stew.)
-
Put the chicken drumsticks into a large bowl and season with salt and pepper. Toss the chicken parts with the salt and pepper.
-
Plug in your Instant Pot and press the “Saute” button to heat up the insert. (If you’re using a stovetop pressure cooker, crank your burner to medium.)
-
Drop in a teaspoon of ghee or coconut oil. When it melts, add the sliced onions. Stir-fry the onions until they’re translucent (3-5 minutes).
-
Add the drumsticks to the pot and pour the marinade on top. Press the “Cancel/Warm” button on the Instant Pot and lock the lid with the top dial pointed towards the sealed position.
-
Press the “Manual” or “Pressure Cook” button and set it to cook for 15 minutes under high pressure. Decrease the cooking time to 10 minutes if you’re using boneless, skinless thighs. (If you’re using a stovetop pressure cooker, lock the lid and increase the heat to high to bring the contents to high pressure. Once high pressure is reached, decrease the heat to low or enough to maintain high pressure. Set a timer for 15 minutes as your chicken cooks under high pressure.)
-
When the stew finishes cooking, turn off the pressure heater (or turn off the heat) and release the pressure valve. Once the pressure drops, unlock the lid and taste for seasoning.
-
If needed, add a few splashes of fish sauce, a dash of salt, or a grind or two of black pepper. Plate and serve!
Notes
- You can use 2 pounds of boneless, skinless thighs in place of the drumsticks. Simply change the cooking time to 10 minutes under high pressure.
- For an extra creamy sauce, when the stew is done cooking, remove the chicken and put the sauce and onions into a blender. Puree the sauce, and add ¼ cup more of coconut milk into the blender at the final moment. Put the sauce and chicken back into the cooker and keep warm.
- Garnish with freshly chopped cilantro and a squeeze of fresh lime juice. Dig in!
- Pro tip: You can make this dish ahead and store it in the fridge for up to 4 days or in the freezer for a few months. When you’re ready to eat, simply re-heat the stew in a pot on the stove until it’s bubbly, and garnish with fresh herbs.
Nutrition
Carbohydrates: 9g |
Protein: 36g |
Fat: 31g |
Fiber: 1g
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!