Meal Prep: Pressure Cooker Thai Chicken Lettuce Cups
- 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:
- 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.
- Lock pressure cooker lid in place and set steam vent to Sealing.
- Select Pressure Cook (Manual) and cook for 15 minutes on High pressure.
- Once the cooking cycle has completed, set steam vent to Venting to quick-release pressure.
- Remove chicken to a cutting board; shred with 2 forks. Return shredded chicken to the pot and stir 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. 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.
What others are saying
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.
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.
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.
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.