If you love chicken lettuce wraps (especially the PF Chang’s kind), you’re going to love this easy Instant Pot Chicken Lettuce Wraps recipe. It’s packed with bold, savory flavors, a satisfying crunch from water chestnuts, and a sauce so good you’ll want to drink it. Plus, the Instant Pot does all the heavy lifting—because, let’s be real, no one wants to babysit a skillet on a busy night.
These wraps are healthy, fast, and packed with flavor. Whether you’re going for a high-protein meal, a low-carb option, or just want to meal-prep something delicious, this one’s for you!

Jump to:
- Why This Recipe Is Fantastic
- Ingredients You’ll Need
- How to Make Instant Pot Chicken Lettuce Wraps
- Stovetop Method (Alternative Cooking Option)
- Variations
- Recipe Substitutions
- Expert Tips for Perfect Chicken Lettuce Wraps
- Serving Suggestions
- Pairings and Related Recipes
- FAQ
- Storage and Reheating
- Nutritional Information
- Kitchen Essentials and Items Used:
- Instant Pot Chicken Lettuce Wraps
Why This Recipe Is Fantastic
- Quick & Easy: Done in under 30 minutes thanks to the Instant Pot.
- Healthy & Low-Carb: Skip the takeout—these are fresher, lighter, and just as satisfying.
- Flavor-Packed: A perfect balance of savory, slightly sweet, and a little spicy.
- Versatile: Keep it classic, keto-friendly, or add extra heat.
Ingredients You’ll Need
For the Chicken Filling
- 1 lb. ground chicken
- 1 onion, chopped
- 2 scallions, chopped (reserve chives for garnish)
- 2 tbsp. chopped cilantro
- 1 can (8 oz.) water chestnuts, drained and chopped
- 1 tbsp. sesame oil (added at the end for flavor)
- 1 tbsp. olive oil or avocado oil (for stovetop method)
Chicken Lettuce Wraps Sauce
- 1/4 cup hoisin sauce
- 2 tbsp. low-salt soy sauce
- 1 tbsp. rice wine vinegar
- 1/4 tsp. red chili flakes (optional, for heat)
- 1/2 cup chicken broth
- 2 cloves garlic, minced
- 1 tsp. minced ginger
Dipping Sauce (Optional)
- 2 tbsp. hoisin sauce
- 1 tbsp. light soy sauce
- 1 splash rice vinegar
Keto-Friendly Hoisin Sauce (Alternative)
- 4 tbsp. low-sodium soy sauce or coconut aminos
- 2 tbsp. natural peanut butter
- 2 cloves garlic, minced
- 2 tsp. Sriracha or hot sauce
- 2 tsp. rice vinegar
- 1 tbsp. monk fruit sweetener
- Salt and pepper, to taste
For Serving
- 1 head butter lettuce or romaine lettuce, separated into leaves
How to Make Instant Pot Chicken Lettuce Wraps
Step 1: Sauté the Chicken
- Press Sauté on the Instant Pot and wait until it says HOT.
- Add ground chicken and chopped onion. Sauté for about 5 minutes, stirring occasionally, until chicken is no longer pink.
Step 2: Add the Sauce
- In a bowl, mix together all sauce ingredients until well combined.
- Pour the sauce into the Instant Pot and stir to coat the chicken mixture.
- Press Cancel on the Instant Pot.
Step 3: Pressure Cook
- Secure the lid and set the valve to SEAL position.
- Press Pressure Cook and set to 2 minutes on high pressure.
- When the timer ends, let the pressure release naturally for 10 minutes, then do a quick release.
Step 4: Simmer and Serve
- Remove the lid and press Sauté again on NORMAL mode.
- Add chopped water chestnuts and let the mixture simmer for about 5 minutes to reduce the sauce.
- Stir in chopped scallions and press Cancel.
- Before serving, drizzle in sesame oil and garnish with reserved chives and cilantro.
Stovetop Method (Alternative Cooking Option)
If you don’t have an Instant Pot, you can still make these delicious wraps on the stovetop.
- Heat 1 tbsp. olive oil in a skillet over medium heat.
- Sauté ground chicken and onion until fully cooked.
- Stir in the sauce mixture and let it simmer for 5 minutes until thickened.
- Add water chestnuts and finish with scallions, sesame oil, and garnish.
Variations
Keto-Friendly Chicken Lettuce Wraps
- Use coconut aminos instead of soy sauce and monk fruit sweetener instead of hoisin.
- Wrap in crisp romaine lettuce for fewer carbs.
Protein Swaps (Turkey, Beef, Tofu)
- Swap ground chicken for turkey, lean beef, or crumbled tofu for different flavors.
Spice It Up (Adding More Heat)
- Add extra chili flakes, sriracha, or diced jalapeños to turn up the heat.
Recipe Substitutions
- Low-Sodium Option: Use coconut aminos instead of soy sauce & skip the hoisin sauce.
- Keto Alternative: Replace hoisin sauce with a mix of coconut aminos, peanut butter, garlic, monk fruit sweetener, and rice vinegar.
- Vegetarian Twist: Swap ground chicken for finely chopped mushrooms or crumbled tofu.
Expert Tips for Perfect Chicken Lettuce Wraps
- If your sauce is too thin, thicken it by mixing 1 tsp cornstarch with 1 tbsp water and stirring it in after pressure cooking.
- Use butter lettuce for the best texture—it’s soft and holds the filling well.
- For extra crunch, add chopped peanuts or cashews right before serving.
- Make it ahead: The filling tastes even better the next day!
Serving Suggestions
- Serve with steamed jasmine rice for a heartier meal.
- Pair with Spicy Garlic Cucumber Salad for a refreshing contrast.
Pairings and Related Recipes
Try these other delicious recipes:
- Asian Cucumber Salad – A crisp, refreshing side with an Asian-inspired dressing.
- Instant Pot Rice Pilaf – The perfect side dish to pair with these wraps!
FAQ
Yes! You can cook the filling ahead and store it in an airtight container in the fridge for up to 3 days. Just reheat and assemble when ready to eat.
Butter lettuce is the best choice because it’s soft yet sturdy, but romaine and iceberg also work well.
Yes, you can freeze the cooked filling in an airtight container for up to 3 months. Thaw in the fridge overnight and reheat before serving.
Add extra sriracha, diced jalapeños, or red chili flakes to the sauce for more heat.
Try using cabbage leaves, collard greens, or even low-carb tortillas as an alternative wrap.
Sauté ground chicken and onions, mix in sauce, pressure cook for 2 minutes, do a 10-minute natural release, then stir in water chestnuts and scallions. Serve in lettuce cups.
Yes! Ground turkey, lean beef, or crumbled tofu are great alternatives that work well with the sauce and cooking method.
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, microwave for 30-45 seconds or warm on the stovetop over medium-low heat until heated through.
Storage and Reheating
- Refrigerate: Store in an airtight container for up to 3 days.
- Reheat: Use the microwave (30-45 sec) or stovetop (medium-low heat).
These Instant Pot Chicken Lettuce Wraps are quick, flavorful, and better than takeout! Whether you’re meal prepping or making an easy weeknight dinner, this recipe is a go-to favorite. Try them today and let me know what you think!
Made this recipe? Tag me on social media using #StuffMattyCooks so I can see your creations!
Nutritional Information
- Calories: Approx. 320 per serving
- Protein: 25g
- Carbs: 12g
- Fat: 15g
- Fiber: 3g
Kitchen Essentials and Items Used:
Instant Pot Duo 7-in-1 Electric Pressure Cooker
Accessories for Instant Pot, Accessories Compatible with 5/6/8Qt Instant Pot
Lee Kum Kee Hoisin Sauce, 36 Ounce
Reese, Chestnuts Sliced Water, 5 Ounce
Monkfruit Zero Calorie Sweetner
Instant Pot Chicken Lettuce Wraps
Ingredients
- 1 Tbsp. Olive Oil or Avocado Oil (for Stovetop Method)
- 1 Pound Ground Chicken
- 1 Onion Chopped
- 2 Scallions Chopped Chives Reserved
- 2 Tbsp. Chopped Cilantro
- 1 Can 8 oz. Water Chestnuts Drained and Chopped
- 1 Head of Butter Lettuce or Romaine Lettuce
Chicken Lettuce Wraps Sauce
- 1/4 Cup Hoisin Sauce
- 2 Tbsp. Low Salt Soy Sauce
- 1 Tbsp. Rice Wine Vinegar
- 1/4 tsp. Red Chili Flakes Optional
- 1/2 Cup Chicken Broth
- 2 Cloves Minced Garlic
- 1 tsp. Minced Ginger
- 1 Tbsp. Sesame Oil
Chicken Lettuce Wraps Dipping Sauce
- 2 Tbsp. Hoisin Sauce
- 1 Tbsp. Light Soy Sauce
- 1 Splash Rice Vinegar
Keto Friendly Hoisin Sauce
- 4 Tbsp. Low Sodium Soy Sauce or Coconut Aminos
- 2 Tbsp. Natural Penut Butter
- 2 Cloves Garlic Minced
- 2 tsp. Srachia Sauce or Hot Sauce
- 2 tsp. Rice Vinegar
- 1 tbsp Monkfruit Sweetner
- Salt and Pepper to taste
Instructions
- Push Saute button on Instant Pot until Normal Mode is Lit. Wait for screen to read “HOT”. Put Ground chicken and chopped onion in pot and saute until chicken is no longer pink. About 5 Minutes.Mix together all sauce ingredients and stir to combine well. Pour contents into Instant Pot and stir to combine. Push Cancel button on Instant Pot.Put Lid on Instant Pot and then turn valve to SEAL Position. Push PRESSURE COOK button on Instant Pot and set timer to 2 MINUTES. When cooking time is complete do a NATURAL PRESSURE RELEASE for 10 MINUTES and then release pressure.Remove lid from Instant Pot and press CANCEL BUTTON. Press Saute button until NORMAL mode is selected. Add chopped water chestnuts and then let mixture simmer and thicken till sauce reduces. After about 5 Minutes stir in chopped scallions. When cook time is complete either press CANCEL Button and then KEEP WARM. Serve Immediately or when ready to eat. Just before serving drizzle in about 1 sp. Sesame Oil and stir. Garnish with reserved Chives and Cilantro.Serves 2Enjoy.
Keto Friendly Homemade Hoisin Sauce
- Mix all ingredients in a bowl and it is ready to use.