Instant Pot Chicken Lettuce Wraps tastes even better than P. F. Chang’s Asian chicken lettuce Wraps. You’ll have juicy finely chopped chicken cooked in an amazing addictive spicy, savory & slightly sweet sauce with mushrooms, onion, ginger & garlic. Serve it on lettuce leaves & munch right away! Don’t miss our Asian Take-out Recipes!
Instant Pot Chicken Lettuce Wraps PF Changs style
These Asian chicken lettuce wraps is healthy, easy to make & super addictive. It’s spicy, but you can control the spice level (read NOTES at the bottom of the page).
Ditch the expensive Asian take-out and make them at home! You won’t believe how easy the process is. You’ll have crazy good juicy finely chopped chicken served in crispy cold lettuce cups. It’s all about the fabulous sauce.
Find the Ingredients with actual measurements way below the post on the “Recipe Card“. The list below is just a reference.
- Finely Chopped Chicken: Finely chop boneless skinless chicken breast or thighs into tiny pieces with a sharp knife (refer the photo & watch the Video).
- Lettuce: You can use Boston Bibb, iceberg lettuce or butter lettuce or romain lettuce. Buy crisp leaves, limp soft leaves won’t taste good. We used romain lettuce.
- Mushroom: Use either babybella, cremini or white mushrooms.
- Aromatics: Onion, ginger, garlic, scallions, jalapeno (optional, skip if intolerant to spicy food).
- For the Sauce: Hoisin sauce, Light Soy Sauce or tamari, sriracha sauce (skip if don’t prefer heat), rice vinegar, brown sugar, red pepper flakes.
- Garnish: Sesame Oil & chopped scalions.
Tips & Tricks
- Finely Chopped Chicken: Do not use burger chicken meat. Finely chop skinless boneless chicken breasts or thighs for todays recipe. I did just that. This is the key step in the recipe.
- Controlling the Spice level: Today’s chicken lettuce wraps is spicy! If you are intolerant to heat skip the jalapenos, the red pepper flakes & the sriracha sauce from this recipe.
- The Sauce: The sauce of todays recipe is spicy, savory, sweet & meaty at the same time. It’s exceptionally flavorful. You will have a perfect balance of flavors and a taste which is the closest to the P.F.Chang’s Chicken Lettuce Wraps sauce.
- Extra Liquid: Do not add any extra liquid before pressure cooking. The ingredients will release enough moisture that’ll help build pressure in the pot. If you accidentally over saute the ingredients or the mushrooms do not release any juices, the mixture feels dry, than add 1/3 cup water.
- The best time to add sauces: Always add the sauce ingredients to the chicken after pressure cooking it and cook down stirring frequently until the sauce thickens. This lends an amazing flavor to the dish which is very close to wok flavor. Never ever pressure cook the chicken with the sauces. You’ll end up with awfully bland dish!
- The Chicken Texture: After cooking down & thickening the sauce you’ll end up with a moist, oily chicken that’s not dry. There should not be any runny sauce left in the pot, but just enough to cling on to the chicken & make it juicy. This is the ideal texture that you should look for.
- Sesame Oil: Add it at the end to maximize the flavor. You won’t believe as to how much good notes it can add to an Asian dish when used as a garnish or a finishing touch.
- Water Chestnuts: You can add slightly firm, crunchy, mildly nutty water chestnuts to the recipe while adding the mushrooms. I skipped them totally. You can find them in the Asian aisle of supermarkets in the USA.
**Steps in words below pictures.
Find the detailed step by step recipe along with measurements way below the post on the “Recipe Card“.
Step #1 Saute the Aromatics
Set the Instant Pot on SAUTE settings and keep it on NORMAL.
Saute the Onion, garlic, ginger, jalapeno and the scallions in the Instant Pot until the onions begin to become translucent.
Step #2 Saute the Chicken & Pressure Cook
Add the finely chopped chicken and saute until the chicken begins to change color. At this point add red pepper flakes & chopped mushrooms and saute until the veggies and chicken begin to release moisture.
CANCEL the SAUTE function and PRESSURE COOK on HIGH for just 1 min followed by QUICK RELEASE. No need of adding any extra liquid to the pot, the released moisture from the ingredients should be enough to help build pressure.
Expert Tip: Add extra liquid before pressure cooking only if the ingredients do not release any moisture or the mixture feels dry. Add 1/3 cups water.
Step #3 Simmer with Sauces
Open the pot and add brown sugar along with all the other sauce ingredients. Set the Instant Pot back to SAUTE settings and give everything a very good mix.
Cook down the sauce and thicken stirring frequently until it coats the chopped chicken well. Finally add a good dose of sesame oil and mix well.
Step #4 Assemble the Chicken Lettuce Wraps
Rinse the lettuce leaves and scoop out the saucy chicken on each leaf. Serve right away. So yum!
- Fridge: Instant Pot Chicken Lettuce Wraps chicken stuffing (without the lettuce) will last for 7 days in the fridge. You can store it in moisture free airtight containers for best results.
- Freezer: You also freeze the chicken stuffing (without the lettuce leaves) in freezer safe bags or containers for upto 3 months.
You can re-heat the chicken either in microwave oven or on a hot skillet. Sprinkle few drops of water and re-heat right away.
The best lettuce varieties for lettuce wraps are – Boston Bibb, Romaine, Iceberg, Butter Lettuce.
You can make your lettuce crispy by dipping the leaves in cold water with 1 tablespoon lemon juice added to the water. Allow the lettuce to rest in the water for 10 minutes. The wilted limp lettuce will revive back in no time.
Pluck the leaves and rinse them under running tap water several times to remove any trapped soil. Drain off excess water.
Instant Pot Chicken Lettuce WrapsPrint Recipe Pin Rate
Watch Recipe Video
- 1 pound chicken breasts (**boneless & skinless. Chop or mince the meat finely. Thighs allowed too.)
- 6-8 lettuce leaves (**butter lettuce, romaine or iceberg. rinsed well.)
- 1/2 cup scallions (**only white part. chopped.)
- 1 cup mushrooms (**I used Baby Bella)
- 1/2 medium onion (**Use yellow onion. roughly chopped)
- 4 cloves garlic (**roughly chopped)
- 1/2 inch ginger (**peeled & roughly chopped)
- 1 small Jalapeno (**stalk removed & roughly chopped. Skip if heat intolerant)
- 1/2 tbsp red chili flakes (**skip if heat intolerant)
- 3 tbsp Olive Oil (**or any neutral oil)
For the Sauce
- scallions (**only green part. chopped.)
- Set the Instant Pot on SAUTE & set it on NORMAL heat.
- Add oil & when the oil becomes moderately hot add the onion, garlic, ginger, scallions, Jalapeno and saute for a few minutes or until they begin to become limp.
- Next, add the finely chopped chicken and give everything a good stir. Add the red pepper flakes and saute for 30 seconds.
- Now, add the chopped mushrooms and saute until the chicken completely changes color and the veggies look nice and soft. Approximately, 3-4 mins.
- At this point the veggies & the chicken will release lots of natural juices and that’s what we want to help build pressure in the Instant Pot. If the mixture feels dry than add 1/3 cups water.
- CANCEL the SAUTE function. De-glaze the pot well by scrapping the sides & the bottom of the pot with the help of your spatula to loosen any bits & crumbs. Close the lid of the Instant Pot & SEAL the VALVE. No need of adding any extra liquid.
- PRESSURE COOK on HIGH for just 1 minute.
- When the pressure cooking cycle is over the Instant Pot will begin to beep. Do a QUICK PRESSURE RELEASE manually by moving the VALVE from the SEALING to the VENTING position.
- Open the lid carefully. You’ll end up with perfectly cooked chicken with some amount of liquid.
- Now, add all the sauce ingredients mentioned above in the “For the Sauce” section. Mix well.
- CANCEL the Pressure cook function and set the Instant Pot on SAUTE. Set it on HIGH heat.
- Simmer the sauce until it thickens. Took me about 5-6 mins approximately. The sauce should beautifully cling to the chicken but should not drip from the spoon. The chicken should be ultra moist but not soggy with runny sauce.
- Now, add the sesame oil and give everything a good mix. You’ll have a super moist, saucy, oily chicken ready to be served on the lettuce leaves.
How to assemble the Chicken Lettuce Wraps?
- Rinse the lettuce leaves very well. Drain off the excess water.
- Arrange each lettuce leaf separately in a large plate. Scoop out enough chicken from the pot on top of the leaves. You should get 6-8 chicken lettuce cups in total. Enjoy!
- Measuring Units Used, 1 cup = 240 ml & 1 teaspoon = 5 ml.
- Extra Liquid before pressure cooking: If the chicken & the veggies release enough moisture do not add any extra liquid to the pot. However, if the mixture feels dry and there’s not enough moisture left in the pot, than do add 1/3 cup water before pressure cooking the chicken.
- Non-spicy Chicken Lettuce Wraps: Skip adding the Jalapenos, the red pepper flakes & the sriracha from this recipe.
- Lettuce: You can use either iceberg, romain or butter lettuce.
- Chicken: Finely chop chicken thighs or breasts (skinless, boneless). Refer the recipe video and the photos.
- Sauce: Do not pressure cook the chicken along with the sauces. The taste will be very bland!