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Instant Pot Cashew Chicken

Instant Pot Cashew Chicken

Instant Pot Cashew Chicken is a delicious version of the popular Chinese dish so many of us know and love. With a savory sauce, tender chunks of chicken, and lots of veggies.

Course Dinner
Cuisine Chinese
Keyword pressure cooker cashew chicken recipe
Prep Time 20 minutes
Cook Time 5 minutes
NPR 10 minutes
Total Time 25 minutes
Servings 4
Calories 422 kcal
Author Sandy Clifton

Ingredients

  • 1 1/2 lbs Chicken Thighs or Breasts, skinless/boneless, cut in 2" pieces
  • 1 med Carrot, cut into matchsticks (optional)
  • 6 oz Mushrooms (optional)
  • 1 bunch Green Onions (Scallions) sliced and divided
  • 1 can Water Chestnuts, drained and roughly chopped (optional)

Sauce

  • 1/4 cup Low Sodium Soy Sauce
  • 1 Tbsp Oyster Sauce (or Hoisin)
  • 1 Tbsp Rice Wine Vinegar
  • 1-2 Tbsp Brown Sugar (to taste) or use Honey
  • 2 tsp Toasted Sesame Oil
  • 1/3 cup Low Sodium Chicken Broth
  • 3 tsp Grated Fresh Ginger
  • 2 tsp Sriracha (or 1/2 tsp Red Pepper Flakes)
  • 5 cloves Garlic, finely minced or pressed

Add After Pressure Cooking

  • 1 sm Red Bell Pepper, thinly sliced
  • 1 handful Snow Peas (optional)

To Thicken

  • 1 1/2 Tbsp Corn Starch
  • 2 Tbsp Cold Water

Add at the End

  • 1 cup Roasted Cashews (I buy raw and roast them)
  • Reserved Green Onions

To Make Rice At the Same Time

  • 2 cups White Rice (or basmati, jasmine, etc.)
  • 2 cups Water
  • 1 Tbsp Butter, or 2 tsp Olive Oil

Instructions

  1. Add the chicken pieces to the inner stainless liner of the pressure cooker.

  2. Add the carrot, mushrooms, water chestnuts, and the white parts of the green onions (save the green parts). 

  3. Mix together the soy sauce, oyster sauce, vinegar, brown sugar, sesame oil, chicken broth, ginger, Sriracha, and garlic. Pour over the chicken and vegetables. Stir.

  4. Mix together the corn starch and water and set aside.

  5. If Making Rice With the Chicken

    Place the tall legged trivet in the pot right down in the chicken/sauce. Then place the pan on the trivet. Add the rice, water, and butter. Stir. No need to cover it.

  6. Close the lid and set the steam release knob to the Sealing position.

  7. Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 3 minutes. High Pressure. The pot will take several minutes to come to pressure.

  8. When the cook cycle has finished, turn off the pot and let it sit undisturbed for 9 minutes (9 minute natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.

  9. When the pin in the lid drops back down, open the lid.

  10. Turn on the Sauté setting. When the sauce starts to simmer, stir in the red pepper, snow peas, if using, and the corn starch slurry. Stir until thickened.

  11. Turn off the pot and stir in the cashews and the remaining green onion slices. Taste and add a pinch of salt if needed.

  12. Serve hot.