Instant Pot Peanut Tofu Curry with Rice

A white plate with Vegan tofu curry and steamed rice with a fork by the side on a gray surface.

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4.67 from 3 votes

Instant Pot Peanut Tofu Curry with Rice

An easy to make Peanut based Tofu Curry; this is super yummy and easy to make in the Instant Pot.

Plus the recipe makes the curry and rice together in UNDER 30 minutes!

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Asian

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 366kcal

Author: Smruti

Ingredients

For the Curry

14 oz Firm Tofu
½ medium Onion (diced)
½ medium Green Peppers (diced)
2 cloves Garlic (minced)
2 tablespoon Peanut Butter (creamy)
2 tablespoon Red Curry Paste
1 cup Coconut Milk
6-7 Cashew nuts
2 teaspoon Vegetable Oil
1 teaspoon Garlic Sauce
1 teaspoon Soy Sauce (Tamari for Gluten-free)
1 teaspoon Vinegar
1 teaspoon Salt
¼ teaspoon Sugar
¼ teaspoon Lime juice
¾ cup Water

For the Rice

1 cup White Rice
1 cup Water
½ teaspoon Salt
1 cup Water

Instructions

Press tofu between a couple of paper napkins and place a heavy pan on it. Keep aside for 20 minutes. Then make even sized cubes and set aside.
14 oz Firm Tofu
In a bowl mix together peanut butter with ¼ cup water.
2 tablespoon Peanut Butter
Add in the following and mix well:
1 teaspoon Garlic Sauce, 1 teaspoon Soy Sauce, 1 teaspoon Vinegar, ¼ teaspoon Sugar, 1 teaspoon Salt
In the base of the instant pot add oil. Set the mode to sauté and medium. Once hot, add garlic cloves and sauté till fragrant.
2 cloves Garlic, 2 teaspoon Vegetable Oil
Add in onion and peppers. Mix and sauté for a couple of minutes.
½ medium Onion, ½ medium Green Peppers
Add Thai curry paste and cashews.
2 tablespoon Red Curry Paste, 6-7 Cashew nuts
Then sauté for a minute till fragrant.
Deglaze with ¼ cup water.
Then add the peanut butter mixture, and coconut milk. Add ¼ cup water too.
1 cup Coconut Milk
Mix well, add the tofu cubes and let the mix bubble for a couple minutes.
Meanwhile, wash the rice till the water runs clean. Transfer to a steel bowl and pour in 1 cup water. Add salt and mix.
1 cup White Rice, ½ teaspoon Salt
Then place a trivet in the Instant Pot.
Place the rice bowl on the trivet.
Close the lid. Press cancel and then Pressure Cook and High pressure. Also set vent to sealing and time to 3 minutes. Once the time is up let the pressure release naturally for 5 minutes and then do a quick release. Open the lid.
Then remove the rice bowl and fluff using a fork. Add in lime juice to the curry and mix well.
¼ teaspoon Lime juice
Top with spring onions and cilantro and serve with hot rice.

Video

Notes

I made the curry with just tofu. However, the same can be made using vegetables or your choice of protein too.

Home-made red curry paste works well for the recipe too. Plus if you like extra basil or lemongrass flavor, go ahead and add more. They can become overpowering so make sure you go slow.

Replace peanut butter with your choice of nut butter. A mix of plain ones or almond butter would work great.

The Pot-in-pot method helps to make the rice along with the curry. However, it can only work with grains that take about 4-5 minutes in the pressure cooker. Quinoa and jasmine rice are great alternates.

However, you can also make the rice separate. Mix and match the recipe with brown rice, noodles, jasmine rice or even quinoa. They all taste perfect with this curry.

Last, I used smooth peanut butter but you can use either that or the crunchy one. Only change would be in the consistency of the final curry.

Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition