Instant Pot:
Chicken Lettuce Wraps

INGREDIENTS

2 tablespoons olive oil

1 pound ground chicken

1 small white onion, chopped

SAUCE

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

AFTER PRESSURE COOKING

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

INSTRUCTIONS

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.