Cut tofu into 1 inch/ 2.5 cm pieces (use paper towel to absorb any excess moisture).
Select Saute on the inner pot. Once display says Hot, add 1 tbsp of the olive oil, and the tofu chunks and sauté gently turning for 5 minutes until golden on all sides, remove and set aside.
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, zest of lime, potatoes and carrots. Stir then press cancel.
Place the lid on the Instant Pot, select Pressure Cook and set the time for 10 minutes.
When the cooking program finsihes, perform a quick pressure release and remove the lid. .
Press sauté as above, add the green beans and cook for 4 minutes. Then add the green pepper (cook for another 3 minutes, stirring occasionally.
In a small bowl, mix the cornflour with the cold water, stirring to thicken, then add to the pot.
Stir in reserved tofu, spinach and fresh coriander leaves and warm all through before serving