Instant Pot Thai Lettuce Wraps

Thai Lettuce Wraps can be made with pork or chicken in the instant pot or slow cooker! Juicy pork or chicken covered in an easy Thai peanut sauce makes the perfect healthy easy dinner!

Servings 4 three wrap servings


  • 1/2 cup teriyaki sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon crushed red pepper flakes
  • 2 cloves garlic minced
  • 1/2 cup chicken or vegetable broth
  • 1 TBS oil
  • 2 red bell peppers, seeded and sliced into strips
  • 2 lbs boneless pork tenderloin**, cut into 2 inch chunks
  • 1/2 cup reduced fat creamy peanut butter
  • 1 TBS water
  • 1 heaping TBS cornstarch
  • 12-15 lettuce wraps I like bib lettuce
  • sesame seeds


For the sauce:

  1. In a small bowl, add teriyaki sauce, rice vinegar, red pepper flakes, broth, and garlic; whisk to combine, set aside.

  2. In the instant pot, add oil, pork, red peppers, then pour the sauce over the top. 

  3. Close the top of the instant pot, and make sure the valve is in the sealed position. Set to manual for 30 minutes**.

  4. Once the time is up, let the pressure naturally release for 10 minutes (so don't touch the switch). After 10 minutes, manually release the rest of the pressure. Open the top of the pot carefully. Remove the pork and shred.

  5. Turn instant pot to saute mode. Mix cornstarch and water in a small cup, then add to the sauce in the instant pot. Add peanut butter and stir until combined. Allow the mixture to come up to a simmer. Add shredded pork back to mixture, stir to combine.

  6. To serve, scoop into lettuce cups and sprinkle sesame seeds over the top. Enjoy!

Recipe Notes

NOTE: If cooking with chicken - use 2lbs of chicken breasts. Set the Instant Pot to 10 minutes on manual. After the cook time is over, let the pressure naturally release for 10 minutes, then release the rest manually (flip the switch). Continue with above directions for the rest of recipe.