Instant Pot cashew chicken is super easy to make right at home!

This Asian-inspired favorite is loaded with chunks of juicy chicken, tender-crisp veggies, and crunchy cashews cooked in a tangy ginger sauce.

Make this one-pot wonder in minutes and treat the family to takeout without going out!

Instant Pot Cashew Chicken on rice

Easy Cashew Chicken Recipe

  • Why get pricey take-out when you can make this fast and easy recipe for cashew chicken in the Instant Pot in minutes?
  • This is a great recipe to use up extras like leftover chicken or vegetables from the fridge.
  • Make extra for batch cooking and use for dinners and lunches! Serve it on its own or over rice or noodles, if desired.

Ingredients & Variations

Chicken – Boneless skinless chicken breasts are cut into bite-sized pieces. Frozen cooked chicken strips can be used as a timesaving alternative and don’t need to be thawed before use. Simply toss them in at Step 4. Cubes of pork or beef can also be used.

Vegetables – You can find precut frozen broccoli and bell peppers to save on prep time or even a bag of Asian vegetable medley. Neither need to be thawed in this recipe!

Sauce – This sauce is made from basic ingredients you likely already have and hoisin is easily found in the ethnic food section of most supermarkets. Add a little chile paste, sriracha, or a few red pepper flakes for a spicy kick and a more authentic look!

Nuts – Cashews are the signature nut in this recipe, but if allergies are a concern, simply switch them out for a can of drained water chestnuts that give the same crunch.

Variations – Turn cashew chicken into a stir fry by adding loads of extra veggies like green onions, baby corn, spring pea pods, edamame, pearl onions, or fresh bean sprouts.

How to Make Cashew Chicken in the Instant Pot

A quick and easy dinner to make on busy weeknights.

  1. Saute chicken in oil until browned (as per the recipe below).
  2. Whisk sauce ingredients together and add to chicken. Close the Instant Pot lid and cook on HIGH for 5 minutes. Perform a quick release.
  3. Remove the lid and add vegetables, cover, and cook.
  4. Whisk cornstarch with water while the Instant Pot is cooking.
  5. Perform a quick release, remove the lid, and turn to SAUTE and simmer. Slowly mix in slurry until thickened.
  6. Add cashews and stir.
  7. Garnish with toasted sesame seeds and fresh cilantro.
cashew chicken and vegetables over rice

More Juicy Chicken Recipes

Instant Pot Cashew Chicken on rice
5 from 13 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Instant Pot Cashew Chicken

With its sweet and sour sauce and crunchy sweet cashews this Instant Pot cashew is so delish.
Prep Time 5 minutes
Cook Time 7 minutes
Instant Pot Pressure Build Time 18 minutes
Total Time 30 minutes
Servings 4 servings
Author I Don’t Have Time For That


6 qt Instant Pot


  • 1 pound chicken breasts cut into bite size pieces
  • 2 cups fresh broccoli florets/peices
  • 1 large red bell pepper cut into bite-sized chunks
  • 1 cup roasted cashews unsalted
  • 2 tablespoons olive oil
  • 6 tablespoons low sodium-soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon toasted sesame seeds
  • ¾ tablespoon rice wine vinegar
  • 2 tablespoon light brown sugar
  • ½ teaspoon fresh minced ginger
  • 2 cloves garlic minced
  • ½ cup water

To Thicken

  • 2 tablespoon corn starch
  • ¼ cup water


  • Turn Instant Pot onto saute and add oil. Heat until hot. When hot, add chicken (salt and pepper to taste if you wish) and slightly brown.
  • While chicken is cooking, in a small bowl whisk together soy sauce, hoisin sauce, vinegar, brown sugar, ginger, garlic, water, and sesame seeds.
  • When chicken has been slightly browned, add sauce mixture.
  • Close Instant Pot and cook on manual high pressure for 5 minutes. When timer is done perform a quick release of pressure.
  • Open Instant Pot and add the broccoli and red pepper.
  • Close Instant Pot and cook on high pressure for 0 minutes (this is a real thing, you just keep hitting the negative time when on manual until the timer reads 0).
  • While Instant Pot is cooking, in a small bowl whisk together corn starch and ¼ cup of water and set aside.
  • When timer is done perform a quick release of pressure.
  • Turn the Instant Pot back on to saute and bring to a simmer. When simmering add corn starch and water slurry and stir until well combined.
  • When sauce had thickened add cashews and stir.
  • Serve over rice and enjoy!


Leftovers will keep in the refrigerator for 3 days. 
5 from 13 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 486kcal | Carbohydrates: 30g | Protein: 34g | Fat: 27g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 1087mg | Potassium: 934mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1250IU | Vitamin C: 81mg | Calcium: 82mg | Iron: 4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course
Cuisine American

REPIN this Instant Pot Cashew Chicken Recipe

Instant Pot Cashew Chicken on rice with a title
close up of Instant Pot Cashew Chicken with writing
bowl of Instant Pot Cashew Chicken on rice and close up with a title


, , ,

Recipes you'll love

About the author

See more posts by

latest & greatest