Indonesian Chicken Instant Pot

Indonesian Chicken Instant Pot

Indonesian Cusine at its best - Balin Chicken - steamed.
Prep Time35 minutes
Cook Time1 hour
Course: Dinner
Cuisine: Indonesian
Keyword: indonesian cusine bali balinese
Calories: 455kcal
Author: Rosie


  • 1 Chicken
  • 3-4 Banana Leaves (If you do not have banana leaves - use parchment paper {baking paper} to first wrpa the chicken and then wrap again with foil. The parchment paper does not stick to the chicken.
  • 6 candle nuts else you can use almonds
  • 4 cloves garlic
  • 2 shallots
  • 2 sticks of lemon grass
  • 1 inch turmeric can use powder
  • 1 inch ginger
  • 1 inch galangal if you have it
  • 1 teaspoon Shrimp paste or powder
  • 2 teaspoons coriander/cilantro powder
  • 2 teaspoons white pepper
  • 1 tablespoon of brown sugar
  • 2 kaffir lime leaves if you have them
  • 1 teaspoon salt
  • Oil


  • Roughly chop the shallots, chili (de-seeded) ginger turmeric, and candlenuts (if you have them - else your favorite nut for a little texture) and put in the blender
  • Strip the kaffir lime leaf, roughly chop and also add to the blender
  • Add the lemongrass
  • Add approximately 1 tablespoon of water to help the blender and wet the paste.
  • Blend until smooth - will take about 5 minutes
  • Take out the paste and cook in the instant pot (on saute hot)
  • Add in the other dry ingredients (coriander powder, shrimp powder/paste, salt, pepper,  and zedoary (if you have it)
  • Mix and cook for another 2-3 minutes
  • Take out the paste and clean the instant pot bowl
  • Work your fingers under the chicken skin and spread the paste in there and everywhere else on the chicken - liberally
  • Then wrap the chicken in bamboo leaves and tie up with string
  • If you do not have bamboo leaves - first wrap the chicken in parchment paper followed by some foil - and again tie up with string. The parchment paper will not stick to the chicken.
  • Then put the trivet and 2 cups of water in the Instant Pot
  • Put the chicken in the instant pot and cook for 45 minutes high pressure and 10 minutes natural release.
  • Unwrap the chicken and you are ready to serve. 
  • If you want to brown off the chicken a little you can put in the oven on high for about 15 minutes



Serve with a salad, rice or your normal roast chicken side dishes


Calories: 455kcal