Even better, you can make the filling any time of day and it will stay nice and hot in the electric pressure cooker until dinnertime. (I love using my Instant Pot! If you’re new to the Instant Pot, check out our post How To Use an Instant Pot: A First-Timer’s Guide.)
A Versatile Pressure Cooker Recipe
This is a versatile, adaptable recipe—a riff on the stovetop Teriyaki Lettuce Wraps here on Simply Recipes. I’ve made it with ground chicken, but you could also use pork. Switch up the vegetables if you like, too. I’ve made versions with zucchini, with mushrooms (about eight ounces), and a mixture of both. I’ve also doubled or tripled the amount of vegetables called for here, which helps to stretch the servings a bit.
Which Lettuce to Use?
While the filling is cooking, you can wash and dry the lettuce. Butter lettuce is my favorite, since they’re easy to fold up and eat. The leaves are soft and tender, yet large and sturdy, so they hold plenty of filling. You can also use iceberg, romaine, or even large spinach leaves if you like. Serve the lettuce wraps on their own as an appetizer or main dish, or with some steamed rice alongside. Oh, and a bottle of sriracha sauce is mandatory in our house, too!
More Great Pressure Cooker Recipes
Pressure Cooker Chicken With Moroccan Spices Instant Pot Paella With Chicken and Sausage Pressure Cooker Saag Tofu (Indian Spinach and Tofu) Instant Pot Adobo and Rice Instant Pot Chipotle Chicken and Rice Bowls
If you are making this recipe in a larger (8-quart) pressure cooker, you will need to either double the whole recipe or add another 1/2 cup of water, which can be boiled or strained off at the end. If you’re using a stovetop pressure cooker, reduce the pressure cooking time to 8 minutes.
2 tablespoons soy sauce 2 tablespoons rice wine 1 tablespoon oyster sauce 1/4 cup water
For the chicken:
2 tablespoons neutral cooking oil (I use avocado oil) 1/2 small red onion, or two shallots, diced small 2 cloves garlic, minced 1-inch piece fresh ginger, peeled and minced 2 medium zucchini, diced small 1 pound ground chicken or turkey 1 can (8-ounce) sliced water chestnuts, drained and chopped 1/2 kosher teaspoon salt
To serve:
8 whole leaves butter lettuce 2 green onions, sliced thinly 1/4 cup roasted unsalted peanuts, chopped coarsely 1/2 cup chopped cilantro
Add the zucchini, ground meat, water chestnuts, and 1/2 teaspoon of salt. Use a wooden spoon or spatula to break up the meat and sauté for 3 minutes. It’s fine if the meat is not yet fully cooked through—you just want to make sure it is broken up into small pieces and mixed in with the diced vegetables. When the cooking program has ended, you may either perform a quick release by moving the pressure release valve to “venting,” or just letting the pressure release on its own.
