Description
These Instant Pot Chicken Lettuce Wraps are a quick, flavorful, and healthy dish featuring tender chicken cooked with aromatic garlic, ginger, and mushrooms. Perfect for a light lunch or dinner, the savory sauce blends hoisin, soy, rice vinegar, and sesame oil, served crisp in fresh lettuce leaves for a delightful handheld meal.
Ingredients
Scale
Protein and Vegetables
- 1 pound boneless, skinless chicken breasts, finely chopped
- 1/2 medium yellow onion, chopped
- 4 cloves garlic, minced
- 1/2 inch fresh ginger, peeled and minced
- 1 small jalapeno, finely chopped (optional)
- 1 cup mushrooms (e.g., Baby Bella), chopped
- 6-8 large lettuce leaves (e.g., butter or romaine)
Oils and Sauces
- 3 tbsp olive oil
- 1 tbsp hoisin sauce
- 2 tbsp low sodium soy sauce
- 1 tbsp rice vinegar
- 1 tsp brown sugar
- 1 tsp sesame oil
Other
- Red pepper flakes, to taste
- 1/3 cup water (optional, for deglazing)
Instructions
- Sauté Aromatics: Set the Instant Pot to SAUTE mode on NORMAL heat. Add olive oil and sauté the chopped onion, garlic, ginger, scallions, and jalapeno until softened, about 3-4 minutes.
- Cook Chicken: Add finely chopped chicken to the pot, stir well, and sprinkle with red pepper flakes. Sauté for about 30 seconds to start browning the chicken.
- Add Mushrooms: Incorporate chopped mushrooms into the pot and continue to cook until the chicken is no longer pink, approximately 3-4 minutes.
- Deglaze Pot: If needed, add about 1/3 cup water to loosen any browned bits. Cancel SAUTE mode and use a wooden spoon to deglaze the Instant Pot’s bottom before sealing the lid.
- Pressure Cook: Secure the lid and set the pressure cooker to HIGH for 1 minute. Once complete, manually release the pressure carefully using the valve.
- Simmer Sauce: Open the lid and stir in hoisin sauce, low sodium soy sauce, rice vinegar, brown sugar, and sesame oil. Set the Instant Pot back to SAUTE mode and simmer the mixture, stirring occasionally, until thickened, about 5-6 minutes.
- Serve: Stir in remaining sesame oil for fragrance and flavor before spooning the chicken mixture into the washed and dried lettuce leaves. Serve immediately.
Notes
- Adjust the jalapeno and red pepper flakes to control spiciness based on your preference.
- Use butter lettuce for a tender wrap or romaine for a crunchier texture.
- If you prefer, ground chicken can be substituted for chopped chicken breasts.
- To make this recipe gluten free, use gluten-free soy sauce and hoisin sauce.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.
