One Pot Cashew Chicken Rice Instant Pot Recipes

ONE POT CASHEW CHICKEN RICE (INSTANT POT)

Steps:

• In a large 12" skillet, whisk together the soy sauce, hoisin sauce, vinegar, honey, sesame oil, and cornstarch. Slowly whisk in the water and place on medium high heat, bringing to a boil until thickened. Add more water as needed to thin out the sauce to desired consistency. Transfer sauce to a heat safe bowl.
• Wipe down the same pan with a damp cloth, then heat 2 tablespoons of sesame oil over medium-high heat. Add the chicken and season with salt and pepper. Cook for 2-3 minutes, stirring until lightly browned.
• Add the garlic and ginger, stirring for 20 seconds, or until fragrant. Add the bell peppers and carrots and sauté for another 30 seconds.
• Stir in 1/4 cup of the sauce, reserving the rest for drizzling at the end. Add the uncooked rice and slowly pour in the water.
• Bring to a simmer, then lower heat to medium and cover pan.
• Cook for 12-15 minutes, stirring occasionally until most of the liquid is absorbed and rice is tender. Open the lid and stir in the cashews.
• Remove from heat and drizzle with the desired amount of sauce to taste and consistency desired (you can save the rest for a stir-fry next time).
• Serve hot garnished with sesame seeds and green onions if desired.
• Open the lid of the Instant Pot and press the SAUTE button, allow to preheat for a few minutes until you hear a beep.
• In a medium bowl, whisk together the soy sauce, hoisin sauce, vinegar, honey, and sesame oil; set aside.
• Turn the Instant Pot to SAUTE mode. Heat 1 1/2 tablespoons of sesame oil. When the oil is hot, add the chicken and season with salt and pepper. Saute for 2-3 minutes, until lightly brown. Add the garlic and ginger and cook for another 20 seconds. Pour in 1/2 of the sauce, the uncooked rice and the 1 cup of water.
• Place the lid on, and lock it, setting the valve to sealing.
• Press MANUAL (old model) high pressure or PRESSURE COOK (high) and set for 3 minutes.
• Once the 3 minutes is up and the Instant Pot beeps, allow the pressure cooker to naturally release for 10 minutes.
• Carefully remove the lid and press CANCEL then the SAUTE button. Add the bell peppers and carrots and stir until tender. Sprinkle in cashews, sesame seeds, and green onions, if desired. Whisk the cornstarch slurry together with the reserved amount of sauce and drizzle in desired amount into Instant Pot (you can save the rest for a stir-fry next time) and serve hot with sesame seeds and green onions, if desired

INSTANT POT® CASHEW CHICKEN

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.

INSTANT POT CASHEW CHICKEN

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.