The pressure builds and you start counting down minutes until you eat. You pop that pressure cooker lid on and hear the familiar hiss as the float valve lifts. It kinda feels like a countdown to yum, right? The sealing ring does its job and the pressure's building fast.
You watch that timer, fingers crossed for a smooth slow release so you don't burn yourself. You spot that steam puff and remember the natural release trick to keep the meat tender and juicy. Dang, this part is always nerve-wracking but so worth it.
Sometimes you gotta remind yourself cooking doesn’t gotta be hard. This simple recipe waits for you with tasty chicken and fresh crunch wrapped up in lettuce leaves. Soon enough, you’ll be serving up a plate full of easy good eats you whipped up without stressing.
What Makes Pressure Cooking Win Every Round
- Speedy cook times cut down the wait and get dinner on table faster. If you want more quick meals, check out our quick dinner recipes for extra ease.
- Pressure build locks in moisture so proteins come out tender every time. Read more on pressure cooking tips to perfect your technique.
- That sealing ring keeps steam trapped good so flavors intensify.
- Float valve lets you know the pressure’s up and cooking is happening.
- Easy cleanup cause you mostly use one pot for the whole thing.
- Slow release option gives you control to finish cooking gently and keep it juicy.
What Goes Into the Pot Today
- 2 tablespoons extra virgin olive oil perfect for a good start sizzle.
- 1 cup finely chopped onion adding that sweet base flavor.
- One pound of ground chicken or turkey ready to soak up all those tasty spices.
- A pinch of salt, pepper, and garlic salt to season it just right.
- A 12 oz bag of broccoli slaw for crunch and veggie goodness.
- Water chestnuts drained and chopped bringing crunch and surprise texture.
- Half a cup of teriyaki sauce for that little Asian-inspired punch.
- A teaspoon of sesame oil to finish with a nutty aroma that’s dang good.
The Exact Process From Start to Finish
- Start by heating the olive oil in your pressure cooker on the sauté setting. It’s like priming your pan for a tasty start.
- Add the chopped onion and cook it until it’s translucent, about 3-4 minutes. You gotta smell that sweetness building?
- Next toss in the ground chicken or turkey and break it apart with your spatula while it browns. Season it well with salt, pepper, and garlic salt and keep stirring till it loses its pinkness.
- Stir in the broccoli slaw and chopped water chestnuts. Cook for another 2-3 minutes so veggies soften just right but still got crunch.
- Pour in the teriyaki sauce and splash in the sesame oil. Mix it all so the sauce coats everything juicy like.
- Set the lid, make sure the sealing ring is in place and the float valve is down. Cook on high pressure for about 5 minutes. Then either do a natural release or slow release to keep it tender. Scoop it into butter lettuce leaves and garnish with slivered almonds, sweet chili sauce, and green onions to impress.
Easy Tweaks That Make Life Simple
- If you’re short on time just swap fresh onions for dried onion flakes you got in the pantry.
- Use pre-packaged broccoli slaw to cut down chopping and prep.
- Want it spicy? Drizzle some sriracha or hot sauce on top when plating.
- Leftover chicken from the night before? Just toss it in with the sauce and heat it through in the pressure cooker.
- Swap out chicken for ground turkey or even pork if you wanna mix it up. It all works real good.
The Flavor Experience Waiting for You
The moment you unwrap those lettuce leaves and see that glossy chicken mix you know you’re in for a good bite. The teriyaki sauce clings tight with just the right amount of sweetness and umami.
Every crunchy bite from broccoli slaw and water chestnuts gives you a satisfying contrast. You remember that moment crunchy and tender hits in perfect harmony.
Those little garnishes like green onions and almonds add fresh brightness and nuttiness to round off the whole thing. The taste feels kinda light but super packed with flavor, making you wanna grab seconds.
Smart Storage That Actually Works
- Store leftovers in an airtight container in the fridge up to 3 days. Keeps flavors fresh and you can warm it up quick.
- If you wanna save the lettuce separate, wrap it in a damp paper towel in a plastic bag. Keeps it crisp and ready to go.
- Freeze cooked chicken mixture in freezer-safe bags for up to 1 month. Thaw overnight in fridge before reheating.
- Reheat gently using the sauté setting on your pressure cooker or microwave, stirring halfway to keep it even.
What People Always Ask Me
- Can I use ground beef instead of chicken? Yeah totally. Ground beef works but remember it might need a little more cooking time to brown and melt fat. Check out our ground beef pressure cooker recipes for inspiration.
- Is it okay to substitute iceberg lettuce? Sure thing. Iceberg’s crunchier and a bit milder in flavor but it does the job real good. More on different lettuce varieties you can use here.
- What if I don’t have sesame oil? Just skip it or add a dash of toasted peanut oil if you got it around.
- How do I know when pressure build is done? Wait for the float valve to pop up. That’s your sign pressure’s reached the right level.
- Can I make this without the pressure cooker? Yep, you can cook everything in a skillet but it’ll take longer and might not be as juicy.
- What’s the slow release method? It means letting the pressure escape naturally by itself instead of quick venting. It makes food tender and saves you from bursting steam.
Easy Chicken Lettuce Wraps and Pressure Cooker Fun
This easy chicken lettuce wraps recipe offers a quick, flavorful meal made convenient with the pressure cooker, delivering tender, juicy chicken wrapped in fresh lettuce leaves with a perfect balance of sweetness and crunch.
Ingredients
Main ingredients
- 2 tablespoon extra virgin olive oil perfect for a good start sizzle
- 1 cup finely chopped onion adds sweet base flavor
- 1 lb ground chicken or turkey ready to soak up all those tasty spices
- ¼ teaspoon salt to season it just right
- ¼ teaspoon pepper to season it just right
- ¼ teaspoon garlic salt to season it just right
- 12 oz broccoli slaw for crunch and veggie goodness
- 1 water chestnuts drained and chopped
- ½ cup teriyaki sauce for that little Asian-inspired punch
- 1 teaspoon sesame oil to finish with a nutty aroma
- 8 butter lettuce leaves for wrapping
- slivered almonds garnish
- sweet chili sauce garnish
- green onions garnish
Instructions
Instructions
- Start by heating the olive oil in your pressure cooker on the sauté setting. It’s like priming your pan for a tasty start.
- Add the chopped onion and cook it until it’s translucent, about 3-4 minutes. You gotta smell that sweetness building?
- Next toss in the ground chicken or turkey and break it apart with your spatula while it browns. Season it well with salt, pepper, and garlic salt and keep stirring till it loses its pinkness.
- Stir in the broccoli slaw and chopped water chestnuts. Cook for another 2-3 minutes so veggies soften just right but still got crunch.
- Pour in the teriyaki sauce and splash in the sesame oil. Mix it all so the sauce coats everything juicy like.
- Set the lid, make sure the sealing ring is in place and the float valve is down. Cook on high pressure for about 5 minutes. Then either do a natural release or slow release to keep it tender.
- Scoop it into butter lettuce leaves and garnish with slivered almonds, sweet chili sauce, and green onions to impress.
Notes
You can use any of the following: Iceberg lettuce, Romaine lettuce or Butter lettuce. I prefer Butter lettuce because it is softer and doesn’t fall apart as easily as the iceberg lettuce does. Romaine works better than iceberg too. Broccoli slaw is found in a bag in the produce section of the grocery store, usually near the shredded cabbage or coleslaw. I love it because it’s yummy and there is no chopping involved.
