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Instant Pot Thai Chicken Wraps

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Grab that Instant Pot and get to cooking up these flavorful Instant Pot Thai Chicken Wraps! A sweet and savory season chicken that is then shredded and piled on an Asian lettuce wrap. Crisp, savory, and a hint of sweetness!

If you are a fan of boneless chicken thighs (try our sticky wings with chicken thigh meat!), you might love this recipe right here. The white and dark meat allow for a super juicy and flavorful chopped chicken.

I used lettuce to serve up these wraps, but they taste delicious in flour tortillas well. Similar to the Thai chicken lettuce wraps Cheesecake Factory!

thai chicken thighs on white platter

Storing Leftovers

If you happen to not eat all your Thai chicken, then just save the meat and sauce in an airtight container. Reheat and then serve on lettuce wraps.

Other ways to serve Thai Chicken

Instant Pot white rice, cauliflower rice, mashed potatoes, or more are great ways to serve up this Thai chicken. This is an easy wrap but this recipe can easily be swapped to serve it up any other way.

thai lettuce wraps on white plate

Chicken Thigh Lettuce Wrap Ingredients

  • Sesame Oil
  • Boneless chicken thighs
  • Peanut Butter (sugar-free for a keto chicken lettuce wraps)
  • Chicken Broth or bone broth
  • Fresh lime juice
  • Honey
  • Ginger
  • Garlic Powder
  • Sriracha
  • Salt & Pepper

How To Make Keto Lettuce Wraps

Full directions and measurements for these Asian lettuce wraps are in the recipe card printed below.

Start by adding your oil into the Instant Pot and hit the saute function. Then you will work in batches searing the chicken.

Now after all your chicken is cooked, remove all your chicken. Pour in the chicken broth. Scrape down the stuck-on bits. Most of the time I use my ceramic nonstick inner pot to reduce stuck-on food.

Add in the sugar-free peanut butter, lime, honey, soy sauce, Sriracha, ginger, and garlic.

Place a trivet or steamer basket in and sit your chicken on the top. Place the lid on your Instant Pot and make sure the valve is set to sealing.

Then pressure cook for 10 minutes, do a quick release of pressure. Remove the trivet.

Then you will thicken the sauce by turning the saute feature on. Follow the directions to create a thicker sauce.

This is also a good time to check to see it's time to order a new Instant Pot sealing ring replacement.

Can I Make This Lettuce Wraps Recipe With Ground Chicken

If you want to use ground meat instead of diced chicken, go right ahead and use ground meat. Just cook your meat till it is fully cooked.

Then cook your meat in the sauce, instead of a trivet. Ground turkey, ground chicken are both great options.

Best Lettuce for Lettuce Wraps

You will find using butter lettuce, bibb, Boston, iceberg or even Romaine leaves are a great option for these Thai peanut chicken wrap.

You want to have lettuce that can hold its shape as you fill it with this Thai peanut chicken lettuce wrap. You could also make lettuce wraps with our Korean beef recipe.

Make sure to wash, and prep your lettuce, and then drain off the water. Then pile on the chicken mixture and enjoy. Arrange on a serving tray, and you're ready to go.

How do you keep lettuce wraps from falling apart?

The key is to reaching for stiffer pieces of lettuce. You want to make sure it is form and will hold the shape.

If you reach for thinner lettuce, you will find it falls apart rather easily as it is filled with the meat and sauce.

Next to Chick fil A nuggets, this is my favorite chicken recipe.

Interested in More Instant Pot Recipes

Yield: Serves 6

Instant Pot Thai Chicken Wraps with Chicken Thighs

thigh chicken on white plate

These flavorful chicken thighs are perfect for dinner, while leftovers can be shredded to make healthy and delicious wraps for lunch the next day.

Prep Time 10 minutes
Cook Time 10 minutes
Additional Time 5 minutes
Total Time 25 minutes

Instructions

    1. Add sesame oil to Instant Pot and set the “Sauté” setting to high. Working in batches, if necessary, brown the chicken thighs, approximately 3-4 minutes per side. Repeat this process with remaining thighs. Remove and set aside on a platter.
    2. Pour chicken broth into hot container and gently scrape up brown bits from bottom. Add peanut butter to the hot liquid and stir until completed melted. Add soy sauce, lime juice, honey, Sriracha sauce, ginger, and garlic powder. Season with salt and black pepper, to taste, and stir to combine.
    3. Add metal rack to the Instant Pot and place the browned chicken thighs on top.
    4. Add lid and lock into place. Switch vent to “Sealing” position and set the “Manual” setting on high before adjusting the cook time to 10 minutes. After a brief pause, the Instant Pot will automatically start building pressure.
    5. When finished, do a quick release to allow the pressure to escape. Unlock and carefully remove lid when finished and transfer the chicken to a platter.
    6. Optional: To thicken sauce, select the “Sauté” setting and heat, stirring continually, until the excess liquid is reduced and the sauce reaches the desired consistency.
    7. Turn Instant Pot off and return the chicken thighs and the juices that accumulated on the platter to the sauce and turn to coat.
    8. Remove chicken and transfer to a serving tray. Garnish with chopped fresh cilantro, chopped peanuts, and green onions, if desired. Serve immediately with extra peanut sauce and your favorite sides.

Notes

  • One trick to this recipe is to add enough liquid to the peanut sauce prior to cooking. If the sauce is too thick, the Instant Pot may not be able to reach adequate pressure. So, if you decide to add more peanut butter, be sure to adjust the amount of liquid, as well.
  • To get the nice browning effect shown in these images, transfer the chicken thighs to a large, rimmed baking sheet lined with aluminum foil after cooking. Brush each side generously with the peanut sauce and place under a broiler set to high for 2-3 minutes or until nicely browned.

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