Not‑Really‑PF‑ Chang’s Chicken Lettuce Wraps


  • 4 medium scallions
  • 1 tbsp toasted sesame oil
  • 1 tsbp minced peeled fresh ginger
  • 2 medium garlic cloves
  • 1 lb ground chicken
  • 2 1/4 cup chicken broth
  • 1/4 cup Hoisin Sauce
  • 3 tbsp regular or low-sodium soy sauce
  • 1 tbsp unseasoned rice vinegar
  • 1 tbsp light brown sugar
  • 1 tbsp thin red chile sauce
  • 2 medium celery stalks
  • Boston lettuce leaves
  • Divide the scallions into the white and green parts. Thinly slice each but keep them separate.
  • Press Sauté and set the Instant Pot for High or More for 5 minutes.
  • As the pot heats, warm the oil in the insert set in a 5- or 6-quart Instant Pot. Add the white parts of the scallion, the ginger, and garlic. Stir until very aromatic, about 30 seconds.
  • Crumble in the ground chicken and stir well to break it up into small bits. It should not brown. Stir in the broth, hoisin sauce, soy sauce, vinegar, brown sugar, red chile sauce, and the green parts of the scallions until the brown sugar dissolves and the ground chicken is evenly coated. Turn off the heat and lock the lid on the pot.
  • Set the Instant Pot for Pressure Cook/Manual and set the pressure to LOW for 2 minutes.
  • When the pot has finished cooking, use the quick-release method to bring the pressure back to normal. Unlatch the lid and open the cooker. Stir in the celery. Set the lid askew over the pot and set it aside for 3 to 5 minutes so the chicken continues to absorb the sauce. Use a big spoon to transfer the chicken mixture to a serving bowl and serve with the lettuce leaves on the side to fill and make wraps.
Previous Next