One-Pot Tom Yum Rice with Steamed Broccoli

Got 30 minutes? Grab your Instant Pot® and make this bold and comforting one-pot Tom Yum rice with steamed veggies—no extra pots, no hassle! This easy dump-and-go recipe is packed with spicy, tangy Thai flavor and perfect for busy weeknights, meal prep, or when you’re craving something cozy and satisfying.

INSTRUCTIONS

1. In a small bowl, mix the soup base ingredients. 
2. Pick and prepare your protein. If using shrimp, start by cleaning and deveining them. Pat them dry. Combine all the shrimp marinade ingredients, then marinate for at least 30 minutes. If using chicken, cut the thighs into bite-sized pieces. Combine all the chicken marinade ingredients, then marinate for at least 30 minutes. 
3. Rinse the rice and add it to your Instant Pot®. 
4. Layer the bean sprouts, tofu puffs, and mushrooms (if using) over the rice and pour in the soup base. 
5. Place a steaming rack over the rice and veggies within your Instant Pot®. Place the seasoned broccoli in a pressure cooker-safe bowl (metal works best), then place the bowl on top of the steaming rack. 
6. Seal the Instant Pot®. Cook on Rice mode at Low Pressure for 8 minutes. If your model doesn't have Rice mode, Pressure Cook on High for 5 minutes. 
7. Let the pressure naturally release for 10 minutes, then quick release the rest. 
8. Open the lid, carefully remove the broccoli bowl and steaming rack, then fluff and mix everything together.