Recipes

Instant Pot Spicy Lemongrass and Turmeric Rubbed Chicken

This is a terrific recipe to feature at any of our HHS accounts. Chicken is a mainstay of many of our diets, and this is a new take on a standard offering. Both turmeric and lemongrass don’t get used frequently in the US but have many health benefits, so it’s only natural that we feature them in a recipe. Stealth health for our guests and customers! — Marta Hernandez

Spicy Lemongrass and Turmeric Rubbed Chicken

By Chef Marta Hernandez

Serves: 4

Prep time: 10 minutes

Cook time: 40 minutes

Cool time: None

Ingredients:

  • 1 stalk lemongrass
  • 2 teaspoons fresh ginger, grated
  • 2 teaspoons fresh garlic, grated
  • 1 tablespoon shallot, minced
  • 1 small Thai chili
  • 1 teaspoon ground turmeric
  • 2 teaspoons kosher salt
  • 1 teaspoon brown sugar
  • ¼ cup canola or grapeseed oil
  • One 3-pound whole chicken
  • 1 cup carrots, celery, onions, lemons, or oranges, cut into large pieces

Directions:

Trim off the bottom ½ inch of the lemongrass stalk and discard. Discard dry outer leaves. Roughly chop the tender lemongrass core and add to a food processor. Then, add the ginger, garlic, shallots, chili, turmeric, salt, sugar, and oil, and process until a paste is formed.

Separate the chicken skin from the breast, but do not pull off completely. Spread the mixture all over the chicken, including under the skin. Stuff the cavity of the chicken with carrots, celery, onions, lemons, or oranges, which will help to retain moisture.

In the pan of the Instant Pot, add 1 cup of water. Place the chicken breast-side up on the trivet and place in the pan. Choose the poultry setting on the Instant Pot, and cook on high pressure for 18 minutes, ensuring that the valve is set to sealing. Once the cooking time is finished, allow the pot to natural release for 20 minutes, then move the valve to venting to release any additional pressure. Remove and slice to serve.

The cooking time for a whole chicken is based on the size of the chicken. Cook for 6 minutes per pound (on high pressure) and allow to naturally release for at least 20 minutes.

  • 3 pound chicken: 18 minutes
  • 4 pound chicken: 24 minutes
  • 5 pound chicken: 30 minutes

For every pound add 6 minutes; for every ½ pound add 3 minutes.