Instant Pot Cashew Chicken Recipe

You really need to sink your teeth into this Instant Pot Cashew Chicken Recipe. It’s one of the best homemade, quick, and easy cashew chicken with rice recipes I’ve ever made. Using the instant pot to make this cashew chicken recipe gives you a hearty meal that is packed full of lots of flavors. 

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Instant Pot Cashew Chicken Recipe

Some of my friends may say that I am addicted to cashew chicken. I can’t argue with them because I love the flavor of chicken, vegetables, and crunchy cashews. To me, it is a meal made in heaven! I know it may be surprising that you can make cashew chicken instant pot friendly by switching the cooking method just a little bit. I would be lying if I said it didn’t take a little bit of trial and error the first time I tried to make this Chinese cashew chicken. After I worked out the kinks, I was able to create an amazing dish that I can now share with you because it is awesome. 

My ultimate favorite way to eat this cashew chicken is on a bed of fluffy white rice. In my opinion, there is nothing more delicious than cooking Chinese food in your own home. It’s so much healthier for you than eating it at a restaurant, and it’s pretty simple to make as well. Once you get the hang of making your own Chinese food at home, you may never need to go to a restaurant again. 🙂 

Do I Have To Use Chicken Breasts?

For best results, the boneless skinless chicken breast should be cut into bite-size pieces, and they will cook perfectly. However, if you want to use boneless skinless chicken thighs, that would be acceptable as well. Again, you will need to cut them into bite-size pieces so that way they cook evenly in the instant pot. I would steer clear of cooking anything with bones. 

Can You Make Chinese Cashew Chicken For A Crowd?

Yes, absolutely! You can easily make this recipe for a crowd. This instant pot cashew chicken recipe serves five people. Whenever possible trying to use multiple instant pots if you’re multiplying this recipe. If you don’t have access to an extra instant pot, that’s okay; you can cook them one at a time. Store the cooked batches in a Crock-Pot on the warm setting. Then it will still be warm when you’re ready to serve the cash and chicken. 

How Do You Store Cashew Chicken?

It’s vital that you store leftover instant pot cashew chicken in the refrigerator. Before chilling in the fridge, you will need to let it cool down after it is cooked. This usually takes around 30 minutes to an hour. Once it’s cool, group of the cashew chicken and place it in a plastic or glass bowl, add the lid, and it will last in the refrigerator for 4 to 5 days.

If you ever notice that the cashew chicken has a strange odor, mold growing, or seems to be a slimy texture of the chicken has started to go bad, and it needs to be thrown out. 

Ingredients

At first glance, there may seem to be a lot of ingredients for this instant pot cashew chicken. Don’t worry; most of the ingredients are seasonings, and you probably already have them on hand. Let’s talk about what you need to get started. 

• Boneless skinless chicken breasts cut into bite sized pieces
• Sesame oil divided
• Rice vinegar
• Ketchup
• Soy sauce or coconut aminos
• Honey
• Sugar
• Ginger paste
• Minced garlic
• Arrowroot powder divided
• Red pepper flakes
• Chinese 5 spice powder
• Water
• Cashews
• Salt and pepper to taste

How To Make Instant Pot Cashew Chicken

I can’t tell you how excited I am to share this cashew chicken recipe with you. I think making it in the instant pot is so mind-blowing you won’t be able to believe you made it yourself. If you haven’t used your instant pot a lot, yet now is the time to break it out and get started. Here are the easy to follow directions so you can make this chicken recipe at home. 

Step 1: Put the chicken pieces in a large mixing bowl. I’m with 1 tbsp of arrowroot flour along with the salt and pepper. 

Step 2: Next, you need to turn on the instant pot to the saute function. Add one tablespoon of the sesame oil to the instant pot. 

Step 3: Place the pieces of coated chicken in the instant pot in sear on all sides. 

Step 4: Combined rest of the sesame oil, rice vinegar, ketchup, soy sauce, honey, sugar, minced garlic, garlic paste, red pepper flakes, in five-spice powder in a bowl and combine with a whisk. 

Step 5: Pour the sauce mixture into the instant pot and stir the chicken, so it is all coated with the sauce. 

Step 6: Turn on the instant pot to the manual setting and cook for 10 minutes. Make sure you close the lid and turn the valve to the sealed position. 

Step 7: After the cashew chicken is done cooking, complete a quick release to remove any pressure. 

Step 8: Combine the arrowroot powder along with 2 tablespoons of water and pour it in the instant pot. 

Step 9: Turn on the saute feature on the instant pot and cook until the sauce has thickened up. Add in the cashews and stir to combine. Serve the cashew chicken over white rice, cauliflower rice, or any other side dish that you enjoy.

Here are a few more instant Pot recipes that you can serve for dinner that the whole family will love. 

Hawaiian instant pot chicken tacos -you will never have another boring meal again if you start serving these chicken tacos. They’re so flavorful and delicious. 

Instant pot chicken noodle soup – this classic chicken noodle soup is filled with seasonings, juicy chicken, and vegetables. 

Instant pot broccoli and rice casserole -we love broccoli and rice at our house. Making it in the instant pot is so simple. 

Instant pot sesame chicken – this is another meal idea if you love cooking Chinese food at home. I hope you like this dish as much as we do. 

Instant Pot Cashew Chicken

Prep Time: 10 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 22 minutes minutes

Servings: 5

You really need to sink your teeth into this Instant Pot Cashew Chicken Recipe. It's one of the best homemade, quick, and easy cashew chicken with rice recipes I've ever made. Using the instant pot to make this cashew chicken recipe gives you a hearty meal that is packed full of lots of flavors. 

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Ingredients 

• 1 lb chicken breast cubed
• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• 1 green pepper chopped
• 1/2 cup soy sauce
• 1/4 cup water
• 1 tablespoon vinegar
• 1 tablespoon brown sugar
• 1 tablespoon hoisin sauce
• 1 cup cashews
• 2 cups white rice prepared
• 1 green onion sliced thin
• 2 tablespoons cornstarch dissolved in 2 tablespoons cold water

Instructions

• Place chicken, oil, and garlic into the instant pot and saute until chicken is cooked on all sides.
• In a small bowl add the soy sauce, water, vinegar, brown sugar and hoisin sauce.
• Mix well.
• Set to the side.
• Add pepper, celery, and zucchini to the instant pot, stir to combine.
• Saute’ until soft.
• Add the chicken back to the instant pot.
• Pour the sauce on top.
• Place the lid on the instant pot and close the pressure valve.
• Set the pot to Manual, High Pressure for 5 minutes.
• When the cooking cycle is complete, quickly release the pressure and open the pot.
• If the mixture is thin, add cornstarch and mix well.
• Stir in cashews.
• Serve over a bed of white rice
• Garnish with green onions

Author: Laura