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Instant Pot Cashew Chicken is a quick & easy instant pot dinner recipe with chunks of chicken, cashews, and fresh vegetables in a homemade sauce with easy ingredients. This cashew chicken is perfect served over rice and garnished with green onions.

We also love this Skillet Cashew Chicken that’s made in one pot on the stove and this Fruity Cashew Chicken Pasta Salad

Close up shot of cashew chicken inside a white baking dish with a silver spoon in it.

Instant Pot Cashew Chicken Recipe

This cashew chicken made in the Instant Pot has it all! Chunks of chicken, cashews, broccoli, red pepper, and an easy homemade cashew sauce. Everything cooks right in the Instant Pot for only 8 minutes, making it an easy & quick dinner recipe.  

Be sure and serve this cashew chicken over some cooked rice (my family prefers white rice) and garnish with green onions for a delicious dinner.

A plate of rice topped with cashew sauce and cashew chicken on top with a pair of chopsticks in the background.

What You’ll Need

You will need basic ingredients to make this recipe. There are a few Asian ingredients needed like soy sauce, hoisin sauce, and rice wine vinegar which can easily be found at any grocery store. 

  • Chicken Breasts – You need about 3 chicken breasts which is equal to about 1 1/2 lbs to 2 lbs of chicken. If it’s a little bit over or under that’s ok. 
  • Olive Oil – Cook the chicken in olive oil inside the IP on the sauté function. This gives the chicken a nice sear but it does not have to be cooked all the way through in this first step. 
  • Cornstarch & Salt – This is what the chicken pieces get mixed with. It provides a nice coating on the chicken that will brown up nicely when it’s cooking in the olive oil. 
  • Cashew Chicken Sauce – This is a mixture of low-sodium soy sauce, chicken broth, brown sugar, hoisin sauce, rice wine vinegar, garlic, sesame oil, and ginger. 
  • Chopped Broccoli – This is fresh, raw broccoli from the produce section. Not frozen. Cut into smaller pieces if you want softer veggies (which my kids love) or leave in larger pieces for more crisp broccoli.
  • Red Bell Pepper
  • Cashews – I use the lightly salted cashews for this recipe. 
  • Cornstarch + Cold Water – This makes the slurry which will thicken up the sauce after the 8 minute cook time. 

Overhead shot of cashew chicken on a white background with chopsticks, rice, and green onion on the side.

How To Make Cashew Chicken In The Instant Pot

With only one pot needed (the Instant Pot!) this recipe is so easy to make. The hardest part is waiting for the Instant Pot to come to pressure before the cook time starts.

  • Make Cashew Sauce : I like to mix all the ingredients for the sauce first so they’re ready to go. In a mixing bowl, or glass measuring cup, combine all the cashew sauce ingredients and stir with a whisk to mix well. Set aside for later. 
  • Cook Chicken : Make sure the chicken is cut into larger bite-sized chunks. Coat chicken in salt and cornstarch. Heat the olive oil on the sauté function in the Instant Pot. Add the chicken chunks and cook. The chicken does not need to be fully cooked during this step, you just want a nice golden browned crust on the chicken.
  • Add Ingredients : Turn off sauté mode and add the chopped vegetables and cashew sauce from earlier. Stir together.
  • Cook : Turn the valve to the ‘sealing’ position and set the cook time for 8 minutes. Once done do a quick release of the pressure.
  • Cashews & Thicken Sauce : Add the cashews and cornstarch + water slurry to thicken the sauce. It should naturally thicken once it’s added, but if it’s not thick enough you can turn the sauté function back on and cook for a few minutes until it’s where you want it.  

Step by step photos for how to make cashew chicken in the instant pot with two pictures showing the ingredients needed and steps needed to make it.

Step by step photos for how to make cashew chicken in the instant pot with two pictures showing the ingredients needed and steps needed to make it.

Step by step photos for how to make cashew chicken in the instant pot with two pictures showing the ingredients needed and steps needed to make it.

Tips For Success

Follow these simple tips that will hopefully make this recipe a success in your own kitchen. 

  • Chicken Chunks : Don’t cut the chicken too small as we don’t want it to overcook. But also, don’t cut it too large because we want it to cook fully in the cook time. I aim to cut the chicken into larger bite-sized pieces. About 1-inch to 2-inches in size. 
  • Vegetables : My family prefers softer vegetables in this recipe. I add the veggies in for the full cook time. If you want crispier vegetables then you can either cut the red pepper and broccoli into much larger pieces or you can cut the chicken smaller and reduce the cook time, that way the vegetables won’t have to cook for 8 minutes. Some readers have even commented that they add the vegetables at the very end, in with the cashews, and then sauté for a 2-3 minutes to get them slightly softened but still crunchy. 
  • Ginger & Garlic : I love using the tubes of garlic paste and ginger paste. You will find these in the refrigerated area of the produce section alongside the fresh herbs and cold salad dressing. Feel free to use fresh ginger, just make sure to peel the rough skin off with a vegetable peeler and then shred it finely on the fine side of a cheese grater or citrus zester. You can also use chopped garlic from a jar or fresh garlic cloves that have been minced or pressed. 
  • Garnishes & Serving : This is really good served over some white rice. Any rice that you prefer can be used. If you want it lower carb then be sure and serve it over cauliflower rice or just eat the cashew chicken as is. The flavors are really brightened when you garnish each plate with some thinly sliced green onion. I highly recommend it. 
  • Soy Sauce : I recommend using low-sodium soy sauce in this recipe. Once you add the cashews and the other sauce ingredients, there is plenty of salt and unless you want it really salty, I suggest sticking with the low-sodium soy sauce. 

A white dish with cashew chicken inside of it and a spoon for serving.

Variation & Substitution Ideas

There are a few ways to switch up this recipe or substitute some of the ingredients if needed. 

  • Vegetables : Use any vegetable you want. I think the red pepper and broccoli is the best combination but you can also use snap peas, use all broccoli, or add another color of bell pepper in there. 
  • Ginger : You can use fresh ginger or ginger paste from a tube for this recipe. If you want to make it even easier then try substituting the fresh ginger with ground ginger. 
  • Make It Spicy! : Add some red chili flakes or cayenne pepper into the sauce. 

A plate of rice with cashew chicken on top with another plate of it in the background.

Cashew Chicken FAQ’s

  • How Long Does It Take For The Instant Pot To Come To Pressure?
    • Although the cook time is only 8 minutes on this recipe, it does take about the same amount of time for the Instant Pot to come to full pressure before the cook time will start. So if you’re in a hurry, plan ahead and prepare for that extra time. 
  • What Is A Quick Release?
    • You will need to do a quick release when the cook time is over. That simply means that you switch the valve from the ‘sealed’ position to the ‘venting’ position. Let the steam come out until all the pressure is gone. Once the pressure is gone you will be able to open the lid. No need to wait a certain amount of time before moving the valve. 
  • How To Store Leftovers
    • Store leftovers in an air-tight container, in the fridge, for up to 3-4 days. 
    • I heat leftovers up in the microwave with some rice. 
  • Can I Freeze Cashew Chicken?
    • Yes you can! You have two options here. 
    • You can prepare the recipe (the chicken coated in cornstarch, the sauce, and chopped veggies) and add it all into a freezer-safe Ziploc bag OR you can freeze the cashew chicken once it’s cooked and cooled. 
    • To thaw, put either the frozen cashew chicken mix or the cooked cashew mix into the fridge to thaw overnight. 
    • Cook the uncooked cashew mix in the Instant Pot according to directions below.
    • If it’s been frozen and cooked already, simply heat it up on the stove top and serve over rice. You may need to add additional broth or water. 
  • What If I Want Crispier Vegetables Instead of Soft Vegetables?
    • This is the most common complaint I get about this recipe. Some people want the softer vegetables (which is what my family prefers) while others want crispier vegetables that are not totally softened. You have several options here. 
    • The recipe as is produces soft vegetables. 
    • If you want crispier vegetables :
      • You can either cut the vegetables into much larger chunks.
      • You can cut the chicken smaller and the vegetables into large chunks so that way the vegetables won’t have to cook as long in order to cook the chicken. If doing this method, make sure the chicken is cut small and reduce the cook time. I would suggest about 6 minutes. 
      • Add in the chopped vegetables with the cashews and the slurry mixture at the end of the cook time. Press the sauté button and let the mixture cook and thicken for a few minutes, or until the veggies are where you want them. 

Dish of cashew chicken in cashew sauce.

Try These Other Instant Pot Dinner Recipes

Perfect Instant Pot Baked ZitiOne of the best Instant Pot recipes out there! Turns out perfect each time and everyone loves this. 

Instant Pot Santa Fe Chicken Burrito BowlsShredded chicken with corn, beans, and spices made in the Instant Pot. Serve over rice and top with all the toppings for easy burrito bowls made at home. 

Potato Corn ChowderSo creamy and comforting! This potato corn chowder is delicious and easy to make too. 

Instant Pot Honey ChickenChunks of chicken in a homemade honey sauce. 

Instant Pot Cilantro Lime RiceThe perfect side dish for tacos or enchiladas. You can also make this for the burrito bowls linked above. 

Instant Pot Mashed Potatoes : Don’t take up precious oven space! Make mashed potatoes in the Instant Pot instead. 


A plate of rice topped with cashew sauce and cashew chicken on top with a pair of chopsticks in the background.
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Instant Pot Cashew Chicken

Author Jessica
Course Main Course
Cuisine American, Chinese
Prep Time 10 minutes
Cook Time 8 minutes
Pressure Time 10 minutes
Total Time 28 minutes
Servings 6 people
Instant Pot Cashew Chicken is quick & easy instant pot dinner recipe with chunks of chicken, cashews, and fresh vegetables in a homemade sauce with easy ingredients. This cashew chicken is perfect served over rice and garnished with green onions. 


6 QT or 8 QT Instant Pot


  • 3 boneless, skinless chicken breasts (about 1½-2 pounds)
  • ½ teaspoon salt
  • 1 tablespoon cornstarch
  • 1 tablespoon olive oil

Cashew Sauce

  • 1/2 cup low-sodium chicken broth
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons hoisin sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon chopped garlic or garlic paste or 3 garlic cloves
  • ½ teaspoon sesame oil
  • ½ teaspoon ginger (fresh ginger or dried ground ginger)


  • 1 cup chopped broccoli
  • 1 red bell pepper chopped
  • 1 cup cashews
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water


  • Cut chicken breasts into larger bite-sized chunks. Put the chicken chunks into a mixing bowl and add the salt and cornstarch. Stir together until chicken is coated in the cornstarch. 
    * You can also use a gallon sized Ziploc bag to do this. I do it this way, as it's easy and I don't have to dirty a bowl.
  • Mix together all the cashew chicken sauce ingredients and stir with a whisk. Set aside. 
  • Add the 1 tablespoon olive oil into the insert of the Instant Pot. Press the sauté button. Dump the chicken chunks in and let cook for about 4-6 minutes.
    The chicken does not have to be cooked through, it should be cooked on the outside and have a golden brown crust.
    Turn off the sauté function. 
  • Add the cashew chicken sauce (that you set aside from earlier) into the instant pot along with the chopped broccoli and red pepper. Stir together. Put the lid on and turn the valve to the 'sealed' position.
  • Press 'manual' and set the cook time to 8 minutes. 
  • Do a quick release by moving the valve into the 'venting' position and let the pressure and steam come out.
    Add in the cashews and the cornstarch slurry to thicken the sauce.
    * To make the cornstarch slurry mix together the 1 tablespoon cornstarch + 1 tablespoon water and stir with a fork.
  • Serve over rice and garnish with sliced green onions.


Tip : The 8 minute Instant Pot cook time yields softer veggies (which is how we prefer them) but if you want veggies with a crunch to them, then you can try reducing the cook time by 2 minutes (just make sure the chicken chunks are small so they will cook all the way through in that time) or you can add the vegetables in after the cook time along with the cornstarch slurry and cashews. You may have to press the sauté button and cook for a few minutes to soften the veggies slightly if doing it this way. 
Serving Size & Nutrition Information : The recipe yields 6 adult-size servings. If you are feeding mostly kids + 2 adults then you can probably get closer to 8 servings from it. The calories given include 1 serving of cashew chicken. Rice is not included as it will change depending on what you serve the chicken over.  
Tip : I've had readers comment and say that they add some chopped water chestnuts to the mixture with great results and more crunch. 


Calories: 265kcal | Carbohydrates: 19g | Protein: 18g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 715mg | Potassium: 479mg | Fiber: 2g | Sugar: 8g | Vitamin A: 501IU | Vitamin C: 31mg | Calcium: 29mg | Iron: 2mg

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Recipe Rating


  1. 4 stars
    Good recipe. But 8 minuets was too long for me. My broccoli and red peppers were mushy. I like my veggie with a little crunch in them. I Will try again with a shorter cooking time. Thanks for posting!

    1. Together As Family says:

      Hi! Thank you for mentioning that because I realize now that I should mention that in the recipe. I will go change that. I don’t care for crunchy veggies so we prefer the 8 minutes + softer veggies. Thank you again for coming back to comment, I love to hear from people. Hopefully it works out better for you next time with the reduced cooking time 🙂

    2. Michelle Douglas says:

      4 stars
      Ditto, I’m gonna try 6 minutes next time. I may cook the chicken longer at the beginning. The flavor was excellent. Love it. Thank you!

    3. 8 min. Is longer than regularly steam my broccoli. I put it on zero minutes, and it was still too mushy for us. Aside from that we liked the flavor. Next time I will steam my broccoli on the side and add at the end. I will also adjust the liquid because the veggies gave off a lot which was necessary for the sauce. It

  2. 4 stars
    Very tasty!
    I have a 8qt. Instant pot and even 6 min. Made the veggies mushy. Next time, I’ll try 4.
    Thank you!

  3. 2 stars
    I wanted to love this so much but I didn’t. I did mine for 5 minutes and the veggies were almost disintegrated. I picked all the chicken out, strained the sauce and added fresh broccoli to it as an attempt to save dinner.

    1. Together As Family says:

      So sorry to hear this. I prefer the softer veggies, but I should definitely add a note in the recipe for those that want crunchier veggies. Thanks for letting me know.

  4. cathy sanford says:

    I havent made this yet but based on many comments maybe people could just cut their veges bigger if they want them cooked less.

    1. Together As Family says:

      I made a note in the recipe because I’ve had lots of comments about the veggies in this recipe. I prefer the softer veggies, but yes people can cut them larger if they want more of a crisp. I hope you like it if you try it 🙂

  5. 5 stars
    This sauce was amazing! It tasted exactly like my favorite kind served in Chinese restaurants. I’ve had the hardest time finding a recipe that replicates that flavor so I’m so happy to find it! I ended up using frozen broccoli because it’s all I had and it completely melted into the sauce, LOL. I may not add it next time anyways and may instead use the normal veggies that I’ve had from restaurants– carrots, celery, and little mushrooms. If I do add the broccoli, I’ll just add it at the end with the cornstarch. I’m so glad I found this recipe, thank you!! 🙂

    1. Together As Family says:

      You’re welcome! I am so glad you found me and left a comment. And if you like the veggies more crisp then yes for sure add them in later. My kids won’t eat it if the veggie are not soft so I guess we prefer it that way, haha 🙂

  6. LIz Jackson says:

    I read all of the above comments and decided to do the following changes. I added steamed broccoli and water chestnuts along with the cashews at the end! It was very good!

  7. I made this tonight and it was delicious! I figured out that the meal is 10 WW points using the *green* plan. I also added 1/2 cup of brown rice which brought it up to 13 points. Well worth the splurge!