Step 1

Add the chicken stock, chicken breasts, cilantro stalks, galangal, lemon grass & lime leaves (snap a few leaves for more flavor) into the steel insert of the Instant Pot.

Step 2

Secure the lid of the Instant Pot. Seal the Valve and PRESSURE COOK on HIGH for 6 minutes.

Step 3

Once, the pressure cooking cycle is over wait for Natural pressure release (NPR) for 5 mins and than release the rest of the pressure manually by moving the valve from the sealing to the venting position. Open the lid carefully.

Step 4

With the help of a slotted spoon fish out the cooked chicken breasts and all the herbs from the stock. You can also strain the stock and put the strained stock back in the pot.

Step 5

Thinly slice the cooked chicken breasts and set them aside.

Step 6

Now add the coconut milk into the chicken stock and give a quick stir.

Step 7

Hit the SAUTE function & set it on LOW heat.

Step 8

Add the rinsed and quartered mushrooms into the pot and gently simmer for 1-2 mins. Also, add the chopped Thai chilies into the pot if you prefer spicy food, otherwise leave them out.

Step 9

Add back the thinly sliced cooked chicken breasts into the pot. Give everything a quick mix.

Step 10

Now, add the Chili oil scooping it out from the fried chili in oil bottle. Give everything a good mix. TURN OFF the Instant Pot.

Step 11

Allow the soup to rest for 5 minutes. Than, add the lime juice and mix well.

Step 12

Add a few more lime leaves for extra flavor and freshness. Serve the Tom Kha Gai Soup hot garnished with cilantro leaves and more chopped Thai chilies. Enjoy!