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Instant Pot Cashew Chicken

Better thank takeout style Cashew Chicken made in the Instant Pot. It is super quick and easy to do, with an incredible sauce to serve with rice.
Course Main Course
Cuisine Asian
Keyword Cashew Chicken, Chicken instant pot recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 402kcal

Ingredients

  • 500 grams Boneless chicken thighs cut into thin strips or bite sized pieces
  • 1 cup Bell pepper
  • 2 tablespoon Vegetable oil
  • 1 dry red chili
  • 1 medium Onion
  • 1 tablespoon Garlic minced
  • 1 teaspoon ginger minced
  • ¼ cup Chicken Stock
  • ½ teaspoon white pepper powder
  • 1 tablespoon Cornstarch Mixed in 3 tablespoon water
  • ½ cup toasted Unsalted Cashew

For Sauce

  • 3 tablespoon low sodium Soy Sauce
  • 2 tablespoon Oyster Sauce
  • 1 tablespoon Shaoxing wine (ref note 1)
  • 1 teaspoon sugar
  • 1 teaspoon toasted Sesame Oil

Instructions

To make in Instant Pot

  • Mix all the ingredients mentioned under Sauce.
  • Add two tablespoons of the above sauce to the chicken and let it marinate while you do the rest of the steps.
  • Switch on the instant pot and set it to 'Saute Mode'.
  • When the inner pot is hot, add a teaspoon of oil(from 2 tablespoons of oil). Add cubed peppers and saute for 2 minutes.
  • The peppers would look slightly charred and smells nice and smokey. Remove from the pot and keep it aside.
  • Next to the pot add rest of the oil, when oil is hot add dry red chilli, minced ginger, minced garlic, chopped onion. Saute for a minute, until the onion has softened a bit and ginger garlic is aromatic.
  • Add marinated chicken to the pot. Toss well and let it saute for 1 minute.
  • Add the rest of the sauce, chicken stock, and pepper to the pot.
  • Close the lid and set the Instant pot to 'Manual/ High-Pressure Mode'. Set the timer to 4 minutes.
  • The timer will start when the IP comes to full pressure, it may take around 5 minutes.
  • When the timer is off, carefully quick release the pressure.
  • Stir in the cornflour slurry, sauteed peppers, roasted Cashew. Let it cook for a few seconds and the sauce will thicken.
  • Serve hot over rice.

Notes

  1. Substitute Shaoxing wine with dry sherry or simple chicken stock. 
  2. For a less sauce version, skip adding ¼ cup chicken stock.
  3. You can also substitute Oyster Sauce with Hoisin Sauce. 

Nutrition

Serving: 1serving | Calories: 402kcal | Carbohydrates: 11g | Protein: 22g | Fat: 29g | Saturated Fat: 12g | Cholesterol: 123mg | Sodium: 767mg | Potassium: 412mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1264IU | Vitamin C: 50mg | Calcium: 25mg | Iron: 1mg