These flavorful hoisin chicken lettuce wraps are perfect for a healthy, low-carb dinner! And they come together in less than 40 minutes thanks to the Instant Pot.
One of my favorite things about the Instant Pot is how quickly you can cook flavorful, tender meat. But to make it a truly satisfying meal, I like to add a little more texture to the final dish.
These hoisin chicken lettuce wraps are a great example! They combine Instant Pot chicken with crisp lettuce boats and crunchy cashews for a delicious, satisfying meal the whole family will love.
And the entire dish only takes about 40 minutes to make! You can wash the lettuce leaves and chop the cashews while the chicken is cooking so you’re ready to assemble as soon as it’s done.
How to make hoisin chicken lettuce wraps
This delicious, flavorful recipe comes together in just 8 simple steps thanks to the Instant Pot.
Step 1: In the Instant Pot, whisk together the peanut oil, tamari, honey, rice vinegar, Sriracha, garlic, ginger, and broth. Stir in the white parts of the scallions.
Step 2: Place the chicken breast in the sauce, meat-side down.
Step 3: Close and lock the lid of the pressure cooker. Ensure the valve is turned to “sealing,” then select HIGH manual pressure and set the timer for 20 minutes.
Step 4: When the cooking is complete, hit Cancel and quick release the pressure.
Step 5: Once the pressure gauge drops, unlock and remove the lid.
Step 6: Use tongs to transfer the chicken breast to a cutting board. When the chicken is cool enough to handle, remove the skin and shred the chicken.
Step 7: Return the chicken to the pot and let it soak in the sauce for at least 5 minutes.
Step 8: To assemble the wraps, spoon some of the chicken and sauce into the lettuce leaves, then sprinkle with the broccoli slaw, the green parts of the scallions, and the cashews.
How easy was that? It’s a great way to whip up a quick and delicious dinner that everyone will enjoy.
Variations for this recipe
Are you watching your sodium intake? The soy sauce adds a lot of salt to this recipe, so the easiest way to reduce the sodium will be to replace some of it with bone broth instead.
Making your own chicken bone broth is another great way to reduce sodium. The store-bought variety usually adds a lot of salt, but when you make your own, you’re in full control of the ingredients.
On the other hand, if you don’t have any homemade bone broth, you can just substitute chicken stock or water.
Storage
Want to use this dish to meal prep for the week? It’s a great option for planning ahead!
Follow the normal steps until you’ve cooked the chicken in the Instant Pot, then remove it and allow it to cool. Store the chicken and the sauce separately in the refrigerator in airtight containers.
When you’re ready to enjoy, remove the skin and bones from the chicken, shred the meat, then heat it up in the sauce. It’s so easy!
If you find yourself with leftovers after you’ve finished preparing the chicken, simply store them in an airtight container. If you can store the chicken by itself without the slaw, lettuce, or cashews, that is your best option. It will stay fresh for 3-4 days.
Other easy Instant Pot meals
When it comes to making quick and delicious meals, the Instant Pot is my secret weapon. It adds so much flavor in such a short amount of time! Here are a few of my favorite Instant Pot recipes I know you’ll enjoy:
When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Hoisin Chicken Lettuce Wraps (Instant Pot)
Ingredients
- 2 teaspoons peanut oil
- ⅓ cup low-sodium gluten-free tamari (or soy sauce)
- 1 tablespoon honey
- 2 tablespoons rice vinegar
- 2 teaspoons Sriracha sauce
- 1 tablespoon garlic (minced)
- 2 teaspoons fresh ginger (peeled and minced)
- ⅓ cup Chicken Bone Broth
- 2 scallions (both white and green parts — thinly sliced)
- 1 bone-in, skin-on chicken breast (about 1 pound)
- large lettuce leaves
- 1 cup broccoli slaw or shredded cabbage
- ¼ cup cashews (chopped and toasted)
Instructions
- In the Instant Pot, whisk together the peanut oil, tamari, honey, rice vinegar, Sriracha, garlic, ginger, and broth. Stir in the white parts of the scallions.
- Place the chicken breast in the sauce, meat-side down.
- Close and lock the lid of the pressure cooker. Ensure the valve is turned to “sealing,” then select HIGH manual pressure and set the timer for 20 minutes.
- When the cooking is complete, hit Cancel and quick release the pressure.
- Once the pressure gauge drops, unlock and remove the lid.
- Use tongs to transfer the chicken breast to a cutting board. When the chicken is cool enough to handle, remove the skin and shred the chicken.
- Return the chicken to the pot and let it soak in the sauce for at least 5 minutes.
- To assemble the wraps, spoon some of the chicken and sauce into the lettuce leaves, then sprinkle with the broccoli slaw, the green parts of the scallions, and the cashews.
That looks great – I had a spicy dish last night. It has to be done, even during the summer months! Most of all it helps clear the airwaves and definitely makes me feel fresher and happier 😀
if you’re using chicken tenders, how long would you cook for?
Hi Alex – I haven’t tried it, but I’d guess 3-5 minutes. I’d also do a natural release for 5 minutes or so before quick-releasing the remaining pressure.
These look fantastic. I love lettuce wraps.
Hi Kari – Thanks! Me too!