Instant Pot lemongrass chicken soup is absolutely delicious, aromatic, and easy to make. Juicy chicken thighs are cooked to perfection in lemongrass infused broth with mushrooms, carrots, and onion.
Using the Instant Pot, this lemongrass chicken soup is such a hassle-free dish, yet it is loaded with rich flavors. Fresh lemongrass stalks are used for a refreshing, citrusy aroma, and the fish sauce adds a perfect amount of savory umami flavor.
All it takes is to sauté the herbs and chicken, add the vegetables and broth, and let your Instant Pot do the magic. It is such a comforting soup recipe that works all year around including hot summer days!
Jump to:
What is lemongrass?
Lemongrass is an aromatic tropical grass that is native to Southeast Asia, and is used in a wide range of Asian culinary scenes. It has a unique flavor that is citrusy, floral, and minty, with a hint of ginger. It is used in either whole, chopped, or paste form, adding a complex aromatic flavor to the food.
Ingredients for this recipe
- Olive oil
- Grated ginger
- Garlic
- Boneless skinless chicken thighs
- Baby portobello mushrooms
- Carrots
- Onion
- Water
- Chicken broth
- Fresh lemongrass stalks
- Fish sauce
- Cherry tomatoes
- Lemon or lime juice
Toppings
- Cilantro leaves
- Lime wedges
How to make Instant Pot Lemongrass Chicken Soup
1. Prepare lemongrass. Peel off the hard layer and bash each stalk with a kitchen mallet or meat tenderizer, until you see the stalk split open slightly.
2. Cook ginger and garlic. Using sauté mode on the Instant Pot, heat up the olive oil. Cook the ginger and garlic together until fragrant.
3. Sear the chicken. Add in the chicken and cook until the surface is lightly cooked. Turn off the sauté mode.
4. Add vegetables and broth. Add in the mushrooms, carrots, onion, water, chicken broth, and fish sauce. Place the lemongrass stalks on top.
5. Pressure cook. Close the lid and make sure the vent is on the sealing position. Pressure cook on high for 5 minutes. Wait for 10 minutes, then carefully release the remaining pressure to open the lid.
6. Season. Take the lemongrass stalks out of the pot. Add the tomato and lemon juice into the soup and stir gently. Add more fish sauce if preferred.
7. Serve. Top with cilantro leaves and lime wedges.
Tip
Make sure to place the lemongrass on top of everything so it becomes easier to remove later!
FAQs
You can find fresh lemongrass at Asian grocery stores. They are sold in small bunches. If you happen to purchase too much, the stalks can be tightly sealed and kept frozen for up to 3 months.
Although it will be less aromatic, stir-in lemongrass paste works well in a pinch. They come in tubes, and you can add it into the pot directly.
Leftover soup can be refrigerated for up to 4 days, covered tightly. Heat up in a saucepan over the stovetop, or microwave to reheat.
Recipe
Instant Pot Lemongrass Chicken Soup
Equipment
- 1 x Instant Pot I use 6 qrt size
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon grated ginger
- 3 cloves garlic minced
- 2 pounds boneless skinless chicken thighs
- 8 ounces baby portobello mushrooms stems removed and sliced
- 3 large carrots peeled and chopped
- 2 cups water
- 3 cups chicken broth
- 5 lemongrass stalks about 5 inch each
- 4 tablespoons fish sauce or more
- 1½ cup cherry tomatoes halved
- 2 tablespoons lemon juice or lime juice
Toppings
- Cilantro leaves
- Lime wedges
Instructions
- Prepare lemongrass. Peel off the hard layer and bash each stalk with a kitchen mallet or meat tenderizer, until you see the stalk split open slightly.
- Using sauté mode on the Instant Pot, heat up the olive oil. Cook the ginger and garlic together until fragrant.
- Add in the chicken and cook until the surface is lightly cooked. Turn off the sauté mode.
- Add in the mushrooms, carrots, onion, water, chicken broth, and fish sauce. Place the lemongrass stalks on top.
- Close the lid and make sure the vent is on the sealing position. Pressure cook on high for 5 minutes. Wait for 10 minutes, then carefully release the remaining pressure to open the lid.
- Take the lemongrass stalks out of the pot. Add the tomato and lemon juice into the soup and stir gently. Add more fish sauce if preferred.
- Serve with cilantro leaves and lime wedges.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Leave a Reply