Instant Pot Orange-Chile Chicken Lettuce Wraps

Instant Pot Orange-Chile Chicken Lettuce Wraps is rated 5.0 out of 5 by 1.
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Prep Time: 30 minutes
Cook Time: 35 minutes
Servings: 4

The Instant Pot shows off its versatility in this version of spicy chicken lettuce wraps, acting first as a sauté pan, then as a pressure cooker, and then again as a sauté pan for thickening the sauce. Pass a platter with the chicken, lettuce, and all the toppings at the table and let diners assemble their own wraps as they like.

Ingredients:

  • 2 lb. (1 kg) boneless, skinless chicken breasts, cut into 2-inch (5-cm) cubes
  • 5 Tbs. cornstarch
  • 2 Tbs. canola oil
  • 1/3 cup (3 fl. oz./80 ml) water
  • 1/4 cup (2 fl. oz./60 ml) soy sauce
  • 2 Tbs. firmly packed light brown sugar
  • 1 Tbs. rice vinegar
  • 1 Tbs. Asian sesame oil
  • 1 tsp. chile-garlic sauce
  • 1 cup (8 fl. oz./250 ml) fresh orange juice
  • 1 Tbs. grated orange zest
  • Kosher salt and freshly ground pepper
  • 1 or 2 small heads Bibb, butter or baby romaine lettuce leaves for serving
  • Sliced cucumbers for serving
  • Sliced radishes for serving
  • Julienned carrots for serving
  • Red pepper flakes for serving

Directions:

In a bowl, toss the chicken with 2 Tbs. of the cornstarch to coat evenly. In an Instant Pot set to “sauté,” warm the canola oil. In batches, cook the chicken, turning occasionally, until golden brown on all sides, about 6 minutes per batch. Add the water, soy sauce, brown sugar, vinegar, sesame oil, chile-garlic sauce and 1/2 cup (4 fl. oz./125 ml) of the orange juice and stir to mix well.

Lock the lid in place and turn the valve to “sealing.” Press the “keep warm/cancel” button to reset the program, then press the “poultry” button and set the cook time for 7 minutes at high pressure.

When the Instant Pot beeps at the end of the pressure cooking, let the steam release naturally for about 10 minutes, then turn the valve to “venting” to release any residual steam. Carefully remove the lid and transfer about 1/4 cup (2 fl. oz./60 ml) of the sauce to a small bowl. Add the remaining 3 Tbs. cornstarch to the bowl and stir to dissolve. Return the mixture to the pot and stir well. Press the “keep warm/cancel” button to reset the program, then press the “sauté” button and cook, stirring occasionally, until the sauce thickens, about 5 minutes. Stir in the remaining 1/2 cup (4 fl. oz./125 ml) orange juice and the orange zest and season with salt and pepper.

Arrange the lettuce leaves on a large serving platter and scoop the chicken into them. Top with your choice of cucumbers, radishes, and carrots. Sprinkle lightly with red pepper flakes, if desired, and serve immediately. Serves 4.

Adapted from Williams Sonoma The Instant Pot Cookbook (Weldon Owen, 2017)

Rated 5 out of 5 by from delicious! easy to make instant pot meal. helpful to prep vegetables in advance. I prepped extra and used the vegetables to make the instant pot Thai Chicken.
Date published: 2019-01-26
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