Whisk the panang-curry-paste & peanut butter in a bowl and then put aside. Additionally press the tofu with hefty object for 15-20minutes to eliminate extra moisture then cut into cubes. Put aside.
Press the saute button onto the instant pot. When it shows hot, add the oil then add the garlic, chopped onion and ginger. Saute for 3minutes, or till the onions are softened.
Add ½ cup vegetable-broth or water & deglaze the pot. There should not be any browned bits stuck in the base (don't bypass this step).
Add the can of coconut-milk & remaining ½ cup water or broth. Subsequently the tamari, brown sugar, turmeric, salt and blend.
Add tofu, carrot, potatoes and stir. Close to the pot with its lid. Then press the manual or pressure cook button & cook on high-pressure for 3minutes. Quick release the pressure.
Open the pot & press the saute-button. Add the broccoli, red pepper and thai basil. Stir and cover the pot with a glass-lid and let it simmer for 4-5minutes.
Add lime-zest & lime-juice. When you've got kaffir lime leaves, you can use it. Additionally, I added ¼ cup broth or water at this stage to thin the curry out a bit.
Serve with rice, quinoa and garnish with more thai basil, crushed peanuts.