Instant Pot Thai Green Curry with Tofu and Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fragrant and creamy Thai green curry made effortlessly in the Instant Pot with tofu and a medley of fresh vegetables. This thai-inspired curry (vegetarian) ready in about 25 minutes pairs Thai green curry paste, (13.5 oz), full fat coconut milk, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.0 (14 ratings) Prep: 15 min Cook: 10 min Serves 4 Thai cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Turn the Instant Pot to sauté mode and heat 2 tbsp vegetable oil. Add 3 tbsp Thai green curry paste and sauté for 2 minutes until fragrant.
  2. Step 2: Add 1 can (13.5 oz) full-fat coconut milk and 1 cup vegetable broth, stirring to combine with the curry paste.
  3. Step 3: Stir in 14 oz pressed and cubed extra firm tofu, 1 medium sliced zucchini, 1 medium sliced red bell pepper, 1 cup halved baby corn, and 1/2 cup drained bamboo shoots.
  4. Step 4: Add 1 tbsp fish sauce and 1 tsp brown sugar, then secure the Instant Pot lid and set to manual pressure cook for 5 minutes.
  5. Step 5: When cooking completes, quick release the pressure. Stir in 1 tbsp lime juice and 1/4 cup chopped fresh basil leaves before serving hot over steamed jasmine rice.

Frequently asked questions

How long does Instant Pot Thai Green Curry with Tofu and Vegetables take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Instant Pot Thai Green Curry with Tofu and Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep thai green curry paste from drying out.

Can I substitute ingredients in Instant Pot Thai Green Curry with Tofu and Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Instant Pot Thai Green Curry with Tofu and Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Instant Pot Thai Green Curry with Tofu and Vegetables vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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