Pressure-Cooker Tandoori Chicken Panini

• 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 165u0b0.
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.

chicken breasts, chicken broth, garlic, fresh gingerroot, paprika, salt, cayenne pepper, ground turmeric, green onions, chutney, flatbreads

Taken from www.tasteofhome.com/recipes/pressure-cooker-tandoori-chicken-panini/ (may not work)