Cut tofu into 1 inch/ 2.5 cm pieces (use paper towel to absorb any excess moisture).
Heat a non-stick pan on medium heat. Once hot, add 1 tbsp of the olive oil, sauté gently turning for 5 minutes until golden on all sides, remove and set aside.
Press the sauté button on the Instant Pot.
Once display says HOT, add the rest of the oil along with the onion, garlic cloves, ginger and 1 handful of fresh coriander stalks. Cook for 2 minutes, stirring regularly.
Add the green curry paste, cook for another minute. Stir regularly.
Add coconut milk, green chillies, soy sauce, fish sauce, zest of lime, potatoes and carrots. Stir then press cancel.
Place the lid on the Instant Pot, select Pressure Cook for 10 minutes.
When Instant Pot beeps, quick release the pressure.
When pin drops, open the lid. Press cancel.
Press sauté as above, add the green beans, cook for 4 minutes, then add the green pepper (cook for another 3 minutes, stirring occasionally.
Mix cornflour with the cold water in a cup, stir in to thicken. Press cancel.
Stir in reserved tofu, spinach and fresh coriander leaves.