Instant Pot Chicken Lettuce Wraps

Instant Pot Chicken Lettuce Wraps
This super-easy recipe is incredibly flavorful.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Sauce Mixture:
  • ¼ cup hoisin sauce
  • 3 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • 1 tsp Sriracha sauce (optional)
  • 1 tsp mustard powder
  • 1 tsp toasted sesame oil
  • ¼ tsp white pepper
Pot Mixture:
  • 1 tbsp olive oil
  • 1 cup onions, finely diced
  • 1 lb ground chicken (or turkey)
  • 3 cloves garlic, minced
  • 1.5-inch piece fresh ginger, minced
To Finish:
  • 1 cup shredded carrots
  • 1 8 oz can water chestnuts, drained and diced
  • 2-3 green onions, green parts only, sliced thin
  • 1 tsp toasted sesame oil
  • 1 head butter, bibb, or Boston lettuce, 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 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.

Watch the recipe video here:

These super-easy Chicken Lettuce Wraps are incredibly flavorful.RECIPE: http://chopsecrets.com/instant-pot-chicken-lettuce-wraps/

Posted by Chop Secrets on Saturday, January 5, 2019

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