Start the instant pot in SAUTE mode and heat oil in it. Add the green curry paste and saute for 30 seconds.
Add coconut milk. Stir so there are no lumps and the curry paste is mixed well with the coconut milk. (Note: If the coconut milk has a thin consistency, then add half of it before pressure cooking. Add the other half after pressure cooking and bring to a boil on saute mode)
Add soy sauce, kaffir lime leaves, all veggies and tofu. Press CANCEL and close the pressure cooker lid with vent in sealing position.
Change the setting to MANUAL or pressure cook mode on LOW pressure for 2 minutes. Close lid with vent in sealing position.
When the pressure cooker beeps, do a quick pressure release and open the lid.
Add sugar, lemon juice and half of the basil leaves. Stir the curry.
Garnish with the remaining basil leaves and cashews. Enjoy over jasmine rice.
Tofu: :I lightly pressed the tofu before using and just cut it into cubes to add to the curry. If you like, you can bake or slightly fry it before using. Air frying tofu is another great option too. Vegetables: You can add any vegetables that you have handy in this recipe. Besides the one's I used, other choices are baby corn, beans, eggplant, mushroom. Like veggies crunchy? If you like your veggies crunchy, then skip the pressure cooking and just cook on saute mode for 5-7 minutes. Stovetop variation: Check out my Vegan Thai Green Curry stovetop recipe.