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Chang's Lettuce Wraps Pressure Cooker Style taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Chang's Lettuce Wraps Pressure Cooker Style

Quick and flavorful Asian-style lettuce wraps made in a pressure cooker for easy weeknight meals, bursting with juicy ground chicken, hoisin, and crunchy water chestnuts.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 320 kcal

Equipment

  • 1 Pressure cooker with sauté mode

Ingredients
  

Main Ingredients

  • 1 tablespoon vegetable oil
  • 1 pound ground chicken
  • 2 cloves garlic minced
  • 1 onion diced
  • 1/4 cup hoisin sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon Sriracha or more if you like it spicy
  • 1 can (8-ounce) whole water chestnuts drained and diced
  • 2 green onions thinly sliced
  • salt and ground black pepper to taste
  • 1 head butter lettuce leaves separated

Instructions
 

Instructions

  • Heat vegetable oil in the pressure cooker on sauté mode until hot but not smoking.
  • Add ground chicken and cook for 5 to 7 minutes until browned. Drain excess fat.
  • Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger, and Sriracha. Cook for 1 to 2 minutes until onions are soft.
  • Add diced water chestnuts and green onions. Cook for 2 minutes until warmed through.
  • Season with salt and pepper to taste. Adjust heat or saltiness if needed.
  • Secure the lid, make sure the sealing ring and float valve are properly placed. Cook on high pressure for 5 minutes, then quick release. Open lid carefully when float valve drops.

Notes

Serve filling in chilled butter lettuce leaves for crispy texture. Store leftovers separately and reheat only the filling. Butter lettuce keeps best wrapped in damp paper towels inside a sealed container in the fridge.