Instant Pot Cashew Chicken Recipes

INSTANT POT® CASHEW CHICKEN

Instant Pot® Cashew Chicken image

A classic takeout favorite made at home in your Instant Pot®. This recipe uses chicken breast to keep it on the lean side, but the chicken is tenderized to maintain a velvety texture. Serve over white rice.

Provided by Buckwheat Queen

Categories World Cuisine Recipes Asian

Time 50m

Yield 5

Number Of Ingredients 19

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

Steps:

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 Facts : Calories 379 calories, Carbohydrate 29 g, Cholesterol 45.4 mg, Fat 19.2 g, Fiber 7.1 g, Protein 22.3 g, SaturatedFat 3.7 g, Sodium 839.4 mg, Sugar 10.8 g

INSTANT POT CASHEW CHICKEN

Instant Pot Cashew Chicken image

Yield 4

Number Of Ingredients 16

Ingredients

3 Tablespoons olive oil
3 boneless skinless chicken breasts (chopped into 1-inch pieces)
1 cup chicken broth
4 Tablespoons hoisin sauce
1 Tablespoon soy sauce
1 Tablespoon rice vinegar
1/2 teaspoon sesame oil
1 Tablespoon honey
2 green onions (chopped)
2 teaspoons minced garlic
1 red bell pepper (diced)
1 1/2 cups broccoli florets
1 cup lightly salted cashew halves
1 Tablespoon cornstarch
1 Tablespoon water
3 cups cooked rice

Steps:

Turn Instant Pot to SAUTE and add olive oil to the bottom of the bowl.
Once heated, add chopped chicken and cook until golden on all sides, then turn Instant Pot to OFF.
In a separate bowl, whisk together broth, hoisin sauce, soy sauce, rice vinegar, sesame oil, honey, onions, and minced garlic. Pour mixture over your chicken.
Add chopped bell pepper, broccoli, and cashew halves to the Instant Pot. Gently stir until everything is coated in the sauce.
Replace lid and turn knob to SEALING. Press PRESSURE COOK or MANUAL and set timer for 8 minutes.
Once the timer is up, release the pressure (quick release).
Remove chicken and vegetables from the Instant Pot. And turn the pot again to SAUTE.
Add 1 Tablespoon of cornstarch dissolved in water to your pot and whisk gently until it begins to thicken.
Serve Cashew Chicken over rice and topped with your thickened sauce.

Nutrition Facts : Servingsize 1 serving, Calories 1603 kcal, Fat 77 g, SaturatedFat 16 g, Cholesterol 93 mg, Sodium 4541 mg, Carbohydrate 173 g, Sugar 49 g, Protein 47 mg

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