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Instant Pot Hoisin Chicken Lettuce Wraps

Instant Pot Hoisin Chicken Lettuce Wraps

These Instant Pot hoisin chicken lettuce wraps are so easy to make! They are so tasty, everyone will love these lettuce wraps!

These Instant Pot hoisin chicken lettuce wraps are one of the quickest and tastiest meals you can make.

It takes less than 5 minutes to mix the sauce together and throw it in the Instant Pot with the chicken. Cut up a few toppings while the chicken pressure cooks, and you have a delicious meal that the whole family will love.

Hoisin chicken lettuce wraps.

I’ve also made these tasty lettuce wraps in the slow cooker. You can find my recipe for Slow Cooker Hoisin Chicken Lettuce Wraps here if you prefer that cooking method.

Typically I go with the Instant Pot though, as you can’t beat the convenience of pressure cooking. You can use fresh or frozen chicken, so no need to plan ahead, and dinner is on the table in less than 30 minutes.

Easy and delicious, and everyone loves them!

Easy to make hoisin chicken lettuce wraps on a platter.

What type of lettuce should you use for lettuce wraps?

We like butter lettuce the best for making lettuce wraps, as the leaves are sturdy enough to wrap around the filling without completely falling apart as you eat the wrap.

The shape of butter lettuce also lends itself to wraps. It’s sometimes difficult to find though (at least here), so if you can’t find it, leaf lettuce or iceberg lettuce will do the trick.

Hoisin chicken lettuce wraps on a platter with carrots, lettuce, cilantro and green onions.

Iceberg lettuce is super sturdy, but the leaves are almost too crisp, which makes it more difficult to wrap around the filling. You end up more with lettuce cups than lettuce wraps when you use this kind.

Leaf lettuce will also work, but you tend to add more filling with the larger size of the leaves, and then the lettuce tears easily.

Lettuce wraps with hoisin chicken, carrots, red pepper, green onions, and cilantro

Can I use frozen chicken for these Instant Pot Hoisin Chicken Lettuce Wraps?

One of my favourite things about the Instant Pot is the ability to start with frozen meat, as I often forget to defrost meat for dinner!

You can definitely use frozen chicken thighs for these wraps. If you’re using frozen chicken, you will need to pressure cook for 15 minutes instead of 10 minutes, but that is the only difference.

You will want to use chicken thighs that have been frozen individually though, as the chicken won’t cook the same if the thighs are all frozen together into one piece.

If this is how your chicken is frozen, you will want to defrost it enough to break it apart before cooking. Alternatively, you can pressure cook for 3-5 minutes, then release the pressure and break the thighs apart, then do the full cook time of 15 minutes for frozen chicken.

Slow cooker hoisin chicken lettuce wraps on a platter.

What can I serve with lettuce wraps?

We like to serve this hoisin chicken in lettuce wraps along with toppings like sliced red pepper, shredded carrots, chopped green onions, and fresh cilantro.

My family likes rice served with these lettuce wraps so that the meal is more filling. The kids actually like to include the rice in their lettuce wraps.

We’ve also enjoyed this hoisin chicken and all the toppings wrapped up in a tortilla, taco style, with some lettuce, instead of using the lettuce as the wrap. This also helps to make the meal more filling.

Easy to make slow cooker hoisin chicken lettuce wraps with toppings.

How to make Instant Pot Hoisin Chicken Lettuce Wraps:

  • Start with fresh or frozen boneless, skinless chicken thighs for this recipe. If your chicken is frozen, it’s best if the thighs are frozen separately, not in one big clump. If they’re all frozen together, you will want to cook them for 3-5 minutes, then release the pressure and break them apart, and then cook for another 15 minutes. The Instant Pot will come to pressure faster the second time.
  • You can remove the chicken from the Instant Pot to shred it and then add it back to the thickened sauce, or just shred it in the Instant Pot. Either is fine.
  • Leftover hoisin chicken will keep well in a sealed container in the fridge for up to 5 days, and can be easily reheated in the microwave.

Here are some more great Instant Pot recipes for you:

Hoisin chicken lettuce wraps on a platter.
Yield: serves 6

Instant Pot Hoisin Chicken Lettuce Wraps

Slow cooker hoisin chicken lettuce wraps on a platter.

These Instant Pot hoisin chicken lettuce wraps are so easy to make! They are so tasty, everyone will love these lettuce wraps!

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 10-12 skinless, boneless chicken thighs (fresh or frozen)
  • 1/3 cup chicken broth or water
  • 1/2 cup hoisin sauce
  • 1/4 cup sweet Thai chili sauce
  • 2 tablespoons soy sauce
  • 1-2 garlic cloves, minced
  • 1 tablespoon ginger, grated or minced
  • 2 tablespoons corn starch
  • 3 tablespoons water

For serving:

  • Butter or leaf lettuce leaves
  • Red bell pepper, sliced thin
  • Carrots, grated
  • Green onions, chopped
  • Cilantro

Instructions

  1. Place the chicken in the Instant Pot.
  2. In a small bowl, whisk together the chicken broth, hoisin sauce, sweet Thai chili sauce, soy sauce, garlic, and ginger.
  3. Pour the sauce over top of the chicken and stir to coat the chicken in the sauce.
  4. Place the lid on the Instant Pot and turn it to the locking position. Make sure the vent is in the "sealing" position.
  5. Cook at high pressure for 10 minutes for fresh chicken, or 15 minutes for frozen chicken. The Instant Pot will take 10-15 minutes to come to pressure and then will start counting down the cook time.
  6. When the cook time is complete, quick release the pressure.
  7. Shred the chicken in the Instant Pot with two forks.
  8. In a small bowl, whisk together the corn starch and water and add it to the sauce in the Instant Pot.
  9. Press the "saute" button, and cook, stirring, for 2-3 minutes until the sauce thickens. Press "cancel" to turn off the saute function.
  10. Serve the chicken and sauce in lettuce leaves with red pepper strips, grated carrots, chopped green onions, and cilantro.

Notes

If your chicken is frozen, it's best if the thighs are frozen separately, not in one big clump. If they're all frozen together, you will want to cook them for five minutes, then release the pressure and break them apart, and then cook for another 15 minutes. The Instant Pot will come to pressure faster the second time.

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Nutrition Information:

Yield:

6

Serving Size:

1/6 recipe

Amount Per Serving: Calories: 467Total Fat: 20gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 279mgSodium: 1259mgCarbohydrates: 17gFiber: 2gSugar: 9gProtein: 56g

Nutrition Information is estimated based on ingredients used and may not be exact.

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