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Easy Instant Pot Cashew Chicken

Instant Pot Cashew Chicken is the perfect dump-and-cook meal. It's easy to prepare the chicken and cook the rice simultaneously. You have a delicious meal ready in about 30 minutes with minimum effort.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
10 mins
Total Time
25 mins
Servings: 4 servings
Calories: 641 kcal
Course: Main Course
Cuisine: Asian , Chinese

Ingredients

Dump & Cook:
  • 2 lbs chicken breasts 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 low sodium soy sauce
  • 2 tablespoons rice vinegar
  • 4 tablespoons hoisin sauce
  • 1 teaspoon minced garlic 
  • 1 tablespoon ginger grated
  • 2 tablespoons light brown sugar
  • 1 cup low sodium chicken broth or water
  • 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 onions sliced
  • sesame seeds

Instructions

Dump & Cook:
    Cup of Yum
  1. Add all the ingredients from the "Dump & Cook" section to the Instant Pot and stir well to combine.
Rice (optional):
  1. 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.
  2. Add a long-legged trivet to the Instant Pot on top of the chicken. Add the pot with the rice onto the trivet.
Cook:
  1. Close the lid and seal the pressure cooker. Cook on High Pressure for 5 minutes.
  2. Use a 10-minute Natural Release. Turn off the heat. Release the remaining pressure. Open the lid.
  3. Remove the pot with rice and let it stand covered for 10 minutes. After, use two forks to fluff up the rice.
Saute:
  1. Select the Sauté function, on LOW.
  2. In a small bowl, combine two tablespoons of cornstarch with two tablespoons of water and whisk until well combined, with no lumps.
  3. Add the mixture to the Instant Pot and gently stir to combine.
  4. Cook on Sauté function for a few more minutes, stirring gently, until the sauce thickens, about 5 minutes.
  5. 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.
  6. Turn off the heat. Let the chicken stand for 5-7 minutes; the sauce will thicken more.
Garnish:
  1. Serve over rice and garnish with fresh chopped green onions and sesame seeds.

Nutrition Information

Calories 641kcal (32%) Carbohydrates 70g (23%) Protein 42g (84%) Fat 20g (31%) Saturated Fat 3g (15%) Cholesterol 97mg (32%) Sodium 870mg (36%) Potassium 890mg (25%) Fiber 2g (8%) Sugar 9g (18%) Vitamin A 900IU (18%) Vitamin C 28.1mg (31%) Calcium 47mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 641

% 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.