Select sauté on the instant pot and adjust to normal.
Add oil to the pot.
When the oil is hot, add cardamoms, bay leaf, and cloves.
Then add cumin seeds.
When the cumin seeds splutter add the onions. Sauté until the onions turn golden. Keep stirring in order to prevent them from burning.
Then add red chili powder, water, and stir. Adding water is key to prevent the red chili powder from burning. Let it sauté for about 1 minute.
Add ground fennel, ground ginger, salt, ground turmeric, ground cumin, and stir.
Add pureed tomatoes and stir. Let them sauté for 3 to 4 minutes. This step enables the tomatoes to cook and get the raw tomato odor out.
Add ground turkey and crush it with the back of a spoon. Keep doing it in order to prevent lumps from forming. Stir continually.
Then add the potatoes, peas, and stir. Make sure nothing is stuck to the bottom of the pot and scrape the bottom of the pot well.
Secure the lid on the pot.
Select manual and cook at high pressure for 8 minutes.
Once cooking is complete, use a quick pressure release to depressurize.
Open the lid and add dried fenugreek leaves.
There will be some gravy. If you want the keema/turkey to be completely dry then select sauté and let the gravy evaporate. It should take about 2 minutes. Keep stirring so that the turkey doesn’t stick to the bottom of the pot. I personally like some gravy in it since we eat it with rice.
Transfer in a serving bowl immediately. Discard the bay leaf.