Easy Instant Pot Thai Peanut Curry Tofu and Rice PIP - BellyRulesTheMind

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!