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!
1-2tbsCorn StarchMixed 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.