This Instant Pot Cashew Chicken is such an easy and quick chicken dinner recipe that your entire family will love. If you are craving Chinese take out, but rather make it at home, then you will love how closely this recipe resembles the takeout classic!
Instant Pot Cashew Chicken checks all the boxes when it comes to what constitutes a recipe favorite for me. Is it easy? Yep. Quick? Definitely. Tastes good? Of course. Having a variety of chicken Instant Pot recipes is so important because chicken is just so easy for dinner and the Instant Pot saves me on busy nights!
With Spring’s arrival, our nights are suddenly packed with softball and tee ball practices and we are so short on time for dinner! Some nights our dinner time choices at 4 pm or 9 pm! Whichever time slot I pick, I have to prepare the food fast! We are not a fast food family, so I much better throw together something quickly than spend hours feeling crappy from a fast food hamburger.
How do you make the sauce for cashew chicken?
This sauce is so easy. All you need is hoisin sauce (think of it as a Chinese BBQ Sauce) soy sauce, garlic, olive oil, and white wine vinegar. You could use rice wine vinegar as well. Mix the ingredients and then set aside.
There are so many different ways to make chicken in your Instant Pot! It is such a versatile ingredient. Here are some of our favorite Instant Pot chicken recipes.
Instant Pot Shredded BBQ Chicken
Instant Pot Creamy Mexican Chicken
Instant Pot Creamy Chicken Rigatoni
Chicken and the Instant Pot are truly a match made in Heaven and it doesn’t get much easier or delicious than this Instant Pot Cashew Chicken recipe!
Instant Pot Cashew Chicken
This easy Instant Pot recipe has delicious veggies, tender chicken, and salty cashews. A Chinese take out favorite!
Ingredients
Sauce:
- · 3 tablespoons of hoisin sauce
- · 1/3 cup of soy sauce
- · 2 tablespoons of minced garlic
- · ½ tablespoon of white wine vinegar
- · 2 tablespoons of olive oil divided
Cashew Chicken:
- · 2 chicken breast 2” pieces
- · 1/2 tablespoon of chili powder
- · 1 teaspoon of salt
- · 1 teaspoon of pepper
- · 1 cup of whole roasted cashews
- · 1 large bunch of broccoli
- · 8-10 mini sweet peppers
Instructions
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In a bowl, combine hoisin, soy sauce, garlic, vinegar, and 2 teaspoons of oil. Set aside.
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Set the instant pot to sauté and add the rest of the oil. Once oil is hot, add the chicken and spices. Stir to coat the chicken with the spices. Cook chicken for 3 minutes to brown the outside.
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Add the sauce and 1/3 cup of water. Close the instant pot lid and pressure valve, set to pressure cook on high for 5 minutes.
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While chicken cooks, chop the broccoli and peppers in bite size pieces. Remove the seeds from the peppers.
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Release pressure valve and remove lid. Remove chicken from sauce to let it rest and prevent chicken from breaking apart.
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Add the cashews, broccoli and peppers and let the vegetables cook for 4 minutes, just from the residual heat.
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Stir in the chicken and serve.
