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Lightly oil your inner pot of the Instant pot.
Then add all of the ingredients listed except for to add later, and mix really well.
Add 3 tablespoons water if using fresh tomatoes. (If your pot tends to give burn often, add ½ cup water irrespective of fresh or canned tomatoes)
Close the lid and pressure cook for 16 minutes.
Let the pressure release naturally. (Or quick release after 10 mins)
Open the lid. Taste and adjust salt and flavor.
Add in ¾ to 1 cup of non-dairy milk because the sauce would have gotten absorbed by the soy curls.
(For creamier, you can also add in 2-3 tablespoons non dairy yogurt).
Press saute.
Let it come to a good boil. Then cancel saute.
Garnish with cilantro and lemon juice.
Adjust salt and heat with some salt and cayenne and more spices if you like and serve over rice or with flatbread, or naan.