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Homemade Instant Pot Cashew Chicken photo

Instant Pot Cashew Chicken

This Instant Pot Cashew Chicken is packed with flavor! Tender chicken, crunchy cashews, and vibrant bell peppers come together for a quick and delicious meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 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
For the Rice:
  • 2 cups basmati rice
  • 2 cups water (for rice)
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon salt
  • Sesame seeds for garnish

Equipment

  • Instant Pot
  • Cutting Board
  • Chef’s knife
  • Measuring cups and spoons
  • Rice Cooker (Optional)

Method
 

Cooking Instructions:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Stir in the bell pepper pieces and cashews, cooking for an additional 2-3 minutes until the bell peppers are tender but still crisp.
  7. 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.
  8. 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.

Notes

  • Store leftovers in an airtight container for up to 3-4 days.
  • Reheat in the microwave or stovetop, adding a splash of water if needed.
  • Use tamari for a gluten-free option.
  • Adjust red pepper flakes for spice preference.
  • Do not freeze as it may change the texture of the chicken and vegetables.