Easy Instant Pot Cashew Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Additional Time
10 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
641 kcal
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Course
Main Course
Easy Instant Pot Cashew Chicken
Description
Easy Instant Pot Cashew Chicken brings together chicken pieces, bell pepper, and unsalted cashews cooked in a flavorful blend of soy sauce, hoisin, rice vinegar, sesame oil, garlic, ginger, and a touch of brown sugar and red pepper flakes. The ingredients are combined in the Instant Pot and pressure cooked briefly, yielding tender chicken that absorbs the sauce well. Cooking basmati rice in a separate pot inside the Instant Pot ensures the starch is perfectly timed and fluffy.
After pressure cooking, a cornstarch slurry is added to thicken the cooking liquid into a glossy sauce coating the chicken and vegetables. The method preserves texture while integrating the sweet, tangy, and umami flavors. This recipe's technique allows for hands-off cooking and coordinated rice preparation.
The finished dish offers tender chicken with a mildly spicy and sweet glaze and a crisp nutty crunch from the cashews, all served with steamed basmati rice that balances the meal. Garnishes of green onions and sesame seeds add fresh, toasted notes.
Ingredients
Dump & Cook:
- 2 lbs chicken breast or boneless and skinless chicken thighs cut into 1-2 inch pieces
- 1 bell pepper cored, seeded and cut into 1 inch pieces
- 1 cup cashews unsalted
- 1 tablespoon sesame oil
- 4 tablespoons soy sauce low sodium
- 2 tablespoons rice vinegar
- 4 tablespoons hoisin sauce
- 1 teaspoon garlic minced
- 1 tablespoon ginger grated
- 2 tablespoons light brown sugar
- 1 cup chicken broth or water, low sodium
- 1/4 teaspoon red pepper flakes
Cornstarch Slurry:
- 2 tablespoons water
- 2 tablespoons cornstarch
Rice (optional):
- 2 cups basmati rice
- 2 cups water
- 2 tablespoons butter unsalted
- 1/4 teaspoon salt
Garnish:
- 2 green onion sliced
- sesame seeds
Instructions
Dump & Cook:
- Add all the ingredients from the "Dump & Cook" section to the Instant Pot and stir well to combine.
Rice (optional):
- Add the rice, salt, and two cups of water to an Instant Pot-safe dish/pot. Stir to combine. Cover with aluminum foil and pinch a few times with a fork.
- Add a long-legged trivet to the Instant Pot on top of the chicken. Add the pot with the rice onto the trivet.
Cook:
- Close the lid and seal the pressure cooker. Cook on High Pressure for 5 minutes.
- Use a 10-minute Natural Release. Turn off the heat. Release the remaining pressure. Open the lid.
- Remove the pot with rice and let it stand covered for 10 minutes. After, use two forks to fluff up the rice.
Saute:
- Select the Sauté function, on LOW.
- In a small bowl, combine two tablespoons of cornstarch with two tablespoons of water and whisk until well combined, with no lumps.
- Add the mixture to the Instant Pot and gently stir to combine.
- Cook on Sauté function for a few more minutes, stirring gently, until the sauce thickens, about 5 minutes.
- If you want the sauce to be even thicker, mix one more tablespoon of cornstarch with one tablespoon of water and add it to the pressure cooker.
- Turn off the heat. Let the chicken stand for 5-7 minutes; the sauce will thicken more.
Garnish:
- Serve over rice and garnish with fresh chopped green onions and sesame seeds.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 641 kcal
% Daily Value*
| Calories | 641kcal | 32% |
| Carbohydrates | 70g | 23% |
| Protein | 42g | 84% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 97mg | 32% |
| Sodium | 870mg | 36% |
| Potassium | 890mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 900IU | 18% |
| Vitamin C | 28.1mg | 31% |
| Calcium | 47mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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