I’ll admit it, I’m in my late 20’s. It’s exciting, somewhat depressing, and frankly, makes me feel like I should be a grown up (even though I don’t like I’m there yet). One of my goals when turning 26, almost a year ago!, was to invest more time into cooking. When I first started this blog, I tried really hard to have weekly recipes. But as I got busier and less motivated to cook, my recipe section on my blog has become quite bleak.
So when my pals over at Cosori sent me a pressure cooker, I was definitely excited to try it out. To be honest, I really didn’t know much about pressure cookers, I certainly have never used or owned one, but I did know that they supposedly cook stuff super quickly. And because of that, I was game to give it a shot.
I decided to make thai chicken lettuce cups using my pressure cooker, and the cooking process was SO much smoother and easier then I expected. Literally, all I had to do was chop up my veggies, put them in the pressure cooker, and put my WHOLE bone in chicken breasts in the pressure cooker and wa-la. I had a meal. All in 15 minutes.
So because I loved my first experience with the pressure cooker so much and I definitely will be sharing more recipes using pressure cookers very soon on the blog, I posted my first ever recipe for you to try out! Let me know what you think!
Serving size: 4
Prep: 30 minutes
Cook: 15 minutes
Thai Chicken Recipe:
- 1 tbsp. olive oil
- 1/2 onion
- 1/2 red bell pepper
- 1 cup Thai Peanut Sauce (recipe below)
- 2 lb. chicken breasts (bone in, thawed)
- 1 bunch of green onions
- 1 bunch of cilantro
- chopped carrots
- chopped peanuts
- 1 bunch of romaine lettuce
Peanut Sauce Recipe:
- 3/4 cup light coconut milk
- 1/3 cup peanut butter
- 2 tbsp. sesame oil
- 1/4 cup fresh lime juice
- 2 tbsp. soy sauce
- 2 1/2 tsp. red pepper flakes
- 1 tbsp. rice wine vinegar
- 1 tbsp. honey
- 1/4 tsp. ground ginger
Directions for Thai Chicken Lettuce Cups:
- Turn your Pressure Cooker to Saute (my pressure cooker is Cosori and I would highly recommend it). Add the olive oil, onions, and bell peppers. Book for 3 minutes.
- Once the veggies are softened, add the chicken and half of the peanut sauce (I suggest making the peanut sauce first so it’s ready to go). Cook the chicken on the poultry setting for 15 minutes. Once the 15 minute timer goes off, turn the pressure valve to “vent” to release the pressure.
- Remove the chicken breast from the post and shred the chicken using a knife or two forks. Remove the chicken breasts from the pot and place on a plate or cutting board. Shred the chicken using two forks.
- Remove some of the liquid from the pot, depending on how you want your chicken served. You can put the chicken back into the pressure cooker to keep warm until you’re ready to serve.
- Pull apart the romaine lettuce to make the lettuce cups.
- Chop up the cilantro, carrots, peanuts, and put the remaining peanut sauce into separate serving dishes.
- Serve and enjoy!
Directions for Peanut Sauce:
- Put all the ingredients together in a blender and blend until smooth.