Instant Pot Cashew Chicken Recipe – quick and easy chicken, cashew and vegetable stir fry made in the Instant Pot pressure cooker. So much better than takeout!
Serve this cashew chicken on a bed of fluffy Instant Pot rice or with 1-Minute Quinoa. You can also serve it in lettuce cups, like my Instant Pot Chicken Lettuce Wraps.
INSTANT POT CASHEW CHICKEN
One of the most popular Asian takeout dishes can be easily made in the Instant Pot! It’s a game-changer because we are making an easy dish, even easier. On busy weeknights, I tend to go for either Instant Pot dinner or Asian takeout dinner made from scratch. This time, I combined the two and made this Instant Pot Cashew Chicken which we are completely obsessed with. The pressure cooker does the work for me and the final result is a rich and flavorful dish with a ton of color!
This Cashew Chicken is so delicious, you will make it a regular on your weekly menu. Serve it with rice, noodles or in lettuce cups. You will love this Instant Pot version. Another reason to skip the takeout!
How to make Instant Pot Cashew Chicken?
Chicken and cashew are the star ingredients in this dish. This method allows you to easily cook everything to a perfect texture. Simmered in rich sweet and spicy sauce, this Cashew Chicken is irresistible. The combination of honey and sweet chili sauce with juicy chicken and soft cashews wins on all sides. Add colorful vegetables, like broccoli and peppers and it’s a colorful party on a plate.
Like with any stir fry dish, you can use whatever vegetables you like or have on hand. I almost always use broccoli. Red bell peppers add color texture and sweet flavor, edamame beans and snap peas are great too. Go for color, texture and you can make a beautiful dish!
How to Serve Cashew Chicken?
My favorite way to serve this Instant Pot Cashew Chicken is over rice. You can also add cooked noodles and stir them in before serving. Love lettuce wraps? Just fill Boston lettuce leaves with the Cashew Chicken mixture and serve. Talk about a colorful dinner! This dish is also perfect for meal prep. Just divide into containers, add rice and maybe more sauce on the side (little containers with lid are perfect for that) and store for up to 4 days in the fridge.
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
More Instant Pot recipes:
Instant Pot Chicken Lettuce Wraps
More Instant Pot Chicken Recipes.
Check out my Instant Pot Guide for Beginners, filled with all the info you need to get started with your new appliance!
One of the most popular Asian takeout dishes can be easily made in the Instant Pot! This Cashew Chicken is so delicious, you will make it a regular on your weekly menu. Serve this Cashew Chicken with rice or in lettuce cups.
- 1 tablespoon olive oil
- 1.5 lbs boneless skinless chicken breast cut into bite size pieces
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¾ cup cashews
- ½ cup edamame beans
- 1 red bell pepper chopped
- 1 cup broccoli florets
- ¼ cup low-sodium soy sauce
- ¼ cup honey
- 2 tablespoons apple cider vinegar
- 2 garlic cloves minced
- 2 tablespoons sweet chili sauce
- ½ teaspoon ground ginger
- 1 tablespoon cornstarch
- 2 tablespoons water
- Make sure the stainless steel insert is in your Instant Pot.
- Press "saute" setting. Add oil to insert and heat up.
Place chicken in Instant Pot, season with salt and pepper and cook for 3 to 4 minutes. The chicken does not need to be fully cooked. Just brown it a bit to add texture. Press "cancel/off" button.
- In a measuring cup, whisk together soy sauce, honey, vinegar, garlic, chili sauce and ginger. Pour sauce over chicken and stir.
- Close lid of the Instant Pot, switch the valve to "sealing" position.
- Press "manual" setting and adjust timer to 3 minutes. The Instant Pot will beep and start coming to pressure.
- When the timer is done, the Instant Pot will beep. Press "off/cancel" button. Carefully switch the valve to “venting” position and release pressure. When the done, carefully open the lid. Press “saute” setting.
Add cashews, red bell pepper, broccoli and beans and stir well. Cook, stirring often until peppers are tender. In a small bowl, whisk together water and cornstarch and add to mixture. Simmer until thickened. Turn off the Instant Pot.
- Serve over rice.
Like with any stir fry dish, you can use whatever vegetables you like or have on hand. I almost always use broccoli. Red bell peppers add color texture and sweet flavor, edamame beans and snap peas are great too. Go for color, texture and you can make a beautiful dish!
Leah says
Easy and delicious! This is in our monthly rotation. Thanks!
Cheryl L Strehlow says
Myself and my family love this recipe!! I’m going to 3 times it today and put pre cooked pan fried noodles in when it is finished cooking. So hungry…can hardly wait!
Anna says
Awesome! Thank you, Cheryl!
Karen Tolbert says
Such great flavors! My husband doesn’t like peppers so I sautéed those for me and added later.. I also added a little more broccoli. Very yum. Thank-you!
Anna says
That’s wonderful, Karen! Thank you so much!
Teresa K says
Red and orange bell peppers, yellow squash, green beans, and quartered Brussels sprouts tonight. Even my picky eaters like this recipe and I appreciate being able to use whatever veggies look good/ are on sale/ need to get used.
Anna says
Hi Teresa! That is wonderful! I am so glad this recipe is such a hit! Thank you for trying it!
Jess says
This was so good tasted just like some good takeout! Even my picky toddler ate it 👍🏻
Teresa Kennedy says
Instead of just ginger, give it a try with five spice. So flavorful!
Tom says
Does this recipe use raw or roasted cashews? Thanks!
[email protected] says
You can use either. I use roasted quite often.
Teresa K says
I buy raw and toast them in the IP on the saute setting while I’m cutting up chicken. They’re very tasty.
Lisa L says
Wow – so good!!! Now, how do I triple the recipe…..??? Same times?
Next time I will remove the chicken before I put the veggies in, just to keep the chunks intact!
[email protected] says
Hi Lisa! I am so glad you love it! I never tried to triple the recipe but the time should stay the same. Enjoy!
Alice Thompson says
I feel really stupid but when do I use salt, pepper, water and the cornstarch! I guess I will wing it.
Angie says
Step 8 for cornstarch.
Jacque Hastert says
Loving this dish! All the flavors make it perfect for everyone.
Des says
Perfect reason to break out the Instant Pot! No reason to turn on the oven.
Abeer says
My kids will love this delicious meal!
[email protected] says
It’s always a hit with my kiddos! It’s so delicious!
Jima64 says
I just found your recipes and they look delicious. Thank you for your efforts.
[email protected]et says
Thank you so much! Let me know if you have any questions or if you try any of my recipes.
Kim says
Maybe silly question, but I’m not super familiar with my instant pot yet. What do you mean by stainless steel insert?
Anna says
Hi Kim! Not a silly question at all. It’s the big pot that goes into the Instant Pot. You cook in it and take it out to wash. Many times folks forget it is not in the IP and pour water onto the heating element. I hope this helps!
Brandy says
Time to make some recipes in my Instant Pot! Looks so good!
[email protected] says
You have to try it, Brandy! It’s amazing!
Dee says
This is such a gorgeous dish!
[email protected] says
Thanks, Dee!
Delaney says
I love how colorful this is!
[email protected] says
Thank you!
Kimberly says
Wow, that not only sounds delicious, it looks absolutely gorgeous!
[email protected] says
Thank you, Kimberly! I hope you will give it a try!
averie says
You have so many amazing instant pot recipes! Pinned!
[email protected] says
Thank you, Averie and thank you for pinning! I hope you will get a chance to try it!