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Craving a quick, flavorful meal? This Instant Pot Cashew Chicken delivers tender chicken, rich cashew sauce, and a hint of spice—all in under 30 minutes!
I first tried this dish at a friend’s dinner party, and it instantly became a family favorite. The creamy cashew sauce paired with juicy chicken is a game-changer!
Get ready to cook up a storm with this easy Instant Pot Cashew Chicken recipe!
What to Expect
- Time: 25 minutes
- Difficulty: Easy
Before You Begin
Prep your ingredients ahead for a smooth cooking process. Toasting the cashews separately adds a delightful crunch!
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| Fresh ginger, thinly sliced | 1 inch |
| Garlic, minced | 2 cloves |
| Avocado oil | 2 – 3 tbsp |
| Onion, chopped | 1/4 cup |
| Raw cashews, divided | 2/3 cup |
| Chicken breast or thighs | 1.5 lbs |
| Coconut aminos | 2 tbsp |
| Arrowroot starch | 1 tbsp |
| Salt, to taste | 1/2 tsp |
| Sesame oil | 2 tsp |
| Rice vinegar | 2 tbsp |
| Red pepper flakes | 1 pinch |
| Cashew butter | 3 tbsp |
| Honey, optional | 2 tbsp |
| Filtered water | 1/2 cup |
Step-by-Step Guide
- Cut the chicken into cubes. Marinate with coconut aminos, salt, and arrowroot starch in a bowl or bag.
- Whisk together coconut aminos, water, sesame oil, rice vinegar, cashew butter, red pepper flakes, and honey (if using). Set aside.
- Heat oil in the Instant Pot on “sauté” mode. Add onion and garlic, sauté until fragrant.
- Add chicken and brown slightly. Turn off sauté mode.
- Stir in the sauce, cashews, garlic, and ginger. Ensure even coating.
- Cook on high pressure for 10 minutes with the valve sealed.
- Toast half the cashews in a greased pan until golden.
- Quick-release the Instant Pot. Optionally, thicken the sauce with arrowroot slurry.
Pointers for Perfection & How to Store
For extra thickness, mix 1 tbsp arrowroot flour with 2 tbsp water and stir into the sauce. Store leftovers in an airtight container for up to 3 days.
Love this recipe? Try my Cashew Cream Cajun Chicken Pasta Recipe next!
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Instant Pot Cashew Chicken
- Total Time: 25
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Instant Pot Cashew Chicken is a healthier, faster alternative to takeout that doesn’t compromise on flavor. Tender chunks of chicken are coated in a savory, slightly sweet garlic-ginger sauce and finished with crunchy roasted cashews and fresh bell peppers. Made entirely in the pressure cooker in under 30 minutes, it is naturally gluten-free and perfect for a busy weeknight.
Ingredients
— The Chicken —
1.5 lbs (700g) boneless, skinless chicken breasts (or thighs), cut into 1-inch pieces
1 tablespoon olive oil
Salt and black pepper, to taste
— The Sauce —
½ cup gluten-free chicken broth
⅓ cup gluten-free Tamari (or coconut aminos for soy-free)
2 tablespoons honey (or maple syrup)
1 tablespoon rice vinegar
1 teaspoon sesame oil
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon ketchup (optional, for color and tang)
— The Add-ins & Finish —
1 large red bell pepper, chopped into 1-inch chunks
¾ cup roasted unsalted cashews
2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry)
Green onions and sesame seeds for garnish
Instructions
1. Sauté Chicken: Turn your Instant Pot to ‘Sauté’ mode. Add the olive oil. Season the chicken pieces with salt and pepper. Add them to the pot and cook for 3–4 minutes, stirring occasionally, until the outside is sealed and white (it doesn’t need to be fully cooked).
2. Deglaze & Sauce: In a small bowl, whisk together the broth, Tamari, honey, rice vinegar, sesame oil, garlic, ginger, and ketchup. Pour this mixture into the pot. Use a wooden spoon to scrape up any browned bits from the bottom to prevent a ‘Burn’ error.
3. Pressure Cook: Secure the lid and set the valve to ‘Sealing’. Select ‘Pressure Cook’ (or Manual) on HIGH for 5 minutes.
4. Quick Release: When the timer beeps, immediately switch the valve to ‘Venting’ to release the pressure quickly (QR). This keeps the chicken tender.
5. Thicken Sauce: Remove the lid. Select ‘Sauté’ mode again. Stir in the cornstarch slurry. Let the sauce bubble and thicken for 1–2 minutes.
6. Add Crunch: Stir in the chopped red bell pepper and roasted cashews. Cook for just 1–2 minutes more—this ensures the peppers stay crisp-tender and the cashews don’t get soggy.
7. Serve: Turn off the pot. Serve hot over steamed rice or cauliflower rice, garnished with green onions and sesame seeds.
Notes
Tamari vs. Soy Sauce: Traditional soy sauce contains wheat. You must use ‘Tamari’ or a specifically labeled gluten-free soy sauce to keep this recipe safe for celiacs.
Chicken Thighs: For even juicier meat, swap the breasts for chicken thighs. They are more forgiving under pressure.
Salty Sauce?: If you use standard chicken broth and Tamari, the sauce can be salty. Use low-sodium varieties if you are sensitive to salt.
Storage: Leftovers store well for 3-4 days. Note that the cashews will soften slightly as they sit in the sauce overnight.
- Prep Time: 10
- Cook Time: 5
- Category: Dinner
- Method: Instant Pot
- Cuisine: Asian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 11
- Sodium: 890
- Fat: 16
- Saturated Fat: 3
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 2
- Protein: 28
- Cholesterol: 75
Your Burning Questions Answered!
- Can I use frozen chicken?
- Yes, but increase cooking time to 15 minutes.
- Is this recipe gluten-free?
- Absolutely! Coconut aminos replace soy sauce.
Can I omit honey?
Yes, the dish will still be delicious.
Dig In & Enjoy!
This Instant Pot Cashew Chicken is a weeknight lifesaver—quick, healthy, and packed with flavor. For more delicious ideas, follow me on Pinterest.