Meal Prep: Pressure Cooker Thai Chicken Lettuce Cups
- 3/4 cup chunky natural peanut butter
- 4 cloves garlic, minced
- 3 tablespoons honey
- 2 tablespoons lime juice
- 1 cup coconut milk
- 3 tablespoons rice wine vinegar
- 3 tablespoons soy sauce
- 1 tablespoon Thai-style chili paste
- 1½ pounds boneless, skinless chicken breast halves
- 1 head Bibb lettuce, leaves separated
- ⅓ cup chopped peanuts
- ¼ cup chopped fresh cilantro leaves
For best results, we recommend using:
- Stir peanut butter, honey, garlic, lime juice, coconut milk, rice wine vinegar, soy sauce, and chili paste together in an electric pressure cooker until smooth; add the chicken breast halves and press into the sauce to submerge.
- Seal pressure cooker and cook on High Pressure for 15 minutes.
- Relieve pressure via the quick-release valve.
- Remove chicken to a cutting board and shred. Stir shredded chicken into the sauce.
- Spoon chicken into the center of lettuce leaves; garnish with chopped peanuts and cilantro to serve.
If you like a little more spice, add 1/2 teaspoon red pepper flakes to the peanut butter mixture.
What others are saying
Laura Griffin says:
I always order thai chicken lettuce wraps when I eat out and now I can make them at home! This recipe is perfect, tastes better than in the restaurant! The Thai chili paste wasn't too spicy and the chopped peanuts gave it a nice crunch. Love!
Jennifer Ingram says:
So easy and tasty! We put it over some leftover plain noodles for quick, filling dinner (yes, weird, but worked). Next time I'll throw some carrots and broccoli into the pot during the last half hour and serve it over brown rice.
Tarragon Boi says:
This was really easy and turned out great! Even my picky toddler, who never eats anything, wanted seconds. I think it was because the peanut butter is such a familiar flavor that it worked so well.