If you’re on the hunt for a takeout-inspired dinner that’s healthy, speedy, and downright irresistible, this Instant Pot Cashew Chicken will be your new weeknight hero. Imagine juicy chicken coated in a velvety, subtly sweet sauce, generously tossed with crunchy cashews — all ready in just about 20 minutes with almost zero fuss!
Why You Should Make This Recipe
- Quick and Easy: With the magic of the Instant Pot, you can whip up restaurant-quality Cashew Chicken faster than you could order takeout!
- Healthier Than Takeout: Made with real-food ingredients and no weird additives, this homemade version lets you control the sweetness, saltiness, and overall nutrition.
- Family Favorite: The combination of tender chicken, savory-sweet sauce, and crunchy cashews is a universal crowd-pleaser — even picky eaters gobble it up.
- Versatile and Adaptable: You can easily customize the heat level, make it Whole30 or Paleo, and pair it with your favorite sides for a meal that suits everyone’s tastes.
Ingredients & Substitutions
This Instant Pot Cashew Chicken has such a simple list of ingredients, but each one plays a key role in delivering the full delicious experience. The balance of sweet, tangy, savory, and nutty is what makes it so completely craveable!
- Boneless, skinless chicken breasts: Chopped into bites for juicy forkfuls, but feel free to use thighs if that’s what you have — they’re just as tasty!
- Sesame oil: Gives that unmistakable toasted flavor you expect from the best Chinese takeout — don’t skip it!
- Coconut aminos: This soy sauce alternative keeps the dish gluten-free and slightly sweeter; regular soy sauce works in a pinch.
- Sugar-free ketchup: Adds tomato richness without unnecessary sugars; use any ketchup you love or even try tomato paste with a splash of apple cider vinegar.
- Rice vinegar: Delivers a gentle tang to brighten the sauce; apple cider vinegar is a solid backup.
- Coconut sugar & honey: These natural sweeteners keep things refined sugar-free — swap with extra orange juice or blended dates for Whole30 compliance.
- Garlic & ginger: Freshly minced for tons of flavor; jarred or pre-minced both work in a hurry.
- Arrowroot flour: Thickens the sauce while keeping it grain-free. Cornstarch is a reliable substitute if needed.
- Chinese Five Spice powder: Gives the dish its signature depth — if you can’t find it, a dash of cinnamon and clove adds warmth.
- Red pepper flakes: Adds a whisper of heat; adjust to make it as mild or spicy as you like.
- Salt and pepper: Essential for bringing everything into beautiful balance.
- Water: Helps create that glossy, luxurious sauce.
- Cashews: The real star for crunch and nutty richness — use roasted if you crave extra flavor, or keep it lighter with raw cashews.
How to Make Instant Pot Cashew Chicken
Step 1: Mix Up the Sauce
Begin by whisking together sesame oil, coconut aminos, ketchup, rice vinegar, coconut sugar, honey, garlic, ginger, Chinese Five Spice, and red pepper flakes in a bowl. This sauce is what soaks the chicken with incredible flavor, so make sure everything is well incorporated for that perfect balance of sweet, tangy, and umami!
Step 2: Prep and Sear the Chicken
Toss your chicken pieces with arrowroot flour, salt, and pepper in a bowl or zip-top bag to lightly coat. Heat sesame oil in your Instant Pot on the “sauté” setting, then sear the chicken for just 1–2 minutes. This step locks in juiciness and gives a nice touch of flavor to the outside — don’t worry if it’s not fully cooked yet!
Step 3: Pressure Cook to Perfection
Cancel the sauté, and pour in your pre-mixed sauce, stirring to coat every piece. Seal the Instant Pot, set the valve to “sealing,” and cook on “manual” for 10 minutes. This hands-off step is where the Instant Pot Cashew Chicken magic really happens — all those flavors will mingle and infuse the chicken, making it unbelievably tender.
Step 4: Thicken the Sauce and Add the Cashews
Just before the Instant Pot finishes, whisk arrowroot flour with a bit of water in a small bowl to form a slurry. Do a quick release, open the lid, and turn the Instant Pot back to “sauté.” Pour in your slurry, whisking it into the bubbling sauce; then toss in your cashews, stirring until the sauce thickens into a glossy, irresistible glaze. If you like it extra thick, add a bit more arrowroot slurry a little at a time until it’s just right.
Step 5: Taste, Season, and Serve
Give your Instant Pot Cashew Chicken a final taste and adjust salt and pepper if needed. That’s it — all that’s left is to scoop it onto a plate and add your favorite toppings!
How to Serve Instant Pot Cashew Chicken
Garnishes
For a touch of freshness and a pop of color, I love to shower my Cashew Chicken with sliced green onions, extra cashews, and a sprinkle of toasted sesame seeds. You could also add fresh cilantro or a little chopped red chili for flair and mild heat.
Side Dishes
This dish is fabulous over fluffy cauliflower rice for a low-carb feast, but it’s equally lovely on steamed white or brown rice, cooked quinoa, or sautéed Asian veggies like broccoli and snow peas. If you’re in the mood for something different, spaghetti squash “lo mein” noodles soak up the sauce beautifully!
Creative Ways to Present
To really wow your guests (or just yourself!), try serving Instant Pot Cashew Chicken in lettuce cups for a fun, hands-on meal, or pile it into meal-prep bowls with different veggies and grains for lunches all week. You can even use leftover chicken to fill Asian-inspired wraps or top a vibrant salad with a drizzle of the sauce.
Make Ahead and Storage
Storing Leftovers
Store any extra Instant Pot Cashew Chicken in an airtight container in the fridge. It will keep well for up to 4 days, and the flavors honestly get even better as everything melds together!
Freezing
This recipe freezes wonderfully! Let the chicken cool completely, then portion into freezer-safe containers. It’ll stay fresh and delicious for up to three months—just thaw overnight in the fridge before reheating for a super speedy dinner.
Reheating
For best results, reheat your Instant Pot Cashew Chicken gently in a skillet over medium-low heat, adding a splash of water if the sauce looks too thick. The microwave works too (about 1–2 minutes per serving), but stirring halfway through helps everything warm up evenly.
FAQs
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Can I make Instant Pot Cashew Chicken with chicken thighs instead of breasts?
Absolutely! Chicken thighs are wonderfully juicy and work perfectly in this recipe. Just trim off excess fat and cut into bite-sized pieces just like you would with breasts.
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How do I make this dish Whole30-friendly?
To make Instant Pot Cashew Chicken Whole30-compliant, simply omit the honey and coconut sugar. As a sweetener substitute, you can use 3 tablespoons of fresh orange juice or a couple of pureed dates for a subtle sweetness that still keeps things on plan!
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What if my sauce is too thick or too thin?
If your sauce gets overly thick, just stir in a tablespoon or two of water until it’s silky again. If it’s a bit too thin, add a little more arrowroot slurry (arrowroot mixed with water) and simmer until you get that perfect glossy texture.
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Is this Instant Pot Cashew Chicken spicy, and how can I adjust the heat?
It’s mildly spicy as written, thanks to the red pepper flakes, but you can easily dial up the heat with extra flakes or diced fresh chili. For a kid-friendly or mild version, simply use less or leave them out entirely.
Final Thoughts
If you’re craving comfort food with a healthier twist, Instant Pot Cashew Chicken truly hits the spot — it’s quick, packed with flavor, and so easy you’ll want to make it again and again. Trust me: one bite, and you’ll see why it’s become a staple in my kitchen. I can’t wait for you to give it a try and make it part of your own weeknight rotation!
Print
Instant Pot Cashew Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: Serves 4-6 1x
- Category: Instant Pot
- Method: Instant Pot
- Cuisine: Asian
Description
Delicious and easy Instant Pot Cashew Chicken recipe that is perfect for a quick and flavorful weeknight meal. Tender chicken pieces cooked in a savory Asian-inspired sauce with crunchy cashews, served over your choice of sides.
Ingredients
Chicken:
- 1.5–2 lbs boneless, skinless chicken breasts, cut into 1“-1.5” pieces
Sauce:
- 2 tbsp sesame oil, divided
- 1/2 cup coconut aminos
- 3 tablespoons sugar-free ketchup
- 3 tbsp rice vinegar
- 1 tbsp coconut sugar*
- 1 tbsp honey*
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 2 tbsp arrowroot flour, divided
- 1/2 tsp Chinese Five Spice powder
- 1/2 tsp red pepper flakes, or to taste
- 1/4 tsp salt, or to taste
- 1/4 tsp pepper, or to taste
- 2 tbsp water
Additional:
- 1 cup raw (or lightly salted) cashews
Instructions
- Sauce Preparation: In a medium bowl, combine 1 tbsp sesame oil, coconut aminos, ketchup, vinegar, coconut sugar, honey, garlic, ginger, Five Spice, and red pepper flakes. Whisk well to combine and set aside.
- Chicken Prep: In a bowl or baggie, coat chicken pieces with 1 tbsp of the arrowroot flour, salt, and pepper. Add 1 tbsp sesame oil to the bottom of the instant pot and turn it to “sauté”.
- Cooking Chicken: Allow oil to heat up and then sear chicken for 1-2 minutes. Add the prepared sauce, cover, set the valve to “sealing,” and pressure cook for 10 minutes.
- Thickening Sauce: Combine 1 tbsp arrowroot flour with 2 tbsp water. After quick releasing the pot, switch to “sauté” mode and stir in the arrowroot mixture. Add cashews and continue stirring until the sauce thickens.
- Serve: Adjust seasoning if needed, and serve over preferred sides. Garnish with extra cashews, green onions, or sesame seeds.
Notes
- *Omit for Whole30. Optional substitutions include 3 tbsp freshly squeezed orange juice, or 1-2 medjool dates, pitted and pureed in a food processor with 1/4 cup water to help blend.
- If the sauce thickens too much, adjust consistency by adding water gradually.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 7g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 80mg
