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Instant Pot Orange Chicken Lettuce Wraps
3.6 from 348 votes

Instant Pot Orange Chicken Lettuce Wraps

Instant Pot Orange Chicken Lettuce Wraps combine tender chicken pieces simmered in a fresh orange sauce with zesty vinegar and garlic heat. The chicken, coated lightly with cornstarch and browned before pressure cooking, results in a juicy texture encased in a flavorful, slightly thickened sauce. Served wrapped in crisp bibb lettuce leaves with assorted fresh garnishes and rice, this recipe offers a mix of warm, tangy, and crunchy elements that can be tailored at the table.

Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
Servings: 4
Course: Main Course, Appetizer
Cuisine: Asian

Ingredients

For the orange chicken:
  • 2 pounds chicken breast cut into 2-inch cubes, boneless skinless
  • 5 tablespoons cornstarch
  • 2 tablespoons canola oil
  • 1 tablespoon rice vinegar
  • ⅓ cup water
  • ¼ cup soy sauce
  • 2 tablespoons brown sugar firmly packed
  • 1 tablespoon sesame oil Asian
  • 1 teaspoon chile-garlic sauce
  • 1 cup orange juice fresh
  • 1 tablespoon orange zest grated
  • salt Kosher salt and freshly ground
  • black pepper Kosher salt and freshly ground
For serving:
  • 1 bibb lettuce or butter, leafy green, or romaine lettuce leaves; 2 small heads
  • white rice cooked
  • carrot
  • red bell pepper
  • water chestnuts
  • cucumber thinly sliced
  • cilantro
  • mint
  • watercress
  • Thai basil fresh herbs

Instructions

    Cup of Yum
  1. Toss the chicken with 2 tablespoons of the cornstarch in a bowl to coat evenly.
  2. Select Sauté on the Instant Pot or pressure cooker and warm the canola oil. Cook the chicken in batches, turning as every minute or so so the chicken doesn't stick to the pan, until all sides are golden brown, about 5-6 minutes for each batch.
  3. Add the water, soy sauce, sugar, vinegar, sesame oil, chile-garlic sauce, and ½ cup of the orange juice and stir to mix well.
  4. Lock the lid in place and turn the valve to Sealing. Press the keep Warm/Cancel button to reset the program, then press the Poultry button and set the cook time for 7 minutes at high pressure.
  5. Let the steam release naturally for about 10 minutes, then turn the valve to Venting to release any residual steam.
  6. Carefully remove the lid and transfer about ¼ cup of the sauce to a small bowl. Add the remaining 3 tablespoons of cornstarch to the bowl and stir to dissolve. Return the mixture to the pot and stir well.
  7. Press the Keep Warm/Cancel button to reset the program, then press the Sauté button ad cook, stirring occasionally, until the sauce thickens, about 5 minutes.
  8. Stir in the remaining ½ cup orange juice and the orange zest and season with salt and pepper.
  9. Arrange the lettuce leaves on a large serving platter with the sliced garnishes and herbs, and serve aside the cooked rice, green onion, and sauce. Scoop the chicken, rice and garnishes into the lettuce leaves and and serve.

Notes

  • Prepare the chicken pieces to uniform size for even cooking and browning.
  • The sauce can be adjusted for sweetness or heat by varying brown sugar and chile-garlic sauce quantities.
  • Serve immediately after cooking to keep lettuce wraps crisp and chicken juicy.
  • Extra orange zest can be added to the sauce for more intense citrus aroma if desired.
  • Leftover sauce thickens when refrigerated; rewarm gently with small amounts of water to restore consistency.