Instant Pot Cashew Chicken Stir-Fry recipe - a popular Chinese takeout favorite made easily in the pressure cooker in under 30 minutes! Easy chicken dinner to customize, and perfect for busy weeknights.
In a medium bowl, combine the tamari, hoisin sauce, sesame oil, sweetener (if using), vinegar, ginger and garlic for the sauce. Set aside.
Season chicken with salt, pepper and 1 tablespoon of the sauce/marinade. Allow to sit while you chop and prep your vegetables.
Turn your Instant Pot to SAUTE then add in oil. Once oil is hot, add the chicken and allow to cook for 1-2 minutes. Pour in the remaining sauce along with 1/3 cup water (or chicken broth). Cover with lid.
Press the valve to SEALING and press MANUAL or PRESSURE COOK for 4 minutes. The Instant Pot will take some time to come to pressure. Once the 4 minutes is up, use a long spoon and push the valve to VENTING for a QUICK RELEASE.
Once all the pressure is released, carefully unlock the lid. Press the SAUTE button, then whisk the arrowroot starch (or xanthum gum) with 2 tablespoons water until combined and stir into the Instant Pot.
Add the vegetables and cashews and cook for 4-5 minutes, or until the vegetables are crisp-tender and the sauce has thickened up. Adjust seasonings with salt, pepper or red pepper chili flakes an / or add more water as needed to thin out sauce. Give everything a final tossing to coat well.