Chicken Lettuce Wraps


  • 1/4 cup Hoisin Sauce
  • 3 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • 1 tsp Sriracha sauce
  • 1 tsp mustard powder
  • 1 tsp toasted sesame oil
  • 1/4 tsp white pepper
  • 1 tbsp olive oil
  • 1 cup onions
  • 1 lb ground chicken
  • 3 cloves garlic
  • 1 1/2 inch fresh ginger
  • 1 cup shredded carrots
  • 8 ounce water chestnuts
  • 2-3 green onions
  • 1 head butter lettuce
  • In a medium bowl, mix together all Sauce Mixture ingredients and set aside.
  • Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  • When oil gets hot, add the onions and ground meat. Cook and stir until no pink remains.
  • Drain out all liquid, then add garlic, ginger and half the sauce. Stir to combine.
  • Turn the pot off by selecting CANCEL , then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 0 minutes.
  • When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  • Stir and then drain out any remaining liquid. Add remaining sauce and stir to warm through, returning to SAUTE as needed.
  • Turn the pot off by selecting CANCEL , then add the carrot, water chestnuts, green onions and toasted sesame oil.
  • Serve warm with lettuce leaves on the side. Scoop a few tablespoons of chicken mixture into a lettuce leaf, roll and eat.
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