Thai Chicken Lettuce Cups
Shredded chicken in a creamy peanut-coconut sauce, spooned into crisp Bibb lettuce leaves and topped with chopped peanuts.
⏱️ Prep: 15 min🍳 Cook: 15 min
Ingredients
| 1 1/2 cups | 360 ml | chunky natural peanut butter |
| 8 | cloves garlic, minced | |
| 6 tablespoons | 90 ml | honey |
| 1/4 cup | 60 ml | lime juice |
| 2 cups | 480 ml | coconut milk |
| 6 tablespoons | 90 ml | rice wine vinegar |
| 6 tablespoons | 90 ml | soy sauce |
| 2 tablespoons | 30 ml | Thai-style chili paste |
| 3 pounds | 1.4 kg | boneless, skinless chicken breast halves |
| 2 | heads Bibb lettuce, leaves separated | |
| 2/3 cup | 160 ml | chopped peanuts |
Instructions
- Stir peanut butter, garlic, honey, lime juice, coconut milk, rice wine vinegar, soy sauce, and chili paste together in the inner steel pot of pressure cooker until smooth; add chicken breast halves and press into the sauce to submerge.
- Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 15 minutes on High pressure.
- Set steam vent to Venting to quick-release pressure.
- Transfer chicken to a cutting board; shred with 2 forks. Return shredded chicken to the pot and stir into the sauce.
- Spoon chicken into the center of lettuce leaves; garnish with chopped peanuts and cilantro to serve.
Mealthy Tip: If you like a little more spice, add 1/2 teaspoon red pepper flakes to the peanut butter mixture. Bibb lettuce is a variety of butterhead lettuce that has crisp dark-green leaves. Their delicate curved shape is the perfect "cup" shape to hold the shredded Thai chicken.