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Instant Pot Lemongrass Chicken
Course
Main Course
Cuisine
South East Asian
Keyword
chicken drumsticks, fish sauce, Lemongrass Chicken
Prep Time
20
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
35
minutes
minutes
Servings
5
Calories
843
kcal
Author
Corrie
Ingredients
1
thick lemongrass stalk
papery outer skins and rough bottom removed, trimmed to the bottom 5-inch
1
tablespoon
fresh ginger
chopped
4
garlic cloves
crushed
3
tablespoon
soy sauce
2
tablespoon
fish sauce
1
cup
full fat coconut milk
10(4 ounce)
skinless chicken drumsticks
Salt and ground black pepper
as required
1
teaspoon
coconut oil
1
large
onion
sliced thinly
2
tablespoon
fresh lime juice
Instructions
In a food processor, add the lemongrass, ginger, garlic, soy sauce and fish sauce and pulse until a smooth sauce forms.
Sprinkle the chicken drumsticks with salt and pepper evenly.
Add the oil in the Instant Pot and select “Sauté”. Now, add the onion and cook for about 4-5 minutes.
Select “Cancel” and place the drumsticks, followed by the sauce.
Secure the lid and turn to “Seal” position.
Cook on “Manual” with “High Pressure” for about15 minutes.
Press “Cancel” and do a quick release.
Carefully, remove the lid and mix in the lime juice.
Serve hot.
Nutrition
Calories:
843
kcal
|
Carbohydrates:
6
g
|
Protein:
121
g
|
Fat:
34
g
|
Saturated Fat:
15
g
|
Polyunsaturated Fat:
6
g
|
Monounsaturated Fat:
9
g
|
Trans Fat:
1
g
|
Cholesterol:
565
mg
|
Sodium:
1879
mg
|
Potassium:
1708
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
140
IU
|
Vitamin C:
4
mg
|
Calcium:
88
mg
|
Iron:
6
mg