Instant Pot Cashew Chicken
If you're looking for the best instant pot chicken recipe then this Instant Pot Cashew Chicken is it! Chunks of chicken breast, broccoli, red pepper, and cashews smothered in a delicious homemade sauce and cooks up quick in the instant pot. Dinner is ready in about 30 minutes.
Servings 6 people
- 1½-2 lbs boneless, skinless chicken breasts about 3 chicken breasts
- 1/2 teaspoon salt
- 1 tablespoon cornstarch
- 1 tablespoon olive oil
cashew chicken 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
- 1/2 teaspoon sesame oil
- 1/2 teaspoon ginger, ground or fresh I use the ginger paste in the tube
- 1 cup chopped broccoli
- 1 cup chopped red bell pepper about 1 red pepper
- 1 cup cashews
- 1 tablespoon cornstarch
- 1 tablespoon cold water
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.
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 you can try reducing the cook time by 1 minute (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. Another way is to use the 1 minute steamable frozen broccoli pouches. Cook according to directions and then add it into the IP after the cook time.
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.
I've had readers comment and say that they add some chopped water chestnuts to the mixture with great results and more crunch.
Nutrition information is for one serving of the cashew chicken. It does not include rice or whatever else you choose to serve it on.
Calories: 334kcal | Carbohydrates: 19g | Protein: 30g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 73mg | Sodium: 782mg | Potassium: 704mg | Fiber: 2g | Sugar: 8g | Vitamin A: 906IU | Vitamin C: 47mg | Calcium: 32mg | Iron: 2mg