Instant Pot Lemongrass Chicken Chili

This Instant Pot Lemongrass Chicken Chili is a quick, flavor-packed dish perfect for busy weeknights or when you’re in the mood for something hearty yet zesty. The infusion of lemongrass, garlic, and red chilies gives it a fresh, aromatic kick that’s balanced by the sweetness of brown sugar and the savory depth of fish sauce.

Chef’s Tips

• Marinate for More Flavor: If time allows, marinate the chicken for 1-2 hours to deepen the flavors.
• Adjust Heat: Add or reduce red chilies to suit your spice tolerance.
• Thicker Sauce: Mix 1 tsp of cornstarch with 2 tbsp of water and stir it into the chili after pressure cooking. Sauté for a couple of minutes to thicken.
• Add Veggies: Boost nutrition by adding diced vegetables such as bell peppers, carrots, or broccoli during the sauté step.

Ingredients

• 2 chicken breasts: Cut into bite-sized pieces; a lean protein that absorbs all the flavors.
• 2 tsp lemongrass stalks: White part only, finely chopped; imparts a citrusy aroma.
• 2 tsp garlic: Finely chopped; adds depth and pungency.
• 2 tsp red chilies: Finely chopped; adjust for heat.
• 1 tbsp fish sauce: Provides umami and saltiness.
• 1 tbsp brown sugar: Balances the spice and acidity.
• 1 tsp salt: For seasoning.
• 1 tbsp oil: For sautéing.
• 1 medium onion: Cut into cubes; adds sweetness and texture.
• 1/4 cup water: Prevents burning and helps deglaze the pot.

Instructions

1. Marinate the Chicken:
   • In a bowl, mix chicken with 1 tsp garlic, 1 tsp red chili, 1 tsp lemongrass, fish sauce, and salt. Set aside.
2. Prepare the Instant Pot:
   • Select the SAUTE function and let the Instant Pot heat up. Add oil, followed by the remaining garlic, lemongrass, and chilies. Sauté until fragrant, about 30 seconds.
3. Sear the Chicken:
   • Add the marinated chicken and cook until it turns slightly brown, about 3-4 minutes.
4. Deglaze the Pot:
   • Add water and brown sugar, stirring to deglaze the pot and release any stuck bits.
5. Add Onions:
   • Place the onion cubes on top of the chicken mixture without stirring.
6. Pressure Cook:
   • Cancel the SAUTE function. Seal the lid, ensure the valve is set to SEALING, and select PRESSURE COOK on HIGH for 6 minutes.
7. Release Pressure:
   • Once the cooking cycle is complete, perform a quick release by moving the valve from SEALING to VENTING. Carefully open the lid.
8. Serve:
   • Garnish with chopped red chilies and serve hot over steamed rice or alongside flatbread.

Storage and Reheating

• Refrigeration: Store in an airtight container in the refrigerator for up to 4 days.
• Freezing: Freeze in a freezer-safe container for up to 3 months.
• Reheating: Reheat on the stovetop or microwave, adding a splash of water to adjust consistency.

Variations

• Vegetarian Version: Substitute chicken with tofu, tempeh, or soya chunks.
• Add Veggies: Incorporate chopped spinach, green beans, or bok choy.
• Spicier Version: Add a splash of sriracha or a pinch of cayenne pepper.

Serving Suggestions

• Serve with fragrant jasmine rice or fried rice for a complete meal.
• Pair with a crisp cucumber salad or honey ginger salad to complement the bold flavors.
• Add a side of Asian dumplings or spring rolls for a festive spread.

This Instant Pot Lemongrass Chicken Chili is a delightful mix of bold, aromatic flavors and tender chicken. Perfect for weeknight dinners or when you’re craving a quick, comforting meal!