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Instant Pot Paleo Chicken Lettuce Wraps - Dump and Go Dinner

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Instant Pot Paleo Chicken Lettuce Wraps - Dump and Go Dinner

Mindy
The Cook
4 Servings
11 Ingredients
3 Comments

A delicious freezer cooking recipe, now faster than ever in the Instant Pot! The balsamic vinegar adds a punch of flavor to these Instant Pot Paleo Chicken Lettuce Wraps. We think you'll want to add this freezer meal to your next meal plan!

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4 Servings
11 Ingredients
3 Comments

Ingredients

  • 1 pound Ground Chicken
  • ¾ cups dice Onion
  • 5 teaspoons mince Garlic, Cloves
  • ½ teaspoons Ginger, Ground
  • ⅛ teaspoons Allspice, Ground
  • ½ cups drain Sliced Water Chestnuts, Canned
  • ¼ cups Coconut Aminos
  • ¼ cups Chicken Broth/Stock
  • 2 tablespoons Balsamic Vinegar
Serving Day Ingredients
  • 8 individual Lettuce, Romaine
  • ⅓ cups slice Green Onion (Scallion)

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide ingredients among indicated number of containers in the order listed.
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Make From Frozen Serving Day Directions

Prog. Pressure Cooker

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Prep from frozen
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Place ingredients in inner pot in the order listed.
  3. Lock lid into place and seal steam nozzle.
  4. Cook on high pressure for 10 minutes.
  5. Quick release pressure.
  6. Use a fork or meat masher to break up chunks of meat.
  7. Spoon meat into lettuce leaves and sprinkle with green onions.

Categories

paleo, gluten-free, dairy-free, gluten-free-dairy-free, diet, whole30, low-carb, low-sodium, kosher, egg-free, gaps, real-food, fall, winter, spring, summer, instant-pot, aip-friendly, wwfreestyle, wwfreestyle0-2, diabetes-friendly, soy-free, fish-free, shellfish-free

Categories

paleo, gluten-free, dairy-free, gluten-free-dairy-free, diet, whole30, low-carb, low-sodium, kosher, egg-free, gaps, real-food, fall, winter, spring, summer, instant-pot, aip-friendly, wwfreestyle, wwfreestyle0-2, diabetes-friendly, soy-free, fish-free, shellfish-free

3 Comments

Join the discussion

  1. Would it be acceptable to use 1 lb chicken breasts (changing the cooking time) for this recipe, and then shredding them?

  2. Another question. I made this tonight and put it in freezer containers — but the ground chicken absorbed most of the liquid, making it like a really wet meatloaf. :-/ Will there still be enough liquid for this to come to pressure? I’m new to the IP, so I’m not sure what to do.