Instant Pot Thai Peanut Tofu Pineapple Curry

INGREDIENTS

200 g

extra-firm tofu (cut into cubes)

1/3 cup

pineapple cubes (I used canned pineapple cubes)

1/4 cup

raw cashews

14 oz

can coconut milk (I use light you may use full fat)

2 tbsp

+ 1 teaspoon thai red curry paste

1/2 cup

water

2 tbsp

peanut butter (or more for a stronger peanut flavor)

1 tbsp

olive oil

dried red chili (broken into pieces)

small white onion (chopped)

2 tsp

grated garlic

2 tsp

grated ginger

1 tsp

soy sauce

3 tsp

rice vinegar

1 tsp

coconut sugar

1 1/2 tsp

sriracha

1/4 tsp

turmeric powder

salt (to taste)

juice of 1 lime