Instant Pot Chicken Lettuce Wraps Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 Pound Chicken Breasts or Thighs (boneless & skinless), Chopped Finely
6-8 Lettuce Leaves (Butter Lettuce, Romaine or Iceberg), Rinsed Well
1/2 Cup Scallions (Only White Part), Chopped
1 Cup Mushrooms
1/2 Medium Yellow Onion, Roughly Chopped
4 Cloves Garlic, Roughly Chopped
1/2 Inch Ginger, Peeled & Roughly Chopped
1 Small Jalapeno, Stalk Removed & Roughly Chopped
1/2 Tablespoon Red Chili Flakes
3 Tablespoons Olive Oil
FOR THE SAUCE
2 Tablespoons Hoisin Sauce
2 Tablespoons Sriracha Sauce
3 Tablespoons Soy Sauce (low sodium) or Coconut Aminos
1 1/2 Tablespoons Rice Vinegar
3 Tablespoons Brown Sugar
2 Tablespoons Sesame Oil
GARNISH
Scallions (only green part), Chopped
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Directions: |
Directions:Set the Instant Pot on SAUTE & set it on NORMAL heat.
Add oil & when the oil becomes moderately hot add the onion, garlic, ginger, scallions, Jalapeno and saute for a few minutes or until they begin to become limp.
Add the finely chopped chicken and give everything a good stir.
Add the red pepper flakes and saute for 30 seconds.
Add the chopped mushrooms and saute until the chicken completely changes color and the veggies look nice and soft (Approximately 3-4 mins).
At this point the veggies & the chicken will release lots of natural juices and that’s what we want to help build pressure in the Instant Pot. If the mixture feels dry then add 1/3 cups water.
Cancel the SAUTE function. De-glaze the pot well by scrapping the sides & the bottom of the pot with the help of your spatula to loosen any bits & crumbs.
Close the lid of the Instant Pot & seal the valve.
Pressure cook on HIGH for just 1 minute.
When the pressure cooking cycle is over, the Instant Pot will begin to beep. Do a quick pressure release manually by moving the valve from the SEALING to the VENTING position.
Open the lid carefully. You’ll end up with perfectly cooked chicken with some amount of liquid.
Add all the sauce ingredients mentioned above in the “For the Sauce” section. Mix well.
Cancel the Pressure cook function and set the Instant Pot on SAUTE. Set it on HIGH heat.
Simmer the sauce until it thickens (about 5-6 mins). The sauce should cling to the chicken but should not drip from the spoon. The chicken should be ultra moist but not soggy with runny sauce.
Now, add the sesame oil and give everything a good mix. You’ll have a super moist, saucy, oily chicken ready to be served on the lettuce leaves. |
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Number Of
Servings: |
Number Of
Servings:6 |
Personal
Notes: |
Personal
Notes: Extra Liquid before pressure cooking: If the chicken & the veggies release enough moisture do not add any extra liquid to the pot. However, if the mixture feels dry and there’s not enough moisture left in the pot, than do add 1/3 cup water before pressure cooking the chicken.
Non-spicy Chicken Lettuce Wraps: Skip adding the Jalapenos, the red pepper flakes & the sriracha from this recipe.
Do not pressure cook the chicken along with the sauces. The taste will be very bland.
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