Begin by gathering all your ingredients. Chop your red bell pepper and Fresno pepper, quarter the onion, smash the garlic, and slice the ginger. This will make the cooking process smoother.
Turn your Instant Pot to the sauté mode. Add a splash of oil if desired, then toss in the quartered onion, smashed garlic, and ginger. Sauté for about 2-3 minutes until fragrant and the onion starts to soften.
Stir in the lemongrass paste, Thai red curry paste, and fish sauce. Let these ingredients mingle for another minute, ensuring the spices become aromatic and well incorporated.
Place the boneless skinless chicken breasts into the pot. Pour in the full-fat coconut milk, and give everything a gentle stir to coat the chicken in the creamy sauce. Season with kosher salt and black pepper to taste.
Add the chopped red bell pepper, red Fresno pepper, and cinnamon stick to the pot. These ingredients will enhance the flavor and add a slight kick.
Seal the Instant Pot lid and set it to cook on high pressure for 12 minutes. Once the time is up, allow for natural pressure release for about 10 minutes before manually releasing any remaining pressure.
Open the lid and remove the chicken breasts. Shred them using two forks, then return the shredded chicken to the pot. Stir in the fresh cilantro, basil, and lime juice. Give everything a good mix to combine.
Serve your Instant Pot Thai Lemongrass Chicken over a bed of steamed rice. Top with peanuts, shredded carrots, and green onions for an added crunch and flavor. Enjoy your creation!
