Not‑Really‑PF‑ Chang’s Chicken Lettuce Wraps
By :Bruce Weinstein & Mark Scarbrough
Instant pot recipes
The first time we tried the original at this popular chain, we knew we had to re-create the sweet, salty, aromatic dish for the Instant Pot. In truth, this copycat recipe is pretty straightforward, except it must be cooked on low pressure to keep the ground chicken from drying out and to preserve the aromatic flavors. The liquid levels may seem low, but they’ll work (only!) with this pressure setting. And here’s our little trick: We save the celery until after the dish is finished for the sake of more crunch per bite. Note that the celery is diced, not thinly sliced. Slice each stalk lengthwise into halves or even thirds, then cut these spears into 1/4- to 1/2-inch bits.
Instant pot recipes
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Prep Time 5 minutes
Cook Time 15 minutes
Servings
4 servings
Ingredients
  • 4 medium scallions trimmed
  • 1 tbsp toasted sesame oil
  • 1 tsbp minced peeled fresh ginger
  • 2 medium garlic cloves minced (2 teaspoons)
  • 1 lb ground chicken
  • 2 1/4 cup chicken broth
  • 1/4 cup Hoisin Sauce
  • 3 tbsp regular or low-sodium soy sauce or gluten-free tamari sauce
  • 1 tbsp unseasoned rice vinegar
  • 1 tbsp light brown sugar
  • 1 tbsp thin red chile sauce preferably Sriracha
  • 2 medium celery stalks diced
  • Boston lettuce leaves for wrapping, as many as 12
Prep Time 5 minutes
Cook Time 15 minutes
Servings
4 servings
Ingredients
  • 4 medium scallions trimmed
  • 1 tbsp toasted sesame oil
  • 1 tsbp minced peeled fresh ginger
  • 2 medium garlic cloves minced (2 teaspoons)
  • 1 lb ground chicken
  • 2 1/4 cup chicken broth
  • 1/4 cup Hoisin Sauce
  • 3 tbsp regular or low-sodium soy sauce or gluten-free tamari sauce
  • 1 tbsp unseasoned rice vinegar
  • 1 tbsp light brown sugar
  • 1 tbsp thin red chile sauce preferably Sriracha
  • 2 medium celery stalks diced
  • Boston lettuce leaves for wrapping, as many as 12
Instant pot recipes
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. Divide the scallions into the white and green parts. Thinly slice each but keep them separate.
  2. Press Sauté and set the Instant Pot for High or More for 5 minutes.
  3. As the pot heats, warm the oil in the insert set in a 5- or 6-quart Instant Pot. Add the white parts of the scallion, the ginger, and garlic. Stir until very aromatic, about 30 seconds.
  4. Crumble in the ground chicken and stir well to break it up into small bits. It should not brown. Stir in the broth, hoisin sauce, soy sauce, vinegar, brown sugar, red chile sauce, and the green parts of the scallions until the brown sugar dissolves and the ground chicken is evenly coated. Turn off the heat and lock the lid on the pot.
  5. Set the Instant Pot for Pressure Cook/Manual and set the pressure to LOW for 2 minutes.
  6. When the pot has finished cooking, use the quick-release method to bring the pressure back to normal. Unlatch the lid and open the cooker. Stir in the celery. Set the lid askew over the pot and set it aside for 3 to 5 minutes so the chicken continues to absorb the sauce. Use a big spoon to transfer the chicken mixture to a serving bowl and serve with the lettuce leaves on the side to fill and make wraps.
Recipe Notes

Other Pots
• For a 3-quart Instant Pot, you must halve almost all of the ingredient amounts except you must keep the broth at 1/4 cup.
• For an 8-quart Instant Pot, you must increase all of the ingredient amounts by 50 percent.
• For a 10-quart Instant Pot, you must double all of the ingredient amounts

Beyond
• A better balance to the sweet chicken mixture might be radicchio lettuce cups, rather than Boston lettuce.
• Substitute one 8-ounce can of sliced water chestnuts, drained, for the celery.
• Garnish the wraps with more hot sauce, particularly Sriracha.

4 replies
  1. Robin
    Robin says:

    This was a disaster… it was our first recipe with our new instapot…..your recipe states 2 1/4 cup broth…I’m pretty sure it’s 1/4 cup, epic fail

  2. Erin Carter O'Brien
    Erin Carter O'Brien says:

    This should be changed to 1/4 cup for the chicken broth. 2-1/4 cups is actually a ton of liquid, and would make soup.

  3. Chris H
    Chris H says:

    Holy turkey (I used turkey)!!! This recipe is so amazing!!! Now, after reading the comments on the above, I only used 1/2 cup of chicken broth instead of 1&1/4 cups. It turned out perfect!!

  4. JE
    JE says:

    Oops, should have read comments. Def using 1/4 cup broth next time. Drained extra liquid off and it was delicious!

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