Curried Chicken & Lentil Salad - 2.5-Qt Pressure Cooker

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 23mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a 2.5-quart Pressure Frypan or larger pressure cooker, heat vegetable oil over high heat.
  • Pat chicken dry and add chicken and cook until browned on both sides.
  • Add lentils, water and curry powder. Bring to a boil, stirring occasionally.
  • Close lid and bring pressure to 1st red ring over high heat. Adjust heat to stabilize pressure at 1st red ring. Cook for 8 minutes.
  • Remove from heat and use Natural Release Method.
  • Remove chicken. When cool enough to handle, carve meat off the bone and cut chicken into bite-size pieces.
  • Let lentils and chicken pieces cool completely.
  • Mix lentils and chicken with grapes, cashews and celery.
  • Mix yogurt and curry powder until well blended.
  • Serve salad on a bed of lettuce. Pass dressing separately.
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