Instant Pot Lemongrass Chicken Chili
Loaded with flavor and deliciousness, this Instant Pot lemongrass chicken chili recipe is a must-try.
Equipment
- Instant Pot
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
- 1/4 c water
Instructions
- In a bowl take chicken, add salt, 1 teaspoon garlic,1 teaspoon red chili, 1 teaspoon lemongrass, and fish sauce.
- 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.
- Next add in the marinated chicken and cook until the chicken turns a little brown from pink.
- Add ¼ cup water and brown sugar. Deglaze the pot by stirring properly so no food is stuck to the bottom of the pot.
- 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.
- NOTE: You can store the chili in an airtight container for 4 days in the refrigerator or around 3 months in the freezer.
Nutrition
Calories: 352kcalCarbohydrates: 8gProtein: 49gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 145mgSodium: 2136mgPotassium: 898mgFiber: 0.1gSugar: 6gVitamin A: 117IUVitamin C: 11mgCalcium: 28mgIron: 1mg
Nutrition values are estimates, for exact values consult a nutritionist.