Step 1

Heat a 6 or 8 quart Instant Pot, using the sauté  function. Add oil, onions, and peppers and sauté 2-3 minutes. **If you are going to add chicken, this is when you should do it (see notes below).

Step 2

Add the mushrooms, and cook for 2 minutes.  Add brown sugar, ginger, curry paste, fish sauce, lite soy sauce and stir. Add tofu then broth.

Step 3

Close the lid, seal the pressure valve, and set on manual/high for 4 minutes.

Step 4

Once the time is up, let the pressure release naturally for 5-10 minutes, then flip the valve to release the remaining pressure (careful some liquid may spout out). Remove the top carefully.

Step 5

Add lime juice, coconut milk, and sriracha to taste. Stir everything to combine.

Step 6

Serve the soup and garnish with lime wedges and cilantro. Enjoy!