Pressure Cooker Indian-Style Chicken And Vegetables

• 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

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 170u0b0. If desired, top with cilantro; serve with warmed naan.
2. 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 and adding a little water if necessary. If desired, sprinkle with cilantro. Serve with warmed naan.

chicken, sweet potatoes, sweet red peppers, fresh cauliflowerets, curry sauce, water, salt, fresh cilantro, flatbreads

Taken from www.tasteofhome.com/recipes/pressure-cooker-indian-style-chicken-and-vegetables/ (may not work)