Instant Pot Cashew Chicken

  3.0 – 1 reviews  

Using your Instant Pot, make a traditional takeout favorite at home. The chicken in this recipe is tenderized to maintain a velvety texture while using chicken breast to keep it on the lean side. Over white rice, please.

Prep Time: 20 mins
Cook Time: 25 mins
Additional Time: 5 mins
Total Time: 50 mins
Servings: 5

Ingredients

  1. 14 ounces chicken breast, cut into 1-inch cubes
  2. 2 tablespoons cornstarch
  3. 1 tablespoon soy sauce
  4. 1 tablespoon mirin (Japanese sweet wine)
  5. ¾ cup water
  6. 2 tablespoons soy sauce
  7. 2 tablespoons mirin (Japanese sweet wine)
  8. 2 tablespoons hoisin sauce
  9. 2 teaspoons sesame oil
  10. 1 teaspoon peanut oil
  11. ¾ cup raw cashews
  12. 1 tablespoon white sesame seeds
  13. 1 tablespoon black sesame seeds
  14. 1 tablespoon peanut oil
  15. 2 cups green bell peppers, cut into 1-inch pieces
  16. 1 medium onion, cut into eighths
  17. 1 clove garlic, minced
  18. 1 (8 ounce) can baby corn, drained and cut into bite-size pieces
  19. 1 (8 ounce) can sliced water chestnuts, drained

Instructions

  1. Place chicken in a mixing bowl and sprinkle with cornstarch; mix until each piece of chicken is well coated. Add 1 tablespoon soy sauce and 1 tablespoon mirin on top and stir well. Set aside.
  2. Combine water, 2 tablespoons soy sauce, 2 tablespoons mirin, hoisin sauce, and 2 teaspoons sesame oil in a small bowl. Whisk together and set aside.
  3. Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add 1 teaspoon peanut oil, cashews, white sesame seeds, and black sesame seeds. Cook and stir until fragrant and toasted evenly, about 3 minutes. Add 1 tablespoon peanut oil, bell peppers, onion, and garlic and saute until vegetables have softened and garlic is fragrant, about 5 minutes. Add chicken mixture and stir well to combine. Mix in soy sauce mixture, baby corn, and water chestnuts. Stir until everything is well combined.
  4. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
  5. Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Stir and serve immediately.

Nutrition Facts

Calories 379 kcal
Carbohydrate 29 g
Cholesterol 45 mg
Dietary Fiber 7 g
Protein 22 g
Saturated Fat 4 g
Sodium 839 mg
Sugars 11 g
Fat 19 g
Unsaturated Fat 0 g

Reviews

Carlos Rodgers
It was too thick for the instant pot. The burn alert came up twice, so I took it out and sautéd it on the stove. Everyone loved it but I wish it would have worked in the instant pot.

 

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