Instant Pot Thai Cashew Chicken

Prep Time: 10

Cook Time: 8

Total Time: 18

Servings:

Instant Pot Cashew Chicken is better than takeout! Loaded with tender cuts of chicken, vegetables, sweet and savory sauce, and a crunch from cashews. This Cashew chicken might be your favorite recipe.

Ingredients

1 1/4 pounds boneless skinless chicken breasts, diced

1/4 tsp kosher salt
1/4 tsp black pepper
1 1/2 tbsp grapeseed oil
3 medium red bell peppers, sliced into small slices
2 cups broccoli — cut into small florets
1 onion, sliced
1 bunch green onions — sliced
2/3 cup dry roasted cashews

FOR THE SAUCE:

1/4 cup reduced-sodium soy sauce
¼ cup chicken broth.
3 tbsp seasoned rice vinegar
1 tbsp agave
1 lime, fresh juiced
1 tbsp. Siricha
1 tsp chili paste
1 tbsp fresh minced ginger
2 tsp minced garlic
1/2 teaspoon red pepper flakes

Instructions

Heat the oil in the Instant pot on saute setting.
Once the oil is hot, add the diced chicken. Sauté for 4 minutes.
Add the cashews and toss to combine.
Add the bell pepper, onion, and broccoli.Toss to combine.
Prepare your sauce in a small bowl. Add all sauce ingredients and mix to combine.
Pour your sauce over the chicken, toss to combine.
Turn your Instant Pot off saute. Place the lid on a seal the vent.
Set your Instant Pot to Manual for 4 minutes. Once done do a quick release.
Allow to sit for 5 minutes.

Nutrition