5 from 21 votes
Instant Pot Gochujang Chicken Lettuce Wraps
These lettuce wraps combine shredded chicken cooked in an Instant Pot with a spicy-sour gochujang-based sauce. The chicken absorbs flavors from garlic, ginger, seasoned rice vinegar, and chili sauce, resulting in tender, flavorful meat. Served in fresh butter lettuce leaves and topped with crunchy carrots, cabbage, and optional sesame seeds, the wraps offer a balance of spice, tang, tenderness, and crisp vegetables.
Prep Time
5 mins
Cook Time
10 mins
Additional Time
15 mins
Total Time
30 mins
Servings:
10
wraps
Calories:
193 kcal
Course:
Main Course
Cuisine:
Asian
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 10 wraps
Amount Per Serving
Calories 193
% 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.