Pressure-Cooker Curried Chicken Meatball Wraps

Name: Pressure-Cooker Curried Chicken Meatball Wraps
Ingredients: 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

15 ingredients

3 steps

Ingredients

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

Directions

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.