In a covered pressure cooker heat about 1/4 cup of the yellow curry broth on medium to high heat.
Add onions, ginger, turmeric and cumin and saute. Add potatoes and saute a few minutes.
Crumble tempeh into tiny pieces (resembling ground meat), mix well, then add coconut milk.
Cover pressure cooker and bring to pressure. Cook at low pressure four minutes. Use a quick release. (If using an Instant Pot or Fagor LUX, cover the pot, set to low pressure and select 4 minutes; use a quick release.)
Remove the lid and, uncovered, simmer until liquid is absorbed. Add salt and pepper (if desired).