Instant Pot Asian Chicken Lettuce Wraps

Instant Pot Asian Chicken Lettuce Wraps on a white plate with limes

5 from 4 reviews

Crisp, light refreshing Asian Chicken Lettuce Wraps that can be cooked in no time in the Instant Pot!


  • 2 tablespoons fish sauce
  • 3 tablespoons soy sauce
  • 24 tablespoons lime juice – depending on how strong you want the lime flavor (remove the zest of 2 limes before you cut them)
  • 1 tablespoon brown sugar or honey
  • 1 pound lean ground chicken
  • 2 medium-sized carrots, grated
  • 1 jalapeno, minced (seeded and deveined for less spice)
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • zest of 2 limes
  • 1/4 cup chopped green onions
  • 1/4 cup fresh basil, chopped
  • 8 ounce can sliced water chestnuts, chopped
  • lettuce cups – romaine, iceberg, green leaf, or butterhead lettuce
  • For serving – cooked brown or white rice, soy sauce, lime wedges, sriracha, chopped peanuts


  1. Pour fish sauce, soy sauce, lime juice, and brown sugar into the pressure cooker pot.  Whisk to combine.
  2. Add ground chicken – make sure it’s a flat slab of chicken.  If it’s in a tube, break it up a bit so it will cook through evenly.
  3. Top chicken with carrots and jalapeno.
  4. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 2 minutes.
  5. When cooking is complete, use a natural release for 10 minutes, then release any remaining pressure.
  6. Mix together cornstarch and water to make a slurry.
  7. Use the saute function to bring meat to a simmer; whisk in cornstarch slurry until thickened, about 1 minute.
  8. Stir in lime zest, green onions, basil, and water chestnuts.
  9. Layer a lettuce cup with rice, meat mixture, and desired toppings; serve!


  • Meat mixture doubles well so make extra for a crowd or freeze half of it for another day
  • Fish sauce doesn’t make the meat taste fishy but adds a flavorful salty element to the meat.  Add extra soy sauce if you don’t like it
  • I haven’t tried it yet, but I suspect you could make rice pot in pot with the meat.  Try 1 cup white rice plus 1 cup of water and 1/2 teaspoon salt in a cake pan (don’t use pyrex it slows the cook time) on a trivet above the meat.  I would use a full natural pressure release if I did this

Keywords: instant pot, quick dinners, asian chicken lettuce wrap