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4.8 from 177 votes

Vegan Instant Pot Thai Green Curry with Tofu

Instant Pot Thai Green Curry with Tofu and vegetables. This vegan and gluten free green curry is so creamy and perfect to enjoy over jasmine rice. 

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 5
Calories: 303 kcal
Course: Main Course
Cuisine: Thai

Ingredients

  • 1 tablespoon oil
  • 2-3 tablespoon green curry paste
  • 1 can coconut milk 14oz
  • 1 tablespoon soy sauce or Tamari for gluten-free
  • 5-7 kaffir lime leaves crushed, optional
  • 14 ounce Tofu Extra Firm pressed and cut into cubes
  • 1 teaspoon brown sugar
  • 1 tablespoon lime juice
  • 10-12 Thai basil leaves
  • 1/4 cup roasted cashews to garnish (optional)
Veggies
  • 1 cup bell pepper cut into 1" pieces
  • 1 cup carrot sliced
  • 1 cup broccoli cut into pieces
  • 1 cup zucchini slit into half and sliced, optional
  • 2 scallion or green onion cut into 2" pieces

Instructions

    Cup of Yum
  1. Start the instant pot in SAUTE mode and heat oil in it. Add the green curry paste and saute for 30 seconds.  
  2. Add coconut milk. Stir so there are no lumps and the curry paste is mixed well with the coconut milk. (Note: If the coconut milk has a thin consistency, then add half of it before pressure cooking. Add the other half after pressure cooking and bring to a boil on saute mode)
  3. Add soy sauce, kaffir lime leaves, all veggies and tofu. Press CANCEL and close the pressure cooker lid with the vent in the sealing position.
  4. Change the setting to MANUAL or pressure cook mode on LOW pressure for 2 minutes. Close the lid with the vent in the sealing position.  
  5. When the pressure cooker beeps, do a quick pressure release and open the lid.  
  6. Add sugar, lemon juice and half of the basil leaves. Stir the curry. 
  7. Garnish with the remaining basil leaves and cashews. Enjoy it over jasmine rice. 

Notes

  • Tofu: I lightly pressed the tofu before using it and just cut it into cubes to add to the curry.  If you like, you can bake or slightly fry it before using.  Air frying tofu is another great option too.  
  • Vegetables: You can add any vegetables that you have handy in this recipe.  Besides the ones I used, other choices are baby corn, beans, eggplant, and mushroom. 
  • Like veggies crunchy? If you like your veggies crunchy, then skip the pressure cooking and just cook on saute mode for 5-7 minutes. 
  • Stovetop variation: Check out my Vegan Thai Green Curry stovetop recipe. 

Nutrition Information

Calories 303kcal (15%) Carbohydrates 14g (5%) Protein 10g (20%) Fat 25g (38%) Saturated Fat 16g (80%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Sodium 290mg (12%) Potassium 624mg (18%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 6409IU (128%) Vitamin C 63mg (70%) Calcium 80mg (8%) Iron 5mg (28%)

Nutrition Facts

Serving: 5Serving

Amount Per Serving

Calories 303

% Daily Value*

Calories 303kcal 15%
Carbohydrates 14g 5%
Protein 10g 20%
Fat 25g 38%
Saturated Fat 16g 80%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 5g 25%
Sodium 290mg 12%
Potassium 624mg 13%
Fiber 3g 12%
Sugar 6g 12%
Vitamin A 6409IU 128%
Vitamin C 63mg 70%
Calcium 80mg 8%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.