Instant Pot Chicken Lettuce Wraps (P.F.Chang's style) » Foodies Terminal (2024)

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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 and Instant Pot Recipes!

Instant Pot Chicken Lettuce Wraps (P.F.Chang's style) » Foodies Terminal (1)

Note: This post has been updated with leftovers & storage, reheating directions, serving ideas & frequently asked questions!

Healthy chicken lettuce wraps

These instant pot chicken lettuce wraps PF Chang's style are super healthy & so easy to make. They are a bit spicy, but you can totally control the spice level by reducing the amount of red pepper flakes and the sriracha sauce (read NOTES at the bottom of the page).

Ditch the expensive Asian take-out and make the spicy chicken lettuce wraps at home! You'll have extra juicy finely chopped chicken smothered in a delicious sauce and served in crispy cold lettuce cups. It's all about the fabulous sauce.

Ingredients & Substitutions

Find the Ingredients with actual measurements way below the post on the "Recipe Card". The list below is just a reference.

Instant Pot Chicken Lettuce Wraps (P.F.Chang's style) » Foodies Terminal (2)
  • Finely Chopped Chicken: Finely chop boneless skinless chicken breast or thighs into tiny pieces with a sharp knife (refer the ingredients photo & watch the recipe Video at the bottom of the post).
  • Lettuce: You can use Boston Bibb, iceberg lettuce or butter lettuce or Romain lettuce. Buy crisp and fresh looking leaves, limp and soft leaves won't taste good at all. We used Romain lettuce.
  • Mushroom: Use either baby bella, 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 or coconut aminos, sriracha sauce (skip if you don't prefer heat), rice vinegar, brown sugar, red pepper flakes.
  • Garnish: Sesame Oil & chopped scallions.
Instant Pot Chicken Lettuce Wraps (P.F.Chang's style) » Foodies Terminal (3)

Tips & Tricks

  1. 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.
  2. Controlling the Spice level: Today's easy chicken lettuce wraps are spicy! If you are intolerant to heat skip the jalapenos, the red pepper flakes & the sriracha sauce from this recipe or use less, do a taste test first and than add more.
  3. 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 that are closest to the P.F.Chang's Chicken Lettuce Wraps sauce.
  4. 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 sautéed the ingredients and if the mushrooms did not release any juices at all and, the mixture feels dry, than add only ⅓ cup water. If you add excess water the final outcome will be soupy!
  5. The best time to add sauces: Always add the sauces after the pressure cooking cycle is over . Continue cooking on sauté mode 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 an awfully bland dish!
  6. The Chicken Texture: After cooking down & thickening the sauce you'll end up with a moist, oily chicken that's not dry or rubbery/chewy. There should not be any excess 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.
  7. Sesame Oil: Add it at the end to maximize the flavor. It will elevate the flavors almost instantly when added as a garnish.
  8. 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.

How to make Asian chicken lettuce wraps?

Find the detailed step by step recipe along with measurements way below the post on the "Recipe Card".

Step #1 Saute the Aromatics

Instant Pot Chicken Lettuce Wraps (P.F.Chang's style) » Foodies Terminal (4)

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

Instant Pot Chicken Lettuce Wraps (P.F.Chang's style) » Foodies Terminal (5)

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 ⅓ cups water.

Step #3 Simmer with Sauces

Instant Pot Chicken Lettuce Wraps (P.F.Chang's style) » Foodies Terminal (6)
Instant Pot Chicken Lettuce Wraps (P.F.Chang's style) » Foodies Terminal (7)

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

Instant Pot Chicken Lettuce Wraps (P.F.Chang's style) » Foodies Terminal (8)

Rinse the lettuce leaves and scoop out the saucy chicken on each leaf. Serve right away. So yum!

How to serve

Chicken breast lettuce wraps are a wonderful healthy meal all by itself. You can serve it as an appetizer or as main course by pairing it with the following:

  • Instant pot chicken fried rice.
  • Instant pot hibachi fried rice.
  • Instant pot green beans no steamer basket.
  • Potstickers.
  • Wontons.
  • Dumplings.
  • Wonton soup.
  • Hot and sour soup.
  • Asian salad.
  • Chinese egg rolls.

Leftovers and storage

  • Fridge: Instant Pot Chicken Lettuce Wraps chicken stuffing (without the lettuce) will last for 7 days in the fridge. You can store it in airtight containers for best results. Follow the reheating directions shared below.
  • Freezer: You also freeze the chicken stuffing (without the lettuce leaves) in freezer safe bags or containers for upto 3 months. Thaw overnight in the fridge and than follow the reheating directions shared below.

Re-heating tips

You can re-heat the chicken stuffing either in microwave oven or in a hot skillet. Sprinkle few drops of water and re-heat right away.

FAQs

What lettuce do you use for lettuce wraps?

The best lettuce varieties for lettuce wraps are - Boston Bibb, Romaine, Iceberg, Butter Lettuce.

How do I make my lettuce crispy?

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.

How do you prepare lettuce for wraps?

Pluck the leaves and rinse them under running tap water several times to remove any trapped soil. Drain off excess water.

What goes good with chicken lettuce wraps?

Chicken lettuce wraps goes very good with wontons, potstickers, wonton soup, hot and sour soup, Chinese egg rolls, fried rice, hibachi rice and Asian veggie sides like sauteed green beans, Chinese eggplant, Asian salad etc.

More Asian take-out recipes you might like

  • Instant pot pork lo mein.
  • Instant pot drunken noodles.
  • Authentic chicken lo mein recipe.
  • Instant pot ramen stir fry.
  • Instant pot pad Thai.
  • Instant pot shrimp and broccoli.
  • Thai peanut chicken instant pot.
  • Instant pot sweet and sour pork.
  • Instant pot egg roll in a bowl.
  • Instant pot cashew chicken.
  • Instant pot sweet and sour meatballs.
  • Instant pot chicken teriyaki.
  • Instant pot stir fry shrimp.
  • Instant pot orange chicken.
  • Instant pot Chinese chicken and broccoli.
  • Instant pot Mongolian chicken.

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Instant Pot Chicken Lettuce Wraps (P.F.Chang's style) » Foodies Terminal (12)

Instant Pot Chicken Lettuce Wraps

5 from 22 votes

Print Recipe Pin Rate

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 6 Lettuce Wraps

Calories: 250kcal

Author: Meghna

Watch Recipe Video

Instant Pot Chicken Lettuce Wraps tastes closest to P.F.Chang's Chicken Lettuce Wraps and is so easy to make them at home. These Asian Chicken Lettuce Wraps has the best sauce ever.

Ingredients

  • 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.)
  • ½ cup scallions (**only white part. chopped.)
  • 1 cup mushrooms (**I used Baby Bella)
  • ½ medium onion (**Use yellow onion. roughly chopped)
  • 4 cloves garlic (**roughly chopped)
  • ½ inch ginger (**peeled & roughly chopped)
  • 1 small Jalapeno (**stalk removed & roughly chopped. Skip if heat intolerant)
  • ½ tbsp red chili flakes (**skip if heat intolerant)
  • 3 tbsp Olive Oil (**or any neutral oil)

For the Sauce

Garnish

  • scallions (**only green part. chopped.)

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Instructions

  • 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 ⅓ 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. You can skip the sesame oil and add it at the end or add it now. Totally your choice. We prefer adding the sesame oil at the end though.

  • 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!

Notes

  1. Measuring Units Used, 1 cup = 240 ml & 1 teaspoon = 5 ml.
  2. 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 ⅓ cup water before pressure cooking the chicken.
  3. Non-spicy Chicken Lettuce Wraps: Skip adding the Jalapenos, the red pepper flakes & the sriracha from this recipe.
  4. Lettuce: You can use either iceberg, romain or butter lettuce.
  5. Chicken: Finely chop chicken thighs or breasts (skinless, boneless). Refer the recipe video and the photos.
  6. Sauce: Do not pressure cook the chicken along with the sauces. The taste will be very bland!
  7. Water chestnuts: For a slight crunch you can add water chestnuts. Add them along with the mushrooms and than follow the recipe. The cook time won't change.

Calorific details are provided by a third party application & are to be used as indicative figures only.

Nutrition Facts

Instant Pot Chicken Lettuce Wraps

Amount Per Serving

Calories 250Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 2g13%

Cholesterol 49mg16%

Sodium 813mg35%

Potassium 474mg14%

Carbohydrates 13g4%

Fiber 1g4%

Sugar 9g10%

Protein 18g36%

Vitamin A 2106IU42%

Vitamin C 14mg17%

Calcium 35mg4%

Iron 1mg6%

* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 250kcal | Carbohydrates: 13g | Protein: 18g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 49mg | Sodium: 813mg | Potassium: 474mg | Fiber: 1g | Sugar: 9g | Vitamin A: 2106IU | Vitamin C: 14mg | Calcium: 35mg | Iron: 1mg

Course :Appetizer, Brunch, Entree, Quick & Easy

Cuisine :American-Chinese, Asian

Keyword :Asian Chicken Lettuce Wraps, Instant Pot Chicken Lettuce Wraps, Instant Pot P.F. Changs Chicken Lettuce Wraps

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