1. Start Instant Pot Duo Crisp on Sauté Mode Low for 9 minutes.
2. Mix well coconut oil, lemongrass, and onions to the pot.
3. Add salt and vegan friendly laksa paste. Sauté continuously for 2 to 3 minutes, ensuring not to burn the mixture.
4. Add turmeric powder, curry powder, brown sugar, laksa leaves, and coconut oil. Sauté for 2 minutes, stirring continuously.
5. Add all vegetables, except the greens. Stir and toss to mix well and deglaze the pot.
6. Add 1 cup of water. Stir to combine.
7. Tip in cubed tofu and thin coconut milk. Stir to combine.
8. Add another cup of water.
9. Set to Pressure Cook mode. High pressure for 2 minutes, followed by Quick Pressure Release.
10. Once done, add rice noodles to the Instant Pot and stir gently to combine.
11. Close the lid and set to Steam mode. Low pressure for 1 minute, followed by Quick Pressure Release.
12. As soon as the timer ends, mix gently.

Serve hot with your toppings of choice.