Meat gets tough when it dries out. Pressure cookers cook in super-heated steam, so they don’t dry food out.
When I make mutton curry I always cook the meat in the pressure cooker first.
Always stays moist and is melt in the mouth tender. If I need to add water to the curry, I use the juices left in the pot instead, after removing the fat, of course.
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Just tried doing that with lamb and sweet potto in tamarind. Properly nice although a bit of a soup.
You only cook the meat in the PC. If you put the sweet pots in there, I’m not surprised it’s a soup. 
I made the full curry and pressure cooked the whole lot instead of simmering.
Yeah, normally if we put sweet potatoes in a curry we give them a blast in the oven first. This time round lack of time given small people didn’t help.
It was a good soup though.