Select sauté on the instant pot and adjust to normal.
Add oil to the pot. When the oil is hot, add onions, and ginger garlic paste.
Stir in green curry paste and let it sauté for about a minute.
Stir in the coconut milk and let it thicken will take about 2 to 3 minutes. Keep stirring.
Add in bell peppers, carrots, green beans, Serrano peppers, and tofu.
Secure the lid on the pot. Select manual and cook at high pressure for 0 minutes. When cooking is complete, use quick pressure release to depressurize.
Select saute. Stir in the fish sauce, lime juice, brown sugar, basil leaves, cilantro, and cashews. Add the salt and pepper. Let it saute for a minute or two. Press cancel and transfer in a serving bowl.
Serve hot over Jasmine rice.