Description
These Instant Pot Chicken Lettuce Wraps are a quick and flavorful dish perfect for a healthy lunch or dinner. Tender chicken sautéed with aromatic garlic, ginger, and mushrooms, then pressure cooked and tossed in a savory, tangy sauce, served crisp in fresh lettuce leaves.
Ingredients
Scale
Protein and Vegetables
- 1 pound boneless, skinless chicken breasts
- 1/2 medium yellow onion, chopped
- 4 cloves garlic, minced
- 1/2 inch piece ginger, minced
- 1 small jalapeno, finely chopped (optional)
- 1 cup mushrooms (e.g., Baby Bella), chopped
- 6-8 lettuce leaves (e.g., butter or romaine)
Oils and Seasonings
- 3 tbsp olive oil
- Red pepper flakes, to taste
Sauce Ingredients
- Hoisin sauce, 2 tbsp
- Low sodium soy sauce, 1 tbsp
- Rice vinegar, 1 tbsp
- Brown sugar, 1 tsp
- Sesame oil, 1 tsp
Instructions
- Sauté Aromatics: Set the Instant Pot to SAUTE mode on NORMAL heat. Add olive oil and sauté the chopped onion, garlic, ginger, scallions, and jalapeno until softened, about 3-4 minutes.
- Add Chicken: Add the finely chopped chicken to the pot; stir well and sprinkle with red pepper flakes. Sauté for about 30 seconds to slightly brown the chicken.
- Cook Mushrooms and Chicken: Incorporate chopped mushrooms and cook until the chicken is no longer pink, approximately 3–4 minutes, stirring occasionally.
- Deglaze the Pot: If needed, add about 1/3 cup water to loosen any browned bits. Cancel SAUTE mode and scrape the bottom of the pot to deglaze before sealing the lid.
- Pressure Cook: Seal the Instant Pot lid and pressure cook on HIGH for 1 minute. After cooking, perform a manual release of the pressure.
- Add Sauce and Thicken: Open the lid and mix in all the sauce ingredients (hoisin sauce, soy sauce, rice vinegar, brown sugar). Set to SAUTE mode again and simmer the mixture until the sauce is thickened, about 5–6 minutes.
- Finish and Serve: Stir in the sesame oil just before serving. Spoon the chicken mixture onto the lettuce leaves and enjoy your wraps immediately.
Notes
- You can adjust the spiciness by omitting or reducing the jalapeno and red pepper flakes.
- For a low-sodium version, use low-sodium soy sauce and reduce added salt if any.
- Butter lettuce or romaine work best as sturdy but tender wraps.
- Leftovers can be refrigerated for up to 3 days and reheated before serving.
- Adding chopped water chestnuts or shredded carrots can provide additional crunch.
