Thai cuisine’s lemongrass aroma infuses skinless chicken thighs quickly in this pressure-cooker recipe. Light coconut milk keeps the dish lower in calories without sacrificing flavor.
Sear the chicken thigh pieces with the garlic cloves and ginger in olive oil for 5 minutes.
Add the lemongrass, coconut milk, water, and salt, then close the pressure cooker lid.
Cook for 10 minutes once the cooker reaches pressure.
Release the pressure, remove the lemongrass stalks, and serve hot.
Be sure to remove the chicken skin; otherwise, the dish will be greasy and will no longer be low-calorie.
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