Instant Pot Cashew Chicken
This is the kind of dinner I reach for when I want something comforting, quick, and reliably delicious. The Instant Pot does most of the work: it builds flavor fast, cooks the chicken through without drying it, and gives you a glossy, slightly sweet sauce that clings to each bite. The pot‑in‑pot rice trick keeps the grains separate and steaming while the chicken cooks below, so you get dinner and starch done at once.
I like this recipe because it balances textures—tender chicken, crunchy cashews, and bright bell pepper—and it finishes in the Instant Pot so you don’t lose heat or flavor transferring between pans. Small steps after pressure cooking (a cornstarch slurry and a short sauté) let you control the sauce thickness without overcooking the meat.
Below I cover exactly what goes in, step‑by‑step instructions (used as written), and practical tips for tweaks, storage, and troubleshooting. If you like a straightforward weeknight build with a few chef tricks, read on—I’ve kept this warm, honest, and eminently doable.
What Goes Into Instant Pot Cashew Chicken
Ingredients
- 2 lbs chicken breasts or boneless and skinless chicken thighs — cut into 1–2 inch pieces; choose breasts for leaner texture or thighs for more forgiving, juicier meat.
- 1 bell pepper — cored, seeded and cut into 1 inch pieces; adds sweetness and a fresh bite.
- 1 cup cashews — unsalted; provides crunch and nutty richness.
- 1 tablespoon sesame oil — for toasted, aromatic backbone in the sauce.
- 4 tablespoons low sodium soy sauce — salt and umami; low sodium gives you control.
- 2 tablespoons rice vinegar — brightens the sauce and balances sweetness.
- 4 tablespoons hoisin sauce — body and sweet‑savory depth.
- 1 teaspoon minced garlic — aromatic punch; use fresh if you have it.
- 1 tablespoon ginger — grated; for clean, warm heat and fragrance.
- 2 tablespoons light brown sugar — gentle sweetness and a touch of molasses flavor.
- 1 cup low sodium chicken broth or water — cooking liquid; broth adds more savory depth, water keeps it neutral.
- 1/4 teaspoon red pepper flakes — for a hint of heat; adjust to taste.
- 2 tablespoons water — for the cornstarch slurry; combines with cornstarch to thicken the sauce.
- 2 tablespoons cornstarch — thickener; makes the sauce glossy and clingy.
- 2 cups basmati rice — pot‑in‑pot grain; fragrant and fluffy with this method.
- 2 cups water — for cooking the basmati rice in the covered dish.
- 2 tablespoons butter — unsalted; adds richness to the rice.
- 1/4 teaspoon salt — seasons the rice while it cooks.
- 2 green onions — sliced; for fresh, oniony garnish.
- Sesame seeds — for a nutty finish and pretty presentation.
Instant Pot Cashew Chicken in Steps
- Prepare the ingredients: cut the 2 lbs chicken into 1–2 inch pieces and core, seed, and cut the 1 bell pepper into 1‑inch pieces.
- In the Instant Pot inner pot, add: chicken, bell pepper, 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), and 1/4 teaspoon red pepper flakes. Stir to combine.
- Prepare the rice for pot‑in‑pot cooking: in an Instant Pot–safe dish that fits inside your Instant Pot, combine 2 cups basmati rice, 2 cups water, 2 tablespoons unsalted butter, and 1/4 teaspoon salt. Stir, cover tightly with aluminum foil, and poke a few small holes in the foil with a fork to vent.
- Place the long‑legged trivet into the Instant Pot on top of the chicken mixture. Carefully set the covered rice dish on the trivet.
- Close the Instant Pot lid and set the steam release valve to SEALING. Cook on High Pressure for 5 minutes.
- When the cook time finishes, allow a 10‑minute Natural Pressure Release (do not move the valve). After 10 minutes, carefully move the valve to VENTING to release any remaining pressure, then open the lid.
- Using oven mitts, carefully lift out the covered rice dish. Keep it covered and let it stand for 10 minutes, then uncover and fluff the rice with two forks.
- Select the Sauté function on LOW for the Instant Pot with the chicken mixture still inside.
- In a small bowl, whisk together 2 tablespoons cornstarch and 2 tablespoons water until smooth and lump‑free.
- Pour the cornstarch slurry into the Instant Pot and gently stir to combine with the sauce. Sauté on LOW, stirring occasionally, for about 5 minutes or until the sauce thickens to your liking.
- Turn the Instant Pot off and let the chicken sit in the pot for 5–7 minutes; the sauce will continue to thicken as it stands.
- Serve the cashew chicken over the fluffed basmati rice and garnish with the 2 sliced green onions and sesame seeds.
Why It Works Every Time
This recipe is reliable because it layers flavor and controls moisture. The soy, hoisin, and brown sugar give a balanced sweet‑savory backbone. Sesame oil, ginger, and garlic deliver aroma and warmth. Cooking the chicken with a cup of broth (or water) under pressure steams and infuses the pieces without drying them, and the 10‑minute natural release lets the meat relax and reabsorb juices.
The pot‑in‑pot rice trick solves two problems: it keeps starch off the bottom of the pot so you don’t scorch anything during the final sauté, and it finishes simultaneously so everything is hot and ready at once. Finishing the sauce with a cold cornstarch slurry on the sauté function gives you immediate control over thickness without reducing away flavor by long simmering.
Flavor-Forward Alternatives
If you want to push the flavor without changing method, tweak one component at a time:
- Heat — add more red pepper flakes to the sauce while assembling for a bolder kick.
- Sweetness — reduce the 2 tablespoons light brown sugar by half or omit it to let the hoisin carry more of the sweetness.
- Crunch — toast the 1 cup cashews briefly in a dry pan and then add them at the end to emphasize texture.
- Sauce depth — use low sodium chicken broth (already an option) instead of water for a richer base.
Equipment Breakdown
Minimal tools here, and each plays a clear role:
- Instant Pot — the heart of the recipe for pressure cooking and finishing on Sauté.
- Instant Pot–safe dish that fits inside — for pot‑in‑pot rice. It must withstand pressure cooking and fit on the trivet.
- Long‑legged trivet — keeps the rice dish elevated above the chicken mixture.
- Small bowl and fork/whisk — to make the cornstarch slurry lump‑free.
- Oven mitts or tongs — for safely lifting the hot rice dish out after pressure release.
Don’t Do This
There are a few easy missteps that cost you texture or time. Don’t skip the 10‑minute natural pressure release: rushing it will make the chicken fibers tighten and the rice uneven. Don’t try to thicken the sauce before the pot reaches Sauté on LOW—the cornstarch slurry needs low, steady heat to activate without clumping. And don’t remove the rice dish immediately after pressure release; letting it rest covered for 10 minutes yields fluffy, separate grains.
Variations for Dietary Needs
Because this recipe is built around a few core functions—pressure cooking, pot‑in‑pot rice, and slurry thickening—small ingredient swaps can adapt it without rewriting the method. If you prefer darker, juicier bites, choose the chicken thighs variant already listed. To cut sodium further, use the water option listed for the cooking liquid and keep the soy sauce amount the same; the recipe will still develop flavor from hoisin, sesame oil, garlic, and ginger.
If you’re avoiding nuts, skip the cashews (they’re listed as an option). You’ll lose crunch and some richness, so compensate with extra bell pepper or a quick pan‑toasted breadcrumb sprinkle after plating. For less sweet notes, reduce the 2 tablespoons light brown sugar; the hoisin will still contribute body and umami.
If You’re Curious
Why does the sauce thicken after standing? Cornstarch continues to bind liquid as it cools slightly, and the sauce concentrates when it sits. That’s why the recipe calls for a 5–7 minute rest after turning the pot off.
Why pot‑in‑pot rice? The rice cooks in steam above the chicken, so it doesn’t absorb or dilute the chicken sauce and it doesn’t stick to the pot. This preserves both texture and ease of cleanup.
Make-Ahead & Storage
Leftovers refrigerate well. Cool the cashew chicken to room temperature within two hours, then store in an airtight container for up to 3–4 days. Keep the rice separately when possible; it stores better and reheats more evenly. Reheat gently on the stovetop or in the microwave with a splash of water or broth to loosen the sauce. If the sauce has thickened too much in the fridge, whisk a little warm water or broth to revive it—heat slowly while stirring.
For freezing, portion into meal‑size containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating to keep the chicken tender.
Quick Questions
- Can I double the recipe? — Yes, but ensure the rice dish and trivet still fit. Don’t exceed your pot’s max fill line with the chicken mixture.
- Can I skip the cornstarch? — You can, but the sauce will be thinner. Reduce with the Sauté function to concentrate flavors instead, watching closely to avoid overcooking the chicken.
- Do I have to use basmati? — The recipe lists basmati rice. If you use another rice, expect different liquid ratios and cook outcomes.
Serve & Enjoy
Scoop a generous bed of the fluffed basmati rice onto each plate, spoon the cashew chicken over the top, and finish with the sliced green onions and sesame seeds called for in the ingredients. The contrast of warm, glossy sauce with crunchy cashews and fresh green onion makes for a satisfying bowl every time. Serve immediately and enjoy the way the components come together—bright, nutty, and pleasantly balanced.
Instant Pot Cashew Chicken
Ingredients
Equipment
Method
- Prepare the ingredients: cut the 2 lbs chicken into 1–2 inch pieces and core, seed, and cut the 1 bell pepper into 1-inch pieces.
- In the Instant Pot inner pot, add: chicken, bell pepper, 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), and 1/4 teaspoon red pepper flakes. Stir to combine.
- Prepare the rice for pot-in-pot cooking: in an Instant Pot–safe dish that fits inside your Instant Pot, combine 2 cups basmati rice, 2 cups water, 2 tablespoons unsalted butter, and 1/4 teaspoon salt. Stir, cover tightly with aluminum foil, and poke a few small holes in the foil with a fork to vent.
- Place the long-legged trivet into the Instant Pot on top of the chicken mixture. Carefully set the covered rice dish on the trivet.
- Close the Instant Pot lid and set the steam release valve to SEALING. Cook on High Pressure for 5 minutes.
- When the cook time finishes, allow a 10-minute Natural Pressure Release (do not move the valve). After 10 minutes, carefully move the valve to VENTING to release any remaining pressure, then open the lid.
- Using oven mitts, carefully lift out the covered rice dish. Keep it covered and let it stand for 10 minutes, then uncover and fluff the rice with two forks.
- Select the Sauté function on LOW for the Instant Pot with the chicken mixture still inside.
- In a small bowl, whisk together 2 tablespoons cornstarch and 2 tablespoons water until smooth and lump-free.
- Pour the cornstarch slurry into the Instant Pot and gently stir to combine with the sauce. Sauté on LOW, stirring occasionally, for about 5 minutes or until the sauce thickens to your liking.
- Turn the Instant Pot off and let the chicken sit in the pot for 5–7 minutes; the sauce will continue to thicken as it stands.
- Serve the cashew chicken over the fluffed basmati rice and garnish with the 2 sliced green onions and sesame seeds.
