Instant Pot Cashew Chicken Recipes
INSTANT POT® CASHEW CHICKEN
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
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
Yield 4
Number Of Ingredients 16
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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