Let’s face it, we are about to be really short on time! I love the instant pot and how quickly I can have dinner on the table. The whole family loved this dish. My son liked it better over rice, hubby ate it in a tortilla and I had the lettuce. Quick and easy adjustments to make everyone happy!
Thai Lettuce Wraps (Instant Pot or Slow Cooker)
(Adapted from Domestic Superhero)
1/2 cup teriyaki sauce
2 tablespoons rice vinegar
1 teaspoon crushed red pepper flakes
2 cloves garlic minced
1/2 cup chicken or vegetable broth
1 TBS oil
2 red bell peppers, seeded and sliced into strips
2 lbs boneless pork tenderloin**, cut into 2 inch chunks
1/2 cup reduced fat creamy peanut butter
1 TBS water
1 heaping TBS cornstarch
12-15 lettuce wraps I like bib lettuce
In a small bowl, add teriyaki sauce, rice vinegar, red pepper flakes, broth, and garlic; whisk to combine, set aside.
In the instant pot, add oil, pork, red peppers, then pour the sauce over the top.
Close the top of the instant pot, and make sure the valve is in the sealed position. Set to manual for 30 minutes**.
Once the time is up, let the pressure naturally release for 10 minutes (so don’t touch the switch). After 10 minutes, manually release the rest of the pressure. Open the top of the pot carefully. Remove the pork and shred.
Turn instant pot to sauté mode. Mix cornstarch and water in a small cup, then add to the sauce in the instant pot.
Add peanut butter and stir until combined. Allow the mixture to come up to a simmer.
Add shredded pork back to mixture, stir to combine.
To serve, scoop into lettuce cups and sprinkle sesame seeds over the top. Enjoy!
NOTE: If cooking with chicken – use 2lbs of chicken breasts. Set the Instant Pot to 10 minutes on manual. After the cook time is over, let the pressure naturally release for 10 minutes, then release the rest manually (flip the switch). Continue with above directions for the rest of recipe.