Tom Kha Soup
Prep time
Cook time
Total time
When the weather is cold outside, the first thing we crave is a spicy tangy Thai soup called Tom Kha. Instead of calling for takeout, we love making our own version in the Instant Pot. With a tiny bit of preplanning for ingredients, you’ll be able to enjoy your very own soup in the comfort of your warm home!
Serves: 6
  1. Turn on the Instant Pot to SAUTE mode
  2. Wait until the display reads “HOT”
  3. Add the chicken broth to the pot
  4. Add the diced chicken, coconut milk,
  5. Add the lemongrass, galangal, kaffir lime leaves and thai chilies
  6. Add the salt and brown sugar
  7. Stir well to incorporate all ingredients
  8. Press CANCEL on the Instant Pot
  9. Press SOUP on the Instant Pot
  10. Set timer to 8 minutes
  11. Close and lock the lid on the Instant Pot
  12. Turn the vent to sealing to prevent steam from escaping
  13. Once the timer goes off allow the pressure to naturally release (NPR) about 10-15 mins
  14. Do not attempt to manually release the pressure as soup will spew out and could cause burns
  15. The silver prong will drop back into the lid once the pressure has released
  16. Press CANCEL on the Instant Pot
  17. Carefully open the lid
  18. Run a spatula around the inside of the pot to collect the coconut milk residue and add it back to the soup
  19. Turn on the Instant Pot to SAUTE mode
  20. Add to the soup: bamboo shoots, baby corn, water chestnuts, tomato, straw mushrooms
  21. Squeeze fresh lime juice into the soup (use more for a tangy soup)
  22. Add Sriracha according to spice preference
  23. Add soy sauce according to salt preference
  24. Stir well
  25. Allow to simmer for 5 minutes
  26. Serve in a large bowl and garnish with cilantro and a lime wedge
Serving suggestion
This soup can be served with your favorite Thai dishes or as a main entree. You can also serve it with rice or noodles.

Omit the chicken and add in tofu after pressure cooking
If unable to find galangal, lemongrass or kaffir lime leaves, you can still make the soup. Use extra lime, soy sauce, sriracha and brown sugar instead to build the flavor.

You can omit the onions and garlic and add bell peppers and ginger instead.

VEGAN VARIATION: Omit the chicken, use vegetable broth and add in tofu after pressure cooking and simmer for 5 minutes with the vegetables.
Recipe by Instapottin' With Poonam at