Step 1

Wash the rice in several changes of water and then drain off completely

Step 2

Press saute on Instant Pot. When it's hot, add cooking oil. Add onion and saute for about 2 minutes until aromatic and soft. Add bell peppers and saute for another minute. Add the chicken and add tom yum paste and give it a stir. Add thinned out coconut milk and turn off the saute mode. Give it a stir again and scrape the bottom of the pot to make sure nothing got stuck on the pot

Step 3

Layer in the rice on top and use the spatula to push the rice into the liquid. This trick will prevent Instant Pot from giving you that "burn" warning. The rice will most likely get stuck at the bottom of the pot if you don't add it after the liquid

Step 4

Close the lid. Turn the pressure release valve to "sealing". Press "pressure cooker" and make sure it's on high pressure. Set the timer to 8 minutes

Step 5

After 8 minutes are over, wait for 10 minutes and then turn the pressure release valve to "venting". The valve most likely would've collapse down by then. Carefully unlock the lid. Be careful of the hot steam gushing out. Use a rice paddle to gently fluff the rice. Garnish with few sprigs of fresh cilantro leaves and ready to be served

Step 6

Preheat a large skillet over medium heat. Add 1 Tbsp cooking oil. Add onion and saute for about 2 minutes until aromatic and soft. Add bell peppers and saute for another minute. Add the chicken, rice, and add tom yum paste and give it a good stir. Turn off the heat

Step 7

Transfer to the inner pot of rice cooker. Add the thinned out coconut milk and give it a stir. Make sure the rice is covered by the liquid. Use the white rice setting to cook, it takes about 20 minutes to cook. Wait 10 minutes when it's done and then fluff the rice with rice paddle

Step 8

Garnish with few sprigs of fresh cilantro leaves and ready to be served