Instant Pot Coconut Shrimp Soup (Tom Kha) by Urvashi Pitre - Recipe Print View

In the Instant Pot, combine the broth, shrimp, mushrooms and their liquid, half the coconut milk, the ginger, chiles (if using), 1 tablespoon of the fish sauce, the lemongrass, honey, and salt. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at LOW pressure for 1 minute. At the end of the cooking time, quick release the pressure. Stir in the remaining 1 tablespoon fish sauce, remaining coconut milk, the lime zest, and lime juice. Divide the soup among four serving bowls. Garnish with cilantro and serve with lime wedges alongside for squeezing.