Easy Instant Pot Cashew Chicken

Instant Pot Cashew Chicken is your weeknight superhero—fast, flavorful, and here to save dinner from the dreaded takeout trap! With tender chicken, a rich savory sauce, and crunchy cashews, it comes together in just 20 minutes and disappears even faster. It's so easy, you’ll wonder if you actually cooked or just waved a magic spatula.

We love Chinese Take-Out but we LOVE it even more when we can make Chinese restaurant-quality dishes from the comfort of our own kitchen.

The combination of hoisin sauce, soy sauce, and brown sugar creates a sweet and savory sauce that coats every piece of chicken, bell peppers, and cashews.

The addition of garlic, green onions, and a dash of vinegar ensures that this dish will tickle your taste buds and leave you reaching for seconds.

It’s a fantastic meal prep option, combining the savory flavors of hoisin sauce and tender chicken, creating a dish your taste buds will thank you for.

You can use a different cut of chicken and any kind of rice to suit your preferences.

Try this easy recipe for a quick weeknight meal or your next potluck it’s bound to become one of your favorite recipes!

For more homemade Chinese flavors, check out my Honey Garlic Chicken, Chicken Teriyaki, Beef Teriyaki, Instant Pot Sweet and Sour Chicken, Sweet and Sour Meatballs, and even this Instant Pot Mongolian Beef!

Ingredients Needed for Instant Pot Cashew Chicken

• Chicken Breasts. The main protein source of this dish, ensuring you have juicy chicken bites. You can also use chicken thighs for a more tender texture.
• Olive Oil. Used for sautéing the chicken, it adds a rich flavor. Canola oil or vegetable oil would work well too.
• Garlic. Crushed garlic cloves infuse the dish with a fragrant and aromatic flavor.
• Soy Sauce. Adds a salty and savory depth to the sauce. You can substitute it with coconut aminos or tamari for a gluten-free option.
• Water & Vinegar. Use a combination of these to make the base of the sauce.
• Hoisin Sauce. Gives the dish a sweet and salty flavor. Oyster sauce or a mix of soy sauce and peanut butter can be used instead if needed.
• Brown Sugar. Sweetens the sauce, balancing the salty soy sauce and tangy vinegar. Substitute with honey or maple syrup if desired.
• Green Bell Pepper & Onion. These vegetables add a crunch and a fresh, vibrant flavor to the dish. Feel free to add more veggies like red bell pepper or snow peas.
• Cashews. These add crunch and richness to the dish. Use raw cashews for the best flavor.
• Garnish. Use freshly chopped Green Onions and Sesame Seeds to add extra flavor and aesthetic appeal.
• Corn Starch. Thickens the sauce to the perfect consistency. Arrowroot flour can be a good substitute.

How to Make Cashew Chicken in the Instant Pot

1. Cube the boneless, skinless chicken breasts into even, bite-sized cubes. This will ensure that each piece of chicken cooks evenly and soaks up the savory sauce.
2. Heat the Instant Pot on Sauté Mode, then add the Olive Oil and Garlic. When hot, add cubed chicken and cook through. The garlic will infuse the chicken with a fragrant aroma that forms the base flavor for this dish.

3. After sautéing the chicken, it's time to add the Soy Sauce, Hoisin Sauce, Water, Vinegar, and Brown Sugar. Mix together, making sure the chicken is coated in sauce, then add in Bell Pepper and chunks of Onion.
4. Set your Instant Pot to Manual for 5 minutes. Use the Quick Release function, then open the lid. Check the consistency of the sauce when it’s done. To thicken the sauce (if necessary) add a tablespoon of cornstarch to two tablespoons of water and add it to the mixture.

5. Serve this dish over rice – whether brown, white, or jasmine, and garnish with green onions and sesame seeds for an extra layer of flavor and texture.

FAQs

Storage & Freezing

Storage: Store your Cashew Chicken once it has fully cooled in an airtight container or portioned in Ziploc bags in the fridge for up to 4 days. When you’re ready to enjoy it again, simply reheat it in the microwave or on the stovetop, ensuring it reaches the proper temperature. You may want to add a splash of water or chicken broth to get the sauce back to its intended consistency.

Freezing: Once cooled, portion the Cashew Chicken into freezer-safe containers or Ziploc bags, leaving some space at the top for expansion. Freeze for up to 3 months. Remember to thaw it in the refrigerator overnight before reheating. 

Substitutions & Variations

• Use other types of chicken. I've used chicken breasts here, but you can just as easily use chicken thighs. You can also use pre-cooked chopped chicken to save time, but you may need to adjust the seasonings and cooking time.
• Soy Sauce. You can use coconut aminos instead of soy sauce if you need this dish to be gluten-free.
• Brown Sugar. Swap the sugar for maple syrup or honey, if you prefer.
• Cashews. This recipe uses cashews for their unique flavor, but other nuts like peanuts or almonds can be used instead for a different taste.

Pro Tips

• Consistent chicken pieces. Cut your chicken into small, bite-size cubes. The chicken will cook faster and more evenly.
• Get the right sauce thickness. The key to a delicious Cashew Chicken dish is having the perfect balance between a thick and flavorful cashew chicken sauce. If you find the sauce too thin after cooking, don’t hesitate to use a cornstarch slurry to achieve the desired thickness. Conversely, if the sauce is too thick, a splash of chicken broth or water can easily adjust the consistency.
• Adding a cashew crunch. The raw cashews added at the end give this dish a delightful crunch and nutty flavor. For an extra layer of texture and flavor, consider toasting the cashews slightly before adding them to the dish. This small step can make a significant difference and tantalize your taste buds even more!

Have you tried this Pressure Cooker Cashew Chicken recipe?

Please leave a comment below if you have tried making this recipe. I love to hear from you and enjoy reading about what you think. Be sure to tag @devourdinner when posting to social media. I can't wait to see your photos!

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4.58 from 7 votes

Cashew Chicken

This Instant Pot Cashew Chicken recipe is the perfect solution to busy weeknights and a hungry family! It’s so easy to throw together, and it’s ready in just 20 minutes!

Prep Time10 minutes mins

Cook Time5 minutes mins

Total Time20 minutes mins

Cook ModePrevent your screen from going dark

Course: Entree, Main Dish

Cuisine: American, Chinese

Servings: 4 People

Ingredients

• 3 Chicken Breasts
• 2 tbs olive oil
• 2 cloves garlic - Crushed
• ⅓ cup Soy Sauce
• ¼ cup water
• 1 tbs Vinegar
• 3 tbs Brown Sugar
• 1 tbs Hoisin Sauce
• 1 Green Bell Pepper
• 1 Onion
• ½ cup Cashews - *Garnish
• Green Onions - *Garnish
• 1-2 tbs Corn Starch - Mixed w/ ¼ cup water to thicken sauce *optional

Instructions

• Cube boneless skinless chicken breasts into even, bite-sized cubes. This will ensure that each piece of chicken cooks evenly and soaks up the savory sauce.
• Heat Instant Pot on Sauté Mode, then add the Olive Oil and Garlic. When hot, add cubed chicken and cook through. The garlic will infuse the chicken with a fragrant aroma that forms the base flavor for this dish.
• After sautéing the chicken, it's time to add the Soy Sauce, Hoisin Sauce, Water, Vinegar, and Brown Sugar. Mix together, making sure the chicken is coated in sauce, then add in Bell Pepper and chunks of Onion.
• Set your Instant Pot to Manual for 5 minutes. Use the Quick Release function, then open lid. Check the consistency of the sauce when it’s done. To thicken sauce (if necessary) add a tablespoon of cornstarch to two tablespoons of water and add it to the mixture.
• Serve this dish over rice – whether brown, white, or jasmine, and garnish with green onions and sesame seeds for an extra layer of flavor and texture.

Notes

Storage

• Store: Store your Cashew Chicken once it has fully cooled in an airtight container or portioned in Ziploc bags in the fridge for up to 4 days. When you’re ready to enjoy it again, simply reheat it in the microwave or on the stovetop, ensuring it reaches the proper temperature. You may want to add a splash of water or chicken broth to get the sauce back to its intended consistency.
• Freezing: Once cooled, portion the Cashew Chicken into freezer-safe containers or Ziploc bags, leaving some space at the top for expansion. Freeze for up to 3 months. Remember to thaw it in the refrigerator overnight before reheating.

Have you made this recipe?Mention @devourdinner or tag us #devourdinner! Please leave a comment and rating below. Thank you!

Nutrition Disclaimer

All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.

Nutrition

Calories: 426.41kcal | Carbohydrates: 22.8g | Protein: 41.76g | Fat: 18.7g | Saturated Fat: 3.24g | Cholesterol: 108.6mg | Sodium: 1349.06mg | Potassium: 878.74mg | Fiber: 1.77g | Sugar: 13g | Vitamin A: 160.93IU | Vitamin C: 28.46mg | Calcium: 37.8mg | Iron: 2.39mg