Chicken Lettuce Wraps
Servings Prep Time
4servings 5minutes
Cook Time
20minutes
Servings Prep Time
4servings 5minutes
Cook Time
20minutes
Ingredients
Sauce Mixture
  • 1/4cup Hoisin Sauce
  • 3tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • 1tsp Sriracha sauce (optional)
  • 1 tsp mustard powder
  • 1tsp toasted sesame oil
  • 1/4tsp white pepper
Pot Mixture:
  • 1tbsp olive oil
  • 1cup onionsfinely diced
  • 1lb ground chicken(or turkey)
  • 3cloves garlicminced
  • 1 1/2inch fresh gingerpiece , minced
To Finish:
  • 1 cup shredded carrots
  • 8 ounce water chestnuts 1 can , drained and diced
  • 2-3 green onionsgreen parts only, sliced thin
  • 1head butter lettuce , bibb, or boston , leaves separated
Instructions
  1. In a medium bowl, mix together all Sauce Mixture ingredients and set aside.
  2. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  3. When oil gets hot, add the onions and ground meat. Cook and stir until no pink remains.
  4. Drain out all liquid, then add garlic, ginger and half the sauce. Stir to combine.
  5. Turn the pot off by selecting CANCEL , then secure the lid, making sure the vent is closed.
  6. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 0 minutes.
  7. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  8. Stir and then drain out any remaining liquid. Add remaining sauce and stir to warm through, returning to SAUTE as needed.
  9. Turn the pot off by selecting CANCEL , then add the carrot, water chestnuts, green onions and toasted sesame oil.
  10. Serve warm with lettuce leaves on the side. Scoop a few tablespoons of chicken mixture into a lettuce leaf, roll and eat.
Recipe Notes

*The MANUAL and PRESSURE COOK buttons are interchangeable.