ground beef lettuce wraps with Shrimp and Garlic Butter

You catch the smell through the steam vent and suddenly you are starving. That little valve hiss gets your attention like nothing else. You know somethin good is about to come your way.

The chipotle beef filling bubbles and simmers as the pressure cooker works its charm. You sense that rich smoky flavor deepening, the kind you just can’t fake with slow cooking. It’s like all those spices and sauces lock into the meat quicker and better.

You recall how the fresh bibb lettuce waits, crisp and ready to cradle the beefy goodness. The avocado topping, sour cream, and cilantro will bring this meal together. When you plate it up, you feel proud knowing it’s a fresh, fun dinner that’s ready fast.

The Real Reasons You Will Love This Method

• You get deep broth depth flavor without hours of simmering, similar to our tuna steak recipes with Ground Beef.
• The pressure build seals in juices making your beef super tender every single time, just like the results in our cottage cheese queso dip with Raisins and Dates.
• No fuss cooking means you can set it and focus on other stuff while it does its thing.
• The quick release feature lets you get to dinner faster when time’s tight.
• Using the sealing ring right ensures no steam escapes, giving consistent cooking results.

The Complete Shopping Rundown

• 8 ounces ground beef (lean or regular, your call but good flavor comes from a bit of fat)
• ½ cup chopped red onion for that sharp sweetness that turns mellow when cooked
• 1 tablespoon chopped garlic, fresh is best, but jarred will do in a pinch
• 1 cup chopped green bell pepper to add some fresh crunch and color
• ½ cup frozen corn for a little sweet surprise in every bite
• 1 teaspoon chili powder to bring the heat but not overpower
• 1 chipotle pepper finely chopped and 2 tablespoons adobo sauce for smoky spice
• 8 ounces tomato sauce for a saucy base that ties the flavors together real good

The Exact Process From Start to Finish

1. Heat your pressure cooker on the sauté setting or use a skillet if you prefer. Add the ground beef and cook until browned. Break it up with a spoon as it cooks so it’s not clumpy.
2. Add the chopped red onion and garlic. Sauté for 2-3 minutes until you smell that amazing garlicky aroma.
3. Toss in the green bell pepper and stir it up. Let it cook for 3-4 minutes until it starts to soften.
4. Mix in the frozen corn, chili powder, kosher salt, chipotle pepper, adobo sauce, and tomato sauce. Stir everything well to combine.



5. Secure the lid onto your pressure cooker, checking that the sealing ring is in place so no steam escapes. Set it to cook on high pressure for 5 minutes. You’ll hear that valve hiss when it reaches pressure.
6. Once done, do a quick release to let the steam out fast. Carefully remove the lid and stir the beef mixture. It should be thick and flavorful now.
7. Wash and pat dry the bibb lettuce leaves. Spoon in the beef mixture evenly across the leaves.
8. Top with diced avocado, a squeeze of lime juice, chopped cilantro, and a dollop of sour cream. Serve those wraps fresh and get ready for some serious yum.

Time Savers That Actually Work

• Use pre-chopped veggies if you can find them. Saves a few minutes and it all cooks down anyway.
• You can brown the beef the night before and keep it in the fridge. Then just reheat and add the other ingredients.
• Frozen corn means no need to thaw or fuss with fresh. Just toss it in straight from the freezer.
• Quick release lets you skip waiting around after cooking. Just pop the valve and you’re ready to dig in.

What It Tastes Like Fresh From the Pot

The beef is juicy and tender with that smoky chipotle heat sneaking through every bite. The slight sweetness of corn and bell pepper balances out the spice real well.

You notice the tomato sauce adds a rich tang that blends perfectly with the smoky and savory flavors. Garlic and onion wake up your senses and give that classic warmth.

The lime juice topping brightens the whole thing, adding a fresh zing that cuts through the richness. Cilantro brings herby notes that make the wraps taste vibrant and fresh.

Layer all that into the crisp bibb lettuce leaves and you get a cool, crunchy contrast to that warm, flavorful filling. It’s a combo that’s gonna have you going back for seconds.

Your Leftover Strategy Guide

• Fridge storage: Put leftover beef in an airtight container. It should keep good for 3-4 days. Store the lettuce and toppings separately so nothing goes soggy.
• Freezing: You can freeze the beef mixture in freezer bags or containers for up to 2 months. Thaw overnight in fridge and reheat on the stove or in the microwave. Lettuce won’t freeze well, so don’t pack that in.
• Reheating tips: Warm the beef gently on low heat with a splash of water or broth to loosen it up. Avoid drying out the flavors. Add fresh toppings after reheating for best results.

Your Most Asked Questions Answered

• Can I use other ground meats? Yeah it works real good with ground turkey or chicken. Just watch the cooking time since they cook faster.
• What if I don’t have a pressure cooker? You can make the filling on the stovetop. Just simmer low and slow for about 20 minutes to get that flavor depth.
• Can I skip the chipotle pepper? You can but it’s kinda key for that smokey kick. If not, add a pinch of smoked paprika to keep some flavor.
• How do I keep lettuce leaves from sogging out? Dry them really well and store separately from the filling until you’re ready to eat.
• Is it okay to add cheese? Totally! Shredded cheese like cheddar or pepper jack makes a great topping.
• Can the filling be made in advance? Yep. It tastes even better the next day after flavors meld in the fridge.

Chipotle Beef Lettuce Wraps

Smoky chipotle beef cooked quickly in the pressure cooker and served in cool, crisp lettuce wraps, topped with a creamy lime-avocado sauce.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Calories 557 kcal

Equipment

• 1 Pressure cooker with sauté setting

Ingredients

  

Main ingredients

• 8 ounces ground beef
• ½ cup chopped red onion
• 1 tablespoon chopped garlic
• 1 cup chopped green bell pepper
• ½ cup frozen corn
• 1 teaspoon chili powder
• 1 teaspoon kosher salt
• 1 chipotle pepper finely chopped
• 2 tablespoons adobo sauce
• 8 ounces tomato sauce
• 1 lime juiced
• 16 bibb lettuce leaves
• 1 small avocado skin and pit removed
• 2 limes juiced
• 2 tablespoons roughly chopped fresh cilantro
• 1 teaspoon chopped cilantro for garnish
• 2 tablespoons sour cream
• 1 tablespoon olive oil

Instructions

 

Instructions

• Heat your pressure cooker on sauté setting. Add the ground beef and cook until browned, breaking it apart with a spoon.
• Add the chopped red onion and garlic. Sauté for 2-3 minutes until aromatic.
• Add green bell pepper and cook for 3-4 minutes until starting to soften.
• Mix in frozen corn, chili powder, kosher salt, chipotle pepper, adobo sauce, and tomato sauce. Stir well to combine.
• Secure lid on cooker with sealing ring in place. Cook on high pressure for 5 minutes. Perform a quick release afterwards.
• Wash and pat dry lettuce leaves. Spoon beef mixture into leaves evenly.
• Top each wrap with avocado sauce, chopped cilantro, and a dollop of sour cream. Serve fresh.

Notes

You can prep the beef mixture a day ahead or freeze it for up to two months. For less mess, use extra lettuce and smaller filling portions. The creamy avocado sauce can be substituted with sour cream or guacamole.