There’s something endlessly comforting about a bowl of fragrant coconut curry served over steamed rice, and this Instant Pot Thai Lemongrass Chicken hits that spot every time. Creamy coconut milk, bright lime, a hit of heat from red curry and fresno pepper, and the unmistakable citrusy aroma of lemongrass come together in a weeknight-friendly, one-pot dinner that tastes like it simmered for hours—except it only takes a fraction of the time. This recipe is designed for busy cooks who still want loads of flavor and a beautiful, saucy result to spoon over rice.

Why you’ll love this recipe

Fast: The Instant Pot turns what would be a long-simmer dish into a quick, hands-off dinner.
Layered flavor: Lemongrass paste, Thai red curry paste, fish sauce, and ginger create complexity in every bite.
Versatile: Use this sauce with rice, noodles, or even a grain bowl; garnish however you like.
Bright finish: Fresh herbs and lime juice at the end lift the richness of the coconut milk.

Ingredients

Follow the ingredient list exactly for best results. The recipe uses simple, fresh components you can find at most stores or an Asian market.

1 can (13.5 ounce) full fat coconut milk
1 small yellow onion, quartered
4 cloves garlic, smashed
1 inch piece fresh ginger
1 tablespoons lemongrass paste
1 tablespoon Thai red curry paste
1 tablespoon fish sauce
kosher salt and black pepper
2 pounds boneless skinless chicken breasts
1 red bell pepper, chopped
1 red fresno pepper or jalapeño, seeds removed and chopped
1 cinnamon stick
1/4 cup fresh cilantro, roughly chopped
1/4 cup fresh basil, roughly torn
juice of 1 lime
peanuts, shredded carrots, and green onions, for serving
steamed rice for serving

Equipment

6- or 8-quart Instant Pot (or similar electric pressure cooker)
Immersion blender or regular blender (optional, for smoother sauce)
Cutting board and knife
Measuring spoons and cup

Taste profile and serving ideas

This Instant Pot Thai Lemongrass Chicken is creamy from coconut milk, savory from fish sauce and red curry paste, aromatic from lemongrass and ginger, and brightened by lime and fresh herbs. Serve it over steamed rice with a scatter of chopped peanuts, shredded carrots, and sliced green onions for texture and contrast. Add a wedge of lime and extra basil if you like herbal brightness.

Step-by-step directions

The following steps rewrite and clarify the cooking process so you can follow it easily in the Instant Pot while keeping the same ingredient amounts and order.

Prepare the aromatics: Place the quartered small yellow onion, smashed garlic cloves, and the 1-inch piece of fresh ginger into a blender or food processor. Add 1 tablespoon lemongrass paste and 1 tablespoon Thai red curry paste. Pulse or blend until you have a coarse, well-mixed paste. If you prefer a chunkier texture, pulse less; for a smoother base, blend a bit longer.
Deglaze and combine in the Instant Pot: Turn the Instant Pot to the Sauté setting and pour in the can (13.5 ounce) full fat coconut milk. Add the blended aromatics to the pot and stir to combine. Let the mixture come to a gentle simmer for 1–2 minutes, scraping up any bits from the bottom so nothing sticks.
Add seasonings: Stir in 1 tablespoon fish sauce and season with a light pinch of kosher salt and black pepper (you can adjust salt later). Add the 1 cinnamon stick into the pot for aroma and depth.
Add the chicken: Place the 2 pounds boneless skinless chicken breasts into the coconut curry mixture. Spoon some of the sauce over the chicken so the pieces are partially submerged. Nestle in the 1 red bell pepper, chopped, and the 1 red fresno pepper or jalapeño, seeds removed and chopped. Do not stack the chicken too tightly—spread it in an even layer if possible.
Seal and pressure cook: Lock the Instant Pot lid in place and set the valve to the sealing position. Select Manual/Pressure Cook on high pressure and set the timer for 8 minutes. It will take several minutes to come to pressure before the countdown begins.
Natural release and check: When the cooking time finishes, allow the pressure to release naturally for 5 minutes, then carefully move the valve to venting to release any remaining pressure. Open the lid and check the chicken with a meat thermometer; it should read 165°F (74°C) at the thickest part. If it’s not quite done, return the lid and cook at high pressure for 1–2 more minutes, then quick-release.
Shred or slice the chicken: Remove the chicken breasts to a cutting board and shred with two forks or slice into pieces, depending on your preference. Return the shredded or sliced chicken to the pot and stir to coat with the sauce.
Finish the sauce and add herbs: Taste the sauce and adjust seasoning with additional kosher salt and black pepper if needed. Stir in 1/4 cup fresh cilantro (roughly chopped) and 1/4 cup fresh basil (roughly torn). Add the juice of 1 lime and mix gently to combine. If you’d like a thicker, smoother sauce, use an immersion blender to puree a portion of the sauce directly in the pot until you reach your desired consistency.
Serve: Spoon the Instant Pot Thai Lemongrass Chicken over steamed rice. Top each bowl with chopped peanuts, shredded carrots, and sliced green onions. Add extra fresh herbs and lime wedges at the table for garnish and brightness.

Timing and tips

Prep time: 10–15 minutes. Most of this is chopping and blending aromatics.
Cook time: About 20–25 minutes including pressure build and release.
Make it milder: Use jalapeño instead of fresno pepper, or remove the seeds from the fresno as listed.
Make the sauce smoother: Blend the aromatics well at the start and use an immersion blender at the end for a silky finish.
Leftovers: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave; add a splash of coconut milk or water if the sauce has thickened too much.

Common questions

Can I use thighs instead of breasts? Yes—boneless skinless chicken thighs work well and stay moist. Keep the same 2-pound quantity and follow the same cooking time.

Is fish sauce essential? Fish sauce adds umami and a salty depth typical of Thai cooking. If you prefer a substitute, use a teaspoon of soy sauce and a pinch of sugar, but the flavor will differ slightly.

How spicy is this? The heat level depends on the curry paste and fresh pepper you use. Start with mild red curry paste and the listed fresno or jalapeño with seeds removed, then add more heat at the table if desired.

Notes on ingredients and substitutions

If you can’t find lemongrass paste, finely minced fresh lemongrass (white part only) will work—use about 2 tablespoons minced for similar flavor intensity.
For a nut-free garnish, skip the peanuts and add toasted coconut flakes or extra herbs for crunch.
Use full-fat coconut milk for a rich, creamy sauce. Light coconut milk will make the sauce thinner and less luxurious.

Final thoughts

This Instant Pot Thai Lemongrass Chicken is a weeknight champion: bright, saucy, and reliably delicious. The pressure cooker amplifies aromatics and coconut into a deeply flavored sauce while keeping the chicken tender. Serve it over steaming rice with crunchy toppings and a squeeze of lime for a meal that tastes restaurant-worthy but comes together with minimal fuss.

Enjoy this fragrant, cozy dish—and don’t forget to garnish each bowl with peanuts, shredded carrots, and green onions for texture and color. Happy cooking!

Instant Pot Thai Lemongrass Chicken.

A fragrant Thai-inspired shredded chicken cooked in coconut milk with lemongrass, red curry, and fresh herbs.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

1 can full-fat coconut milk 13.5 ounce
1 small yellow onion quartered
4 cloves garlic smashed
1 inch fresh ginger piece
1 tablespoon lemongrass paste
1 tablespoon Thai red curry paste
1 tablespoon fish sauce
kosher salt to taste
black pepper to taste
2 pounds boneless skinless chicken breasts
1 red bell pepper chopped
1 red Fresno pepper or jalapeño seeds removed and chopped
1 cinnamon stick
1/4 cup fresh cilantro roughly chopped
1/4 cup fresh basil roughly torn
1 lime juice of 1 lime
peanuts for serving
shredded carrots for serving
green onions for serving
steamed rice for serving

Equipment

Instant Pot or pressure cooker
Blender
Tongs or forks for shredding
Measuring cups and spoons
Cutting board and knife

Method

Place the coconut milk, quartered onion, smashed garlic, 1-inch piece of ginger, lemongrass paste, Thai red curry paste, fish sauce, and a pinch of salt and black pepper in a blender and blend until smooth.
Pour the blended coconut sauce into the Instant Pot. Add the chicken breasts, chopped red bell pepper, chopped Fresno pepper (or jalapeño), and the cinnamon stick.
Seal the Instant Pot and cook on High Pressure/manual for 8 minutes.
When the cook time is complete, use either a natural release or quick release according to your preference, then open the lid.
Switch the Instant Pot to Sauté and bring the liquid to a boil; simmer for about 5 minutes until the sauce reduces slightly. Remove and discard the cinnamon stick.
Shred the chicken in the pot using two forks, stirring to coat it in the sauce.
Stir in the chopped cilantro, torn basil, and lime juice. Taste and season with additional salt if needed.
Serve the shredded chicken over steamed rice and top with peanuts, shredded carrots, and sliced green onions.