Instant Pot Vegan Panang Curry

Name: Instant Pot Vegan Panang Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Thai
Ingredients: 1.5 tablespoons oil (22 ml); 1 medium red onion (chopped); 1 inch ginger (chopped); 5-6 large garlic cloves (chopped); 1 green chili (sliced); 3 tablespoons panang curry paste (or to taste, I use maesri brand); 2 tablespoons creamy peanut butter (or add more to taste); 1 cup water or vegetable broth (+ 1/4 cup to be added later on (optional, depending on consistency you prefer)); 14 oz can coconut milk; 1/4 teaspoon turmeric powder; 2 teaspoons tamari (or use regular soy sauce); 2 teaspoons brown sugar; 1/4 + 1/8 teaspoon salt (or to taste); 4 oz tofu (extra firm, cut into cubes); 3-4 baby potatoes (cut in half, around 1-1.5 inch pieces each); 1 large carrot (cut into rounds); 1 medium red bell pepper (sliced); 1/2 cup broccoli florets (small florets); 1/3 cup thai basil; 1 lime (zest of); 1/2 lime (juice of); crushed peanuts (to serve)