To say that I have an addiction to kitchen gadgets is an understatement. You name it, I have it. Because of that, I have been avoiding the Instant Pot purchase in hopes that it is a passing phase and my wallet will be spared or I will avoid another gadget graveyard on my shelf. With that being said, my culinary friends feel it is time for an intervention. They claim that this new-found religion will not only help me at work but will make by weeknight meal prep a thing of the past. It appears that this old/revamped new gadget can be used for virtually every kitchen task imaginable: sautéing, pressure-cooking, steaming, even making yogurt and cheesecakes. Then, they evangelize on the internet, using social media to sing the gadget’s praises to the unconverted-me being one of them.
Robert Wang, the creator of the Instant Pot, has stated that there are nearly 1500 Instant Pot cookbooks out there in the market right now with many of them being best sellers. According to the NPD Group, only 11.5 percent of American household’s own theses electric multicookers. Which means that there are still millions more potential “Potheads” out there, still making their vegetarian curries and chili con carne the hard way. Their goal is to convert these poor souls and bring them into his flock.
I thought I would try to make one of my favorite dishes that I don’t typically have time to make in the Instant Pot and give it a try.
Saigon Sesame Instant Pot Lettuce Wraps
Servings: 5 (3 wraps each)
2 lbs boneless skinless chicken breast
1/2 cup water
1 Jar of Bellisari’s Saigon Street Sauce
1 tsp sriracha hot chili sauce, or more if you like it spicy
1 TBS cornstarch
2 TBS water
1 TBS sesame seeds, for garnish
4 stalks green onions chopped
15-18 Bib lettuce or romaine leaves
Place the chicken in the Instant Pot. In a medium bowl, combine the Bellisari’s Saigon Steet Sauce and sriracha and pour over chicken. Seal the IP lid, select 'manual' and adjust time to 10 minutes.
When cooking time is up, allow 10 minutes for the Ip to 'natural release' the pressure. After 10 minutes release the remaining pressure. Carefully open the pot top away from your body. Remove chicken, leaving the sauce in the IP. Shred chicken with two forks; set aside.
Turn IP to 'sauté' mode and bring liquid to boil (should take 3-4 mins). In a small bowl or cup, mix 2 TBS water with cornstarch, then pour into boiling sauce mixture, stir, and cook 1 minute to let thicken. Return shredded chicken to the IP and stir to coat. Turn pot off.
Serve chicken in lettuce wraps and top with sesame seeds and chopped green onions. Enjoy!