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.
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.