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How to Make Instant Pot Cashew Chicken - A Step-by-Step Guide

If you're a fan of Chinese takeout, then you'll love this Instant Pot Cashew Chicken recipe. This dish is a breeze to make in the Instant Pot and delivers all the bold flavors of your favorite takeout dish, but with a fraction of the effort. The tender pieces of chicken, crunchy cashews, and flavorful sauce make for a satisfying meal that's sure to become a regular in your dinner rotation.

One of the best things about this dish is that it comes together quickly, making it perfect for ...

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Ingredients

  • 14 ounces chicken breast, cut into 1-inch cubes
  • 2 tablespoons cornstarch
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin (Japanese sweet wine)
  • ¾ cup water
  • 2 tablespoons soy sauce
  • 2 tablespoons mirin (Japanese sweet wine)
  • 2 tablespoons hoisin sauce
  • 2 teaspoons sesame oil
  • 1 teaspoon peanut oil
  • ¾ cup raw cashews
  • 1 tablespoon white sesame seeds
  • 1 tablespoon black sesame seeds
  • 1 tablespoon peanut oil
  • 2 cups green bell peppers, cut into 1-inch pieces
  • 1 medium onion, cut into eighths
  • 1 clove garlic, minced
  • 1 (8 ounce) can baby corn, drained and cut into bite-size pieces
  • 1 (8 ounce) can sliced water chestnuts, drained

Information

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

  • 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.
  • 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.
  • 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.
  • 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.
  • 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

    379 cal.

    • Total Fat: 19g
    • Saturated Fat: 4g
    • Cholesterol: 45mg
    • Sodium: 839mg
    • Total Carbohydrate: 29g
    • Dietary Fiber: 7g
    • Total Sugars: 11g
    • Protein: 22g
    • Vitamin C: 50mg
    • Calcium: 73mg
    • Iron: 3mg
    • Potassium: 490mg

    Categories

    Main recipes
    Chicken recipes
    Instant pot recipes
    Asian recipes
    Dinner recipes