If you guys checked out my recent post on highlighting ten chicken recipes I love in the Instant Pot, then you know that I am a huge fan of quick, healthy and easy meals. My time, energy, and creativity is running on low these days taking care of 4 kids 5 and under so I rely on efficiency to survive. These chicken lettuce wraps are to die for – so stay tuned!
Naturally, when I stumbled upon a healthy cookbook – The Diabetes Cookbook for Electric Pressure Cookers for easy pressure cooker meals – it was love at first sight. Shelby, the author, is a Richmond VA resident as well, and has published a book, articles, and is involved in diabetes related advocacy. Basically I say all this to say – shes amazing. Her motto: Diabetes is not a death sentence.
I do not have diabetes – but that does not mean her cookbook is not for me … or you. In fact, I have not loved a cookbook as much as I love hers in quite some time. The book is available for preorder on Amazon and is officially released on March 19! There is a GIVEAWAY / prize package containing a 6-quart IP Duo, a copy of the The Diabetes Cookbook for Electric Pressure Cookers, and a copy of The Keto Instant Pot Cookbook by Urvashi Pitre. You do not want to miss this so head on over to her Facebook page to enter.
Our household favorite thus far are the Hoison Chicken Lettuce Wraps
Ingredients for chicken:
- 2 tsp peanut oil
- 1/2 cup of low-sodium gluten-free tamari or soy sauce
- 1 tbsp honey
- 2 tbsp rice vinegar
- 2 tsp Sriracha sauce
- 1 tbsp minced garlic
- 2 tsp peeled and minced fresh ginger
- 1/3 cup of Chicken Bone Broth or water
- 2 scallions, both white and green parts, thinly sliced, divided
- 1 bone-in, skin-on chicken breast (about 1 pound)
Ingredients for lettuce wraps:
- Large lettuce leaves
- 1 cup broccoli slaw or shredded cabbage
- 1/4 cup of chopped cashews, toasted
Directions for chicken:
- In the electric pressure cooker, whisk together the peanut oil, tamari, honey, rice vinegar, Sriracha, garlic, ginger, and broth. Stir in the white parts of the scallions.
- Place the chicken breast in the sauce, meat-side down.
- Close and lock the lid of the pressure cooker. Set the valve to sealing.
- Cook on high pressure for 20 minutes.
- When the cooking is complete, hit Cancel and quick release the pressure.
- Once the pin drops, unlock and remove the lid,
- Using tongs, transfer the chicken breast to a cutting board. When the chicken is cool enough to handle, remove the skin, shred the chicken, and return it to the pot. Let the chicken soak in the sauce for at least 5 minutes.
Directions for lettuce wraps:
- Spoon some of the chicken and sauce into the lettuce leaves.
- Sprinkle with the broccoli slaw, the green parts of the scallions, and the cashews.
- Serve immediately.
Needless to say, IT WAS DELICIOUS. ABSOLUTELY DELICIOUS.
Go snag a copy of her book – The Diabetes Cookbook for Electric Pressure Cookers and get to cooking! Let me know which recipes catch your eye!
This post is sponsored but all opinions are mine.