Here’s how you can make Cashew Chicken in your Instant Pot
Step 1: Turn Instant Pot to SAUTE and add olive oil to the bottom of the bowl.
Step 2: Once heated, add chopped chicken and cook until golden on all sides, then turn Instant Pot to OFF.
Step 3: In a separate bowl, whisk together broth, hoisin sauce, soy sauce, rice vinegar, sesame oil, honey, onions, and minced garlic. Pour mixture over your chicken.
Step 4: Add chopped bell pepper, broccoli, and cashew halves to the Instant Pot. Gently stir until everything is coated in the sauce.
Step 5: Replace lid and turn knob to SEALING. Press PRESSURE COOK or MANUAL and set timer for 8 minutes.
Step 6: Once the timer is up, release the pressure (quick release).
Step 7: Remove chicken and vegetables from the Instant Pot. And turn the pot again to SAUTE.
Step 8: Add 1 Tablespoon of cornstarch dissolved in water to your pot and whisk gently until it begins to thicken.
Step 9: Serve Cashew Chicken over rice and topped with your thickened sauce.
Don’t have an Instant Pot?
Check out our crock pot version here: Slow Cooker Cashew Chicken
How to turn this into a freezer meal:
Place chicken, chicken broth, hoisin sauce, soy sauce, rice vinegar, sesame oil, honey, green onions, garlic, red bell pepper, broccoli, and cashews into a gallon-sized freezer bag. Place freezer bag into freezer and it will last up to 90 days.
When ready to use, dump ingredients from bag into Instant Pot and add 1/2 cup of water in with the frozen food.
Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set timer for 20 minutes. Do a 5 minute NATURAL RELEASE when the timer is done.
Follow the rest of the instructions as written.
(Because we are making this a dump-and-go freezer meal, we will skip the saute steps).
Watch how to make this Instant Pot Recipe below:
Instant Pot Recipes on Six Sisters Stuff
Here are a few more Instant Pot recipes you should try!
- Instant Pot Mashed Potatoes
- Instant Pot 7 Can Tortilla Soup
- Instant Pot Chicken Chile Verde
- Instant Pot Potato Soup
Instant Pot Cashew Chicken Recipe
Ingredients
- 3 Tablespoons olive oil
- 3 boneless, skinless chicken breasts (chopped into 1-inch pieces)
- 1 cup chicken broth
- 4 Tablespoons hoisin sauce
- 1 Tablespoon soy sauce
- 1 Tablespoon rice vinegar
- ½ teaspoon sesame oil
- 1 Tablespoon honey
- 2 green onions finely chopped
- 2 teaspoons minced garlic
- 1 red bell pepper diced
- 1½ cups broccoli florets
- 1 cup lightly salted cashew halves
- 1 Tablespoon cornstarch
- 1 Tablespoon water
- 3 cups rice cooked
Instructions
- Turn Instant Pot to SAUTE and add olive oil to the bottom of the bowl.
- Once heated, add chopped chicken and cook until golden on all sides, then turn Instant Pot to OFF.
- In a separate bowl, whisk together broth, hoisin sauce, soy sauce, rice vinegar, sesame oil, honey, onions, and minced garlic. Pour mixture over your chicken.
- Add chopped bell pepper, broccoli, and cashew halves to the Instant Pot. Gently stir until everything is coated in the sauce.
- Replace lid and turn knob to SEALING. Press PRESSURE COOK or MANUAL and set timer for 8 minutes.
- Once the timer is up, release the pressure (quick release).
- Remove chicken and vegetables from the Instant Pot. And turn the pot again to SAUTE.
- Add 1 Tablespoon of cornstarch dissolved in water to your pot and whisk gently until it begins to thicken.
- Serve Cashew Chicken over rice and topped with your thickened sauce.
Notes
Nutrition
Equipment
- Instant Pot
Recipe Details
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Step 3, are you sure the rice is added then? I don’t see how you can add cornstarch later in the recipe if rice is already added? Thanks
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My family and I did not find this very flavorful. The broccoli was mush, to the point where my teenage son asked if there really was broccoli in there. If I were to make this again, I would steam the broccoli on my own and add it after the rest of the food was cooked, more like a topping. I will keep trying your dishes!
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Aloha! I concur. I had all ingredients at home except for the broccoli. After running to the store and selecting the finest broccoli crowns. I carefully followed directions and questioned that 8 minutes was too long (especially since you pre-browned the chicken, but I had failed to read the comments... Lesson learned. I had a pot full of moss green mush. While the flavors were very good (I did add a little ginger for kick and omitted the red pepper but used pepper flakes) we were so disappointed with the appearance and texture. I will use the recipe again but definitely cut down on the cooking time. Mahalo~
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The broccoli looks terrible. Almost brown. Extrememly overcooked.
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I suggest cooking way less time so that the broccoli, peppers, and cashews aren’t mushy and overdone.
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Bummer! Totally overcooked at 8 mins- next time I will do it maybe half that! Thanks for the recipe though- flavors were great!!
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May I cut all of your recipes in half using the 3 qt duo instapot?
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Why do you add thee cashews while cooking. I( thought they were added after cooking for the crunch. I tried making this years ago on stove top
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Very bland. Don’t put broccoli and cashews in until after 8 minute cooking time. They were both mush. Next time I would add them while the sauce is thickening.
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Very bland. Don’t put broccoli and cashews in until after 8 minute cooking time. They were both mush. Next time I would add them while the sauce is thickening.
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I love this recipe! Even my mother, who does not care for this type of dish, loves it! I typically do not buy fresh broccoli, so cook the chicken then throw frozen broccoli in at the last minute, sautéing in the instant pot. I sometimes use frozen chicken tenderloins and cook @ 25 minutes without cashews and broccoli. Turns out great! I use this recipe in my menu rotation about once every two weeks. Another great job, ladies!
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This was great. I followed your suggestion of steaming broccoli and adding to the pot at the end. It was perfect. I’m wondering if I were to double this recipe would cooking time be the same?
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Going to try the recipe this week for dinner guests. If adding the pepper and broccoli at the end does the chicken itself still need to cook for 8 minutes?
