Hoisin Chicken Lettuce Wraps (Instant Pot)
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.
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.2 teaspoons peanut oil, ⅓ cup low-sodium gluten-free tamari, 1 tablespoon honey, 2 tablespoons rice vinegar, 2 teaspoons Sriracha sauce, 1 tablespoon garlic, 2 teaspoons fresh ginger, ⅓ cup Chicken Bone Broth, 2 scallions
- Place the chicken breast in the sauce, meat-side down.1 bone-in, skin-on chicken breast
- 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.large lettuce leaves, 1 cup broccoli slaw or shredded cabbage, ¼ cup cashews
Notes
This recipe is for 4 servings.
If you don't have any chicken bone broth, use chicken stock or water.
To prep this dish in advance, cook 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 for up to 4 days.
When you’re ready to enjoy, remove the skin and bones from the chicken, shred the meat, then heat it up in the sauce.
Leftovers can also be stored in an airtight container in the refrigerator for 3-4 days. It's best if you separate the chicken and sauce from the slaw, lettuce, and cashews.
Nutrition Info Per Serving
Nutrition Facts
Hoisin Chicken Lettuce Wraps (Instant Pot)
Amount per Serving
Calories
202
% Daily Value*
Fat
7.3
g
11
%
Saturated Fat
1.1
g
6
%
Trans Fat
0
g
Polyunsaturated Fat
1.6
g
Monounsaturated Fat
3.5
g
Cholesterol
25.2
mg
8
%
Sodium
679.3
mg
28
%
Potassium
547.2
mg
16
%
Carbohydrates
14.1
g
5
%
Fiber
2.3
g
9
%
Sugar
8.2
g
9
%
Protein
11.7
g
23
%
Net carbs
11.8
g
* Percent Daily Values are based on a 2000 calorie diet.