Pressure-Cooker Tandoori Chicken Panini Recipe

Name: Pressure-Cooker Tandoori Chicken Panini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 pounds boneless skinless chicken breasts; 1/2 cup reduced-sodium chicken broth; 2 garlic cloves, minced; 2 teaspoons minced fresh gingerroot; 1 teaspoon paprika; 1/4 teaspoon salt; 1/4 to 1/2 teaspoon cayenne pepper; 1/4 teaspoon ground turmeric; 6 green onions, chopped; 6 tablespoons chutney; 6 naan flatbreads

Servings: persons

1
Place the first 8 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 165u00b0.
2
Remove chicken; shred with 2 forks. Return to pressure cooker. Stir in green onions; heat through.
3
Spread chutney over 1 side of each naan. Using a slotted spoon, top chutney side of 3 naan with chicken mixture; top with remaining naan, chutney side down.
4
Cook sandwiches on a panini maker or indoor grill until golden brown, 6-8 minutes. To serve, cut each sandwich in half.
5
Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

234

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1-1/2 pounds boneless skinless chicken breasts, 1/2 cup reduced-sodium chicken broth, 2 garlic cloves, minced, 2 teaspoons minced fresh gingerroot, and more.

Yes, Pressure-Cooker Tandoori Chicken Panini falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pressure-Cooker Tandoori Chicken Panini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions