Not-Really PF Chang's Chicken Lettuce Wraps - Marcie

 4 medium scallions, trimmed

1 T toasted sesame oil

1 T minced peeled fresh ginger

2 medium garlic cloves, minced (2 tsp)

1 lb ground chicken

1/4 C chicken broth

1/4 C hoisin sauce (GF, if necessary)

2 T regular or low-sodium soy sauce, or GF tamari sauce

1 T unseasoned rice vinegar

1 T light brown sugar

1 T thin red chile sauce, preferably Sriracha

2 medium celery stalks, diced

Boston lettuce leaves (as many as 12) for wrapping

1. Divide the scallions into the white and green parts. Thinly slice each but keep them separate.

2. In all models, press SAUTE, set it for HIGH or MORE, Set time for 5 minutes, if needed press START.

3. As the pot heats, warm the oil in hte insert set in a 5 or 6 qt Instant Pot. Add the white parts of the scallion, the ginger, and garlic. Stir until very aromatic, about 30 seconds.

4. Crumble in the ground chicken and stir well to break it up into small bits. It should not brown. Stir in the broth, hoisin sauce, soy sauce, vinegar, brown sugar, red chile sauce, and the green parts of the scallions until the brown sugar dissolves and the ground chicken is evenly coated. Turn off the heat and lock the lid on the pot. 

5. For all pots: Set pot for PRESSURE COOK OR MANUAL. Set level to LOW. Valve must be CLOSED. Set time for 2 MINUTES with the KEEP WARM SETTING OFF. If needed press START

6. When the pot has finished cooking, use the quick-release method to brig the pressure back to normal. Unlatch the lid and open the cooker. Stir in the celery. Set the lid askew over the pot and set it aside for 3-5 minutes so the chicken continues to absorb the sauce. Use a big spoon to transfer the chicken mixture to a serving bowl and serve with the lettuce leaves on the side to fill and make wraps.