This dish contains the following allergens: Peanuts
Cooking mode
Step-by-step instruction without your screen going to sleep
1
bottle (11 ounces) prepared peanut sauce
1
pinch crushed red pepper (optional)
240ml
chicken stock
0.9kg
frozen chicken breasts
340g
thin rice noodles, cooked
70g
red cabbage, shredded
110g
carrots, peeled, trimmed, shredded
1/2
red bell pepper, thinly sliced
26g
green onions, chopped
60g
dry-roasted peanuts, chopped
1
head bibb lettuce, leaves separated
1
bottle (11 ounces) prepared peanut sauce
1
pinch crushed red pepper (optional)
1 cup
chicken stock
2 lbs.
frozen chicken breasts
2 cups
thin rice noodles, cooked
1 cup
red cabbage, shredded
1 cup
carrots, peeled, trimmed, shredded
1/2
red bell pepper, thinly sliced
1/4 cup
green onions, chopped
1/2 cup
dry-roasted peanuts, chopped
1
head bibb lettuce, leaves separated
Utensils
Silicone-Tipped Tongs
Step 1
Place the peanut sauce, crushed red pepper, and chicken stock in the pot and stir until combined. Add the chicken breasts. Close the lid and move the slider to PRESSURE. Make sure the pressure release valve is in the SEAL position.
Step 2
The temperature will default to HIGH, which is the correct setting. Set time to 25 minutes, and press START/STOP to begin cooking (the unit will build pressure for approx. 14 minutes before cooking begins).
Step 3
When cooking is complete, quick release pressure by turning the pressure release valve to the VENT position. Move slider to either STEAMCRISP or AIR FRY/STOVETOP to unlock the lid, then carefully open it. Remove the chicken from the pot and use silicone-tipped tongs to shred it.
Step 4
Assemble the lettuce wraps by layering rice noodles, shredded chicken, cabbage, carrots, red bell pepper, green onions, and chopped peanuts over each leaf of lettuce. Roll lettuce leaves into wraps and serve.
Place the peanut sauce, crushed red pepper, and chicken stock in the pot and stir until combined. Add the chicken breasts. Close the lid and move the slider to PRESSURE. Make sure the pressure release valve is in the SEAL position.
1
bottle (11 ounces) prepared peanut sauce
1
pinch crushed red pepper (optional)
240ml
chicken stock
0.9kg
frozen chicken breasts
340g
thin rice noodles, cooked
70g
red cabbage, shredded
110g
carrots, peeled, trimmed, shredded
1/2
red bell pepper, thinly sliced
26g
green onions, chopped
60g
dry-roasted peanuts, chopped
1
head bibb lettuce, leaves separated
1
bottle (11 ounces) prepared peanut sauce
1
pinch crushed red pepper (optional)
1 cup
chicken stock
2 lbs.
frozen chicken breasts
2 cups
thin rice noodles, cooked
1 cup
red cabbage, shredded
1 cup
carrots, peeled, trimmed, shredded
1/2
red bell pepper, thinly sliced
1/4 cup
green onions, chopped
1/2 cup
dry-roasted peanuts, chopped
1
head bibb lettuce, leaves separated
Step 2 of 4
The temperature will default to HIGH, which is the correct setting. Set time to 25 minutes, and press START/STOP to begin cooking (the unit will build pressure for approx. 14 minutes before cooking begins).
1
bottle (11 ounces) prepared peanut sauce
1
pinch crushed red pepper (optional)
240ml
chicken stock
0.9kg
frozen chicken breasts
340g
thin rice noodles, cooked
70g
red cabbage, shredded
110g
carrots, peeled, trimmed, shredded
1/2
red bell pepper, thinly sliced
26g
green onions, chopped
60g
dry-roasted peanuts, chopped
1
head bibb lettuce, leaves separated
1
bottle (11 ounces) prepared peanut sauce
1
pinch crushed red pepper (optional)
1 cup
chicken stock
2 lbs.
frozen chicken breasts
2 cups
thin rice noodles, cooked
1 cup
red cabbage, shredded
1 cup
carrots, peeled, trimmed, shredded
1/2
red bell pepper, thinly sliced
1/4 cup
green onions, chopped
1/2 cup
dry-roasted peanuts, chopped
1
head bibb lettuce, leaves separated
Step 3 of 4
When cooking is complete, quick release pressure by turning the pressure release valve to the VENT position. Move slider to either STEAMCRISP or AIR FRY/STOVETOP to unlock the lid, then carefully open it. Remove the chicken from the pot and use silicone-tipped tongs to shred it.
1
bottle (11 ounces) prepared peanut sauce
1
pinch crushed red pepper (optional)
240ml
chicken stock
0.9kg
frozen chicken breasts
340g
thin rice noodles, cooked
70g
red cabbage, shredded
110g
carrots, peeled, trimmed, shredded
1/2
red bell pepper, thinly sliced
26g
green onions, chopped
60g
dry-roasted peanuts, chopped
1
head bibb lettuce, leaves separated
1
bottle (11 ounces) prepared peanut sauce
1
pinch crushed red pepper (optional)
1 cup
chicken stock
2 lbs.
frozen chicken breasts
2 cups
thin rice noodles, cooked
1 cup
red cabbage, shredded
1 cup
carrots, peeled, trimmed, shredded
1/2
red bell pepper, thinly sliced
1/4 cup
green onions, chopped
1/2 cup
dry-roasted peanuts, chopped
1
head bibb lettuce, leaves separated
Step 4 of 4
Assemble the lettuce wraps by layering rice noodles, shredded chicken, cabbage, carrots, red bell pepper, green onions, and chopped peanuts over each leaf of lettuce. Roll lettuce leaves into wraps and serve.
