Cut chicken breasts into small bite-size chunks. Put chicken chunks in a mixing bowl and add the salt and cornstarch. Stir together until chicken is coated in the cornstarch.
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 function. Dump the chicken chunks into the insert 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 will finish cooking in the next step. When chicken is done 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 sealed
Press 'manual' and set the cook time to 8 minutes.
** If you are using a Crock Pot Express Cooker (it does not have a manual cook button) press the 'rice' button, turn the pressure to high and reduce the cook time to 8 minutes **
Release the valve to let the pressure and steam out. Add in the cashews and the cornstarch slurry to thicken the sauce. To make the cornstarch slurry : mix together the 1 tablespoon cornstarch and 1 tablespoon water and stir.
Serve over rice and garnish with sliced green onions and/or sesame seeds if wanted.
UPDATE : 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 be sure to reduce the Instant Pot cook time down to 6 or 7 minutes instead.
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 a serving of cashew chicken over 1/2 cup cooked, white rice.