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

1-1/2 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

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.

No additional tips available.

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

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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.

Pressure-Cooker Tandoori Chicken Panini

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