Instant Pot Cashew Chicken

This better-than-takeout Cashew Chicken recipe is healthy, delicious, and so easy to make.

Prep Time: 15 Mins

Cook Time: 10 mins

Total Time: 25 mins

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INGREDIENTS

1 inch of fresh ginger thinly sliced

2 cloves of garlic minced

2 – 3 tbsp avocado oil

1/4 cup onion chopped

2/3 cup raw cashews divided

2 cups broccoli

Chicken Marinade

1.5 lbs chicken breast or thighs

2 tbsp coconut aminos

1 heaping tbsp arrowroot starch

Salt to taste *

Sauce

3 tbsp coconut aminos

2 tsp sesame oil

2 tbsp rice vinegar

1 pinch of red pepper flakes

3 tbsp cashew butter

1 – 2 tbsp honey Optional**

1/4 cup filtered water

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Instructions:

Cut the chicken into cubes. In a big Ziploc bag or medium bowl, marinate the chicken with coconut amino, salt *, and arrowroot flour. Make sure the chicken is completely coated.

Instructions step by step on how to make instant pot cashew chicken.

In a small bowl, whisk together the ingredients for the sauce – coconut aminos, water, sesame oil, rice vinegar, cashew butter, red pepper flakes, honey (if using any). Set aside.

Instructions step by step on how to make instant pot cashew chicken.

Using “saute” mode, heat up 1 – 2 tbsp oil in an instant pot. Add onion and garlic, saute until fragrant. Add additional 1 – 2 oil if needed ( I used extra 2 – 3 tbsp oil to prevent the chicken from sticking) then add chicken cubes. Flip a couple of times until the chicken is slightly browned on the outside.

Turn off the saute mode on instant pot, stir in the sauce, broccoli, cashew, garlic and ginger. Make sure the chicken is evenly coated.

Instructions step by step on how to make instant pot cashew chicken.

Cover and set the valve to “sealing” and cook on high pressure for 10 minutes.

In a small greased saucepan, toast half (roughly) of the cashews on medium heat for a couple of minutes. Flip often.

Instructions step by step on how to make instant pot cashew chicken.

Once the cashew chicken is done, do a quick release of the instant pot.

Serve with rice or cauliflower rice and the toasted cashews on top.

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