• Servings: 4-6
  • Difficulty: easy
  • Print

Author: Katie Le | Katie’s Test Kitchen



  • 8 chicken drumsticks or about 2 lbs (prefer smaller size drumsticks, washed well with salt and pat dry; OPTIONAL – Make a few cuts on each drumstick)
  • 3 tbsp of good fish sauce (I used Red Boat)
  • 2 tbsp of sugar
  • 2 tbsp of mushroom seasoning
  • 2 tbsp of minced lemongrass
  • 1 tbsp of minced shallot
  • 1 tbsp of minced garlic
  • 1 tsp of turmeric powder
  • OPTIONAL: 1-2 fresh Thai chili peppers, chopped


  • Cooking oil
  • 1 cup of Coco Rico Soda (can substitute with coconut water)
  • 1-2 green onion to garnish, chopped


  1. In a large bowl, mix well fish sauce, sugar, and mushroom seasoning. Add minced lemongrass, shallot, garlic, and drumsticks to mixture. Toss well and allow the chicken to marinate on your counter top for about 30 minutes.  For best result, marinate overnight in the refrigerator.
  2. When ready to cook, turn on Saute mode on your IP.  Add cooking oil enough to cover the bottom (around 2-3 tbsp) of the inner pot.  Once the oil is hot gently 1 by 1 add the drumsticks.  Sear for about 1-2 minutes then flip to the other side for another 2.  Combine 1 cup of Coco Rico Soda with the marinade sauce and pour over the drumsticks.  Give it a quick stir and close lid, be sure knob is on Sealing. Select: Pressure Cook/Manual, High Pressure, 4 minutes.
  3. Once cook time is over, gently move knob to Venting to release all pressure (Quick Release).  Open lid, hit Cancel, select Saute mode, adjust to Normal heat.  Remove about 1 tbsp of the sauce and pour to a bowl, add 1 tsp of turmeric powder and stir to dissolve.  Pour turmeric sauce over the chicken, stir well.  OPTIONAL: Add fresh chili peppers at this point if you want it spicy.
  4. Bring the sauce to a boil for approximately 10 minutes or until sauce is thicken to your liking, flip drumsticks a few times.  Once sauce is thicken, taste the sauce and season to your taste with more sugar or fish sauce if needed.  Once the taste is to your liking, select “Cancel” and let the drumsticks sit in the pot for another 5 minutes (lid off).  Add drumsticks to a serving plate and pour sauce over.  Garnish with chopped green onion.  Serve with rice, and go very well with Chicken Cauliflower Soup!


10 Comments on “Đùi Gà Kho Xả Instant Pot (Vietnamese Lemongrass Chicken)”

  1. Just wondering can you substitute the sugar with other forms of sugar or something else entirely? Trying ti eliminate white sugar out of my diet.

  2. HI, I find that for this recipe and the ginger chicken, the drumsticks are well and truly cooked after the 4 minutes. cooking for another 10 minutes to reduce the sauce makes them fall apart. Why do you not suggest to remove the chicken drumsticks to reduce the sauce ? The picture looks good, not sure why the drumsticks look so firm and not falling apart which is what happens.

    • You would also sear the chicken first on the stove top pan, then add the marinade sauce and coco rico. Turn heat to a medium and let it simmer. You might need more liquid/coco rico since it will take longer to cook the chicken and liquid will evaporate. Just keep an eye on it, turn the chicken often. Once the chicken is cooked and the sauce is thicken taste again and adjust the sauce to your taste.

  3. Hello! If I want to double this recipe, can I use the same IP settings or should I increase the cooking time? Thank you!

    • Hi, I’d recommend to make 2 batches instead of doubling it. The reason is because the chicken should be in 1 layer in the IP to allow it to soak up the sauce.

  4. Hi Katie, thanks for this recipe! What are some good alternatives for the mushroom seasoning? Can I use chicken bouillon powder in the same amount?

    • You can use chicken bouillon. In my experience it’s saltier, so add less and do taste test to adjust to your liking.

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