Press Sauté; heat oil in Instant Pot®. Add shallots; cook and stir 2 minutes or until softened. Add curry paste, garlic and ginger; cook and stir 1 minute. Stir in coconut milk, sweet potato, eggplant, soy sauce and brown sugar; mix well.
Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 4 minutes.
When cooking is complete, press Cancel and use quick release.
Add tofu, bell pepper and green beans to pot. Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at low pressure 1 minute.
When cooking is complete, press Cancel and use quick release. Stir in basil and lime juice. Serve over rice, if desired.