Easy and delicious Instant Pot dish for flavorful chicken infused with fragrant lemongrass in a sweet and savory sauce. Perfect recipe for the busy days, it's ready to enjoy in less than 30 minutes!
Cut chicken thighs into 1-inch chunks and transfer into a bowl. Marinate the chicken with 1 Tbsp lemongrass, 1 tsp minced garlic, oyster sauce, fish sauce, soy sauce and ground black pepper. Let marinate while continuing with the next steps.
Core the red bell pepper and cut into chunks. Separate the green onion root from the stems and chop each section.
Set the Instant Pot to Sauté on High. When hot, add the vegetable oil and sugar. Cook until the sugar is melted and turns a caramel color, approximately 3-4 minutes. Add the remaining lemongrass and minced garlic and stir fry for 1 minute. Add the marinated chicken and combine together until evenly coated with the caramel sauce. Sauté the chicken for 2 minutes. Add 1/4 cup water or just enough so all the chicken is in liquid.
Cover with pressure cooker lid. Set the steam valve to seal. Set to High Pressure cook for 2 minutes.
When the cook time is completed, quick release the steam. Remove the lid. Set the Instant Pot to Sauté on High. Add the chopped red bell peppers and green onion root and cook until half the liquid is evaporated.
Transfer to a plate and top with green onion stems. Enjoy while hot!
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