Add all the ingredients till water to the insert pot of the Instant Pot.
Close the lid and turn valve to sealing position.
Press 'Pressure cook' button and change time to 10 mins.
After 10 mins is done, let pressure release naturally and then open the lid.
Take the chicken pieces out using a ladle and place in a bowl. Add the ½ cup water to it so it becomes cold enough to handle. Shred the chicken and add back into the pot along with the cilantro and scallions. Serve hot!
Recipe by Cook2Nourish at https://cook2nourish.com/2018/05/tom-yum-chicken-and-shrimp-soup-thai-hot-and-sour-soup.html