Ingredients
2 pounds boneless skinless chicken thighs, cubed2 medium sweet potatoes, peeled and cut into 1-1/2-inch pieces2 medium sweet red peppers, cut into 1-inch pieces3 cups fresh cauliflowerets2 jars (15 ounces each) tikka masala curry sauce1/2 cup water3/4 teaspoon saltMinced fresh cilantro, optional Naan flatbreads, warmed
Preparation
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.
