Instant Pot Green Curry

Cuisine: Thai

Difficulty: medium

Duration : 30-60 min

Diet: Vegan, Vegetarian

Cooking technique : Pressure cooker, Sauté

Main ingredient : Tofu

Prep time: 5 minutes

Cooking time: 35 minutes

Servings: 4 servings



  • 2 tbsp olive oil
  • 400Gr oz Firm tofu, not silky, diced 1 inch (2.5 cm)
  • 1 onion chopped
  • 3 cloves of garlic crushed
  • 1 2.5cm ginger peeled and grated
  • 1 handful of fresh coriander or coriander stalks
  • 3 tbsp green curry paste
  • 800ml cans of coconut milk
  • 2 green bird's eye peppers, halved lengthwise
  • 4 tbsp soy sauce
  • Zest of 1 lime
  • 4 small potatoes, unpeeled and quartered
  • 2 medium carrots peeled and cut lengthwise
  • 1 handful of green beans trimmed
  • 1 green bell pepper sliced
  • 2 handfuls of spinach
  • 1 handful of fresh coriander leaves
  • 1 1/2 tablespoons cornstarch or cornmeal
  • 1 1/2 tbsp cold water



  • Cut 400g firm tofu (not silky soft) into 1-inch pieces. Use paper towels to absorb excess moisture.
  • Heat a non-stick pan over medium heat. Once hot, add 1 tablespoon of olive oil, cook gently for 5 minutes, turning until golden brown on all sides, remove and set aside.
  • Press the Sauté button on the Instant Pot on normal heat (custom level 3 for the Evo Plus).
  • Once the display shows HOT, add the rest of the oil along with 1 onion (chopped), 3 cloves of garlic (crushed), 1 inch ginger (peeled and grated) and 1 handful of fresh coriander stalks. Cook for 2 minutes, stirring frequently.
  • Add 3 tablespoons of green curry paste, cook for another minute. Stir regularly.
  • Add 2 400ml cans coconut milk, 2 green bird's eye chilies (halved lengthwise), 4 tablespoons soy sauce, zest of 1 lime, 4 small potatoes (unpeeled, quartered) and 2 medium carrots (peeled and cut lengthwise) allow). Stir and press CANCEL.
  • Place lid on Instant Pot, set valve to seal, select manual high pressure (pressure cook adjusted high on Evo Plus) for 10 minutes.
  • When Instant Pot beeps, release the pressure quickly.
  • Open the cover if the pin falls. Press CANCEL.
  • Press Sauté as above, add 1 handful of green beans (trimmed), cook 4 minutes, then add 1 green bell pepper (sliced), cook a further 3 minutes, stirring occasionally.
  • Mix 1 1/2 tbsp cornstarch/cornstarch with 1 1/2 tbsp cold water in a cup, stirring to thicken. Press CANCEL.
  • Stir in reserved tofu, 2 handfuls of spinach, and 1 handful of fresh coriander leaves.
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