Step 1

In a medium bowl combine coconut milk, peanut butter, soy sauce, sriracha, sugar and water and whisk all together until smooth.

Step 2

Press the saute button and when HOT add in the oil, chopped onions, bell pepper, and ginger and garlic and give it a stir.

Step 3

Add in the red curry paste and the coconut and peanut sauce mix and mix everything together.

Step 4

Add in the tofu cubes.

Step 5

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

Step 6

Add water and salt to taste.

Step 7

Carefully place the trivet and place the rice on it.

Step 8

Place the lid and pressure cook high for 5 minutes.

Step 9

When the pressure cook beeps. Let the pressure naturally release for 5 mins and then do a quick release.

Step 10

Carefully remove the rice container and the trivet from the pressure cooker and keep it aside.

Step 11

Add some chopped Thai basil or -green onions and lemon or lime juice and gently mix it.

Step 12

Serve it in a bowl with rice and garnish it with chopped roasted peanuts.