Pressure Cooker Chicken Lettuce Wraps
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
Combine the soy sauce, rice wine, oyster sauce, and water for the sauce in a small bowl. Set aside.
Select the “Sauté” function on your electric pressure cooker and heat the oil. Sauté the onion, garlic, and ginger for about 2 minutes, just long enough to take the raw bite out of the garlic. Add the zucchini, ground meat, water chestnuts, and 1/2 teaspoon of salt. Use a wooden spoon or spatula to break up the meat and sauté for 3 minutes. It’s fine if the meat is not yet fully cooked through—you just want to make sure it is broken up into small pieces and mixed in with the diced vegetables.
Stir in the soy sauce, oyster sauce, rice wine, and water. Quickly close the pot and lock the lid into position. Since this recipe uses a minimal amount of liquid, you want to make sure to trap as much steam as possible.
Cancel the “Sauté” program on the pressure cooker, then select the “Manual” setting and set the cooking time to 10 minutes at high pressure. Make sure the pressure release valve is set to "sealing. " When the cooking program has ended, you may either perform a quick release by moving the pressure release valve to “venting,” or just letting the pressure release on its own.
Use a slotted spoon scoop out some of the chicken mixture and place into the lettuce cups. Top each cup with some of the green onions, chopped peanuts, and cilantro. Serve right away.