Instant Pot Asian Lettuce Wraps
These Instant Pot ground turkey lettuce wraps can be cooked from fresh or frozen, and make a delicious, lower carb meal that the whole family will love! A healthy weeknight meal that is ready in 25 minutes or less.
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Course: Dinner
Cuisine: Korean
Diet: Gluten Free
Servings: 4 servings
Calories: 207kcal
- 1 lb ground turkey see note 1
- 4 cloves garlic minced
- 1 tablespoon ginger finely grated
- 3 tablespoons honey see note 2
- 3 tablespoons reduced sodium soy sauce see note 3
- 1 ½ teaspoons sesame oil
- ¼ teaspoon red pepper flakes
- ⅛ teaspoon black pepper
- 1 carrot shredded
To serve
- romaine lettuce leaves see note 4
- green onions
To cook frozen turkey or beef
Prepare - Remove frozen ground meat from packaging (running under warm water can help loosen it). Place 1 cup of water into the stainless steel insert of a 6 quart Instant Pot (1 ½ cups for 8 quart). Place trivet over water and frozen meat on the trivet.
Pressure cook - Set the valve to 'sealing', and pressure cook on high for 5 minutes (see TIP). When the Instant Pot beeps, do a quick pressure release and carefully remove the trivet + meat from the Instant Pot. The meat will only be partially cooked through at this point.
Sautée - Carefully dump the liquid from the Instant Pot, and add the ground meat to the Instant Pot with the garlic, ginger, honey, soy sauce, sesame oil, red pepper flakes, and black pepper.Select 'sauté' and cook, breaking the meat up with a spatula, for 3-5 minutes, until meat is fully cooked through. Use oven mitts to remove the insert from the Instant Pot so it doesn't overcook. Serve - Stir in the carrots, then spoon the turkey filling into romaine lettuce leaves to serve. Sprinkle with green onions!
To cook thawed turkey or beef
Combine - Add the ground meat to an Instant Pot with the garlic, ginger, honey, soy sauce, sesame oil, red pepper flakes, and black pepper.
Pressure cook - Put the lid on, set the valve to 'sealing', and pressure cook on high for 2 minutes.When the Instant Pot beeps, do a quick pressure release, and remove the lid. Sautée - Select 'sautee' and simmer, breaking the meat up with a spatula, until the sauce has reduced and meat is cooked through (3-5 minutes). It should not be too liquidy, but this will depend on the type of ground meat you use. * see note 1
Serve - Stir in the carrots, then spoon the turkey filling into romaine lettuce leaves to serve. Sprinkle with green onions!
- we used regular ground turkey for this recipe, which is a blend of dark and light meat. Lean ground turkey or ground turkey breast have not been tested and might dry out in this recipe.
- lean ground beef also works with the same cook time. Note: different types of meat will release different amounts of fat in the sauce. If you are using ground beef, expect a fattier sauce. I prefer ground turkey using this method as it does not release much fat at all.
- maple syrup may be swapped. Monkfruit sweetener (2-3 teaspoons) has been used on the stove top version of this recipe, but we can't guarantee the pot will come to pressure properly with this swap.
- Bragg's liquid aminos (lowest carb option), coconut aminos or tamari may be swapped for gluten-free alternatives.
- Other great options for lettuce wraps are butter, iceberg or bib lettuce.
- nutritional information is for ¼ of the batch and excludes lettuce or additional toppings.
Storage
Fridge - let cool completely, then store in an airtight container the fridge for up to 4 days (keeping lettuce & filling separate until you serve)
Freezer - let cool completely, then store in an airtight container in the freezer. This recipe can be frozen for up to 3 months
Serving: 4oz; note 5 | Calories: 207kcal | Carbohydrates: 17g | Protein: 28g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 62mg | Sodium: 472mg | Potassium: 417mg | Fiber: 1g | Sugar: 14g | Vitamin A: 2613IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg