Servings: 4, two cups of lettuce per serving
Cooking time: 12 minutes.
Preparation time: 5 minutes.
Passive Time: None


with Sriracha sauce.

1 tablespoon vegetable oil
¼ cup chopped shallots
2 tablespoons of sherry for cooking
4 cups cremini mushrooms, cut into quarters
½ cup chopped water chestnuts
¼ cup low sodium soy sauce
¼ cup vegetable broth
¼ cup fresh basil
8 leaves of butter lettuce


Close up of gluten free wraps.

Place the vegetable oil instantly
Pot and select the sauté setting.
Once the oil is hot, add the shallots and sauté for 3 minutes.
Then add the cooking sherry and saute for an additional 2 minutes.
Add the remaining ingredients, with the exception of lettuce leaves, to the pot.
Seal the pot and, using the pressure cooking option, cook at high temperature for 4 minutes.
Use the quick release option to release the steam from the kitchen.
Turn the pot to the sauté setting and cook the mushroom mixture, stirring frequently, until the sauce thickens.
Turn off the instant pot and let the mushrooms cool for several minutes.
Pour equal amounts of the mushroom mixture into the lettuce leaves and serve.

Nutritional information:

Ground chicken lettuce wraps with peanuts and green onions.

Calories 74.3, Total fat 3.8 g, Saturated fat 0.5 g, Cholesterol 0.0 mg, Total carbohydrates 11.8 g, Sugars 2.0 g, Dietary fiber 1.3 g, Sodium 494.8 mg, Potassium 290.6 mg, Protein 3.5 g


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