Pressure Cooker Chicken Lettuce Wraps

Ingredients

• 2 tablespoons soy sauce
• 2 tablespoons rice wine
• 1 tablespoon oyster sauce
• 1/4 cup water
• 2 tablespoons neutral cooking oil
• 1/2 small red onion, or two shallots, diced small
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, peeled and minced
• 2 medium zucchini, diced small
• 1 pound ground chicken or turkey
• 1 can sliced water chestnuts, drained and chopped
• 1/2 teaspoon salt
• 8 whole leaves butter lettuce
• 2 green onions, sliced thinly
• 1/4 cup roasted unsalted peanuts, chopped coarsely
• 1/2 cup chopped cilantro

Directions

1. In a small bowl, stir together the soy sauce, rice wine, oyster sauce, and water for the sauce, then put it aside.
2. Set your electric pressure cooker to "Sauté" and warm the oil. Add the onion, garlic, and ginger, and cook for about 2 minutes, until the garlic has mellowed but nothing is trying to brown too dramatically.
3. Add the zucchini, ground meat, water chestnuts, and 1/2 teaspoon of salt. Break the meat apart with a wooden spoon or spatula as it cooks, and sauté for 3 minutes. The meat does not need to be cooked all the way through yet; you are just getting it into small bits and mixing it evenly with the vegetables.
4. Pour in the soy sauce, oyster sauce, rice wine, and water, and stir everything together. Close the cooker right away and secure the lid, since there is not much liquid here and you want to hold on to that steam.
5. Turn off the "Sauté" setting, choose "Manual," and cook on high pressure for 10 minutes. Check that the pressure release valve is turned to "sealing."
6. Once the cooking cycle finishes, release the pressure right away by switching the valve to "venting," or let the pressure come down naturally.
7. With a slotted spoon, transfer some of the chicken mixture into the lettuce cups. Finish each one with green onions, chopped peanuts, and cilantro, and serve immediately.