Instant Pot: Chicken Lettuce Wraps

One of the first things I do to reset my diet is to reduce carbs. An easy way to do this is to use lettuce in place of tortillas and bread where possible. Lettuce wraps are so good that it doesn't necessarily feel like I'm eating healthy!

Feel free to use your choice of lettuce leaves - romaine and bibb lettuce is what I typically reach for. You can also substitute ground turkey for the ground chicken called for in the recipe too.

Instant Pot: Chicken Lettuce Wraps



2 tablespoons olive oil
1 pound ground chicken

1 small white onion, chopped

1/4 cup Hoisin sauce
2 tablespoons low salt soy sauce
1 tablespoons rice wine vinegar
1/4 teaspoon red chili flakes, optional
1/2 cup chicken broth
2 cloves garlic, minced
1 teaspoon ginger, minced
1 tablespoon sesame oil
1 tablespoon low salt soy sauce
1 splash rice vinegar

1 8 ounce can water chestnuts, drained and chopped
2 scallions, chopped
2 tablespoons chopped cilantro
1 head of butter lettuce or Romaine lettuce
Additional Hoisin sauce for serving


In a medium bowl, combine all the ingredients for the sauce; set aside.

Press sauté mode on Instant Pot. Once hot, add olive oil.

Sauté ground chicken and onions until the meat is no longer pink.

Once the chicken is cooked, add the sauce and stir until fully incorporated. Turn off sauté mode by pressing cancel. 

Press MANUAL. Secure the lid of the Instant Pot with the valve set to close. Select High Pressure for 2 minutes.

When the pressure cooking has finished, allow the Instant Pot to naturally release for 10 minutes.

Once the 10 minutes is done, manually release. 

Remove the lid and press SAUTE mode.

Add in the water chestnuts and allow the mixture to thicken and simmer for 5 minutes.

After the 5 minutes, add in the green onions and cilantro. Stir and incorporate well.

Serve immediately in a lettuce leaf and with additional Hoisin sauce if desired. 

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