Put the phone down! Instant Pot Cashew Chicken tastes just as good, if not better than anything you can order! And, it only takes 6 mins to put together!
This afternoon I was really craving some form of take out. I know how expensive it is, but I just couldn’t help but want it! Being the cheapskate I am I knew I had to find a solution the would not only satisfy me, but keep my wallet in check too. With that, Instant Pot Cashew Chicken was born.
I headed to my cabinets around lunch time to see what I had kicking around. All of the ingredients in this recipe were just sitting there waiting to be found. Since I make a lot of Chinese inspired food, I always have the basics like Hoisin Sauce, Soy Sauce and ginger. If you don’t use these things much you may not be as lucky, but this recipe is super simple and easy to make. It’s also pretty healthy!
If you are looking for a lighter meal that still satisfies, you are going to love Instant Pot Cashew Chicken. It brings together the flavor of Chinese cooking with out all of the fat and salt. You can even serve it over brown rice, quinoa, or even riced veggies if you want to make it extra healthy!
The best part about this whole meal is that it takes only 6 minutes to cook! How awesome is that?! You can even get anything delivered that fast! Save yourself some time and money by throwing this on your weekly meal rotation!
Instant Pot Cashew Chicken
Turn Instant Pot onto saute and add oil. Heat until hot. When hot, add chicken (salt and pepper to taste if you wish) and slightly brown.
While chicken is cooking, in a small bowl whisk together soy sauce, hoisin sauce, vinegar, brown sugar, ginger, garlic, water and sesame seeds.
When chicken has been slightly browned, add sauce mixture.
Close Instant Pot and cook on manual high pressure for 5 minutes. When timer is done perform a quick release of pressure.
Open Instant Pot and add the broccoli and red pepper.
Close Instant Pot and cook on high pressure for 0 minutes (this is a real thing, you just keep hitting the negative time when on manual until you timer reads 0).
While Instant Pot is cooking, in a small bowl whisk together corn starch and 1/4 cup of water and set aside.
When timer is done perform a quick release of pressure.
Turn the Instant Pot back on to saute and bring to a simmer. When simmering add corn starch and water slurry and stir until well combined.
When sauce had thickened add cashews and stir.
Serve over rice and enjoy!
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