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Bowl of turkey and potato curry on a blue background

Pressure Cooker Turkey and Potato Curry

Turkey and potato curry is one of my favourite things to make with my Christmas leftovers and this pressure cooker version makes it so super easy while still locking in tons of flavour. Make sure you give it a go this holiday season!
Course Main Course
Cuisine Indian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 187kcal


  • 2 tablespoon Olive Oil
  • 2 small Onions chopped
  • 1 thumb-sized piece Ginger grated
  • 3 cloves Garlic crushed
  • 1 Green Pepper chopped
  • 2 medium Potatoes peeled and chopped
  • 1 tablespoon Curry Powder
  • 1 teaspoon Cumin
  • 1 teaspoon Coriander
  • 1 400g tin Chopped Tomatoes
  • 250 ml Turkey/Chicken Stock
  • 200 g Cooked Turkey shredded
  • 2 tablespoon Greek Yoghurt
  • Fresh Coriander to serve


  • Set your instant pot or pressure cooker to the browning or saute function. Add the olive oil and chopped onion. Cook until softened then add the garlic, ginger and green pepper and fry for a couple more minutes. 
  • Add the curry powder, cumin and coriander to the pot and stir to coat all the vegetables. Pour in the tomatoes, stock and potatoes in and give everything a good mix together. Put the lid on and set to cook under pressure for 5 minutes. On my pressure cooker I used the stew setting.
  • Once the cooking has finished and you've released the steam stir through the turkey and yoghurt and cover for another few minutes to heat through. Serve with rice and topped with coriander and extra yoghurt.


Nutrition information is an estimate and will vary depending on the ingredients used.


Calories: 187kcal | Carbohydrates: 14g | Protein: 12g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 704mg | Potassium: 647mg | Fiber: 2g | Sugar: 6g | Vitamin A: 245IU | Vitamin C: 37.4mg | Calcium: 72mg | Iron: 2.3mg