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.
Servings: 4
Ingredients
- 1 ½ lbs Chicken Thighs or Breasts, skinless/boneless, cut in 2" pieces
- 1 medium Carrot, cut into matchsticks (optional)
- 6 oz Mushrooms (optional)
- 1 bunch Green Onions (Scallions) sliced and divided
- 1 8-oz can Water Chestnuts, drained and roughly chopped (optional)
Sauce
- ¼ cup Low Sodium Soy Sauce
- 1 Tablespoon Oyster Sauce (or Hoisin)
- 1 Tablespoon Rice Wine Vinegar
- 1-2 Tablespoon Brown Sugar (to taste) or use Honey
- 2 teaspoons Toasted Sesame Oil
- ⅓ cup Low Sodium Chicken Broth
- 3 teaspoons Grated Fresh Ginger
- 2 teaspoons Sriracha (or 1/2 tsp Red Pepper Flakes)
- 5 cloves Garlic, finely minced or pressed
Add After Pressure Cooking
- 1 small Red Bell Pepper, thinly sliced
- 1 handful Snow Peas (optional)
To Thicken
- 1 ½ Tablespoons Corn Starch
- 2 Tablespoons 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 Tablespoon Butter, or 2 teaspoons Olive Oil
Instructions
- Add the chicken pieces to the inner stainless liner of the pressure cooker.
- Add the carrot, mushrooms, water chestnuts, and the white parts of the green onions (save the green parts).
- 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.
- Mix together the corn starch and water and set aside.
- If Making Rice With the ChickenPlace 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.
- Close the lid and set the steam release knob to the Sealing position.
- 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.
- 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.
- When the pin in the lid drops back down, open the lid.
- 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.
- Turn off the pot and stir in the cashews and the remaining green onion slices. Taste and add a pinch of salt if needed.
- Serve hot.
Nutrition
Calories: 422kcal
