Instant Pot Lemongrass Chili Dressing

Name: Instant Pot Lemongrass Chili Dressing
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 8 servings
Cuisine: Vietnamese
Ingredients: 3 stalks (150 g) lemongrass stalks, white and pale green parts only, trimmed, smashed, and cut into 2-inch pieces; 3 whole (45 g) Thai red chilies, fresh, stems removed, halved lengthwise; ¼ cup (60 ml) fresh lime juice, freshly squeezed; 3 tablespoons (45 ml) fish sauce; 2 tablespoons (30 g) palm sugar, loosely packed; ½ cup (120 ml) water; 2 cloves (10 g) garlic cloves, fresh, lightly smashed; ½ medium (30 g) shallot, cut in half

From the MyKitchenBank Kitchen

A bright, aromatic Vietnamese-style dressing made in the Instant Pot for fast flavor extraction. Fresh lemongrass, Thai chilies, lime juice, and fish sauce come together under pressure to create a complex, balanced condiment that's perfect for salads, noodles, grilled vegetables, or seafood. The pressure cooking softens the lemongrass fibers and melds the flavors in minutes instead of hours of marinating.

Prep: 10 min
Cook: 8 min
Wait: 7 min
Total: 25 min
Makes: ¾ cup (180 ml) dressing

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Steps

Before you start

Have all ingredients measured and ready before starting the Instant Pot
Choose firm, pale green lemongrass stalks with minimal browning
Keep the Instant Pot vent sealed during the entire pressurized phase

1
Combine base ingredients
- Add water, lime juice, fish sauce, and palm sugar to the Instant Pot insert.
- Stir well until the palm sugar dissolves completely (this may take 1–2 minutes of stirring).
- The mixture should look light and slightly sweet.
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Ready when: Palm sugar fully dissolved; liquid is clear with no granules visible
Tip: Stirring the mixture now prevents the sugar from sticking to the pot bottom during pressurization.
2
Add aromatics
- Add the smashed and cut lemongrass pieces, halved Thai chilies, smashed garlic cloves, and halved shallot to the liquid.
- Stir gently to distribute the solids evenly throughout the pot.
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Tip: Don't pack the aromatics tightly; they need room for steam to circulate.
3
Seal and pressure cook
- Close the Instant Pot lid and ensure the vent valve is set to 'Sealing' (not venting).
- Select high pressure and set the timer for 3 minutes using the manual or pressure cook button.
- The pot will take about 3–4 minutes to come to pressure; you will hear the valve click and steam begin to escape from the sides.
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Ready when: Valve floats up to indicate pressure is reached; a gentle hissing sound confirms sealing
Tip: Do not open the pot while it is building or releasing pressure; wait for the natural release.
4
Natural pressure release
- When the timer beeps, allow the pot to cool and release pressure naturally for 5 minutes.
- Then carefully turn the vent valve to 'Venting' to release any remaining steam.
- Wait an additional 30 seconds before opening the lid.
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Ready when: Pressure gauge is fully depressed; no steam escapes when venting
Tip: Slow release prevents splattering and allows the flavors to settle into the liquid.
5
Strain and cool
- Carefully open the pot and pour the entire mixture through a fine-mesh strainer into a glass bowl or measuring cup, pressing gently on the solids with the back of a spoon to extract all liquid.
- Discard the cooked lemongrass, chilies, garlic, and shallot.
- The dressing should be fragrant, pale golden-orange, and measure roughly ¾ cup (180 ml).
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Ready when: Dressing is clear with no floating bits; cools to room temperature when touched
Tip: Don't squeeze the solids too hard or you'll trap bitter compounds; a gentle press releases enough liquid.

Good to know

Tips

Trim lemongrass by removing the dry outer layers and the dark green tops; only the white and pale green parts near the base have tender, fragrant flesh. Discard the tough upper third.
Smashing the lemongrass stalks before cutting breaks down the cellular walls and releases essential oils, which the pressure cooker then captures into the liquid.
If you don't have an Instant Pot, you can steep this on the stove: bring all ingredients to a boil, then reduce heat and simmer gently for 10–12 minutes. Strain and cool as directed.
Taste before serving and adjust: if it's too salty, add a squeeze more lime; if too sweet, add 1 teaspoon of fish sauce; if not complex enough, add a fresh Thai chili or thin slice of lemongrass and let it sit 1 hour.

Make ahead

This dressing improves in flavor as it sits. Make it up to 3 days ahead and store in the refrigerator in a sealed glass jar.

Storage & reheating

Store in an airtight glass jar in the refrigerator for up to 1 week. The dressing will darken slightly and flavors will deepen over time. At room temperature, it lasts no more than 2 hours. Do not freeze. Before using, shake or stir well to recombine any separated components.

Substitutions

palm sugar → brown sugar or regular sugar. Use the same weight (30 g or 2 tablespoons). Brown sugar adds a slight molasses depth; white sugar is more neutral.
Thai red chilies, fresh → Thai bird's eye chilies or 1 serrano chili. Adjust quantity based on heat tolerance. Bird's eye chilies are hotter; serrano is milder. Start with 2 and add more if desired.
fish sauce → soy sauce or coconut aminos. Use the same volume (3 tablespoons). The umami depth will be different but the dressing will still work well.
fresh lime juice → fresh lemon juice. Use the same volume (¼ cup or 60 ml). Lemon creates a slightly softer acid profile than lime.