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Cashew chicken on a bed of white rice inside of an Instant Pot pressure cooker

Instant Pot Cashew Chicken

Indulge in the savory symphony of Instant Pot Cashew Chicken, a popular Chinese takeout favorite made easily in the pressure cooker in under 30 minutes! Easy to make with tender chicken, vibrant veggies, and a delectable sauce for the perfect busy weeknight dinner.

Course Main Course
Cuisine Chinese
Keyword asian food, cashew chicken, cashew chicken recipe, cashew chicken stir fry recipe, cashews, chinese chicken recipe, easy chicken recipe, how to make cashew chicken, stir fry
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Kelly

Ingredients

  • 1 1/4 lb skinless boneless chicken thighs or breasts , cut into 1-inch pieces
  • sea salt and black pepper as needed
  • 1-2 tablespoons avocado oil or olive oil
  • 3 1/2 cups broccoli florets
  • 1 red bell pepper , cut into bite-sized chunks
  • 1 tablespoon arrowroot starch , tapioca starch or cornstarch - can also sub 1 teaspoon xanthan gum for low carb
  • 2 tablespoons water plus more as needed , to thin out sauce

For the sauce and marinade

  • 6 tablespoons coconut aminos , can also sub with gluten free tamari or low sodium-soy sauce if not gluten-free
  • 1 tablespoon gluten-free hoisin sauce , such as Lee Kum Kee, Kikoman or San-J, omit for low carb / keto / sugar-free and use the Vegan Oyster Sauce or swap with 2 teaspoons fish sauce instead
  • 1 teaspoons toasted sesame oil
  • 1-2 teaspoons coconut sugar , can use low carb sweetener such as erythritol, stevia or granulated monk fruit sweetener for low carb
  • 3/4 tablespoon apple cider vinegar
  • 1/2 teaspoon fresh minced ginger
  • 2 cloves garlic minced
  • 1/3 - 1/2 cup water OR chicken broth

Optional for garnishing

  • red pepper chili flakes
  • toasted sesame seeds
  • 1 green onion sliced thinly

Instructions

  1. In a medium bowl, combine the tamari, hoisin sauce, sesame oil, sweetener (if using), vinegar, ginger and garlic for the sauce. Set aside.

  2. Season chicken with salt, pepper and 1 tablespoon of the sauce/marinade. Allow to sit while you chop and prep your vegetables.

  3. 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.

  4. 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.

  5. 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.

  6. Transfer to a platter and serve warm on a large platter or over zoodles, cauliflower rice (paleo), quinoa or regular rice or noodles. Sprinkle with sesame seeds and green onions if desired.