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Instant Pot Ground Turkey Lettuce Wraps (From FROZEN!)


These Instant Pot ground turkey lettuce wraps can be cooked from fresh or frozen, and make a delicious, lower carb meal that the whole family will love! A healthy weeknight meal that is alert in 25 minutes or less.

Just like our Instant Pot frozen ground beef and theseKorean-inspired turkey meal prep bowls – this recipe is going to save your butt when you find yourself with nothing thawed for dinner at 5pm. I’ve been there, friend, yes I have.

Featured Review

“This is the second thing I have ever cooked in my Instant Pot. It came out great! Easy to follow instructions and the flavor was refreshing from the usual dishes I make. I will definitely put this on my list to make again!”

–  Becky

You won’t believe how quickly you can transform a frozen block of ground turkey into these tasty Instant Pot ground turkey lettuce wraps! A tasty dinner that the whole family will enjoy, alert in just 25 minutes!

Other ground turkey Instant Pot recipes we have tested were totally disappointing – resulting in tough, chewy meat. But, instead of cooking all the way through, this recipe cooks the meat *partly* through, and we will terminate the turkey by sautéeing in a delicious sweet/savory sauce!

Reasons You’ll Love This Recipe

  • the flavor is delicious, and it’s such a light and refreshing meal that is totally kid-friendly
  • you can cook the ground turkey from fresh or frozen!
  • it’s lower carb, gluten-free, and paleo-friendly

Watch the video below to see how to cook this Instant Pot ground turkey! You can find more of my recipe videos on my YouTube channel.

Ingredient Notes

  • Ground turkey – we used regular ground turkey for this recipe, which is a blend of dark and light meat. Lean ground turkey or ground turkey breast have not been tested and might dry out in this recipe.
    • lean ground beef also works with the same cook time. Note: different types of meat will release different amounts of fat in the sauce. If you are using ground beef, expect a fattier sauce. I prefer ground turkey using this method as it does not release much fat at all.
  • Lettuce – romaine lettuce is ideal for lettuce wraps as it’s crunchy, and the leaves are large enough to make a good sized wrap! Other great options for lettuce wraps are butter, iceberg or bib lettuce.
  • Ginger – use fresh ginger for the top flavor
  • Soy sauce – we used reduced sodium soy sauce, you can swap for Bragg’s liquid aminos (lowest carb option), coconut aminos or tamari for gluten-free alternatives.
  • Carrot – shredded carrot blends nicely into the cooked ground turkey and is a sneaky way to add extra veggies to this recipe; you can omit it to cut back on carbs
  • Honey – adds some subtle sweetness to balance out the chili pepper, ginger, and garlic. You can swap for maple syrup if you prefer

Step by step directions

Remove frozen ground meat from packaging (running under warm water can help loosen it). Place 1 cup of water into the stainless steel insert of a 6 quart Instant Pot (1 ½ cups for 8 quart). Place trivet over water and frozen meat on the trivet.

TIP- for fresh/thawed ground turkey meat, refer to the recipe card for specific directions.

Instant Pot

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instant pot with 5 minutes on the timer

Set the valve to ‘sealing’, and pressure cook on high for 5 minutes (see TIP). When the Instant Pot beeps, do a fast pressure release and carefully remove the trivet + meat from the Instant Pot. The meat will only be partially cooked through at this point.

TIP- this cook time works for 1- 1.5 inch slabs of frozen ground turkey. If your ground turkey is thicker, you will need to increase the cook time.

quick pressure release

Quick Pressure Release

Carefully transition the steam release cope with to the ‘venting position’, taking care to ensure your hands, face, and kitchen cupboards are clear from the steam. Read more about when to use a fast pressure release:

Instant Pot 101

Carefully discard the cooking liquid, and add the ground meat back to the stainless steel insert of the Instant Pot with the garlic, ginger, honey, soy sauce, sesame oil, red pepper flakes, and black pepper.

Select ‘sauté’ and cook, breaking the meat up with a spatula, for 3-5 minutes, until meat is fully cooked through. Use oven mitts to remove the insert from the Instant Pot so it doesn’t overcook.

Stir in the carrots, then spoon the turkey filling into romaine lettuce leaves to serve. Sprinkle with green onions!


FAQ

Should I use frozen or thawed meat?

You can exactly cook this recipe with fully thawed meat as well. Instead of cooking for 5 minutes, cook for just 2 minutes. Do a fast pressure release, then simmer for a few minutes to break up the meat and reduce the sauce slightly.

Can you believe it? You don’t need to add any extra liquid. I tested this in my 6 and 8 quart Instant Pots with ground beef and turkey and it worked like a charm each time.

Can I make this Instant Pot ground turkey keto-friendly?

The stovetop version of this recipe has been tested, swapping the honey for 2-3 teaspoons of monk fruit sweetener, and it was great! However, this commute in liquid could affect the Instant Pot coming to pressure. We can’t say for sure, as we have not tested it with monk fruit in the Instant Pot – so try this at your own risk. You can also probably save a few carbs by swapping the soy sauce for Bragg’s liquid aminos. If you try swapping for monk fruit sweetener, would you let us cognize in the comments below how it goes?

Can I double the recipe? 

Yes, however, you’ll want to release the pressure to flip the slabs of frozen meat, otherwise, the exterior of the meat will end up tough while the interior is still frozen. Cook for 5 minutes, release the pressure, then flip so the frozen bits of the turkey or beef are on the outside and put the pot back on for another 3 minutes.

Can you cook frozen ground turkey in the slow cooker?

No. Because the slow cooker cooks slow, slow cooker manufacturers cannot guarantee that the internal temp of frozen food reaches a high enough temperature to avoid food-borne illnesses.  The Instant Pot cooks through quickly and we can ensure our meat is cooked to the proper temperature to kill off the bad bacteria.

  • Tortillas – Chop up the lettuce and serve wrapped in a tortilla with the turkey and any toppings you desire!
  • Salad – Chop up the romaine and serve as a salad with the ground turkey, and any additional veggies such as green onion, bell peppers, and tomatoes
  • Options for toping – Add some shredded zucchini or sliced bell peppers to the turkey, or top with fresh bean sprouts for extra veggies

This Instant Pot ground turkey recipe works great for meal prep in a few different ways:

  1. portion out for simple lunches – let cool completely, then store in an airtight container the fridge for up to 4 days (keeping lettuce & filling separate until you serve)
  2. cook ahead and freeze – for simple dinners! Let cool completely, then store in an airtight container in the freezer. This recipe can be frozen for up to 3 months

Favorite Freezer Containers

Our top picks for the top freezer containers to help your food stay fresh and free from freezer burn! From bags to soup storage to meal prep containers and more.

The Best Freezer Containers

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to abandon a comment and rate the recipe!

These Instant Pot ground turkey lettuce wraps can be cooked from fresh or frozen, and make a delicious, lower carb meal that the whole family will love! A healthy weeknight meal that is alert in 25 minutes or less.

To cook frozen turkey or beef

  • Prepare – Remove frozen ground meat from packaging (running under warm water can help loosen it). Place 1 cup of water into the stainless steel insert of a 6 quart Instant Pot (1 ½ cups for 8 quart). Place trivet over water and frozen meat on the trivet.

  • Pressure cook – Set the valve to ‘sealing’, and pressure cook on high for 5 minutes (see TIP). When the Instant Pot beeps, do a fast pressure release and carefully remove the trivet + meat from the Instant Pot. The meat will only be partially cooked through at this point.

  • Sautée – Carefully dump the liquid from the Instant Pot, and add the ground meat to the Instant Pot with the garlic, ginger, honey, soy sauce, sesame oil, red pepper flakes, and black pepper.Select ‘sauté’ and cook, breaking the meat up with a spatula, for 3-5 minutes, until meat is fully cooked through. Use oven mitts to remove the insert from the Instant Pot so it doesn’t overcook.

  • Serve – Stir in the carrots, then spoon the turkey filling into romaine lettuce leaves to serve. Sprinkle with green onions!

To cook thawed turkey or beef

  • Combine – Add the ground meat to an Instant Pot with the garlic, ginger, honey, soy sauce, sesame oil, red pepper flakes, and black pepper.

  • Pressure cook – Put the lid on, set the valve to ‘sealing’, and pressure cook on high for 2 minutes.When the Instant Pot beeps, do a fast pressure release, and remove the lid.

  • Sautée – Select ‘sautee’ and simmer, breaking the meat up with a spatula, until the sauce has reduced and meat is cooked through (3-5 minutes). It should not be too liquidy, but this will depend on the type of ground meat you use. * see note 1

  • Serve – Stir in the carrots, then spoon the turkey filling into romaine lettuce leaves to serve. Sprinkle with green onions!

  1. we used regular ground turkey for this recipe, which is a blend of dark and light meat. Lean ground turkey or ground turkey breast have not been tested and might dry out in this recipe.
    • lean ground beef also works with the same cook time. Note: different types of meat will release different amounts of fat in the sauce. If you are using ground beef, expect a fattier sauce. I prefer ground turkey using this method as it does not release much fat at all.
  2. maple syrup may be swapped. Monkfruit sweetener (2-3 teaspoons) has been used on the stove top version of this recipe, but we can’t guarantee the pot will arrive to pressure properly with this swap.
  3. Bragg’s liquid aminos (lowest carb option), coconut aminos or tamari may be swapped for gluten-free alternatives.
  4. Other great options for lettuce wraps are butter, iceberg or bib lettuce.
  5. nutritional information is for ¼ of the batch and excludes lettuce or additional toppings.

Storage
Fridge – let cool completely, then store in an airtight container the fridge for up to 4 days (keeping lettuce & filling separate until you serve)
Freezer – let cool completely, then store in an airtight container in the freezer. This recipe can be frozen for up to 3 months

Serving: 4oz; note 5, Calories: 207kcal, Carbohydrates: 17g, Protein: 28g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 62mg, Sodium: 472mg, Potassium: 417mg, Fiber: 1g, Sugar: 14g, Vitamin A: 2613IU, Vitamin C: 2mg, Calcium: 14mg, Iron: 1mg




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