Go Back
Easy Instant Pot Asian Turkey Lettuce Wraps (Keto, Paleo) photo

Instant Pot Asian Turkey Lettuce Wraps (Keto, Paleo)

These Instant Pot Asian Turkey Lettuce Wraps are quick, nutritious, and bursting with flavor! Perfect for Keto and Paleo diets!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

For the Filling:
  • 3 tablespoons avocado oil or olive oil
  • 1 teaspoon sesame oil (omit for AIP)
  • 1 large onion (diced, omit for Low-FODMAP)
  • 10 ounces button mushrooms
  • 1 pound ground turkey
  • 3 teaspoons minced garlic (omit for Low-FODMAP)
  • 1 tablespoon hoisin sauce (omit for AIP)
  • 1/2 cup coconut aminos
  • 1 teaspoon onion powder (omit for Low-FODMAP)
  • 1 teaspoon mustard powder (omit for AIP)
  • 1 teaspoon sea salt
  • 12 ounces whole hearts of romaine
  • Chives (minced, optional)
  • Carrots (grated, optional)

Equipment

  • Instant Pot
  • Cutting board
  • Sharp knife
  • Measuring spoons
  • Large mixing bowl

Method
 

Instructions
  1. Start by gathering all your ingredients and chopping the onion and mushrooms. If you're skipping the onion for a Low-FODMAP option, simply prepare the mushrooms and garlic.
  2. Set your Instant Pot to the "Sauté" function. Once it's hot, add the avocado oil or olive oil along with sesame oil if using. Add the diced onion and mushrooms, cooking for about 5 minutes until softened. Stir occasionally to prevent sticking.
  3. Next, add the ground turkey to the pot. Cook until browned, breaking it up with a spatula as it cooks. This should take about 5-7 minutes.
  4. Once the turkey is cooked, stir in the minced garlic, coconut aminos, sea salt, and any additional seasonings like onion powder and mustard powder if not avoiding them. Mix well to ensure everything is combined.
  5. Seal the Instant Pot lid and set it to cook on high pressure for 5 minutes. After the cooking time is complete, allow for a natural release for about 10 minutes before quick-releasing any remaining pressure.
  6. While the turkey filling is cooking, rinse the romaine hearts and separate the leaves. Once the filling is ready, spoon it into the center of each lettuce leaf, add optional toppings like minced chives or grated carrots, and enjoy your delicious wraps!

Notes

  • Store leftover filling in an airtight container for 3-4 days.
  • Freeze filling in a freezer-safe container for up to 3 months.
  • Thaw frozen filling overnight and reheat in a skillet or microwave.