Instant Pot Chicken Lettuce Wraps–an incredibly easy and delicious recipe for lettuce wraps. Hoisin sauce gives these ground chicken lettuce wraps lots of flavor and the rice and water chestnuts add texture. Get a whole head of lettuce ready because you’re not going to want to stop eating these chicken lettuce wraps!
Get the SLOW COOKER chicken lettuce wraps recipe here
Instant Pot Chicken Lettuce Wraps
These lettuce wraps were a complete WINNER at my house. My kids and husband and I all gave them 2 thumbs up. The crispness of the lettuce leaves paired with the flavorful chicken was addicting. We seriously couldn’t stop eating them. The only thing that was missing were those little rice sticks that you get at PF Changs. Oh well! Next time 🙂
A few notes:
Ground chicken: I had a little bit of trouble finding ground chicken but I did end up finding it. I asked the butcher and he pointed it out. It’s a little more expensive than ground turkey or regular chicken breasts but it is so worth it.
Butter Lettuce: You can buy regular iceberg lettuce or romaine lettuce but I opted for the fancy butter lettuce. Butterhead lettuces are tender, with loosely-coiled leaves. The leaves are almost never limp or weak. They have a bit of crunch. You can find butter lettuce in a plastic clamshell case with a root still attached.
Hoisin Sauce: Hoisin sauce is a fragrant, pungent sauce used frequently in Asian marinades and dishes. It is sometimes called Chinese barbecue sauce. I find it in the Asian section of my grocery store. You can pick up your water chestnuts in the same section.
Low Sodium Soy Sauce: If possible, buy a low sodium soy sauce or else your lettuce wraps will be overpowered by saltiness.
Rice: I used a long grain white rice but you could also use jasmine rice for this. I wouldn’t use brown rice for this recipe because it won’t cook as quick as the chicken. You could probably use an instant brown rice though. I also thought that quinoa would work but I haven’t tried it yet so I can’t say for sure.
More recipes you’ll love…
Instant Pot Greek Chicken Rice Bowls
Instant Pot Lemon Chicken Meatball Wraps with Spicy Garlic Sauce
What Pressure Cooker Did You Use?
To make Instant Pot Chicken Lettuce Wraps I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.
PrintInstant Pot Chicken Lettuce Wraps
- Prep Time: 15 minutes
- Cook Time: 5 minutes (plus 10 minute NPR)
- Total Time: 20 minutes
- Yield: 6 servings 1x
Description
An incredibly easy and delicious recipe for lettuce wraps. Hoisin sauce gives these ground chicken lettuce wraps lots of flavor and the rice and water chestnuts adds texture. Get a whole head of lettuce ready because you’re not going to want to stop eating these chicken lettuce wraps!
Ingredients
- 1 Tbsp canola oil or vegetable oil
- 2 to 2 1/2 pounds ground chicken
- 8 oz sliced mushrooms
- 1 tsp garlic powder
- 1 cup chicken broth
- 1/2 cup hoisin sauce (you can find this in the Asian section of the grocery store)
- 1/4 cup low sodium soy sauce
- 1/2 cup long grain white rice
- 1 (8 oz) can water chestnuts, drained and chopped
- For serving: butter lettuce leaves, diced green onions and sriracha
Instructions
- Turn your Instant Pot to the saute setting. When the display says HOT add in the oil. Swirl the oil around the pot. Add in the ground chicken and break up with a wooden spoon. Brown the ground chicken for about 5 minutes.
- Add in the mushrooms, garlic powder, chicken broth, hoisin, soy sauce, rice and water chestnuts. Stir.
- Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes on high pressure. Once the time is up let the pot sit there for 10 more minutes (the display will read L0:10). Then move the valve to venting. Remove the lid.
- Stir a bit. Prepare the lettuce leaves and green onions.
- Scoop a bit of the chicken mixture down the middle of a lettuce leaf. Sprinkle with green onion and, if you like a little kick, drizzle a tiny bit of sriracha on top of each lettuce wrap.
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*.
Can be gluten free: Dynasty brand Hoison sauce, or Haixian sauce, is gluten-free. Others may contain gluten so be sure to check. Replace soy sauce with Tamari sauce that is labeled gluten-free.
- Category: Chicken
- Method: Instant Pot
- Cuisine: Asian
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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Linda says
Wow!! My family loves this recipe. I just made it and took it to my son’s house for a poolside picnic. A perfect meal for a hot summer day. I used living lettuce leaves because I couldn’t find the butter lettuce. I served this with macaroni salad and little bits of the meat filling fell into my salad while eating. Yum! This will become a favorite summer recipe.
Karen says
I want to be there having a poolside picnic! That sounds so nice. Thanks for the 5 stars.
Jeanie says
I don’t like water chestnuts (even if they’re underrated). Anything I could put in for crunch?
Karen says
celery?
MARY F HOLLEY says
Not sure what hoisin sauce is, but by other things that were said, it sounds like it’s an Asian thing. We’re not particularly into Asian food. What would be a good substitute for that?
Karen says
It’s sort of like an asian bbq sauce. It’s yummy! you could try american bbq sauce, I suppose. That will change the entire taste profile of the recipe though.
B says
Hi Karen, love your recipes! I want to make this but i want to use cauliflower rice instead. Is this possible?
Thanks
B
Karen says
I would think that it would get overdone in the IP but I am not sure I have not tried it. You may want to just stir it in after the pressure cook time.
Sharon says
Turned out great. I made my own ground chicken which I learned from Jeff Mauro on The Kitchen. Here’s how it’s done: freeze the bowl and blade of your food processor for about 30 minutes. Cut the chicken breasts into chunks and freeze on a plate or platter for about 30 minutes. After being in the freezer for about 30 minutes, drop about 1/3 of the chicken into the food processor bowl and pulse on low speed until it’s ground. Pulse the remaining chicken in two more batches until ground. I used about 2 lbs. of chicken. To lower the sodium, I used no-salt added chicken broth. They were good with both Romaine and butter lettuces. The Sriracha was a nice compliment to it.
Karen says
Wow that is a great idea! It’s always hard (and expensive) to find ground chicken at the grocery store.
Kim says
Looks delicious! Will have to give this a try. I can find ground chicken at Walmart and it’s actually cheaper than ground turkey. If you are particular, might not be an option, but wanted to let you know.
Karen says
Cool! Thanks!
Donna Bickert says
Got my instant pot free when a Unwavering Bravo XL was purchased. Hubby thought to upgrade to an 8 qt.instead of the original 6 at. My question is do I need to do any adjustments for the larger size pot? There are only two of us so can this recipe be frozen once cooked?
Karen says
Sometimes with an 8 quart pot you’ll need a little extra liquid to prevent burn message and to bring pot to pressure. You can freeze the leftovers. Should be great!
Kim B. says
You nailed it again! Was soooooo delicious & easy to make. Had to laugh at my hubby though. Bless his heart. He loves when I cook “new stuff”, so he was ready for this adventure. I had the butter lettuce all ready & he started loading them up & topping them with that chili garlic sauce & oinking out. But his hands are so big he just couldn’t deal with the lettuce & the next thing I knew he was ripping up the lettuce & spreading it all over his plate, then spreading the filling & chili sauce & back to oinking again. What a hoot! So, I had lettuce wraps & he had a BIG yummy salad. Hey, whatever works! It was a HUGE hit, though, & he’s already asking when we can have it again.
Karen says
Hey salad is good! haha!
Kim B. says
Roger that! I think that’s what I’m gonna do for BOTH of us next time.
Debbie Johnson says
Loved this recipe! So did my husband who is not into trying anything new! I made the mistake of adding already cook rice instead of raw and it was fine. Not even too liquidy. I’m sure there would have been more texture but I’m glad it still worked out!
Karen says
Glad it still worked out Debbie!
Mary Heidt says
I made this a couple of nights ago. It was delicious. I always grind my own chicken. I have a kitchen aid and the meat grinder attachment. It is much cheaper and I can season it as I grind. I also know exactly what is in my chicken. I can not eat white rice so I made forbidden rice separately. It is visually stunning and so good. I am going to make it for a womens tea I am having. I think they will be very surprised and happy. Thanks for the recipe. the only thing I added was some garlic chile sauce.
Karen says
I love the idea of the garlic chile sauce. Sounds like I need that attachment!!!
Cheryl says
What could you sub for mushrooms? My husband is allergic to mushrooms but I want to make this so bad!!
Karen says
You could use zucchini or eggplant. Or just leave it out. Should be fine!
Armida Brooks says
Happy Birthday Karen!! Hope you have an awesome day!!
Really look forward to your recipes.
Karen says
Thank you 😊
Angie says
Happy Birthday and may all your ‘dishes’ come true!
Robin Bush says
Love it!
Karen says
I hope they do too Angie! Thanks!!
Regan says
Has anyone tried this with brown rice?
Dawn says
Any way I could make this with chicken breast cut up in small pieces if I don’t have ground chicken? W
Karen says
Yes you could do that. It will be a much different texture. Sometimes I use my blender to pulse chicken breasts to make a ground chicken type of consistency.
Catherine says
what would the time difference be for ground pork? We just bought a couple lbs for a very similar recipe on the stovetop but would love this for work/school nights! Love your recipes!
Karen says
I would use the exact same recipe and instructions for ground pork. Should be the same time 🙂
Robyn L Johnson says
Love my crock pot but received a Insta- pot from my daughter for Christmas. Haven’t tried it yet, having separation anxiety. I hear their awesome so looking for enticement whats the biggest difference?. I’m only cooking for two.
Karen says
The Instant Pot is an electric pressure cooker so it cooks the food fast. I like it a lot and I think once you get the hang of it you will too! Just try it! This guide will probably help you! https://www.365daysofcrockpot.com/printable-instant-pot-guide/
Deidre says
The main thing with the instant pot is if you want something crispy you can put it in the oven at the end and crisp it. When you read all the ways to cook in it you might get leery but it’s not nearly as complicated as some books make it sound. There are lots of recipes you can dump everything in and set it to go and leave it till it’s done. So handy. I love my crock pot too!
PCNick says
Plan to make this weekend, exactly the recipe I was hoping to find. Question: I may have missed it but couldn’t find the calories per serving information, do you have that by chance?
Karen says
I just added the nutrition info at the bottom of the recipe for you.
Steve Cieslewicz says
Very bland, not nearly enough sauce for 2 pounds of chicken. For leftovers I effectively doubled the hoisin, added some more soy, ginger, chopped scallion and cooked in toasted sesame oil. I also added chili garlic sauce. Tasted much better after the additions.
Raquel says
I made these the other night for dinner flavor was good but the rice came out hard I cooked it again and rice was still a little hard next time I make this I won’t put the rice in. Yummy dish though
Karen says
Oh really, what type of rice did you use? White rice? Long grain or short grain?
Lori says
These were absolutely delicious! Another great IP recipe.
Karen says
So glad you liked them!
Beverly Dolfini says
This was amazing! I did use Ground Turkey instead of the Ground Chicken. And next time I will add another can of water chestnuts…..love the crunch! PERFECT!
Karen says
Water chestnuts are severely underrated.
Gena Netwal says
I grind my own meat w the grinder attachment for the Kitchenaid mixer. One of my more genius purchases!
This was really good, will leave out rice and some broth next time. Better to taste the hoisin! Yummy!
Karen says
I wish I had my own meat grinder! I have a bosch mixer. I will look into if they have an attachment for one. That would be sweet!
Tracy says
Would that be a good stuffing for egg rolls?
Karen says
Yes! I think that would be very good.
Susan says
I never thought about making egg rolls with this! Thanks for the idea.
catherine s says
Any changes if we leave out the rice?
Karen says
You probably could leave out about 1/2 of the chicken broth. And it might need to be thickened up with a little cornstarch at the end.
Matt says
Wow! Tastes just like PF! Super easy too.
Karen says
So glad you liked it!
Jean says
Aldi have ground Chicken it’s about the same price as fresh ground turkey!
Karen says
I wish we had an Aldi 🙁