Pressure Cooker Curried Chicken Meatballs with Lettuce Wraps
These pressure cooker curried chicken meatballs are easy to prepare and bursting with flavor. Enjoy them in fresh Bibb lettuce wraps for a healthy, satisfying meal that’s perfect for any occasion.
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
- 24 small Bibb or Boston lettuce leaves
- 1 medium carrot, shredded
- 1/2 cup golden raisins
- 1/2 cup chopped salted peanuts
Instructions
- In a large bowl, combine the egg, onion, Rice Krispies, 1/4 cup raisins, cilantro, curry powder, and salt.
- Add the ground chicken. Mix lightly until just combined—it’s okay if the mixture feels a little sticky.
- Using wet hands, roll the mixture into 24 meatballs, about 1 1/4 inches in diameter.
- Set your 6-quart pressure cooker to the sauté or browning mode. Heat the olive oil until shimmering.
- Working in batches, sear the meatballs on all sides until lightly browned. This step not only adds flavor but helps the meatballs hold their shape.
- Remove the meatballs and set aside. Add 1 cup of water to the pressure cooker and scrape up any browned bits stuck to the bottom.
- Place a trivet inside the pressure cooker, then arrange the meatballs on top, overlapping if needed.
- Lock the lid and close the pressure-release valve. Cook on high pressure for 7 minutes.
- Quick-release the pressure and carefully remove the lid.
- In a small bowl, mix the yogurt with an extra pinch of curry powder for a tangy sauce.
- To serve, top each lettuce leaf with a dollop of sauce, one meatball, shredded carrots, raisins, and peanuts. Sprinkle more cilantro over the top if you’d like.