Instant Pot Chicken Broth with Ginger, Lemongrass, and Makrut Lime Leaves Recipe
This Instant Pot chicken broth combines nourishing homemade chicken stock with the fresh, aromatic flavors of ginger, lemongrass, and makrut lime leaves. Perfect for a comforting bowl of soup, this broth is enriched with subtle hints of fish sauce and fresh herbs for a vibrant Southeast Asian-inspired dish.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (pressure cook) + 15 minutes (natural release)
- Total Time: 35 minutes
- Yield: 6-8 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: Vietnamese
Ingredients
Broth 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
For Serving
- 1 cup Vietnamese mint, picked and washed
- ¼ cup cilantro, chopped
- ¼ cup scallion, white and green parts, julienned
Instructions
- Prepare the Chicken: Rinse the whole chicken thoroughly and pat dry with paper towels to remove excess moisture.
- Place Chicken in Instant Pot: Tuck in the legs and wings so the chicken fits snugly inside the inner pot. Position the chicken breast side down.
- Add Aromatics and Water: Add crushed ginger, smashed lemongrass batons, and crushed makrut lime leaves into the pot. Pour in 10 cups of water, ensuring the level does not exceed the maximum fill line; remove some water if necessary. Season the broth with salt, fish sauce, and sugar.
- Pressure Cook: Secure the lid and set the Instant Pot to cook on HIGH pressure for 10 minutes. Once cooking is complete, allow the steam to release naturally for 15 minutes before manually releasing any remaining pressure.
- Remove and Debone Chicken: Carefully lift the chicken from the pot and let it rest until cool enough to handle. Remove the meat from the bones and set aside on a plate. Discard the cooked solids from the broth.
- Strain and Skim Broth: Skim off any fat or impurities from the surface of the broth. Then strain the broth through a fine mesh strainer to achieve a clear broth.
- Serve: When ready to serve, add shredded chicken meat to the bowl, ladle hot broth over it, and garnish with fresh Vietnamese mint, chopped cilantro, and julienned scallions.
Notes
- Ensure the water level stays below the Instant Pot’s maximum fill line to avoid safety issues during pressure cooking.
- The resting step helps the chicken meat cool slightly for easier handling and shredding.
- For more flavor, you can simmer the broth longer before pressure cooking, but this recipe balances time and flavor efficiently.
- Adding fish sauce gives the broth a deep umami kick, adjustable to taste.
- Leftover broth can be refrigerated for up to 3 days or frozen for up to 3 months.
