Tuesday, October 4, 2016

Instant Pot Chicken Lettuce Wraps - Easy Low Carb

This evening I made Southwestern Style Chicken Lettuce Wraps for dinner. They were so quick and easy to make, thanks to my Instant Pot. I typically like to use leftover rotisserie or roasted chicken instead of cooking chicken to make these, but decided to take advantage of using my Instant Pot to cook the chicken from scratch. I simply placed 4 pounds of boneless skinless chicken thighs in the bottom of my stainless pot insert, added a couple tablespoons of water, seasoned them with salt and pepper, then topped the chicken with 1 cup of Hatch Green Chili Salsa, and scattered 2 small diced jalapeno peppers and 2 sliced green onions on top. I closed the pot, hit the poultry button, adjusted the cook time and then walked away. A little over 35 minutes later, the chicken was cooked to perfection for shredding. I simply removed the chicken with a slotted spoon, placed it on a large platter and shredded it with 2 forks. I filled baby romaine lettuce leaves with the shredded chicken and topped them with Sargento's shredded extra sharp cheddar cheese, diced tomatoes and a dollop of sour cream. They were delicious and so very simple to make. If you wanted, you could season them with taco seasoning before cooking, to make easy chicken tacos. I snapped a few photos below as well as the easy peasy recipe. Enjoy!







Instant Pot Chicken Lettuce Wraps

Ingredients:

4 pound boneless skinless chicken thighs
2 tablespoons water
Salt and pepper, to taste
1 cup salsa
2 small diced jalapeno peppers, optional
2 sliced green spring onions
Lettuce leaves
Desired toppings such as diced tomatoes, shredded cheese, sour cream, etc.

Directions:

Place chicken thighs in bottom of Instant Pot stainless steel insert. Add water and season with salt and pepper. Spoon salsa over top of chicken. Top with jalapenos and onions. Close and lock the lid. 

Press the "Poultry" button; then press the "plus" button to increase cooking time to 28 minutes (from the preset 15 minutes). The pot will take about 5 to 10 minutes to come up to pressure as the float valve rises up, then it will begin counting down the 28 minutes cook time (it will beep when done) and automatically switch over to "Keep Warm". Press the "Keep Warm/Cancel" button to turn the pot off (or leave it on until ready to serve). Allow the pot to release pressure naturally which will take approximately 15 minutes as the float valve returns to its original recessed position; alternatively you can do a quick pressure release, if desired, by carefully following the manufacturers directions. Unlock the lid and remove. Shred with 2 forks. Fill lettuce leaves with shredded chicken and top with desired toppings.

*Note: If you have a smaller Instant Pot or a different brand of pressure cooker, your "come to pressure" time and "release pressure" times may be different. 


            

5 comments:

Unknown said...

I had chicken salad lettuce wraps tonight myself. HA!! I put jalapeños in mine too. My husband planted 5 plants and we have supplied everyone in the family that wanted any. I have froze them whole, diced, and small slices. I have made pickled jalapeños, pepper sauce, added them to kosher pickles.put them in potato salad, slaw, and chili. We probably have 150 in the fridge now. I wish you wee closer I could sure help you out if you needed any.

Charlotte Moore said...

Oops! I think my post went as an unknown. I was talking about the jalapeños.


Angie Manno said...

Hi! Love your blog!! Can you tell me where you find your salsa from?

Gourmet Girl Cooks said...

Hi Angie,

Thank you! I find it locally at Kroger, Publix and Fresh Market. 😀

Gourmet Girl Cooks said...

Hi Charlotte,

Lucky you with all those fresh jalapeños! A coworker actually shared the jalapeños I used in this recipe! He brought a sack of them in. I only took a few so others could share them too!