Instant Pot Chicken Broth with Ginger and Lemongrass

This Instant Pot chicken broth was nourishing with a gentle kick from ginger and fragrant notes of lemongrass and makrut lime leaves.

📝 Ingredients

• 1 3.5-4 pound whole range chicken
• 10 cups water
• 4 ounces fresh ginger, crushed
• 2 lemongrass stalks, coarse outer layers removed, top and bottom trimmed, and 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
• 1/4 cup cilantro, chopped
• 1/4 cup scallion, white and green parts, julienned

👨‍🍳 Instructions

1. 1Rinse the chicken and pat it dry with paper towel.
2. 2Tuck in the legs and wings so it fits snugly in the pot. Place the chicken breast down in the inner pot of the pressure cooker.
3. 3Place the ginger, lemongrass, and lime leaves in the inner pot. Add 10 cups of water making sure the water level doesn't go above the maximum fill line. Take out some water if necessary. Add salt, fish sauce, and sugar.
4. 4Lock the lid and pressure cook on HIGH pressure for 10 minutes. Let the steam naturally release for 15 minutes before manually releasing the rest.
5. 5Remove the chicken from the pot and let it rest until cool enough to handle. Pull the chicken from the bones and place the meat on a plate and set aside. Discard all the solids.
6. 6Skim off the fat and impurities. Strain the broth through a fine mesh strainer.
7. 7When ready to serve, add shredded chicken and ladle soup into bowl. Top with fresh Vietnamese mint, cilantro, and scallion.