Vietnamese Lemongrass BBQ Braised Chicken


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