#tofubellpepperbroccoli

Whip up this creamy and flavorful Instant Pot Vegan Thai Peanut Curry in no time. Perfect for a quick and satisfying meal.

A quick and flavorful Thai-inspired vegan dish featuring tofu, bell peppers, and broccoli in a creamy peanut curry sauce, served over fluffy basmati rice. Prepared effortlessly in the Instant Pot using the Pot-in-Pot method.

Ingredients: 1 cup basmati rice, rinsed. 1 cup water. 1 block 14 oz extra-firm tofu, cubed. 1 cup bell peppers, sliced. 1 cup broccoli florets. 1 can 14 oz coconut milk. 1/4 cup soy sauce. 3 tablespoons red curry paste. 2 tablespoons peanut butter. 1 tablespoon brown sugar. 1 tablespoon ginger, minced. 2 cloves garlic, minced. 1 tablespoon lime juice. Fresh cilantro and crushed peanuts for garnish.

Instructions: Rinse the basmati rice and put it in a bowl that can go in the Instant Pot that can handle heat. Fill the Instant Pot with one cup of water. Set the bowl of rice on top of the trivet and put it in the Instant Pot. Put the tofu, bell peppers, and broccoli in a different bowl and mix them together. Coconut milk, soy sauce, peanut butter, brown sugar, ginger, garlic, and lime juice should all be put into a blender. Mix until it's smooth. Make sure the tofu and vegetables are well covered with the curry mixture by pouring it over them. Place the tofu and vegetable mix on top of the trivet in a heat-safe dish that fits inside the Instant Pot. Put the lid back on the Instant Pot and turn the vent all the way down to seal it. First cook on high pressure for 5 minutes. Then let the pressure naturally drop for 10 minutes. Finally, quickly release any pressure that is still there. Use oven mitts to carefully take the dish out of the Instant Pot. Use a fork to fluff up the rice, then serve it with the Thai peanut curry tofu and vegetables. Put crushed peanuts and fresh cilantro on top. Glad you liked the easy Thai peanut curry tofu and rice in the instant pot!

Prep Time: 15 minutes

Cook Time: 15 minutes