Lettuce wraps are a light meal option during the hot summer months. Hi friends, this is Jennifer from JENRON DESIGNS. Today I am sharing a quick little lunch special from my recipe box, our Easy Thai Lettuce Wrap Filling. This the perfect filling for a tasty lettuce leaf fresh from the garden.

Do you love food with flavor like we do? Well you are in luck, now you can check out a few of my other favorite Thai dishes as well, like my Thai Rama Beef, Thai Coconut Shrimp, Thai Basil Fried Chicken Rice and Thai Green Curry Chicken.

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My easy Thai lettuce wrap filling in the Instant Pot is so yummy, that you can eat it rolled inside of a fresh lettuce leaf for a low carb option or over a bed of rice for a hearty meal option. It is even great chilled for a few hours in the refrigerator and served as a cold salad. The serving possibilities are endless, so it is the perfect recipe to keep on hand for any summertime meal.

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Add 2 tbsp of olive oil to your Instant Pot on the sauté setting. Add in onions, and bell pepper then sauté for 3-5 minutes. Next add in your meat, which can be ground chicken, beef, or pork. Seasoned with salt and pepper to taste. Cook until browned, around 5-6 minutes.

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Stir in hoisin sauce, soy sauce, chili sauce, and butter. Cover and set to high-pressure cook for 5 minutes. Allow venting naturally, approximately 10 minutes. Scoop with a slotted Spurtle to drain excess juice, inside of large lettuce leaves, topped with crushed peanuts, a fresh squeeze of lime juice, and cilantro.

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Note: You can also serve over rice, see my Coconut Rice recipe over at Thai Rama Beef if you choose not to serve in lettuce leaves.

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To make my easy, Coconut Rice~ combine 1 3/4 cups of water, 1/2 cup coconut, 2 tsp of sugar, and 2 tbsp of butter with 1 1/2 cup of Jasmine Rice. Cook on high-pressure and the rice setting for 10 minutes.

Instant Pot Easy Thai Lettuce Wrap Filling

You may also enjoy my other recipes made in the 3 Qt. Instant Pot HERE. It may be mini, but it does the job! Enjoy.

Easy Thai Lettuce Wrap Filling in the Instant Pot

Jennifer G
Prep Time 10 mins
Cook Time 12 mins
Natural Vent 10 mins
Course chicken, Dinner, Lunch, Salad
Cuisine Asian, Thai
Servings 4 people
Calories 390 kcal

Equipment

  • Instant Pot 3 Qt. Mini ( Recipe Can be doubled for larger size Instant Pots)

Ingredients
  

  • 2 Bell Peppers Any Color
  • 2 medium Sweet Onions
  • 1 lb Ground Meat ( can be chicken, pork or beef)
  • 8 tbsp Hoisin Glaze
  • 2 oz Sriracha
  • 2 Limes quartered for serving
  • 2 oz Peanuts crushed for garnish- optional
  • 4 tbsp Butter
  • 2 tbsp Olive Oil
  • 2 tbsp Tamari or Soy Sauce
  • 1 head Lettuce Romaine or Iceberg
  • 1 bunch Cilantro Garnish- optional

Instructions
 

  • Add 2 tbsp of olive oil your Instant Pot on the sauté setting, add in onions, and bell pepper sauté for 3-5 minutes.
  • Add in your ground meat (chicken, beef or pork) seasoned with salt and pepper to taste. Cook until browned, around 5-6 minutes.
  • Stir in the hoisin sauce, soy sauce, chili sauce, and butter.
  • Cover and and set to high pressure cook 5 minutes.
  • Allow to vent naturally, approximately 10 minutes.
  • Scoop with a slotted Spurtle to drain excess juice, inside of large lettuce leaves, topped with crushed peanuts, a fresh squeeze of lime juice and cilantro.

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