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