Pressure Cooker Vietnamese Caramel Chicken

Name: Pressure Cooker Vietnamese Caramel Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 4 lbs bone-in, skin-on chicken thighs; 1/3 cup granulated sugar; 1/4 cup fish sauce; 2 tbsp soy sauce; 8 slices fresh ginger, sliced thin; 4 garlic cloves, smashed; 4 shallots, sliced; 2 fresh red chili (or 1/2 tsp red pepper flakes), sliced; 1/2 cup chicken broth; 4 scallions, sliced; 1/4 cup fresh cilantro, roughly chopped

Juicy chicken thighs glazed in a bold Vietnamese caramel sauce of fish sauce, sugar, ginger, and chili - deeply savory, slightly sweet, and ready in minutes from the pressure cooker.

45 minEasyServes 4400 cal/serving

VietnameseDinnerPressure CookerStandardHigh ProteinLow CarbDairy-FreeNut-FreeCorn-Free

Ingredients

4 lbs bone-in, skin-on chicken thighs
1/3 cup granulated sugar
1/4 cup fish sauce
2 tbsp soy sauce
8 slices fresh ginger, sliced thin
4 garlic cloves, smashed
4 shallots, sliced
2 fresh red chili (or 1/2 tsp red pepper flakes), sliced
1/2 cup chicken broth
4 scallions, sliced
1/4 cup fresh cilantro, roughly chopped

Instructions

1

Set the pressure cooker to Sauté mode. Add 1/3 cup granulated sugar to the pot and cook without stirring for 3-4 minutes until it melts and turns a deep amber caramel. Watch closely to avoid burning.
2

Carefully add 4 sliced shallots, 4 smashed garlic cloves, and 8 slices sliced thin fresh ginger to the caramel and stir for 1 minute.
3

Add 1/4 cup fish sauce, 2 tbsp soy sauce, 2 sliced fresh red chili (or 1/2 tsp red pepper flakes), and 1/2 cup chicken broth. Stir to combine and dissolve the caramel.
4

Nestle 4 lbs bone-in, skin-on chicken thighs into the pot, skin side up. Seal the lid and cook on High Pressure for 15 minutes.
5

Quick-release the pressure. Verify chicken has reached an internal temperature of 165°F (74°C).
6

Transfer the chicken to a plate. Set pot to Sauté mode and simmer the sauce for 5-7 minutes until syrupy and reduced by about half.
7

Return the chicken to the pot and spoon the glaze over the top. Serve garnished with 4 sliced scallions and 1/4 cup roughly chopped fresh cilantro.

Questions

Can I make Pressure Cooker Vietnamese Caramel Chicken gluten-free?

Yes. The gluten in this entry is 2 tbsp soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Pressure Cooker Vietnamese Caramel Chicken keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double Pressure Cooker Vietnamese Caramel Chicken?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Never fill a pressure cooker past its max line; the cook time itself does not change when you double.

Serve it with

Com Trang side
Pork Rind Salad salad
Mo Hanh sauce
Salt Coffee drink

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