Instant Pot Beef Lettuce Wraps with Pickled Cucumbers

Whenever I throw up a poll on Instagram asking what kind of recipes people want to see I always get requests for simple, low maintenance meals. And I love that because that is my style of cooking as well. I am always looking for recipes that can become staples in my diet. These instant pot beef lettuce wraps have created a new category in my life: Whole30 staples. I had to share these delicious lettuce wraps with all of you immediately because they are so simple to make and will for sure be a Whole30 staple for me.

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A new staple in my whole30 diet these instant pot beef lettuce wraps come together in very little time and pack a huge punch of flavor. Paired with the acid hit of pickled cucumbers these instant pot beef lettuce wraps makes the perfect low carb, paleo or whole30 meal.

You can totally make these instant pot beef lettuce wraps without an instant pot or a mandoline, but they are two tools that make this simple, staple recipe even easier to throw together. My girlfriend knows that I am never doing just one thing at once and cooking is no exception. When I cook I am usually catching up on some podcasts or watching the newest episode of The Bachelor (my biggest guilty pleasure) which I like to think is a really good use of my time, but it really just makes me easily distracted. I have to say since introducing the instant pot into my kitchen it has been like I have a little sous chef reminding me not to burn the beef!

A new staple in my whole30 diet these instant pot beef lettuce wraps come together in very little time and pack a huge punch of flavor. Paired with the acid hit of pickled cucumbers these instant pot beef lettuce wraps makes the perfect low carb, paleo or whole30 meal.

If you haven’t jumped on the IP band wagon yet, do not fear. You can totally make this recipe on your regular stove top. My recommendation would be to use a large, seasoned cast iron pan to brown your beef. Then reduce the heat to low while you add the other ingredients and stir them together gently. Increase the heat to med-high until the sauce simmers. Reduce to low and simmer the mixture for 10 minutes, stirring frequently. Remove from heat and plate on romaine lettuce leaves with the pickled cucumbers. If you do have an instant pot, scroll down to grab that full recipe!

A new staple in my whole30 diet these instant pot beef lettuce wraps come together in very little time and pack a huge punch of flavor. Paired with the acid hit of pickled cucumbers these instant pot beef lettuce wraps makes the perfect low carb, paleo or whole30 meal.
Yield: 2 Servings

Instant Pot Beef Lettuce Wraps with Pickled Cucumbers

prep time: 15 minscook time: 15 minstotal time: 30 mins

ingredients:

Beef Lettuce Wraps
  • 1 lb ground beef
  • 1 cup sliced mushrooms
  • 1 cup shredded carrots
  • 1/2 cup beef or chicken broth
  • 1/4 cup diced yellow onion
  • 2 tbsp  coconut aminos
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp ground ginger
  • 1 head of romaine lettuce
  • Optional: 1/4 tsp  xanthan gum
Quick Pickled Cucumbers

instructions:

  1. Prep the cucumbers for pickling by slicing them thinly on a mandoline or as thin as possible with a knife
  2. Whisk together the toasted sesame oil and rice vinegar
  3. Toss the cucumbers in this mixture and allow them to chill in the fridge for at least an hour.
  4. Turn on your instant pot to saute and when the display reads hot add the ground beef 
  5. Let the ground beef brown for 5 minutes while breaking it up into smaller pieces with a wooden spatula
  6. Turn off saute and add mushrooms, carrots, broth, onions, coconut aminos, sesame oil and all seasonings to the pan except for the xanthan gum. Give all of the ingredients a gentle stir to combine.
  7. Close the instant pot and move the nozzle to sealing. Set on manual pressure for 5 minutes
  8. When the timer beeps manually release the pressure. I do this with the end of a wooden spoon to avoid being burned
  9. Remove the lid and while the pan beef is still hot thoroughly mix in the xanthan gum to thicken the sauce
  10. Serve on romaine lettuce with the pickled cucumbers
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