Instant Pot Thai Coconut Curry with Tofu and Vegetables

🧂 Ingredients

• 1 block

  14 oz firm tofu, drained and cubed
• 1 can

  14 oz coconut milk (light or full-fat)
• 1 cup vegetable broth
• 1 cup broccoli florets
• 1 bell pepper

  sliced
• 1 cup snap peas or green beans
• 1 small onion

  diced
• 2 cloves garlic

  minced
• 1 tablespoon fresh ginger

  minced
• 2 tablespoons red curry paste

  adjust to taste
• 1 teaspoon soy sauce or tamari
• juice of 1 lime
• fresh cilantro for garnish

  optional
• cooked brown rice or quinoa for serving

Instructions

• 1 Sauté the Aromatics: Set the Instant Pot to the sauté function. Add the diced
  onion and sauté for about 3-4 minutes until softened. Add the minced garlic and
  ginger, and sauté for another minute until fragrant.
• 2 Add Tofu and Vegetables: Stir in the cubed tofu, broccoli, bell pepper, and snap
  peas (or green beans). Cook for about 2-3 minutes, stirring occasionally.
• 3 Make the Curry Sauce: Add the coconut milk, vegetable broth, red curry paste,
  and soy sauce (or tamari) to the pot. Stir well to combine.
• 4 Pressure Cook: Close the lid of the Instant Pot, set the valve to sealing, and
  cook on high pressure for 5 minutes. Once the cooking time is complete, allow
  for a quick release of pressure.
• 5 Finish with Lime Juice: Carefully remove the lid and stir in the lime juice for
  a fresh kick of flavor.
• 6 Serve: Divide the Thai coconut curry between two bowls and serve over cooked
  brown rice or quinoa. Garnish with fresh cilantro if desired.

Nutrition Info