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
Units
Scale
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
