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This easy Asian-inspired is a breeze to whip up in the Instant Pot! Cook the filling then add the lettuce for a fabulous appetizer or meal.
You can get this one-pot meal on the table in about 30 minutes. The chicken cooks right on top of the rice, which makes it easy to remove and shred after cooking.
PF Chang’s made lettuce wraps famous! However, we wanted a less-fried version, so we created a homemade version that has been a staple at our house since we wrote the Electric Pressure Cooker Cookbook.
Recently, however, our grocer started carrying a different brand of ground chicken, which really changed the taste of this dish. (Honestly, I was surprised at how much difference a brand change made.)
We adapted this recipe for shredded chicken thighs, and we’ve never looked back. It’s easier to eat AND has better flavor than before!
✅ , including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL.
Our very favorite is Butter lettuce. Our grocery store calls it Living Butter Lettuce and sells it with a little more of the root on there. You have to wash these a bit more carefully, but they have a great taste and a perfect bowl shape for holding the chicken.
Bibb lettuce, Boston lettuce, or even iceberg or Romaine lettuce are also good options.
You can in a pinch. Just know the chicken thighs give this dish a richer flavor and don’t dry out the same way chicken breasts do.
We haven’t tested it, but if you do choose to use chicken breasts, I’d start with a 5 or 6 minute cook time with a 5 to 10 minute release to make sure the rice is cooked all the way through. (If you do try it, please leave a comment with what worked for you!)
Honestly, when I’m cooking for my family, I just use matchstick carrots in this recipe. When I want to make it fancy, I’ll pulse the carrots in a food processor or use a small size on my cheese grater to get the shreds small enough.
Store the lettuce and filling separately. Keep the leftover filling in an air-tight container in the fridge for 3 to 4 days.
You can also freeze this in individual portions. (Just keep in mind that rice that has been frozen and defrosted can have a slightly different texture.)
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Calories: 529kcal | Carbohydrates: 61g | Protein: 41g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 162mg | Sodium: 1744mg | Potassium: 813mg | Fiber: 3g | Sugar: 13g | Vitamin A: 5477IU | Vitamin C: 6mg | Calcium: 73mg | Iron: 3mg
These lettuce wraps are pretty easy to make! I like to stir the sauce ingredients together before I start the saute process, but you don’t have to.
Get the Saute setting hot, then add the vegetable oil. Saute the onion and the rice, then add all the sauce ingredients and stir together until well mixed. The hoisin sauce and the chili garlic sauce really make a big difference in the flavor without adding too much heat.
Then layer the chicken thighs on top of the rice mixture. Set the Instant Pot to High Pressure and the cook time for 8 minutes, with a 5-minute natural release. (You need the natural release to make sure the rice is tender.)
While the chicken cooks, wash and prep the lettuce leaves. (Some people swear by keeping the cleaned leaves in ice water until just before serving. I usually don’t take the time when I’m just cooking for my family.)
Shred the chicken and return it to the pot along with some green onions, shredded carrots, lime juice, and water chestnuts. (We really like the crisp texture the water chestnuts give the finished dish.) Add a small drizzle (between 1 teaspoon and 1 tablespoon) of good-quality sesame oil if you like.
Allow your guests to scoop a little of the chicken and rice mixture into their individual lettuce leaves and choose their individual toppings.
My favorite toppings to add to my wraps are avocado, sesame seeds, and a little more chili garlic sauce on top.
At our house, we usually serve these wraps as a standalone dinner. However, they’re great with steamed veggies, pot stickers, or egg rolls to round out the meal.
Quick shout-out for adding avocado to your lettuce wraps! It’s not a traditional ingredient, but it adds a lovely creamy texture and fresh flavor to every bite.
Craving some amazing Asian flavors from the comfort of your own home? Here are a few options to make next:
- Beef and Broccoli
- Spicy Chicken Stir Fry, on Barbara Bakes, for an amazing stovetop recipe
