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Cashew Chicken
This Instant Pot Cashew Chicken recipe is the perfect solution to busy weeknights and a hungry family! It’s so easy to throw together, and it’s ready in just 20 minutes!
Prep
10 min
Cook
5 min
Total
20 min
Serves
4
Instructions
- 01
Cube boneless skinless chicken breasts into even, bite-sized cubes. This will ensure that each piece of chicken cooks evenly and soaks up the savory sauce.
- 02
Heat Instant Pot on Sauté Mode, then add the Olive Oil and Garlic. When hot, add cubed chicken and cook through. The garlic will infuse the chicken with a fragrant aroma that forms the base flavor for this dish.
- 03
After sautéing the chicken, it's time to add the Soy Sauce, Hoisin Sauce, Water, Vinegar, and Brown Sugar. Mix together, making sure the chicken is coated in sauce, then add in Bell Pepper and chunks of Onion.
- 04
Set your Instant Pot to Manual for 5 minutes. Use the Quick Release function, then open lid. Check the consistency of the sauce when it’s done. To thicken sauce (if necessary) add a tablespoon of cornstarch to two tablespoons of water and add it to the mixture.
- 05
Serve this dish over rice – whether brown, white, or jasmine, and garnish with green onions and sesame seeds for an extra layer of flavor and texture.
Nutrition
per serving · 1 serving
- Calories
- 426.41
- Protein
- 41.76g
- Carbs
- 22.8g
- Fat
- 18.7g
- Fiber
- 1.77g
- Sugar
- 13g
- Sat. fat
- 3.24g
- Sodium
- 1349.06mg
- Cholesterol
- 108.6mg
Variations & swaps
Substitutions & Variations
- Use other types of chicken. I've used chicken breasts here, but you can just as easily use chicken thighs. You can also use pre-cooked chopped chicken to save time, but you may need to adjust the seasonings and cooking time.
- Soy Sauce. You can use coconut aminos instead of soy sauce if you need this dish to be gluten-free.
- Brown Sugar. Swap the sugar for maple syrup or honey, if you prefer.
- Cashews. This recipe uses cashews for their unique flavor, but other nuts like peanuts or almonds can be used instead for a different taste.
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