Cashew Chicken Wraps

The pressure builds and you start counting down minutes until you eat.

That float valve clicks up and you sense the sealing ring locking in tight. Dang, its gonna be a good one tonight. You check the clock, maybe about 15 minutes left till that valve hiss tells you its time.

You remember last time, the chicken came out so tender pull it nearly fell apart. That perfect juicy bit, no drying out at all. The kitchen smells righta mix of garlic, ginger, and those sweet hoisin notes making your mouth water.

What Makes Pressure Cooking Win Every Round

• You get tender meat fast without babysitting the stove.
• The sealed environment traps all those rich flavors and juices in.
• The sealing ring keeps steam locked tight so pressure build happens fast.
• Forget standing over hot pans, just set it and wait for the valve hiss.
• You can saute right in the pot, saving dishes and time.
• Perfect for meals like lettuce wraps where tender pull chicken is key.
• Its a dang lifesaver on busy days or when you want dinner quick but tasty.

All the Pieces for This Meal

• 2 pounds boneless skinless chicken breasts, cut into small pieces 6 this is your main star for tender pull chicken.
• Salt and freshly ground black pepper 6 gotta season that chicken right.
• 1 cup low-sodium chicken broth or stock 6 the base for your sauce that keeps it juicy.
• 2 tablespoons low-sodium soy sauce 6 adds depth and savory goodness.
• ½ teaspoon freshly grated ginger 6 fresh zing that wakes up every bite.
• ¼ cup hoisin sauce 6 sweet and tangy balance to those spices.
• 1 tablespoon rice vinegar 6 to brighten up the flavors.
• 2 tablespoons cornstarch 6 gets your sauce thick and clingy on the chicken.
• 3 cloves garlic, minced 6 the aroma that fills your kitchen.
• 2 teaspoons sesame oil (or canola oil if you prefer) 6 for that nutty toastiness.
• 1 - 2 teaspoons Sriracha hot sauce 6 depending on how much kick you want.
• ¾ cup unsalted cashews 6 crunch factor and nutty flavour to finish it off.
• 1 head green leafy lettuce (romaine, bibb, or butter) 6 your wraps, crisp and fresh.
• 5 green onions, chopped, divided 6 fresh bite sprinkled right before serving.

Walking Through Every Single Move

Alright, start by seasoning your chicken pieces well with salt and freshly ground black pepper. Dont be shy here 6 each piece gotta have that flavor.

Next, whisk together chicken broth, soy sauce, ginger, hoisin sauce, rice vinegar, and cornstarch in a bowl until everythings smooth. This sauce is what gonna make the chicken pop.

Heat that sesame oil in your pressure cooker pot on the saute setting over medium-high heat. Toss in minced garlic and stir for about 30 seconds until you get that fragrant smell filling the air.

Add the chicken in batches if needed so they brown nicely, cook around 5 to 7 minutes till they reach that lovely golden color and are cooked through.

Pour in your sauce mixture, stirring constantly. The sauce gonna thicken up quick and coat every piece nicely in about 2-3 minutes.

Seal the lid, set your sealing ring, and make sure the float valve is down. Let the pressure build until it hisses, then you cook under high pressure for just a few minutes so the chickens tender pull texture is on point.

Once done, do a quick release for the pressure, open that lid, and quickly toss in the cashews and chopped green onions. Scoop portions onto your crisp lettuce leaves and wrap em tight.

Easy, tasty, and dang it smells good.

Easy Tweaks That Make Life Simple

• If youre short on time, use pre-chopped chicken from the store. Cuts down prep big time.
• Swap out the green onions with chives or fresh cilantro for a new fresh note.
• Use bottled minced garlic if youre in a rushjust add a little less, it tends to be more intense.
• Add a handful of shredded carrots or water chestnuts when stirring in sauce for extra crunch and color.

What It Tastes Like Fresh From the Pot

You bite in and that first mouthful hits with a lovely tender pull on the chicken 6 juicy and soft. The sauce clings to every piece, sweet with hoisins gentle tang and a little vinegar brightness sneaking through.

The garlic and ginger create warmth without overwhelming, they work kinda as a perfect backdrop flavor. That sesame oil pops through with a nutty depth.

The mild heat from sriracha teases your tongue but doesnt steal the showjust enough to make it interesting. Then theres the cashews crunch which contrast that tenderness great.

Wrapped in cool, crisp lettuce, the texture is balanced, refreshing, and dang, its a combo that keeps you grabbing for more.

Keeping Leftovers Fresh and Ready

Store leftover chicken in an airtight container in the fridge. It stays good for about 3 to 4 days, perfect if you wanna eat it for lunch or dinner again.

If you got leftover sauce and cashews separate from the chicken, keep em in another container to keep that crunch separate from sogginess.

For longer storing, toss the chicken mix in freezer bags and freeze up to 3 months. Just thaw overnight in fridge before reheating gently on stovetop or microwave.

Everything Else You Wondered About

• Can I use chicken thighs instead? Yup, thighs work great and stay juicy. Just adjust pressure cook time slightly for thicker cuts.
• Do I have to brown the chicken first? Browning locks in flavor and texture, but you can skip it if youre short on time. The chicken will still be tasty but less browned flavor.
• What if I dont have hoisin sauce? You can substitute with a mix of soy sauce and a little honey or brown sugar for sweetness.
• How spicy is this? The sriracha is totally adjustablefrom mild warmth to a kick if you add more.
• Do I need to soak cashews? No need, unsalted raw cashews can go straight in at the end for crunch.
• Will the lettuce get soggy? Use crisp lettuce like bibb or romaine and add chicken mix just before eating to keep wraps fresh.

Cashew Chicken Lettuce Wraps Pressure Cooker Recipe

Delicious, easy, and bursting with flavor, these Cashew Chicken Lettuce Wraps are perfect for a quick and tasty meal. Tender chicken cooked in a savory sauce, finished with crunchy cashews and fresh lettuce wraps for a refreshing bite.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings 5 people

Calories 400 kcal

Ingredients

  

Main ingredients

• 2 pounds boneless skinless chicken breasts cut into small pieces
• salt and freshly ground black pepper
• 1 cup low-sodium chicken broth or stock
• 2 tablespoons low-sodium soy sauce
• 0.5 teaspoon freshly grated ginger
• 0.25 cup hoisin sauce
• 1 tablespoon rice vinegar
• 2 tablespoons cornstarch
• 3 cloves garlic minced
• 2 teaspoons sesame oil or substitute canola oil
• 1-2 teaspoons Sriracha hot sauce to taste
• 0.75 cup unsalted cashews
• 1 head green leafy lettuce romaine, bibb, or butter
• 5 green onions chopped, divided

Instructions

 

Instructions

• Season chicken pieces with salt and freshly ground black pepper.
• In a small bowl, stir together the chicken broth, soy sauce, ginger, hoisin sauce, rice vinegar, and cornstarch until smooth.
• Heat sesame oil in your pressure cooker pot on the sauté setting over medium-high heat. Toss in minced garlic and stir for about 30 seconds until fragrant.
• Add the chicken in batches if needed so they brown nicely. Cook for about 5 to 7 minutes until golden and cooked through.
• Pour in the sauce mixture, stirring constantly. The sauce will thicken in about 2–3 minutes and coat the chicken pieces nicely.
• Seal the lid, set the sealing ring, and ensure the float valve is down. Allow pressure to build until it hisses, then cook under high pressure for a few minutes for tender pull chicken texture.
• Perform a quick release, open the lid, and toss in cashews and most of the green onions. Serve portions on crisp lettuce leaves and wrap tightly.

Notes

Easy, tasty, and packed with flavor. Store leftovers in airtight containers in the fridge for 3-4 days, or freeze up to 3 months. Reheat gently before serving.