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3.5 from 2 votes

Instant Pot Cashew Chicken Recipe

Delicious cashew chicken that tastes like it's from a restaurant made right in your instant pot!
Prep Time15 mins
Cook Time8 mins
Total Time23 mins
Course: Main Course
Cuisine: Asian
Keyword: Better than take out, Cashew Chicken, Instant Pot, instant pot cashew chicken
Servings: 4
Calories: 987kcal

Equipment

  • Instant Pot

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