Transform your weeknights with a lightning-fast, incredibly flavorful Instant Pot Cashew Chicken. This recipe is your ultimate secret weapon for ditching the takeout menu and creating a delicious, healthier version right in your own kitchen!

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Instant Pot Cashew Chicken: Your Ultimate Guide to a Quick & Delicious Weeknight Meal

Craving the rich, savory taste of your favorite Chinese takeout but want to enjoy it in the comfort of your home, without the added preservatives or long wait times? Look no further! This Instant Pot Cashew Chicken recipe is an absolute game-changer. It combines tender chicken pieces, crunchy cashews, and a delectable, sticky sauce that’s bursting with authentic Asian flavors. Forget about complex cooking methods or multiple pots and pans; your Instant Pot makes this beloved dish astonishingly simple and quick, making it an ideal choice for even the busiest weeknights.

For those who love to explore the versatility of their Instant Pot, be sure to check out my other fantastic Instant Pot recipes. Dive into savory Instant Pot Ribs, comforting Instant Pot Tuna Noodle Casserole, sweet and savory Instant Pot Honey Garlic Chicken, or the incredibly tender Instant Pot Barbacoa Beef. Each recipe highlights the convenience and efficiency of pressure cooking, proving that delicious home-cooked meals don’t have to be time-consuming.

Why Homemade Cashew Chicken is a Weeknight Game-Changer

There’s something incredibly satisfying about recreating your favorite restaurant dishes at home. It’s not just about saving money; it’s about controlling the quality of ingredients, adjusting flavors to your preference, and enjoying a meal prepared with care. Cashew chicken, with its perfect balance of savory, sweet, and nutty notes, has always been a top contender on my list of “make-your-own takeout” recipes. When I first tried this Instant Pot version, my expectations were high, and I’m thrilled to report it exceeded them! The chicken was unbelievably tender, the sauce was rich and perfectly balanced, and the entire dish came together with surprising ease. Even the leftovers, if you manage to have any, are fantastic for a quick lunch the next day, making it an excellent meal prep option for a busy workweek.

This recipe offers a unique blend of convenience and gourmet taste, proving that speed doesn’t have to compromise flavor. Imagine having a wholesome, restaurant-quality meal on your table in under an hour, without the fuss of complicated techniques or a sink full of dishes. That’s the magic of Instant Pot Cashew Chicken – a truly delicious and efficient way to enjoy Asian-inspired cuisine any night of the week.

“The Electric Pressure Cooker Cookbook”: Your Gateway to Pressure Cooking Mastery

Before we dive deeper into the recipe itself, it’s worth highlighting the incredible resource that inspired this delightful dish: “The Electric Pressure Cooker Cookbook” by Barbara Schieving. Barbara, renowned for her expertise and fantastic recipes shared on her popular blog Pressure Cooking Today, is truly a master of pressure cooking. Having personally tried and loved several recipes from her blog, I had high expectations for her cookbook, and it did not disappoint. This comprehensive volume boasts an impressive collection of 200 recipes, making it an essential guide for anyone who owns an electric pressure cooker.

What truly sets this cookbook apart is its vast variety and practical approach. From savory main dishes like this Cashew Chicken to unexpected treats, it covers nearly every culinary need you could imagine for your pressure cooker. Barbara herself shared that the dessert recipes are among her favorites – a revelation to me, as I wouldn’t have even considered making desserts in a pressure cooker a few years ago! This book single-handedly opens up a world of possibilities, proving that the Instant Pot isn’t just for quick dinners, but also for gourmet sides, comforting breakfasts, and decadent sweets.

“The Electric Pressure Cooker Cookbook” has quickly become an indispensable staple in my kitchen, transforming dinnertime into an effortlessly flavorful experience. The sheer number of exciting recipes I still want to explore from its pages is astounding. If you’re a fan of pressure cooking, seeking reliable recipes, or simply looking to get the most out of your Instant Pot, this book is an absolute must-have. It’s an investment in countless delicious meals and simplified, stress-free cooking for years to come.

You can purchase The Electric Pressure Cooker Cookbook easily on Amazon.

Essential Ingredients for Your Perfect Instant Pot Cashew Chicken

One of the most appealing aspects of this cashew chicken recipe is its straightforward ingredient list. Many of these items are likely already in your pantry, making spontaneous cooking sessions a breeze. Let’s break down each component and understand its role in crafting this flavorful and satisfying dish:

• Chicken Breasts: The Foundation of Flavor

  The recipe specifically calls for boneless, skinless chicken breasts, cut into uniform bite-sized pieces. These cook quickly and uniformly in the Instant Pot, ensuring they absorb the rich sauce beautifully and remain incredibly tender and juicy. While chicken thighs are also a flavorful option and would likely work well with slight adjustments to cooking time, I find that chicken breasts truly shine in this recipe, allowing the savory sauce to be the star. Consistency in cutting the chicken ensures even cooking and perfect texture.

• Vegetable Oil: For Sautéing and Browning

  A tablespoon of vegetable oil is essential for the initial browning of the chicken before pressure cooking. This crucial step contributes significantly to the dish’s overall flavor profile through the Maillard reaction, developing savory depths that simply boiling cannot achieve. You can substitute vegetable oil with other high-smoke-point oils like canola, grapeseed, or avocado oil if preferred.

• Chicken Broth: The Liquid Gold for Your Sauce

  Chicken broth forms a significant part of the sauce base, providing a rich and savory liquid that infuses flavor into the chicken during pressure cooking. I always recommend using low-sodium chicken broth to maintain control over the dish’s saltiness, especially since soy sauce is also a key ingredient. This allows you to fine-tune the seasoning to your exact preference.

• Low-Sodium Soy Sauce: The Umami Powerhouse

  An absolute cornerstone of Asian-inspired cuisine, low-sodium soy sauce is indispensable for that signature umami flavor and savory depth. Opting for a low-sodium version is paramount to prevent the dish from becoming excessively salty. If you’re seeking a gluten-free alternative, tamari works perfectly and delivers the same authentic taste without compromise.

• Honey: The Sweet Balancer

  Honey is thoughtfully incorporated into the sauce to provide a subtle, natural sweetness that beautifully balances the savory and tangy notes. This isn’t intended to be an overly sweet dish, but the honey adds that perfect counterpoint, creating a well-rounded and harmonious flavor profile that is truly addictive. If honey isn’t available, pure maple syrup can serve as a suitable substitute.

• Rice Vinegar: The Tangy Brightness

  Rice vinegar, often labeled as rice wine vinegar, contributes a vital bright, tangy acidity to the sauce. It’s crucial to ensure you’re using rice *vinegar* and not actual rice *wine* (like sake or mirin), as they have distinctly different flavor profiles and culinary roles. The vinegar cuts through the richness, adding a refreshing zest that elevates the entire dish and prevents it from being too heavy.

• Chili-Garlic Sauce: The Aromatic Kick

  This ingredient is a true flavor bomb that brings a wonderful blend of mild heat and intensely aromatic garlic, which is fundamental to the authentic taste of cashew chicken. You can typically find chili-garlic sauce in the Asian section of most well-stocked grocery stores. I wholeheartedly recommend not skipping this ingredient, as it adds a complex layer of flavor that’s hard to replicate and truly defines the dish.

• Cornstarch and Cold Water: The Thickening Solution

  A simple cornstarch slurry – a mixture of cornstarch and cold water – is used at the end to thicken the sauce to that desirable glossy, luscious consistency. This step transforms the thinner liquid into a clingy sauce that beautifully coats every piece of chicken. Remember to always mix cornstarch with cold water first to create a smooth paste before adding it to hot liquid; this prevents the formation of lumps.

• Cashews: The Signature Crunch and Nutty Flavor

  Of course, cashew chicken wouldn’t be complete without its namesake ingredient! I typically use roasted and salted cashew halves, as they offer a fantastic textural contrast and a rich, nutty flavor that complements the sauce perfectly. If you only have raw cashews, a quick toast in a dry pan on the stove or a few minutes in the oven will significantly enhance their flavor and crunch, bringing out their best qualities.

• Prepared Rice and Sliced Green Onions: The Perfect Accompaniments

  These are the indispensable elements for serving. Fluffy prepared rice (jasmine, white, or brown) provides a neutral and comforting base, perfectly soaking up all that delicious, savory sauce. Fresh, vibrant sliced green onions, including both the white and green parts, add a delightful pop of color, a hint of oniony freshness, and a crucial garnish that brightens the entire meal.

Tips for Making the Best Instant Pot Cashew Chicken

To ensure your Instant Pot Cashew Chicken turns out perfectly every time, rivaling your favorite restaurant’s version, keep these expert tips in mind. A little foresight and technique can make all the difference in achieving a restaurant-quality meal at home with minimal effort.

• Achieve Golden Chicken Perfection: When browning your chicken in the Instant Pot, avoid the common mistake of overcrowding the pot. If you have a large batch of chicken, sauté it in small, manageable portions. This allows the chicken pieces to sear properly and develop a beautiful golden-brown color and a richer, more complex flavor through the Maillard reaction, rather than just steaming in its own juices.
• The Importance of Mise en Place: The Instant Pot cooks at an impressive speed, which means having all your ingredients measured, chopped, and ready to go before you even start is absolutely crucial. This “mise en place” approach ensures a seamless and stress-free cooking process, preventing any last-minute scrambling and allowing you to move from one step to the next effortlessly.
• Enhance Cashew Flavor with Toasting: Even if your cashews are already roasted, a brief toast can significantly elevate their flavor and aroma. Simply place them in a dry pan on the stove over medium heat for a few minutes, stirring frequently, or spread them on a baking sheet and toast in a preheated oven at 300°F (150°C) for 5-7 minutes. Watch them carefully to prevent burning; you want them lightly golden and fragrant. This small step adds an extra layer of delicious nuttiness to the dish.
• Smart Leftover Storage for Quality: This recipe yields fantastic leftovers, making it perfect for meal prep! For the best quality and reheating experience, store the cashew chicken and any prepared rice in separate airtight containers. This prevents the rice from becoming soggy and allows you to warm each component individually, preserving optimal texture and taste.
• Customize with Fresh Veggies: Feel free to incorporate your favorite vegetables to boost the nutritional value and add delightful textures. Broccoli florets are an excellent choice; they can be steamed lightly before adding to the sauce, or even stirred directly into the Instant Pot during the last minute of simmering to achieve a tender-crisp finish. Sliced bell peppers, snow peas, water chestnuts, or mushrooms would also be delicious and visually appealing additions.
• Adjust Spice Levels to Your Liking: The chili-garlic sauce provides a moderate amount of heat and a fantastic depth of flavor. If you prefer a spicier dish, you can increase the amount slightly. For those who prefer a milder flavor, you can reduce it or even omit it entirely, though it’s recommended to include at least a small amount for the authentic taste profile.

More Asian-Inspired Recipes to Savor

If you’re a fan of the vibrant and diverse flavors of Asian cuisine, you’re in for a treat! After mastering this incredibly easy and delicious Instant Pot Cashew Chicken, expand your culinary horizons with these other fantastic Asian-inspired dishes from my kitchen:

• Sweet and Sour Chicken
• Beef and Broccoli
• Pineapple Chicken
• Orange Chicken
• General Tso’s Chicken
• Easy Egg Roll Recipe
• Butter Chicken (aka Chicken Tikka Masala)
• Kung Pao Chicken

Kitchen Essentials for Pressure Cooking Success

To embark on this delightful culinary journey and efficiently create this Instant Pot Cashew Chicken, a reliable electric pressure cooker is your most valuable ally. I personally adore my Instant Pot, and it’s the primary tool I use for all my pressure cooking adventures. While the market now offers many excellent brands, the Instant Pot has consistently delivered exceptional results, proving its reliability, safety, and versatility in my kitchen for a wide range of recipes.

Beyond the Instant Pot itself, a few other essential kitchen tools will make your cooking experience smoother and more enjoyable:

• A sturdy cutting board and a sharp chef’s knife for efficiently preparing your chicken, green onions, and any additional vegetables you choose to include.
• Accurate measuring cups and spoons for precise ingredient measurements, which are crucial for balancing the flavors in the sauce.
• A small whisk for effortlessly creating a smooth, lump-free cornstarch slurry.
• A large heat-resistant spoon or spatula for stirring ingredients in the hot pot and for serving the finished dish.
• Serving bowls or a beautiful platter for presenting your homemade cashew chicken, making it feel like a special takeout experience right at home.

Instant Pot Cashew Chicken Recipe Card

Instant Pot Cashew Chicken

Rating: 4.67 out of 5 stars from 6 votes

Author:
Deborah Harroun

Prep Time:
10 minutes

Cook Time:
30 minutes

Total Time:
40 minutes

Servings:
6 servings

Course:
Main Dish

Cuisine:
Asian

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Fast, flavorful and perfect for a weeknight – this Instant Pot Cashew Chicken is the easiest way to skip the take out and make it yourself at home!

Ingredients

• 1 1/2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• Freshly ground pepper
• 1 tablespoon vegetable oil
• 1/4 cup reduced-sodium chicken broth
• 1/4 cup low-sodium soy sauce
• 3 tablespoons honey
• 2 tablespoons rice vinegar
• 1/2 teaspoon chili-garlic sauce
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 1/2 cup roasted cashew halves
• 6 cups prepared rice for serving
• 4 green onions, white and green parts, sliced (for serving)

Instructions

1. Lightly season the chicken with freshly ground pepper. Select the “Saute” function on your Instant Pot to preheat the pot. Once hot, add the vegetable oil. Add the seasoned chicken pieces to the pot and sauté for about 3 minutes, browning in batches if necessary to ensure even searing. This step is crucial for developing deep flavor.

   1 1/2 lbs boneless, skinless chicken breasts,
   freshly ground pepper,
   1 tablespoon vegetable oil

2. Pour in the chicken broth, low-sodium soy sauce, honey, rice vinegar, and chili-garlic sauce. Stir well to combine all the ingredients and ensure nothing is sticking to the bottom of the pot, which could trigger a burn warning. Secure the lid on your Instant Pot, making sure the sealing ring is properly in place and the steam release valve is set to the “Sealing” position. Select “Manual” or “Pressure Cook” on High pressure and set the cook time for 3 minutes.

   1/4 cup reduced-sodium chicken broth,
   1/4 cup low-sodium soy sauce,
   3 tablespoons honey,
   2 tablespoons rice vinegar,
   1/2 teaspoon chili-garlic sauce

3. When the cooking cycle ends, turn off your Instant Pot. Carefully perform a Quick Pressure Release by turning the steam release valve to the “Venting” position. Stand clear of the steam. When the float valve drops, indicating all pressure has been released, carefully remove the lid.

4. In a small separate bowl, whisk together the cornstarch and cold water until you have a smooth slurry with no lumps. Turn the Instant Pot back to the “Saute” function. Gradually add the cornstarch slurry to the pot, stirring constantly. Continue to simmer and stir until the sauce begins to thicken to your desired consistency. This should take just a few minutes.

   2 tablespoons cornstarch,
   2 tablespoons cold water

5. Stir in the roasted cashew halves and let them simmer in the sauce for an additional 2 minutes. This allows the cashews to warm through and absorb some of the sauce’s flavor, while still retaining their delightful crunch.

   1/2 cup roasted cashew halves

6. Serve your delicious Instant Pot Cashew Chicken immediately over fluffy prepared rice. Garnish generously with fresh, sliced green onions for a burst of color and a fresh, mild onion flavor that perfectly complements the rich sauce.

   6 cups prepared rice,
   4 green onions

Recipe Notes:

For more color on the chicken and enhanced flavor, cook it in batches if your Instant Pot is crowded. This ensures the chicken browns effectively rather than steaming.

This recipe was inspired by “The Electric Pressure Cooker Cookbook” by Barbara Schieving.

Nutrition information is provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide and does not include any additional toppings or serving suggestions.

Nutrition Information

Serving: 1/6 of recipe

• Calories: 442kcal (22%)
• Carbohydrates: 63g (21%)
• Protein: 29g (58%)
• Fat: 10g (15%)
• Saturated Fat: 2g (13%)
• Polyunsaturated Fat: 6g
• Trans Fat: 0g
• Cholesterol: 55mg (18%)
• Sodium: 766mg (33%)
• Fiber: 1g (4%)
• Sugar: 11g (12%)

Keywords:
cashew chicken, instant pot recipe, make your own take out, pressure cooker

Conclusion: Embrace the Ease of Instant Pot Cooking

This Instant Pot Cashew Chicken recipe is more than just a meal; it’s an invitation to rediscover the joy of home cooking without the pressure of time constraints. By transforming a beloved takeout classic into an accessible weeknight dinner, you gain control over your ingredients, enjoy fresher flavors, and savor the satisfaction of a meal made from scratch. Its swift preparation, minimal cleanup, and incredible taste make it a staple for any busy household looking for healthy and delicious options.

Whether you’re new to Instant Pot cooking or a seasoned pro, this Cashew Chicken recipe offers a delightfully rewarding experience. It’s a testament to how modern kitchen appliances can simplify our lives while still allowing us to indulge in gourmet flavors and wholesome eating. So, next time that takeout craving hits, reach for your Instant Pot, and whip up this flavorful, satisfying dish. Your taste buds (and your schedule) will undoubtedly thank you!

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