Description
These Instant Pot Chicken Lettuce Wraps are a quick and flavorful dish perfect for a light lunch or dinner. Tender, seasoned chicken cooked with mushrooms and aromatic vegetables is served with a savory hoisin-soy sauce, all wrapped in crisp lettuce leaves for a refreshing bite. Made in just 25 minutes, this recipe combines Asian-inspired flavors with the convenience of pressure cooking.
Ingredients
Scale
Main Ingredients
- 1 pound boneless, skinless chicken breasts, finely chopped
- 1/2 medium yellow onion, chopped
- 4 cloves garlic, minced
- 1/2 inch fresh ginger, minced
- 1 small jalapeno, finely chopped (optional)
- 3 tbsp olive oil
- 1 cup mushrooms (e.g., Baby Bella), chopped
- 6-8 lettuce leaves (e.g., butter or romaine)
Sauce Ingredients
- 3 tbsp hoisin sauce
- 2 tbsp low sodium soy sauce
- 1 tbsp rice vinegar
- 1 tsp brown sugar
- 1 tsp sesame oil
- Red pepper flakes, to taste
Instructions
- Prepare aromatics: Set the Instant Pot to SAUTE mode on NORMAL heat. Add olive oil, then sauté chopped onion, garlic, ginger, scallions (if using), and jalapeno until softened and fragrant, about 3-4 minutes.
- Add chicken: Add the finely chopped chicken to the pot, stirring well. Sprinkle with red pepper flakes for heat and sauté for about 30 seconds to begin cooking the chicken.
- Cook mushrooms and chicken: Incorporate chopped mushrooms into the pot and continue cooking until the chicken is no longer pink, about 3-4 minutes.
- Deglaze and prepare to pressure cook: If necessary, add about 1/3 cup water to the pot. Cancel SAUTE mode and use a wooden spoon to deglaze the pot by scraping any browned bits off the bottom to prevent burn warnings. Seal the lid securely.
- Pressure cook: Set the Instant Pot to Pressure Cook on HIGH for 1 minute. When the cooking cycle is complete, perform a manual release of the pressure by carefully turning the pressure valve to venting.
- Add sauce and thicken: Open the lid and stir in all sauce ingredients: hoisin sauce, soy sauce, rice vinegar, brown sugar, and sesame oil. Set the Instant Pot to SAUTE mode again and simmer the sauce for 5-6 minutes until it thickens and coats the chicken well.
- Serve: Stir in the sesame oil just before serving. Spoon the chicken mixture into washed lettuce leaves and serve immediately as wraps.
Notes
- You can substitute chicken thighs for breasts for extra juiciness.
- Adjust the amount of jalapeno and red pepper flakes depending on your spice preference.
- For a gluten-free option, ensure you use gluten-free soy and hoisin sauces.
- Serve with steamed rice or noodles if you prefer a more filling meal.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
