Description
These Instant Pot Chicken Lettuce Wraps are a quick and flavorful meal perfect for a light lunch or dinner. Tender chicken breasts are sautéed with aromatic onions, garlic, ginger, mushrooms, and a hint of jalapeno before being pressure cooked in the Instant Pot. The mixture is then simmered in a savory-sweet sauce made with hoisin sauce, soy sauce, rice vinegar, brown sugar, and sesame oil. Served in crisp lettuce leaves, these wraps offer a delightful combination of textures and flavors, all ready in just 25 minutes.
Ingredients
Scale
Protein & Vegetables
- 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)
- 1 cup mushrooms (e.g., Baby Bella), chopped
- 6-8 lettuce leaves (e.g., butter or romaine)
Oils & Sauces
- 3 tbsp olive oil
- 2 tbsp hoisin sauce
- 2 tbsp low sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 1 tsp sesame oil
Others
- Red pepper flakes, to taste
- About 1/3 cup water (if needed for deglazing)
Instructions
- Sauté Aromatics: Set the Instant Pot to SAUTE mode on NORMAL heat. Add olive oil and sauté chopped onion, garlic, ginger, scallions, and jalapeno until softened, approximately 3-4 minutes.
- Cook Chicken: Add the finely chopped chicken to the pot, stir well, and sprinkle with red pepper flakes. Continue sautéing for about 30 seconds to start cooking the chicken.
- Add Mushrooms: Incorporate the chopped mushrooms and cook, stirring occasionally, until the chicken is no longer pink and mushrooms are tender, about 3–4 minutes.
- Deglaze the Pot: If needed, add about 1/3 cup water to the pot. Cancel SAUTE mode and use a wooden spoon to scrape any browned bits off the bottom to deglaze before sealing the lid.
- Pressure Cook: Secure the lid and pressure cook on HIGH for 1 minute. After cooking, manually release the pressure carefully.
- Add Sauce and Simmer: Open the lid and mix in hoisin sauce, soy sauce, rice vinegar, brown sugar, and sesame oil. Set the Instant Pot back to SAUTE mode and simmer the mixture until the sauce thickens, approximately 5–6 minutes.
- Serve: Stir in any remaining sesame oil, then spoon the chicken mixture into lettuce leaves. Serve immediately as wraps for a fresh and tasty dish.
Notes
- For a spicier dish, include the jalapeno and red pepper flakes as directed; omit for a milder flavor.
- Use butter lettuce for a more tender wrap or romaine for extra crunch.
- You can substitute chicken breasts with ground chicken or turkey if preferred.
- If you don’t have hoisin sauce, a mix of plum sauce and soy sauce can be a substitute.
- Make sure to deglaze the pot well to avoid the burn warning on the Instant Pot.
- These wraps can be served with a side of steamed rice or as is for a low-carb option.
