I moved back home (to where I was born and raised) a few years ago. I lived in a bigger city for about 13 years and what I loved most was shopping and the FOOD. There were so many restaurants. I love visiting local, non-chain restaurants but some restaurant chains like P.F. Chang’s was a must go. Every time I went I spent the $11.50 on a plate of this deliciousness. Now that I think about it, this is kind of ridiculous because I can now make these at home, in my Instant Pot and pay below that amount (more like $7.00) for twice the amount.
I have been trying to cut carbs in my dishes so this was something I have been wanting to try to make in my Instant Pot. If you don’t mind the carbs, you can serve this over rice and it’s just as delicious (maybe a little more). My husband ate a couple in the lettuce and then finished up over rice. I almost can’t wait to make this again and try it that way.
This is a great starter dish if you’re new to the Instant Pot. If you’re a pro, don’t leave this one hanging. Make it, enjoy it and make it again (like me)!!
Make sure to pin this recipe to your Instant Pot board!
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servings
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- 1 lb ground chicken
- TBS oil of choice
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 8 oz can water chestnuts (drained and finely diced)
- 1/4 cup hoisin sauce
- 1/4 cup low sodium soy sauce
- 1 TBS rice wine vinegar
- 1 TBS sriracha sauce (optional)
- 1 TBS fresh ginger, grated
- 1/2 tsp salt
- 1/4 tsp pepper
- green onions, for garnishing
- 1 head butter (or living) lettuce
Ingredients
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Turn Instant Pot on saute. Allow for inner pot to become hot. When it reads "HOT" add oil and ground chicken. Break apart ground chicken and allow to saute for about 3 minutes.
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If any fat is left, drain.
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To chicken, add in onions and saute for 2 minutes then add in salt, pepper, garlic and ginger and saute for an additional minute.
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Push cancel on the Instant Pot. Add in hoisin sauce, soy sauce, rice wine vinegar, sriracha, (if adding in) water chestnuts and stir.
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Put the lid on the Instant Pot and seal the valve. Press manual/pressure cook and adjust time to 6 minutes.
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When done allow for 5 minute NPR (natural pressure release) before releasing remainder of the pressure by moving the knob to venting.
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When pressure has release and pin has dropped, open pot and stir.
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Serve over butter lettuce or rice and top with green onions.
Recipe adapted from 12 Tomatoes
I am confused. I see to add onions, but they are not in the list of ingredients. Chiles are in the list, but are never added.
I didn’t realize I was corrected. It should read (and I changed) to one small ONION. Enjoy!