Pressure-Cooker Curried Chicken Meatball Wraps

• 1 large egg, lightly beaten
• 1 small onion, finely chopped
• 1/2 cup Rice Krispies
• 1/4 cup golden raisins
• 1/4 cup minced fresh cilantro
• 2 teaspoons curry powder
• 1/2 teaspoon salt
• 1 pound lean ground chicken
• 2 tablespoons olive oil
• 1 cup plain yogurt
• 1/4 cup minced fresh cilantro
• 24 small Bibb or Boston lettuce leaves
• 1 medium carrot, shredded
• 1/2 cup golden raisins
• 1/2 cup chopped salted peanuts

1. In a large bowl, combine the first 7 ingredients. Add chicken; mix lightly but thoroughly (mixture will be soft). With wet hands, shape mixture into 24 balls (about 1-1/4-in.). Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown meatballs in batches; remove and keep warm. Add 1 cup water to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Press cancel.
2. Place trivet insert in pressure cooker. Place meatballs on trivet, overlapping if needed. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure.
3. In a small bowl, mix sauce ingredients. To serve, place 2 teaspoons sauce and 1 meatball in each lettuce leaf; top with remaining ingredients. If desired, serve with additional minced fresh cilantro.

egg, onion, rice krispies, golden raisins, fresh cilantro, curry powder, salt, chicken, olive oil, plain yogurt, fresh cilantro, boston lettuce leaves, carrot, golden raisins, peanuts

Taken from www.tasteofhome.com/recipes/pressure-cooker-curried-chicken-meatball-wraps/ (may not work)