Instant Pot Thai Tom Yum Shrimp with Quinoa

Name: Instant Pot Thai Tom Yum Shrimp with Quinoa
Prep time: 8 min
Cook time: 9 min
Total time: 17 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 tbsp (15 ml) neutral oil (vegetable, canola, or light olive oil); 4 cloves (20 g) garlic, minced; 1 tbsp (15 g) fresh ginger root, grated or minced; 3 tbsp minced (or 2 whole stalks) (30 g (or 40g whole stalks)) fresh lemongrass, minced or bruised if using whole stalks; 2½ whole (15 g) fresh Thai red chilies, sliced, seeds removed for less heat if desired; 2 cups (480 ml) chicken or shrimp broth (low-sodium preferred); 1 cup (240 ml) canned full-fat coconut milk; 3 tbsp (45 ml) Thai fish sauce; 5 leaves (2 g) kaffir lime leaves, fresh or frozen, left whole; 1 cup (185 g) white quinoa, rinsed under cold water until water runs clear; 8 oz (225 g) cremini (baby portobello) mushrooms, quartered; 1½ lbs (680 g) large shrimp (16–20 per pound), peeled and deveined, pat dry with paper towels; 4 whole (200 g) fresh limes, 2–3 limes juiced (yields about 3 tbsp juice), 1 lime cut into wedges for serving; 4 stalks (40 g) green onions (scallions), sliced into 1-inch pieces; ¼ cup (10 g) fresh cilantro, roughly chopped (optional)

From the MyKitchenBank Kitchen

An aromatic Thai tom yum soup served over fluffy white quinoa, packed with succulent shrimp and earthy mushrooms. The Instant Pot makes this typically time-consuming dish ready in under 30 minutes. Fresh lime juice, lemongrass, and Thai chilies create the signature tom yum flavor, while coconut milk adds richness. Perfect for a weeknight dinner that feels restaurant-quality.

Prep: 8 min
Cook: 9 min
Wait: 5 min
Total: 22 min
Makes: Serves 4 as a main course

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Ingredients

4 servings

1 tbsp (15 ml) neutral oil (vegetable, canola, or light olive oil)
4 cloves (20 g) garlic, minced
1 tbsp (15 g) fresh ginger root, grated or minced
3 tbsp minced (or 2 whole stalks) (30 g (or 40g whole stalks)) fresh lemongrass, minced or bruised if using whole stalks
2½ whole (15 g) fresh Thai red chilies, sliced, seeds removed for less heat if desired
2 cups (480 ml) chicken or shrimp broth (low-sodium preferred)
1 cup (240 ml) canned full-fat coconut milk
3 tbsp (45 ml) Thai fish sauce
5 leaves (2 g) kaffir lime leaves, fresh or frozen, left whole
1 cup (185 g) white quinoa, rinsed under cold water until water runs clear
8 oz (225 g) cremini (baby portobello) mushrooms, quartered
1½ lbs (680 g) large shrimp (16–20 per pound), peeled and deveined, pat dry with paper towels
4 whole (200 g) fresh limes, 2–3 limes juiced (yields about 3 tbsp juice), 1 lime cut into wedges for serving
4 stalks (40 g) green onions (scallions), sliced into 1-inch pieces
¼ cup (10 g) fresh cilantro, roughly chopped (optional)

Equipment (5)

6-quart electric Instant Pot (or larger)
Small cutting board
Sharp knife
Measuring cups and spoons
Wooden spoon or silicone spatula

Steps

Before you start

Peel and devein the shrimp if not already done; pat dry with paper towels
Preheat your Instant Pot by setting it to sauté mode before adding ingredients
Have all aromatics minced or prepped before you start—quick sautéing requires ready ingredients
Read the full recipe to understand the short pressure-cook time for quinoa

1
Bloom aromatics in Instant Pot
- Set your Instant Pot to sauté mode at high heat.
- Heat 1 tbsp neutral oil until it shimmers, about 30 seconds.
- Add 4 minced garlic cloves, 1 tbsp grated ginger, and 3 tbsp minced lemongrass (or 2 bruised whole stalks).
- Stir constantly for 1–2 minutes until the mixture is intensely fragrant and the garlic just begins to turn light golden.
- This blooming step is crucial—it builds the aromatic foundation of your tom yum.
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Ready when: Aromatics are intensely fragrant and garlic begins to turn light golden
Tip: Don't let the garlic brown—if it does, the flavor will taste bitter and burnt. Keep stirring and watch closely.
2
Add broth and seasonings
- Pour in 2 cups chicken broth (or shrimp broth for extra depth), 1 cup coconut milk, 3 tbsp fish sauce, 4–5 kaffir lime leaves, and 2–3 sliced fresh Thai red chilies.
- Stir well, scraping the bottom of the pot to release any browned bits.
- The broth should smell bold and aromatic.
- Taste and adjust—it should taste quite savory and pronounced, as the other ingredients will balance the flavors.
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Ready when: Broth is well combined and steaming gently
Tip: Fish sauce has a very pungent smell, which is normal. Don't be deterred—it mellows significantly during cooking and is essential for authentic tom yum flavor.
3
Add grain and vegetables
- Stir in 1 cup rinsed white quinoa and 8 oz cremini mushrooms (quartered).
- Stir well, ensuring the quinoa is fully submerged in the liquid and distributed evenly.
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Ready when: Quinoa and mushroom pieces are evenly distributed throughout the broth
Tip: Rinsing quinoa removes its bitter natural coating (saponin) and ensures more even cooking.
4
Pressure cook base
- Turn off sauté mode.
- Close the Instant Pot lid and ensure the pressure release valve is set to sealing (closed).
- Press the high-pressure button and set the timer for 1 minute.
- (Quinoa cooks very quickly under pressure—1 minute is correct; don't extend it or the grain will become mushy.) The pot will take 3–4 minutes to reach pressure, then cook for 1 minute.
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Ready when: Instant Pot beeps and float valve rises to indicate pressure has been reached and cooking is complete
Tip: Don't be alarmed by the very short 1-minute cook time. Quinoa is delicate and cooks rapidly under pressure. A longer time will turn the grains to mush.
5
Release pressure and add shrimp
- Once the Instant Pot beeps, let it cool for just 5–10 seconds.
- Carefully move the pressure release valve to venting (open) to quick-release all steam.
- Keep your face and hands well away from the steam vent.
- Once all steam has been released and the float valve has dropped, remove the lid.
- Gently stir in 1.5 lbs large shrimp (peeled and deveined) and 3 tbsp fresh lime juice.
- Stir gently to distribute the shrimp evenly.
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Ready when: All steam is released, float valve is down, and shrimp are evenly distributed in the broth
Tip: Be very careful with the steam release—it's extremely hot. Use a wooden spoon to carefully move the valve, keeping hands and face away.
6
Sauté shrimp to doneness
- Return the Instant Pot to sauté mode at medium-high heat and cook for 2–3 minutes, stirring occasionally, until the shrimp are bright pink and opaque throughout.
- They should be firm and curved into an S or C shape, with an internal temperature of 145°F (63°C).
- Stir gently to avoid breaking them.
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Ready when: Shrimp are bright pink and opaque throughout, fully curled, with internal temperature of 145°F (63°C)
Tip: Shrimp overcooked even slightly becomes rubbery. Once they turn pink, they're nearly done—residual heat will finish them. Remove from heat as soon as they reach 145°F.
7
Adjust seasoning
- Turn off the Instant Pot.
- Taste the broth.
- Adjust the seasoning with additional lime juice (bright acidity), fish sauce (savory depth), or sliced fresh Thai chilies (heat) to suit your preference.
- The final dish should taste aromatic, with a balance of savory (from fish sauce), bright (from lime), spicy (from chilies), and creamy (from coconut milk).
- Add ingredients in small increments, tasting after each addition.
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Ready when: Flavors are balanced and taste correct to your preference
Tip: Seasoning is subjective, so taste as you adjust. A little more lime juice makes a huge difference—add it a bit at a time.
8
Serve in bowls
- Ladle the tom yum with quinoa and shrimp into four bowls, making sure each bowl gets a good portion of the shrimp and broth.
- Top each with about 1 tbsp sliced green onions and 1 tbsp fresh cilantro (if using).
- Serve immediately with lime wedges on the side so diners can add more brightness if desired.
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Ready when: Bowls are attractively garnished and ready to serve
Tip: The fresh garnishes are essential—they add brightness and texture that balance the rich coconut milk and savory broth. Don't skip them.

Good to know

Tips

For a brothier, more soup-like dish, add an extra ½–1 cup of broth or light coconut milk after releasing pressure.
For more heat, add additional sliced Thai chilies to taste, or finish with a pinch of cayenne pepper.
Shrimp size matters—large shrimp (16–20 per pound) cook in 2–3 minutes; jumbo take longer. Adjust sauté time accordingly.
This dish is best served immediately while the shrimp is at peak texture and the broth is hot.

Make ahead

The tom yum broth base (through step 4, before adding shrimp) can be made 1 day ahead. Cool completely, store in an airtight container in the refrigerator. When ready to serve, pressure cook the mixture for 1 minute, quick release, then add shrimp and proceed from step 5.

Storage & reheating

Room temperature: Not recommended for food safety (contains perishable shrimp and coconut milk). Refrigerator: Store in an airtight container for up to 2 days. Reheat gently over medium-low heat on the stovetop, stirring occasionally, for 5–7 minutes until heated through. Do not overcook shrimp. Freezer: Freeze the broth base (steps 1–4) without shrimp for up to 3 months. Thaw overnight in the refrigerator, then proceed from step 4. Do not freeze with cooked shrimp.

Substitutions

kaffir lime leaves, fresh or frozen → 1–2 tsp grated lime zest. Lime zest provides citrus aroma without the herbal notes, but works if kaffir leaves are unavailable.
fresh Thai red chilies → 1–2 tbsp Thai red curry paste. Easier and more consistent heat, though you lose some fresh chili bite. Adjust to taste.
fresh lemongrass → 1–2 tsp dried lemongrass (rehydrated in warm water for 5 minutes). Less fresh flavor, so use the larger amount. The aroma won't be as bright.
cremini (baby portobello) mushrooms → oyster, shiitake, or button mushrooms. Any mushroom works. Shiitake adds deeper umami flavor; button mushrooms are milder.