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Make sure the stainless steel insert is in your Instant Pot. Press "saute" setting and wait 1 minute. Add vegetable and sesame oil to insert and let heat up.
Add ground chicken to Instant Pot and cook, breaking down with wooden spoon. Season with salt and pepper. Add onion and garlic. Cook until chicken is no longer pink. Press "cancel/off" button.
Add 1/4 cup of chicken broth and deglaze the bottom of the pot.
In a small mixing bowl or measuring cup, whisk together hoisin sauce, soy sauce, sesame oil, vinegar, ginger and sweet chili sauce. Pour mixture over chicken and stir well.
Close the lid, set valve to sealing position (newer models do it on their own). Make sure the IP is set to cook at HIGH pressure. Press "manual" setting and set timer to 4 minutes.
When the timer is done, let the pressure release naturally for at least 10 minutes.
Carefully open the lid away from your face. Stir chicken.
Add chopped water chestnuts to chicken and stir.
Place up to 1/4 cup of mixture onto each lettuce leaf. Serve immediately.