Pressure Cooker Vietnamese Caramel Chicken
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.
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 cloves 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
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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.
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2
Carefully add 4 sliced shallots, 4 cloves smashed garlic cloves, and 8 slices sliced thin fresh ginger to the caramel and stir for 1 minute.
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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.
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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.
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5
Quick-release the pressure. Verify chicken has reached an internal temperature of 165°F (74°C).
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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.
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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.