¹⁄₂ cup chicken broth

2 tbsp fish sauce

¹⁄₂ tsp erythritol granular sweetener

1 tsp crushed red pepper flakes

¹⁄₂ tsp fine grind sea salt

1¹⁄₂ tbsp avocado oil

2 garlic cloves, minced

1lb (450g) ground pork

16–18 roasted peanuts, shelled

3 tbsp lime juice

3 tbsp chopped mint leaves

3 tbsp chopped cilantro

2 tsp sriracha sauce

8 medium hearts-of-romaine lettuce leaves

2 stalks green onions, chopped (green tips only)

1 In a medium bowl, combine the chicken broth, fish sauce, sweetener, red pepper flakes, and sea salt. Mix well. Set aside.

2 Select Sauté (Normal). Once the pot is hot, add the avocado oil and garlic. Sauté, stirring continuously, until the garlic becomes fragrant.

3 Crumble the ground pork into the pot and sauté for 4 minutes or until the pork is fully cooked. Pour the chicken broth mixture over the ground pork.

4 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 4 minutes.

5 While the pork is cooking, add the roasted peanuts to a food processor and pulse until coarsely ground. Set aside.

6 When the cook time for the pork is complete, quick release the pressure.

7 Open the lid and add the lime juice, mint, cilantro, and sriracha sauce. Stir to combine.

8 Arrange the lettuce leaves on a serving platter. Fill each cup with ¹⁄₄ cup of the pork mixture and sprinkle 1 tsp green onions and ¹⁄₂ tsp ground peanuts over top of each cup. Serve warm.

tip To make this recipe peanut-free, substitute 1¹⁄₂ tbsp ground almonds or cashews for the peanuts or simply omit the peanuts.