Instant Pot Cashew Chicken Recipe

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2 from 1 vote
Published: December 29, 2019Updated: August 31, 2021Author: Lauren
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Instant Pot Cashew Chicken Recipe

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).

Looking for more freezer meals just like this? Click here for our top 100 Instant Pot Freezer Meals!

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!

Serves: 4

Instant Pot Cashew Chicken Recipe

2 from 1 vote
Delicious cashew chicken that tastes like it's from a restaurant made right in your instant pot!
Prep Time 15 mins
Cook Time 8 mins
Total Time 23 mins
Print

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

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 25 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).

Nutrition

Calories: 987 kcal · Carbohydrates: 141 g · Protein: 36 g · Fat: 31 g · Saturated Fat: 6 g · Polyunsaturated Fat: 5 g · Monounsaturated Fat: 18 g · Trans Fat: 1 g · Cholesterol: 55 mg · Sodium: 1064 mg · Potassium: 938 mg · Fiber: 5 g · Sugar: 13 g · Vitamin A: 1232 IU · Vitamin C: 75 mg · Calcium: 94 mg · Iron: 4 mg

Equipment

  • Instant Pot

Recipe Details

Course: Main Course
Cuisine: Asian

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  1. Paul S says:
    November 12, 2019
    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
    Reply
    • Cyd says:
      November 19, 2019
      The rice is not added to the recipe. You serve the Instant Pot Cashew Chicken over cooked and prepared rice.
      Reply
  2. Holly says:
    November 16, 2019
    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!
    Reply
    • Douglas says:
      January 26, 2020
      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~
      Reply
  3. Ken says:
    December 29, 2019
    The broccoli looks terrible. Almost brown. Extrememly overcooked.
    Reply
  4. Nicole says:
    January 2, 2020
    I suggest cooking way less time so that the broccoli, peppers, and cashews aren’t mushy and overdone.
    Reply
  5. Lauren says:
    January 4, 2020
    Bummer! Totally overcooked at 8 mins- next time I will do it maybe half that! Thanks for the recipe though- flavors were great!!
    Reply
  6. Wendy Steward says:
    July 1, 2020
    May I cut all of your recipes in half using the 3 qt duo instapot?
    Reply
  7. Patricia says:
    July 19, 2020
    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
    Reply
    • Mindy says:
      July 22, 2020
      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.
      Reply
  8. Mindy says:
    July 22, 2020
    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.
    Reply
  9. Lisa Samples says:
    October 2, 2020
    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!
    Reply
  10. Cathy says:
    October 28, 2020
    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?
    Reply
    • Momma Cyd says:
      November 11, 2020
      Yes, same cooking time.
      Reply
  11. SF says:
    April 3, 2021
    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?
    Reply
    • Momma Cyd says:
      April 3, 2021
      Yes, to cook the chicken through.
      Reply
  12. ANITA FARRAR says:
    September 12, 2021
    The vegetables were mushy. I was very disappointed. Followed recipe exactly. Not as tasty as I'd hoped.

    2 stars

    Reply
  13. Jess says:
    October 2, 2021
    When making into a freezer meal, are you cooking the meat first or is it raw when you throw it into the freezer bags?
    Reply
    • Momma Cyd says:
      October 5, 2021
      You are putting the chicken into the freezer bag raw when making this into a freezer meal.
      Reply
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