Instant Pot Ginger Chicken Lettuce Wraps Recipe

These crave-worthy 30-minute Instant Pot Ginger Chicken Lettuce Wraps are light, crisp, and make for an easy weeknight dinner.

I’ve been craving cool, crisp dinners lately, and these Instant Pot Ginger Chicken Lettuce Wraps deliver—no repetitive salads or cold cuts necessary. Packed with fresh vegetables and tender, ginger-scented pulled chicken, this recipe comes together in about 30 minutes, making it a perfect weeknight meal. With a newborn at home, quick and satisfying dinners are essential, but I still love spending a bit of creative time in the kitchen, even when I’m tired.

To keep things easy and beat the summer heat, I developed this simple, flavorful Instant Pot recipe that’s both convenient and refreshing.

Put your own spin on these Instant Pot Ginger Chicken Lettuce Wraps.

This recipe is intentionally flexible. Use it as a foundation and adapt it to your tastes. The wraps welcome different vegetables—carrots, red cabbage, or whatever you have on hand. I personally love cool cucumber spears and bright scallions alongside ginger and sesame flavors.

If lettuce cups aren’t your preferred vessel, swap in warm tortillas. Either way, the flavors work well.

In the photos I served the wraps without extra sauce, but I’ve included a simple hoisin drizzle in the recipe card if you want to amp up the flavor. Both approaches are delicious—clean and simple or saucier, depending on your mood.

Enjoy these wraps as a light, family-friendly dinner, and feel free to experiment with the toppings and mild heat level to suit your household.

If you try this recipe or create your own variation, let me know in the comments—I love hearing from you. Snap a photo and tag me on Instagram @killing__thyme to be featured.

Lettuce wrap ingredients sprawled over platter.

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Instant Pot Ginger Chicken Lettuce Wraps

By:
Dana Sandonato

These 30-minute Instant Pot Ginger Chicken Lettuce Wraps are light, crisp, and make for an easy weeknight dinner.

Prep Time:
15

Cook Time:
15

Total Time:
30

Servings:
16 lettuce cups (give or take)

Ingredients

3 lbs chicken, boneless and skinless, thighs or breasts
2 heads romaine or bibb lettuce
1/4 cup olive oil
1/4 cup sesame oil
1 lime, juiced
3 garlic cloves, grated or minced
2 TBSP fresh ginger, grated or minced
4 TBSP hoisin sauce
1 TBSP rice vinegar
2 TBSP raw honey
2 TBSP soy sauce
1 serrano or other chili, grated/minced

Toppings.

2 cups cooked jasmine rice
3 Kirby cucumbers, sliced into spears
3 scallions, sliced
1 red bell pepper, thinly sliced
1/2 cup crushed or chopped peanuts
2 limes, cut into wedges

Hoisin Drizzle. (Optional)

4 TBSP hoisin sauce
2 tsp rice vinegar

Instructions

Cook the jasmine rice according to package directions. While the rice cooks, prepare the other components.
In a large bowl, whisk together the olive oil, sesame oil, lime juice, garlic, ginger, hoisin, rice vinegar, honey, soy sauce, and the hot pepper until combined; set aside.
Place the chicken in the Instant Pot and pour the sauce mixture over it. Close the lid and set to Manual on high pressure for 12 minutes, with the steam valve set to sealing.
While the chicken cooks, wash and prep the lettuce, cucumbers, scallions, and bell pepper. Arrange them on a serving platter.
When the Instant Pot cycle finishes, carefully release the steam following the manufacturer’s instructions. Open the lid, shred the chicken with two forks, and stir to coat it in the sauce. Let the shredded chicken sit a few minutes to absorb the flavors.
Transfer the chicken to a serving bowl. Serve with jasmine rice, lettuce cups, prepared vegetables, crushed peanuts, and lime wedges so everyone can assemble their own wraps.

Hoisin Drizzle. (Optional)

Whisk the hoisin and rice vinegar together in a small bowl until smooth. Drizzle over assembled wraps as desired.

Notes

Kirby cucumbers are small, crisp cucumbers often sold in small packs in the produce section. They work well as dippable spears for these wraps.

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