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Instant Pot cashew chicken in the pressure cooker.
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5 from 12 votes

Instant Pot Cashew Chicken

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.
Prep Time10 mins
Cook Time7 mins
coming to pressure5 mins
Total Time17 mins
Course: Main Dish
Cuisine: Asian
Keyword: Instant Pot cashew chicken
Servings: 5 people
Calories: 401kcal
Author: Anna


  • 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!


Calories: 401kcal | Carbohydrates: 30g | Protein: 35g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 87mg | Sodium: 895mg | Potassium: 838mg | Fiber: 2g | Sugar: 20g | Vitamin A: 900IU | Vitamin C: 49.6mg | Calcium: 37mg | Iron: 2.8mg