INSTANT POT CASHEW CHICKEN

Instant Pot Cashew Chicken Stir Fry – a popular Chinese takeout favorite made easily in the pressure cooker in under 30 minutes! Easy to customize and perfect for busy weeknights.
It’s so much tastier and healthier than what you can get at the local Asian restaurant.
This Instant Pot Cashew Chicken has all those classic flavors of our cashew chicken stir-fry recipe with instructions for making it in the pressure cooker.
The great thing about this healthier than restaurant version is that you don’t have to serve this cashew chicken with white rice if you are trying to watch your carbs.
Quinoa, spiralized zucchini noodles or cauliflower rice are all delicious options that would be delicious with this cashew chicken.

Instant Pot Cashew Chicken Recipe
Instant Pot Cashew Chicken Stir Fry - a popular Chinese takeout favorite made easily in the pressure cooker in under 30 minutes! Easy to customize and perfect for busy weeknights.
Ingredients
  • 1 1/4 lb chicken thighs or breasts cut into 1 inch pieces
  • sea salt and black pepper as needed
  • 1-2 tablespoons coconut oil or olive oil
  • 3 1/2 cups broccoli florets
  • 1 red bell pepper cut into bite-sized chunks
  • 1 tablespoon arrowroot starch or cornstarch or 1 teaspoon xanthum gum for low carb
  • 2 tablespoons water plus more as needed to thin out sauce
Sauce and Marinade
  • 6 tablespoons gluten free tamari can also use low sodium-soy sauce coconut aminos for paleo version
  • 1 tablespoon hoisin sauce leave out for low carb & use fish sauce instead
  • 1 teaspoons toasted sesame oil
  • 1-2 teaspoons coconut sugar use low carb sweetener like erythritol stevia or monk frui 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
  • 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.
  6. 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.
  7. 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.