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Lemongrass Braised Chicken

Succulent braised chicken with a bold + aromatic lemongrass BBQ twist

By Kim Pham

20 min
serves 2


  • Instant Pot
  • medium mixing bowl


  • 1 Omsom Vietnamese Lemongrass BBQ Starter
  • 5 skinless boneless chicken thighs 
  • 2 scallions, both green + white parts thinly sliced
  • 3 cloves garlic, minced
  • ¼ tsp. salt 
  • ⅛ tsp. black pepper
  • 1 tsp. sesame oil
  • 2 tbsp. vegetable oil
  • ½ cup chicken broth
  • sliced chili to garnish (optional)
  • 1 tsp. dark soy sauce for color (optional)

Serve with:

Best served with a bowl of steamed white rice!


Let’s get cooking: 

  1. Cut the chicken thighs into thirds and place in a medium mixing bowl.
  2. Marinate thighs with the Vietnamese Lemongrass BBQ starter, salt, and black pepper for at least 15 minutes (or overnight for bolder flavor).
  3. Turn on the Instant Pot to Sauté mode and add oil. Once hot, add the minced garlic and scallions (reserve some scallions for garnish).
  4. Sauté until garlic and scallions are fragrant, about 30 seconds.
  5. Add chicken and any remaining sauce and sauté until browned, about 4-5 minutes.
  6. Add chicken broth, sesame oil, and dark soy sauce (optional). Press “CANCEL” to end Sauté mode.
  7. Close lid, turn the steam vent to SEAL, and pressure cook on HIGH pressure for 8 minutes.
  8. Once pressure cooking is done, turn steam vent to VENT for a quick release.
  9. Remove lid safely and skim out the top layer of fat.
  10. Turn on Sauté mode and sauté until sauce slightly thickens and reduces, about 3-4 minutes.
  11. Serve chicken and sauce into a serving bowl and garnish with green onions and chili slices (optional). Enjoy!
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