Name: Instant Pot Chicken Broth with Ginger, Lemongrass, and Makrut Lime Leaves Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Vietnamese
Ingredients: 1 whole range chicken (3.5-4 pounds); 10 cups water; 4 ounces fresh ginger, crushed; 2 lemongrass stalks, outer layers removed, trimmed, cut into 3-inch batons and smashed; 5 makrut lime leaves, crushed; 1 tablespoon salt; 1 tablespoon fish sauce; 1 tablespoon sugar; 1 cup Vietnamese mint, picked and washed; ¼ cup cilantro, chopped; ¼ cup scallion, white and green parts, julienned

Jump to Recipe· 4.4 from 8 reviews

I’m absolutely thrilled to share this Instant Pot Chicken Broth with Ginger, Lemongrass, and Makrut Lime Leaves Recipe with you. From the moment I made it, I was hooked on how the bright, aromatic flavors of ginger and lemongrass, along with the unique citrusy touch of makrut lime leaves, created a broth that felt both comforting and refreshingly vibrant. It’s the kind of broth that warms your soul but also awakens your senses. Whether I’m making it for a cozy night in or to impress guests with something simple yet exotic, this broth always hits the spot. The Instant Pot makes the process so easy and quick, but the depth of flavor it delivers reminds me of slow-simmered broths that take hours, making it a total winner in my kitchen.

Why You’ll Love This Instant Pot Chicken Broth with Ginger, Lemongrass, and Makrut Lime Leaves Recipe

What I love most about this broth is its incredible flavor profile. The ginger infuses a gentle warmth and a little zing, while the lemongrass offers a fresh, slightly lemony brightness. Then the makrut lime leaves bring a uniquely fragrant citrus note that you don’t often find in everyday broths. Together, these ingredients create a beautiful balance of flavors that’s light yet deeply nourishing, making the broth perfect not just as a soup base but also for soothing sick days or impressing dinner guests.

Additionally, the ease of preparation is something that always surprises me. Using my Instant Pot means I don’t have to babysit the stove or wait hours for the broth to develop its flavor. Just a few simple steps, and the pressure cooker does all the magic in about half the time it would normally take. It’s an ideal recipe for busy weeknights or when you want something homemade but don’t have hours to spend in the kitchen. Plus, it’s versatile enough to serve for simple family dinners or even more festive occasions.

Ingredients You’ll Need

The image shows a wooden cutting board on a white marbled surface. On the board, there are three small piles of chopped green onions at the bottom edge, each pile a bright green with fresh leaf and stalk parts. Above them, there are small pieces of peeled garlic, creamy white with a smooth texture. To the left of the garlic are peeled and trimmed sticks of ginger, pale yellow with a fibrous surface. At the top left corner of the board, there are two halves of a lemon with a bright yellow rind and juicy interior. Behind the cutting board, on the white marbled surface, are a jar of yellow spice and a bottle of yellow chicken bone broth. The colors are fresh and natural, with the wood and white marble creating a clean look. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are straightforward but absolutely essential to capturing the vibrant, aromatic essence of this broth. Each one plays a significant role in building the broth’s unique flavor, bringing together freshness, warmth, and a subtle complexity.

Whole range chicken (3.5-4 pounds): Using a whole chicken adds rich, natural flavor and gelatin that gives the broth a beautiful body and mouthfeel.
Water (10 cups): The base liquid that extracts all the goodness from the chicken and aromatics without diluting flavors.
Fresh ginger (4 ounces, crushed): Provides a gentle spicy warmth and depth, brightening up the broth.
Lemongrass stalks (2, smashed): Adds a fragrant citrus note that’s uniquely fresh and herbaceous.
Makrut lime leaves (5, crushed): Bring an unmistakable zesty aroma that elevates the broth to something truly special.
Salt (1 tablespoon): Essential for enhancing the flavor and seasoning the broth perfectly.
Fish sauce (1 tablespoon): Adds an umami punch and authentic Southeast Asian depth.
Sugar (1 tablespoon): Balances out the saltiness and sharp citrus flavors with a touch of subtle sweetness.
Vietnamese mint, cilantro, scallion (for serving): Fresh herbs that add brightness, color, and texture when served.

Directions

Step 1: Rinse the whole chicken under cool water and pat it dry thoroughly with paper towels. This helps remove any impurities and ensures a clean broth.

Step 2: Tuck the chicken’s legs and wings close to its body so it fits snugly in your 8-quart Instant Pot. Place the chicken breast side down in the inner pot.

Step 3: Add the crushed fresh ginger, smashed lemongrass stalks, and crushed makrut lime leaves directly into the pot with the chicken.

Step 4: Pour in 10 cups of water, making sure the water level stays below the Instant Pot’s maximum fill line. If needed, remove a bit of water to maintain this. Then add the salt, fish sauce, and sugar to the pot for seasoning.

Step 5: Secure the lid of the Instant Pot and set it to pressure cook on HIGH for 10 minutes. When the cooking is finished, allow the pressure to release naturally for 15 minutes. Once that’s done, carefully manually release any remaining steam.

Step 6: Open the lid and take out the whole chicken. Let it rest until cool enough to handle, then pull the meat away from the bones, setting the shredded chicken aside for serving. Discard the spent aromatics and chicken carcass.

Step 7: Skim the broth surface to remove any fat or impurities for a clear, clean finish. Then strain the broth through a fine mesh strainer into a large bowl or container.

Step 8: When ready to serve, ladle the broth into bowls, add some of the shredded chicken, and top generously with fresh Vietnamese mint, chopped cilantro, and julienned scallions for a fresh, vibrant touch.

Servings and Timing

This recipe makes about 6 to 8 generous servings of rich, flavorful broth with tender shredded chicken. The prep time is short—around 10 minutes to prep the chicken and aromatics. The Instant Pot cooking time is 10 minutes under pressure, plus a 15-minute natural release, making roughly 30 to 40 minutes total. Including the resting and shredding steps, plan for about 45 to 50 minutes from start to finish. This makes it an impressively quick way to enjoy a homemade broth that tastes like it simmered for hours.

How to Serve This Instant Pot Chicken Broth with Ginger, Lemongrass, and Makrut Lime Leaves Recipe

A white bowl filled with clear broth soup sits on a white marbled surface. Inside the soup, green basil leaves float on top, along with whole red chili pieces scattered throughout. The broth has small pieces of light-colored chicken and some translucent slices of garlic or onion visible under the herbs. Fresh cilantro leaves also float inside the soup, adding more green color. The bowl’s rim is simple, and the soup looks fresh and light. Photo taken with an iphone --ar 4:5 --v 7

When I serve this broth, I love to keep it simple so the fresh aromatics and tender chicken shine. It’s perfect topped with Vietnamese mint, cilantro, and scallions for some crunch and herbal brightness. For a heartier meal, I often add rice noodles or serve it alongside a bowl of steamed jasmine rice. The subtle, fragrant broth pairs beautifully with light, crisp vegetables like sliced cucumber or pickled carrots on the side.

Presentation-wise, I find that serving this broth piping hot in deep bowls creates an inviting, cozy experience that everyone appreciates. Garnish the top right before serving, so the herbs stay fresh and vibrant. If you want to elevate the presentation for guests, you might add a few thin slices of fresh chili or a squeeze of lime for extra brightness and zing.

As for drinks, I love pairing this broth with a light, crisp white wine like a Sauvignon Blanc or a refreshing iced jasmine tea if you prefer something non-alcoholic. It’s such a versatile dish that’s equally well suited for a comforting weeknight dinner or a festive get-together when you want to impress without stress.

Variations

I’ve experimented with a few variations to keep this recipe fresh and adaptable. For instance, if you can’t find makrut lime leaves, you can substitute with a bit of lime zest combined with bay leaves—though it won’t have quite the same distinctive aroma, it still adds lovely citrus undertones. You could also switch up the lemongrass for a small amount of lemon zest or add a few slices of galangal for a slightly different ginger-like flavor.

If you need a dietary tweak, you could easily make this recipe gluten-free—just double-check that your fish sauce is gluten-free or replace it with tamari or coconut aminos for a soy-free option. For a vegan or vegetarian spin, substitute the chicken with a medley of mushrooms and use vegetable broth instead, adding the same aromatics for a rich and fragrant base.

While I love the Instant Pot method for speed and convenience, you can also make this broth on the stove by simmering gently for 2 to 3 hours. It takes longer but develops even greater depth of flavor. Using a slow cooker is another easy option if you prefer a hands-off method with low, slow cooking.

Storage and Reheating

Storing Leftovers

I usually store any leftover broth in airtight glass containers or BPA-free plastic containers once cooled. It keeps beautifully in the fridge for up to 4 days, making it perfect for meal prep or quick lunches. The shredded chicken can be stored separately or together with the broth depending on your preference.

Freezing

This Instant Pot Chicken Broth with Ginger, Lemongrass, and Makrut Lime Leaves Recipe freezes wonderfully. I like to freeze it in individual portions using freezer-safe bags or containers, which makes thawing quick and easy. Just be sure to leave some headspace in your container to account for expansion. It can last up to 3 months in the freezer without losing flavor or quality.

Reheating

When reheating, I recommend warming the broth gently in a pot on the stove over medium heat until hot but not boiling to preserve the delicate aromatics. If reheating in the microwave, do it in short increments and stir between intervals. Avoid prolonged high heat, as it can dull the freshness of the herbs. Adding fresh herbs and a squeeze of lime juice after reheating really revives the flavors beautifully.

FAQs

Can I use chicken parts instead of a whole chicken?

Absolutely! Using bone-in parts like thighs or drumsticks will still give you a rich, flavorful broth because the bones and skin release gelatin and flavor. Just adjust the cooking time slightly—about 8 minutes under pressure should suffice for parts.

What if I can’t find makrut lime leaves?

If makrut lime leaves aren’t available, you can substitute with a combination of lime zest and a bay leaf or kaffir lime zest if you can find that. The flavor won’t be quite the same but will still lend a pleasant citrus aroma to your broth.

Is it necessary to add fish sauce?

Fish sauce adds a wonderful depth of umami and salty complexity that really rounds out the broth. If you don’t consume fish sauce, you can omit it or try substituting with a dash of soy sauce or tamari, keeping in mind it will change the flavor profile slightly.

Can I skip the sugar?

You can skip the sugar if you prefer, but a small amount helps balance the saltiness and the bright, aromatic flavors of the ginger and lemongrass. If you want to avoid refined sugar, try using a little honey or maple syrup instead.

How long does the broth keep in the fridge once made?

Stored in a sealed container, this broth will stay fresh in the refrigerator for about 3 to 4 days. For longer storage, freezing is the best option to preserve its flavor and freshness.

Conclusion

I really hope you give this Instant Pot Chicken Broth with Ginger, Lemongrass, and Makrut Lime Leaves Recipe a try. It’s one of those dishes that brings both comfort and excitement to the table thanks to its vibrant, aromatic ingredients and simple, fuss-free cooking method. Whether you’re new to broth-making or a seasoned pro, this recipe is sure to become a favorite staple in your kitchen — I know it has in mine!