by: Cook Plate ForkPosted on:

Instant Pot Cashew Chicken

Chinese take out is one of America’s favorites with good reason as it’s a comfort food that is filled with flavor and diversity.

And Cashew Chicken is one of this comfort foods. We have all seen the dish on just about every Chinese takeout menu.

This recipe is just as good if not better than your favorite Chinese takeout. The difference is, that it’s made in the comfort of your own kitchen.

Cooking this popular take-out dish at home also means you can control the quality of the ingredients, making them far healthier.

With the Instant Pot you can have a deliciously yummy meal in no time. Faster than you can have it delivered.

Instant Pot Cashew Chicken

2 lbs boneless, skinless chicken thighs

1/4 tsp black pepper

1/4 cup low sodium soy sauce

2 tbsp rice vinegar

2 tbsp ketchup

1 tbsp brown sugar

1 garlic clove, minced

1 tsp fresh ginger, minced

1/8 tsp ground red pepper

1 tbsp cornstarch

1 tbsp water

1/3 cup cashews

Sliced green onions, for garnish

Use kitchen shears to cut all excess fat off the chicken thighs. Then cut the chicken into bite-size pieces. Place them in the Instant Pot.

Add in the pepper, soy sauce, vinegar, ketchup, brown sugar, garlic, ginger and red pepper. Stir to really coat the chicken with the sauce.

Cover the Instant Pot and make sure the valve is set to “sealing.” Set the manual/pressure cook button to 6 minutes on high pressure. When the timer goes off let the pot sit for 10 minutes and then move the valve to venting.

Once you can remove the lid, do so. In a small bowl stir together the cornstarch and water, then pour over cooked chicken and stir in.

Turn the Instant Pot to the saute function. The sauce will thicken in just a couple of minutes.

Stir in the cashews. Serve chicken over cooked brown rice topped with green onions.

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