Instant Pot Cashew Chicken has healthy veggies, crunchy cashews, and tender, juicy chicken. You can make a meal in your kitchen, that's way better than take out!
Ingredients
1tbsp.flour
2tbsp.cornstarch
1/2tsp.salt
1/2tsp.pepper
1.25poundsboneless skinless chicken thighs, diced into 1-inch pieces
2tbsp.sesame oil
1tbsp.olive oil
2cupsbroccoli florets
1cupred bell peppers, diced small
2tsp.minced garlic
1tbsp.red pepper flakes
1cuproasted cashews, halved
3tbsp.low-sodium soy sauce
2tbsp.honey
1tbsp.rice wine vinegar
1tbsp.Asian chili garlic sauce
3/4tsp.minced ginger
Green onions for garnish
Instructions
In a large ziploc bag, add cornstarch, flour, salt, pepper, and the chicken.
Close the bag and shake to combine.
In your Instant pot add the oils, chicken, set to saute'. Saute' for 4 to 5 minutes stirring often.
Chicken should be about almost cooked through.
Add the broccoli, bell peppers, garlic, and stir to combine.
To a medium bowl add the soy sauce, honey, rice wine vinegar, chili-garlic sauce, ginger, and whisk to combine; set aside.
Add the sauce and stir to combine.
Close the lid on your instant pot and set to seal.
Set manuel to 8 min.
Once done open the seal to release steam until done.
Add the cashews to the chicken and stir to combine.
Add the green onions, stir to combine, and serve immediately.