Step 1

First, drain all the water from the tofu package and carefully wash the tofu block with water.

Step 2

Wrap it in a kitchen napkin or paper towel

Step 3

Place a heavy pan, like a cast iron pan, on top and let stand for 15 minutes to press out the excess liquid.

Step 4

Cut the drained tofu into bite-sized cubes. Keep it aside.

Step 5

In a Stainless container (PIP) add rice and wash it properly till the water runs clear.

Step 6

Add water and salt. Cover it and keep it aside.

Step 7

In a medium bowl combine Thai curry paste, coconut milk, peanut butter, soy sauce, sambal oelek, and sugar and whisk all together until smooth.

Step 8

Press the saute button and when HOT add in the oil, ginger, and garlic.

Step 9

Add in the onions, bell pepper, and spinach. Saute for a minute. Add ¼ cup of water and deglaze the pot. Make sure nothing is stuck at the bottom.

Step 10

Add in salt, the coconut-peanut sauce mixture, tofu cubes, and ¾ cup water. Mix everything together.

Step 11

Carefully place the trivet and place the rice bowl on it.

Step 12

Cover the IP with its locking lid. Press the manual/pressure cook button and set the timer for 5 minutes on high pressure.

Step 13

When the cooking time is done and pressure cook beeps, Let the pressure naturally release for 10 minutes and then do a quick release.

Step 14

Carefully remove the rice container and the trivet from the Instant pot and keep them aside.

Step 15

Add lime juice to the curry and gently mix it.

Step 16

Serve it hot in a bowl with rice and garnish it with chopped roasted peanuts, green onions, and cilantro.