Instant Pot Lemongrass Chicken Soup is absolutely delicious, aromatic, and easy to make. The juicy chicken thighs are cooked to perfection in the lemongrass-infused broth with mushrooms, carrots and onion.
Using the Instant Pot, this Lemongrass Chicken Soup is a no-fuss dish, yet packed with rich flavors. Fresh lemongrass stems are used for a refreshing, citrusy aroma, and the fish sauce adds the perfect amount of savory umami flavor.
All you need is to sauté the herbs and chicken, add the vegetables and broth, and let your Instant Pot do its magic. It’s such a comforting soup recipe that works all year round, including hot summer days!
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What is lemongrass?
Lemongrass is an aromatic tropical herb native to Southeast Asia and is used in a wide range of Asian culinary scenes. It has a unique citrus, floral and minty flavor, with a hint of ginger. It is used in whole, chopped or paste form, adding a complex aromatic flavor to food.
Ingredients for this recipe
- Olive oil
- Grated ginger
- Garlic
- Boneless, skinless chicken thighs
- Small portobello mushrooms
- Carrots
- Onion
- Waterfall
- Chicken broth
- Fresh lemongrass stems
- Fish sauce
- Cherry tomatoes
- Lemon or lime juice
Condiments
- Coriander leaves
- Lime wedges
How to Make Instant Pot Lemongrass Chicken Soup
1. Prepare the lemongrass. Peel off the tough layer and poke each shank with a meat tenderizer or meat tenderizer, until you see the shank open slightly.
2. Cook the ginger and garlic. Using the sauté setting on the Instant Pot, heat the olive oil. Cook the ginger and garlic together until fragrant.
3. Sear the chicken. Add the chicken and cook until the surface is lightly cooked. Turn off sauté mode.
4. Add the vegetables and broth. Add mushrooms, carrots, onion, water, chicken broth and fish sauce. Place lemongrass stalks on top.
5. Pressure cooking. Close the lid and make sure the vent is in the sealing position. Cook on high pressure for 5 minutes. Wait 10 minutes, then carefully release any remaining pressure to open the lid.
6. Season. Remove the lemongrass stems from the pot. Add the tomato and lemon juice to the soup and mix gently. If you prefer, add more fish sauce.
7. Serve. Top with coriander leaves and lime wedges.
Tip
Make sure to place the lemongrass on top of everything so it’s easier to remove later!
Frequently asked questions
You can find fresh lemongrass at Asian grocery stores. They are sold in small bunches. If you happen to purchase too much, the stems can be sealed airtight and stored frozen for up to 3 months.
Although it will be less aromatic, blended lemongrass paste works well in a pinch. They come in tubes and you can add them directly to the pot.
Leftover soup can be stored in the refrigerator for up to 4 days, tightly covered. Reheat in a saucepan on the stovetop or in the microwave to reheat.
Recipe
Instant Pot Lemongrass Chicken Soup is absolutely delicious, aromatic, and easy to make. The juicy chicken thighs are cooked to perfection in the lemongrass-infused broth with mushrooms, carrots and onion.
Ingredients
- 1 table spoon olive oil
- 1 table spoon grated ginger
- 3 cloves garlic chopped
- 2 lbs boneless, skinless chicken thighs
- 8 ounces baby portobello mushrooms stems removed and sliced
- 3 big carrots peeled and chopped
- 2 cups waterfall
- 3 cups chicken broth
- 5 lemongrass stalks about 5 inches each
- 4 spoons fish sauce or more
- 1½ cup cherry tomatoes the bad ones
- 2 spoons lemon juice or lime juice
Condiments
- Coriander leaves
- Lime wedges
Prevents the screen from going dark
Instructions
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Prepare the lemongrass. Peel off the tough layer and poke each shank with a meat tenderizer or meat tenderizer, until you see the shank open slightly.
-
Using the sauté setting on the Instant Pot, heat the olive oil. Cook the ginger and garlic together until fragrant.
-
Add the chicken and cook until the surface is lightly cooked. Turn off sauté mode.
-
Add mushrooms, carrots, onion, water, chicken broth and fish sauce. Place lemongrass stalks on top.
-
Close the lid and make sure the vent is in the sealing position. Cook on high pressure for 5 minutes. Wait 10 minutes, then carefully release any remaining pressure to open the lid.
-
Remove the lemongrass stems from the pot. Add the tomato and lemon juice to the soup and mix gently. If you prefer, add more fish sauce.
-
Serve with coriander leaves and lime wedges.
Notes
Make sure to place the lemongrass on top of everything so it’s easier to remove later!
Nutrition
Serve: 1bowlCalories: 246kcalCarbohydrates: 8GProtein: 32GFat: 9GSaturated fat: 2GPolyunsaturated fats: 2GMonounsaturated fats: 4GTrans fats: 0.03GCholesterol: 146mgSodium: 1549mgPotassium: 776mgFiber: 2GSugar: 5GVitamin A: 6237UIVitamin C: 13mgSoccer: 46mgIron: 2mg
The nutritional information on this website is an estimate only and is provided only as a convenience and courtesy. The accuracy of the nutritional information for any recipes on this site is not guaranteed.
