Set the Instant Pot to Sauté and heat the oil.
Slice the onion and pepper and cook for a few minutes, stirring until the onion starts to soften.
Slice the mushrooms, add to the pot and cook for another 3 minutes.
Crush the garlic then stir into the pot, with the ginger and cumin seeds and cook for 2 minutes, then add the remaining spices and mix well.
Add the stock and deglaze the pot, scraping the bottom clean.
Add the lentils on top and then the tinned tomatoes - do not stir!
Select Manual High Pressure and set the time for 4 minutes, followed by Natural Pressure Release.
Open the pot give the curry a stir then add the turkey, any leftover veg, spinach, lime juice and most of the coriander - reserving a few leaves for garnishing.
Mix well then replace the lid and leave for 5 minutes.
Serve with basmati rice.