Name: Instant Pot Cashew Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 lbs chicken breasts or boneless and skinless chicken thighs (cut into 1-2 inch pieces); 1 cup unsalted cashews; 1 tablespoon sesame oil; 4 tablespoons low sodium soy sauce; 2 tablespoons rice vinegar; 4 tablespoons hoisin sauce; 1 teaspoon minced garlic; 1 tablespoon grated ginger; 2 tablespoons light brown sugar; 1 cup low sodium chicken broth or water; 1/4 teaspoon red pepper flakes ((adjust for spice preference)); 2 tablespoons water; 2 tablespoons cornstarch; 2 cups basmati rice; 2 cups water ((for rice)); 2 tablespoons unsalted butter; 1/4 teaspoon salt; Sesame seeds (for garnish)

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Instant Pot Cashew Chicken is a delightful twist on a classic dish that brings the flavors of Asian cuisine right to your dinner table in no time. With tender chicken pieces, crunchy cashews, and vibrant bell peppers all enveloped in a savory sauce, this dish is sure to be a family favorite. Plus, with the Instant Pot doing most of the work, you can spend less time in the kitchen and more time enjoying your meal. Let’s dive into how to create this delicious dish!

The Upside of Instant Pot Cashew Chicken

One of the greatest advantages of making Instant Pot Cashew Chicken is the convenience it offers. The Instant Pot allows for a quick cooking process while still delivering rich flavors and tender textures. Here are a few benefits:

Time-Saving: From prep to plate in under 30 minutes!
One-Pot Wonder: Minimal cleanup with everything cooked in one pot.
Flavorful and Tender: The pressure cooking method locks in moisture and infuses flavors.
Customizable: Easily adjust ingredients to suit your taste preferences.

What Goes In

To make your Instant Pot Cashew Chicken, gather the following ingredients:

2 lbs chicken breasts or boneless and skinless chicken thighs, cut into 1-2 inch pieces
1 bell pepper, cored, seeded, and cut into 1 inch pieces
1 cup unsalted cashews
1 tablespoon sesame oil
4 tablespoons low sodium soy sauce
2 tablespoons rice vinegar
4 tablespoons hoisin sauce
1 teaspoon minced garlic
1 tablespoon grated ginger
2 tablespoons light brown sugar
1 cup low sodium chicken broth or water
1/4 teaspoon red pepper flakes (adjust for spice preference)
2 tablespoons water
2 tablespoons cornstarch
2 cups basmati rice
2 cups water (for rice)
2 tablespoons unsalted butter
1/4 teaspoon salt
2 green onions, sliced
Sesame seeds for garnish

Setup & Equipment

Before you start cooking, gather the necessary equipment:

Instant Pot: The star of the show, essential for this recipe.
Cutting Board: For prepping your chicken and vegetables.
Chef’s Knife: A sharp knife will make cutting your ingredients a breeze.
Measuring Cups and Spoons: For precise ingredient measurements.
Rice Cooker (Optional): If you prefer to cook your rice separately.

Build Instant Pot Cashew Chicken Step by Step

Step 1: Sauté the Aromatics

Start by turning your Instant Pot to the sauté function. Once hot, add the sesame oil. After a few moments, add the minced garlic and grated ginger, stirring for about 30 seconds until fragrant.

Step 2: Brown the Chicken

Add the chicken pieces to the pot in a single layer, ensuring they get a nice sear. Cook for about 3-4 minutes until browned, then flip to brown the other side. You may need to do this in batches if your pot isn’t large enough.

Step 3: Add the Sauce Ingredients

Once the chicken is browned, pour in the low sodium soy sauce, rice vinegar, hoisin sauce, light brown sugar, chicken broth (or water), and red pepper flakes. Stir well to combine all the ingredients.

Step 4: Pressure Cook

Close the lid of the Instant Pot and set the valve to sealing. Select the manual or pressure cook setting and cook on high for 10 minutes. Once the cooking time is complete, allow for a natural pressure release for about 5 minutes before switching the valve to venting.

Step 5: Thicken the Sauce

In a small bowl, mix the cornstarch and water until smooth. Once the pressure is released and the lid is removed, set the Instant Pot back to sauté mode. Stir in the cornstarch mixture and cook for 2-3 minutes until the sauce thickens.

Step 6: Add the Vegetables and Cashews

Stir in the bell pepper pieces and cashews, cooking for an additional 2-3 minutes until the bell peppers are tender but still crisp.

Step 7: Cook the Rice

While the chicken is cooking, you can prepare the basmati rice. Rinse the rice under cold water until the water runs clear. Combine the rice, 2 cups of water, butter, and salt in a separate pot or rice cooker. Cook according to the rice cooker instructions or bring to a boil, then cover and simmer on low for about 15 minutes.

Step 8: Serve and Garnish

Spoon the Instant Pot Cashew Chicken over a bed of fluffy basmati rice. Garnish with sliced green onions and a sprinkle of sesame seeds for that perfect finishing touch.

Dairy-Free/Gluten-Free Swaps

If you’re looking to modify the recipe for dietary preferences, here are some simple swaps:

Use tamari instead of soy sauce for a gluten-free option.
Ensure the hoisin sauce is gluten-free or make your own.
Replace the butter with a dairy-free margarine or omit it altogether.

Frequent Missteps to Avoid

When making Instant Pot Cashew Chicken, keep these tips in mind to ensure success:

Do not overcrowd the Instant Pot when browning the chicken; this can lead to steaming instead of searing.
Adjust the amount of red pepper flakes based on your spice tolerance; it’s easy to add more later!
Allow for natural pressure release to prevent the chicken from becoming tough.
Make sure to mix the cornstarch with water thoroughly to avoid lumps in your sauce.

Shelf Life & Storage

You can enjoy your Instant Pot Cashew Chicken for up to 3-4 days when stored properly in the refrigerator. Here are some storage tips:

Store in an airtight container for maximum freshness.
Reheat in the microwave or on the stovetop, adding a splash of water if needed to loosen the sauce.
Do not freeze as the texture of the chicken and vegetables may change upon thawing.

Reader Questions

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken! Just increase the cooking time to about 15-18 minutes, and ensure the chicken is cut into smaller pieces for even cooking.

What can I substitute for cashews?

If you have nut allergies or simply don’t have cashews on hand, try using sunflower seeds or roasted chickpeas for a similar crunch.

Can I make this dish in advance?

Absolutely! You can prepare the dish ahead of time and store it in the refrigerator. Reheat it when you’re ready to serve.

How do I make it spicier?

To increase the heat, add more red pepper flakes or a splash of sriracha to the sauce before cooking. You can also serve with sliced fresh chili on top for an extra kick.

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Final Thoughts

Instant Pot Cashew Chicken is not just a meal; it’s an experience that brings flavors together in a harmonious blend. The combination of tender chicken, crunchy cashews, and a savory sauce makes this dish irresistible. Whether you’re cooking for a busy weeknight or a special occasion, this recipe is sure to impress. Enjoy the ease of preparation and the joy of sharing a delicious meal with those you love. Happy cooking!