Chicken Lettuce Cups - in the Instant Pot

The instant pot is one of my absolute favorite kitchen tools. You can create amazing, flavorful dishes in no time.

With only 9 ingredients and ready in 15 minutes start to finish, this is a perfect dinner for a busy day. If you’re trying to make the switch to healthier, gluten and soy free versions of the Asian restaurant staples you love, coconut aminos might be your new best friend. It’s soy, wheat and gluten-free, has 65% less sodium than soy sauce, doesn’t contain MSG and GMOs, all while containing essential amino acids, potassium, and vitamin C and B.

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2 people

2 People

INGREDIENTS

1 lbs of chicken breast

Sauce

0.13 cup low sodium chicken broth
0.13 cup cup + 2 tbs coconut aminos
0.13 cup rice wine vinegar
1 tbsp raw honey
1 tbsp toasted sesame oil
1 tbsp freshly grated ginger
1 grated garlic cloves
0.5 tsp brown rice flour
0.5 - 1 heads of lettuce (iceberg, butter or Bibb)

INSTRUCTIONS

In the pot, mix together all ingredients, EXCEPT the brown rice flour.
Add chicken breasts to the pot
Close and seal lid, making sure your valve is set to seal
Pressure cook on high for 10 minutes (some buttons read manual, some read pressure cook)
Release pressure and turn pot off
Remove chicken and place on a cutting board to shred
Add the 1 tsp of brown rice flour to the pot, stir together and press the sauté button.
Sauté for 5 minutes
Add the shredded chicken back to the pot and stir to coat
Arrange in your lettuce cups and garnish with chopped green onion, diced red pepper, cilantro and toasted sesame seeds.

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