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

By: Bruce Weinstein & Mark Scarbrough

Not‑Really‑PF‑ Chang’s Chicken Lettuce Wraps
cuisine icon Cuisine
Modern
cuisine icon Course
Dinner, Lunch, Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["Other Pots
•\tFor a 3-quart Instant Pot, you must halve almost all of the ingredient amounts except you must keep the broth at 1/4 cup.
•\tFor an 8-quart Instant Pot, you must increase all of the ingredient amounts by 50 percent.
•\tFor a 10-quart Instant Pot, you must double all of the ingredient amounts","Beyond
•\tA better balance to the sweet chicken mixture might be radicchio lettuce cups, rather than Boston lettuce.
•\tSubstitute one 8-ounce can of sliced water chestnuts, drained, for the celery.
•\tGarnish the wraps with more hot sauce, particularly Sriracha."]
cuisine icon Keywords
15-30 min, 4 servings, boston lettuce leaves, chicken broth, contributed, cook 15 min, dinner, easy, ground chicken, hoisin sauce, instant pot chicken recipe, instant pot chicken wraps, instant pot recipes, light brown sugar, lunch, main course, medium celery stalks, medium garlic cloves, medium scallions, minced peeled fresh ginger, modern, prep 5 min, pressure cook, regular or low-sodium soy sauce, sauté, thin red chile sauce, toasted sesame oil, unseasoned rice vinegar

prep icon Prep Time
5 min
cook icon Cook Time
15 min

serving icon Servings
4 servings
Ingredients
  • 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
Instructions
  • 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.
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