This Instant Pot tom yum soup is perfect for a chilly day

Welcome to Best Bites, a twice-weekly video series that aims to satisfy your never-ending craving for food content through quick, beautiful videos for the at-home foodie. Check back on Tuesdays and Thursdays for new episodes!

Try your hand at Thai and learn how to cook a simple tom yum soup in today's episode of Best Bites!


  • 1 pound chicken thighs

  • 4 cups chicken stock

  • 1 stalk lemon grass, plus 1 stalk diced

  • 3 garlic cloves, minced

  • 1/2 teaspoon dried crushed chili

  • 3 kaffir lime leaves

  • 3/4 cup fresh shiitake mushrooms

  • 1 red bell pepper, sliced

  • 6-8 cherry tomatoes

  • 1/2 can coconut milk or to taste

  • 2 tablespoons fish sauce

  • 2 lemon wedges

  • white rice, cooked

  • fresh coriander (for garnish)


  1. Place all ingredients listed into Instant Pot, excluding white rice and coriander. Cook for 40 minutes, followed by a 15 minute natural release.

  2. Serve over white rice and garnish with fresh coriander.