In a pressure cooker, add butternut squash (or base starch vegetable), brocolli, peppers and chopped onion. Add in coconut milk and spices. Mix around a little bit. Put on lid and close properly. Make sure the seal is not on venting.
Set to cook on high pressure for 8 minutes.
***NOTE: When you set your pressure cooker to cook for 8 minutes, it does not mean that it will be ready in 8 minutes. It takes time for the pressure to build inside. It could take 5 minutes or it could take 25 minutes. It just depends on how much is in the pressure cooker. The more that is in there, the longer it takes. Be patient. It will say "ON" until it beeps and starts "pressure cooking". At that time, it will start to count down from 8 minutes. When it is done the cooking, it will beep again. That is time for you to let the seal vent. It will be a loud / dense release of steam so be careful!
When the vegetables are pressure cooked, remove the lid and mix the vegetables around. Set mode to saute.
Add in peanut butter, curry paste, lime juice, and fish sauce and mix well.
Add in vegetable broth, diced tomatoes, and peas. Mix well! Give the soup a taste, you may want to add more curry spice or peanut butter depending on what flavor profile you like. Sometimes I add both! I like it very spicy and peanuty!
If you want to add more protein, toss it in here. I like to add cubed tempeh, tofu or mini cooked shrimps.
Let the soup continue to cook and thicken in the pot. After about 15 minutes, you will be good to go!
If you DO NOT have an instant pot, you can still make this recipe in a large regular soup pot! Start by sauteing onions in oil until soft. Add in vegetables, coconut milk, and spices. Mix and cover. Cover for about 30-40 minutes until vegetables soften. You will need to mix every so often. Once vegetables are soft, follow the above directions starting from step 3.