Pressure-Cooker Indian-Style Chicken and Vegetables

Total Time:Prep: 15 min. Cook: 5 min.

Recipe by Erica Polly, Sun Prairie, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Mar. 24, 2023

This easy Indian-influenced dish is one just about everyone will love. Feel free to add more or less tikka masala sauce according to your taste. —Erica Polly, Sun Prairie, Wisconsin

Can you freeze Pressure-Cooker Indian-Style Chicken and Vegetables?

Omitting cilantro and naan, freeze cooled chicken and vegetable mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently; add water if necessary. If desired, sprinkle with cilantro. Serve with warmed naan.

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Pressure-Cooker Indian-Style Chicken and Vegetables

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Yield:8 servings (2-1/2 quarts)
Prep:15 min
Cook:5 min
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Ingredients

  • 2 pounds boneless skinless chicken thighs, cubed
  • 2 medium sweet potatoes, peeled and cut into 1-1/2-inch pieces
  • 2 medium sweet red peppers, cut into 1-inch pieces
  • 3 cups fresh cauliflowerets
  • 2 jars (15 ounces each) tikka masala curry sauce
  • 1/2 cup water
  • 3/4 teaspoon salt
  • Minced fresh cilantro, optional
  • Naan flatbreads, warmed
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Directions

  1. 1
    In a 6-qt. electric pressure cooker, combine chicken and vegetables; add sauce, water and salt. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 170°. If desired, top with cilantro; serve with warmed naan.

Nutrition Facts

1-1/4 cups: 334 calories, 15g fat (4g saturated fat), 80mg cholesterol, 686mg sodium, 25g carbohydrate (12g sugars, 5g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1-1/2 starch.
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