Set your Instant Pot to saute, and heat the sesame oil. Add the tofu and cook, stirring, until the tofu is browned slightly, about 3 minutes.
Add all of the remaining ingredients, except for the broccoli, coconut milk, and sriracha. Cook at high pressure for 4 minutes with a quick release.
Carefully remove the Instant Pot's lid, and add the broccoli to the pot. Bring to high pressure for 0 minutes (yes! See note!), and do a quick release.
Add the coconut milk, stir and serve with sriracha sauce on the side.
For an oil-free option, skip the saute, omit the oil, and add the tofu to the pot with the broth, spices, and carrots in step two.You can use 1-2 tablespoons grated ginger in place of the ground ginger, if you prefer. More will yield a spicier soup.You can use up to 3 tablespoons of red curry paste instead of the powder. More will yield a spicier soup.YES! You can set your Instant Pot for zero minutes. It's perfect for cooking veggies like the smaller broccoli florets in this recipe. All of the cooking happens as the pot comes to pressure, then it immediately beeps, so you can do that quick release. Perfect, tender broccoli, y'all! High five to my pal, Mandy, for hipping me to this amazing technique.
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Course Main Course, Soup
Keyword coconut curry soup, instant pot curry soup, instant pot tofu soup
Instant Pot tofu soup recipe from Glue & Glitter, https://www.glueandglitter.com/instant-pot-coconut-curry-soup-tofu/