Press the sauté button, add the coconut oil. Once it melts, add the mustard seeds and when they begin to pop, add the onion, Serrano pepper and curry leaves. Stir-fry for 6-7 minutes, or until the onions begin to brown.
Add the garlic and ginger and stir-fry for 30 seconds. Add the spices, stir, then add the ground meat and cook until it is mostly browned.
Add the carrots, potatoes and ¼ cup water.
Secure the lid, close the pressure valve and cook for 4 minutes at high pressure.
Open the valve to quick release any remaining pressure.
Stir in the coconut milk.