Instant Pot Cashew Chicken Recipe

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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!

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, like my Quick Cashew Chicken. 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 rich and flavorful dish with a ton of color!

INSTANT POT CASHEW CHICKEN

 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

Instant Pot Fluffy Rice

Instant Pot Chicken Thighs

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!

5 from 8 votes

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Instant Pot Cashew Chicken recipe

Prep Time

10 mins

Cook Time

7 mins

coming to pressure

5 mins

Total Time

17 mins

 

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.

More Instant Pot and takeout recipes: www.crunchycreamysweet.com

Course: Main Dish

Cuisine: Asian

Keyword: Asian chicken, cashew chicken, Instant Pot, takeout

Servings: 5 people

Calories: 401 kcal

Author: Anna

Ingredients

• 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

US Customary - Metric

Instructions

1. Make sure the stainless steel insert is in your Instant Pot.
2. Press "saute" setting. Add oil to insert and heat up.

3. 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.

4. In a measuring cup, whisk together soy sauce, honey, vinegar, garlic, chili sauce and ginger. Pour sauce over chicken and stir.
5. Close lid of the Instant Pot, switch the valve to "sealing" position.
6. Press "manual" setting and adjust timer to 3 minutes. The Instant Pot will beep and start coming to pressure.
7. 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.

8. 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. 

9. Serve over rice.

Recipe Notes

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!

Nutrition Facts

Instant Pot Cashew Chicken recipe

Amount Per Serving

Calories 401 Calories from Fat 135

% Daily Value*

Total Fat 15g 23%

Saturated Fat 2g 10%

Cholesterol 87mg 29%

Sodium 895mg 37%

Potassium 838mg 24%

Total Carbohydrates 30g 10%

Dietary Fiber 2g 8%

Sugars 20g

Protein 35g 70%

Vitamin A 18%

Vitamin C 60.1%

Calcium 3.7%

Iron 15.3%

* Percent Daily Values are based on a 2000 calorie diet.