Instant Pot Gochujang Chicken Lettuce Wraps
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Additional Time
15 mins
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Total Time
30 mins
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Servings
10 wraps
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Calories
193 kcal
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Course
Main Course
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Cuisine
Asian
Instant Pot Gochujang Chicken Lettuce Wraps
Description
Instant Pot Gochujang Chicken Lettuce Wraps involve pressure cooking chicken breasts with sliced onions, garlic, chicken stock or vegetable stock, gochujang, garlic chili sauce, ground ginger, seasoned rice vinegar, kosher salt, and sesame oil. The pressure cooking method quickly produces moist, tender chicken infused with the spicy and tangy sauce elements.
Once cooked and shredded, the chicken is combined with the cooking liquid before being scooped onto washed butter lettuce leaves. Thinly sliced carrots and shredded cabbage add crisp texture and freshness, while sesame seeds provide a subtle nutty garnish. The dish pairs tender meat with fresh vegetables and the bold heat of Korean chili paste.
These wraps can be served as a light, flavorful dinner or appetizer. Variations include using bone-in chicken thighs or preparing the mixture in a slow cooker. The recipe also suggests serving with pickled vegetables or over rice, enhancing the meal’s versatility and appeal.
Leftovers can be stored refrigerated up to three days or frozen for up to three months. Using fresh vegetables and crisp lettuce at assembly preserves the contrast between tender meat and fresh toppings.
Ingredients
- 2 lbs chicken breast boneless
- 1 cup chicken stock or vegetable stock
- 1/2 white onion thinly sliced
- 3 cloves garlic
- 2 tablespoons gochujang
- 3 tablespoons seasoned rice vinegar
- 1 teaspoon garlic chili sauce
- 1 teaspoon ground ginger
- 1 teaspoon kosher salt
- 1 tablespoon sesame oil
- 1 head butter lettuce washed and dried
- 1-2 large carrot in thin sticks
- 1 cup cabbage shredded thin
- sesame seeds optional garnish
Instructions
- Add chicken to Instant Pot cooking pot and season with salt.
- Add onions, garlic, chicken stock, gochujang, ginger, seasoned rice vinegar, garlic chili sauce, and sesame oil to pot.
- Cover and set the pressure cooker lid valve to “sealing.” Pressure cook for 10 minutes then allow a 5 minute natural release, then carefully flip the valve to “venting” to release the pressure that remains.
- Remove the lid and shred chicken with two forks in the pot and all toss in the liquid.
- Wash and dry the butter lettuce leaves and then add shredded chicken (use tong or fork to shake off excess liquid) to lettuce leaves. Top with sesame seeds, carrots, and cabbage.
- Enjoy!
Notes
- Store prepared chicken wraps in the refrigerator for up to 3 days and freeze leftovers for up to 3 months for extended use.
- Boneless skinless chicken thighs can be substituted for chicken breasts for a richer flavor and texture.
- If fresh onion is unavailable, 1 teaspoon onion powder may be used as a substitute.
- Garlic powder can replace fresh garlic using 1/2 teaspoon equivalency if needed.
- Seasoned rice vinegar may be swapped with mirin for a subtly different acidity.
- Serve with raw or pickled carrots and daikon for added crunch and acidity, or over rice for a fuller meal.
- The recipe can be adapted for slow cookers by cooking on high for 3-4 hours or low for 6-8 hours.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10wraps
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Calories | 193kcal | 10% |
| Carbohydrates | 4g | 1% |
| Protein | 20g | 40% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 59mg | 20% |
| Sodium | 357mg | 15% |
| Potassium | 325mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1832IU | 37% |
| Vitamin C | 5mg | 6% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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