Pressure-Cooker Tandoori Chicken Panini

Directions

• 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 165°.
• Remove chicken; shred with 2 forks. Return to pressure cooker. Stir in green onions; heat through.
• 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.
• Cook sandwiches on a panini maker or indoor grill until golden brown, 6-8 minutes. To serve, cut each sandwich in half. Freeze option: 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.