Instructions

• Heat that tablespoon of olive oil in your pressure cooker pot on medium heat first. Let it get slick and warm before anything else.
• Add your diced onion, minced garlic, and ginger. Stir them around while they get soft and super fragrant. You’ll smell it quick.
• Toss in the ground chicken. Break it apart with your spoon so it browns evenly, not clumping up. That tender pull comes from this step.
• Once chicken’s losing its pink, stir in hoisin sauce, soy sauce, rice vinegar, and that sesame oil. Mix it good to coat everything in flavor.
• Drain and chop your water chestnuts then add them with sliced green onions. Give it a good stir and let them warm through about 2-3 minutes.
• Season with salt and pepper to taste. Remember a little goes a long way here with the sauces.
• Hit the quick release to drop the pressure once cooked. Open the lid after steam cues slow and float valve drops.
• Use a spoon to scoop chicken mix into butter lettuce leaves. Serve right away while it’s fresh and warm for that perfect bite.