Instant Pot Tofu Curry

Ingredients

• 14 ozFirm tofu$2.80
• 1 canCoconut milk$2.20
• 2 tbspCurry paste$0.80
• 1Onion$0.90
• 1 tbspVegetable oil$0.09
• 1 tbspGinger$0.08
• 1 tspSalt—
• 1 bagMixed vegetables$2.50
• Total for 4 servings$9.37

Most of the cost is firm tofu ($2.80) and mixed vegetables ($2.50). With oil, spices and staples already at home, the shop drops to about $6.28. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Drain the firm tofu thoroughly, blot dry with clean paper towels, and cut into 1-inch cubes. Finely dice the onion, then peel and grate the fresh ginger.
2. Set the Instant Pot to Sauté mode on normal heat and heat the vegetable oil until shimmering. Add the diced onion and grated ginger, cooking for 3 to 4 minutes until softened and fragrant.
3. Add the curry paste and sauté for about 1 minute until aromatic. Pour in the coconut milk and salt, stirring well and scraping up any browned bits from the bottom of the pot to prevent a burn warning.
4. Gently fold in the tofu and the mixed vegetables until coated with the sauce. Lock the lid, set the valve to Sealing and cook on High Pressure for 5 minutes.
5. When the timer completes, perform a quick release by turning the steam valve to Venting. Once the pressure pin drops, unlock the lid and gently stir the curry to keep the tofu intact.
6. Taste the sauce and adjust with a pinch of extra salt if desired. Ladle into warm bowls and serve hot with steamed basmati rice, if you like.