Instant Pot Asian Chicken Lettuce Wraps
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Instant Pot Chicken Lettuce Wraps

Instant Pot Chicken Lettuce Wraps is an easy and fun appetizer or main course, similar to what you get at Pei Wei and P.F. Chang's, but better!  
Prep Time15 mins
Cook Time3 mins
Pressure Release10 mins
Total Time18 mins
Course: Appetizer, Brunch, Dinner, Lunch, Main Course
Cuisine: American, American Chinese, Asian inspired
Servings: 4 servings
Calories: 391kcal
Author: Jill Selkowitz

Ingredients

Sauce

For Finishing

  • 1 cup Carrots shredded
  • 8 ounces (1 can) Water Chestnuts drained/chopped
  • 1/2 cup Scallions chopped
  • 1 head Butter, Bibb, Boston Lettuce leaves separated
  • 1 teaspoon Toasted Sesame Oil optional

Instructions

  • Mix up the sauce ingredients and set it aside.
  • Select Sauté or Browning on your Pressure Cooker and allow to heat.
  • When hot, add olive oil and swirl to coat bottom of pot.  Add onions and ground chicken/turkey and mash the meat until crumbled.
  • Sauté until meat is browned and then drain out all liquid.  Add garlic and ginger and mix through.
  • Add half of the sauce and mix through.
  • Lock on lid and close pressure valve.  Cook at high pressure for 2 minutes. When beep sounds, wait 10 minutes and then release the rest of the pressure.
  • Select Sauté or Browning and simmer until all liquid has evaporated (or pour out extra), if needed.  Mix in the rest of the sauce to warm.
  • Turn off pressure cooker and dump in shredded carrots, water chestnuts, scallions and 1 teaspoon of Toasted Sesame Oil (if using). Mix through.
  • Spoon a few Tablespoons into each piece of lettuce.  If you want to eat them like I do, then take a second piece of lettuce and wrap like a burrito.  Yum!

Nutrition

Calories: 391kcal | Carbohydrates: 25g | Protein: 24g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 85mg | Sodium: 1572mg | Potassium: 625mg | Fiber: 4g | Sugar: 10g | Vitamin A: 6980IU | Vitamin C: 13.4mg | Calcium: 66mg | Iron: 2.8mg