Meal Prep: Pressure Cooker Thai Chicken Lettuce Cups

Image of Team Mealthy
Rated 4.5 based on 10 customer reviews


  • ¾ 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:


  1. Stir peanut butter, honey, garlic, lime juice, coconut milk, rice wine vinegar, soy sauce, and chili paste together in the pot of a pressure cooker until smooth; add the chicken breast halves and press into the sauce to submerge.
  2. Lock pressure cooker lid in place and set steam vent to Sealing.
  3. Select Pressure Cook (Manual) and cook for 15 minutes on High pressure.
  4. Once the cooking cycle has completed, set steam vent to Venting to quick-release pressure.
  5. Remove chicken to a cutting board; shred with 2 forks. Return shredded chicken to the pot and stir into the sauce.
  6. Spoon chicken into the center of lettuce leaves; garnish with chopped peanuts and cilantro to serve.
Mealthy Tip

If you like a little more spice, add 1/2 teaspoon red pepper flakes to the peanut butter mixture. Bibb lettuce is a variety of butterhead lettuce that has crisp dark-green leaves. Their delicate curved shape is the perfect "cup" shape to hold the shredded Thai chicken.

Nutrition Facts

Per Serving: 845 calories; 50g fat; 34.6g carbohydrates; 71g protein; 145mg cholesterol; 1245mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 4

Amount Per Serving
Calories 845 Calories from Fat 447
% Daily Value*
Total Fat 50g 76%
Saturated Fat 17g 87%
Trans Fat 0.0g
Polyunsaturated Fat 7.7g
Monounsaturated Fat 19.2g
Cholesterol 145mg 48%
Sodium 1245mg 52%
Total Carbohydrate 34.6g 12%
Dietary Fiber 6g 24%
Sugars 19.1g
Protein 71g
Vitamin A 29% Vitamin C 11%
Calcium 8% Iron 31%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


4.5out of 5 Stars

(10 Reviews)

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What others are saying

Image of Jennifer Ingram

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.

Image of Randall Hauk

Randall Hauk says:

Thai-style peanut sauce is among my favorite food things in the world! Made this for dinner. The boys loved the idea of making tacos out of lettuce leaves. Next day, took the leftover chicken and tossed with spiralized cucumber and spaghetti. Was only okay but mostly because it needed more sauce, which is easily enough remedied. If you've had these types of sauce and enjoyed, you'll like this. If not and you like peanut butter at all, you should try this. It's a very accessible version of a common sauce you'll learn to love.

Image of Caro Hodgin

Caro Hodgin says:

flavor was great, but 4 stars bc my chicken burnt a tiny bit to the bottom of the pan and it was tough to clean off.

Image of Tarragon Boi

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.

Image of Laura Griffin

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!

Image of Alexis Pearson

Alexis Pearson says:

You had me at peanut butter! Loved the texture and flavor in this dish. I don't usually buy chunky peanut butter, but I'm so glad I tried something new because it came out great. I definitely would have been missing out if I used creamy peanut butter.

Image of Shannon Bowie Persha

Shannon Bowie Persha says:

This was super easy, and so delicious. We also served it with tortillas. I preferred with the lettuce cups, but some liked the tortillas. I will be making this again, and would also be great as a meal prep for lunches.

Image of Jereck Carmona

Jereck Carmona says:

These are delicious! As usual, I’ll make a few adjustments for my specific tastes next time. Like adding more spice. The amount of baked on mess to clean up was disappointing. I put some vinegar and water in the pan and pressure cooked for a few minutes which loosened the gunk off the pan and reduced the amount of scrubbing.

Image of Jordan Almos

Jordan Almos says:

I followed the recipe however the chicken was burnt. The flavor is good! I added peppers at the end. Just remember to add extra liquid to avoid burnt chicken.

Image of Ryan Clark

Ryan Clark says:

The sauce is too thick and caused multiple burn warnings and so I released pressure to stir once and add more coconut milk which slowed things down. The garlic and chilly paste both burned on the bottom of the pot. Taste was ok, but some burned bitter flavors going on.