Fresh lemongrass can be found at most health-food grocers, and specialty Asian food stores will stock it as well. Peel off the hard outer layers to get to the soft core. Most chefs will crush the lemongrass with the side of a knife or hit it a few times on the counter to help release that lemony perfume found in lemongrass.
• Hands-On Time: 10 minutes
• Cook Time: 10 minutes
1 In a large bowl, whisk together fish sauce, soy sauce, lime juice, honey, salt, turmeric, red pepper flakes, and lemongrass. Toss chicken in sauce and refrigerate covered for 1 hour.
2 Place trivet in Instant Pot®. Pour in chicken broth. Arrange chicken on a steamer basket and lower onto the trivet. Lock lid.
3 Press the Manual button and adjust time to 10 minutes. When timer beeps, let pressure release naturally for 10 minutes. Quick-release any additional pressure until the float valve drops and then unlock lid. Check the chicken using a meat thermometer to ensure the internal temperature is at least 165°F.
4 Using a slotted spoon, transfer chicken to a serving tray. Garnish with chopped cilantro.