Instant Pot Cashew Chicken

Put the phone down! Instant Pot Cashew Chicken tastes just as good, if not better than anything you can order! And, it only takes 6 mins to put together!

Check out how easy Instant Pot Cashew Chicken is to make in this video!

This afternoon I was really craving some form of take out. I know how expensive it is, but I just couldn’t help but want it! Being the cheapskate I am I knew I had to find a solution the would not only satisfy me, but keep my wallet in check too. With that, Instant Pot Cashew Chicken was born.

Instant Pot Cashew Chicken

I headed to my cabinets around lunch time to see what I had kicking around. All of the ingredients in this recipe were just sitting there waiting to be found. Since I make a lot of Chinese inspired food, I always have the basics like Hoisin Sauce, Soy Sauce and ginger. If you don’t use these things much you may not be as lucky, but this recipe is super simple and easy to make.  It’s also pretty healthy!

Instant Pot Cashew Chicken

If you are looking for a lighter meal that still satisfies, you are going to love Instant Pot Cashew Chicken. It brings together the flavor of Chinese cooking with out all of the fat and salt. You can even serve it over brown rice, quinoa, or even riced veggies if you want to make it extra healthy!

Instant Pot Cashew Chicken

The best part about this whole meal is that it takes only 6 minutes to cook! How awesome is that?! You can even get anything delivered that fast! Save yourself some time and money by throwing this on your weekly meal rotation!

Instant Pot Cashew Chicken

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 you timer reads 0).

While Instant Pot is cooking, in a small bowl whisk together corn starch and 1/4 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!

Give this chicken vegetable stir fry for another easy dinner!

cashew chicken and vegetables over rice
5 from 6 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Instant Pot Cashew Chicken

A great quick and easy meal to make on busy days.
Prep Time 5 minutes
Cook Time 7 minutes
Instant Pot Pressure Build Time 18 minutes
Total Time 30 minutes
Servings 4 servings
Author Ashley

Equipment

6 qt Instant Pot

Ingredients  

  • 1 lb 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 tbsp olive oil
  • 6 tbsp low sodium-soy sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp toasted sesame seeds
  • ¾ tbsp rice wine vinegar
  • 2 tbsp light brown sugar
  • ½ teaspoon fresh minced ginger
  • 2 cloves garlic minced
  • ½ cup water

To Thicken

  • 2 tbsp corn starch
  • ¼ cup water

Instructions 

  • 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 you 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!
5 from 6 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

If you are looking for another delicious Instant Pot recipe, check out this delicious Instant Pot Beef and Beer Stew or Instant Pot Chicken, Broccoli, and Rice!

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About the author

Hello! My name is Ashley.
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