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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Instant Pot Bacon & Egg Stuffed Sweet Potato

Sweet potatoes are not just for dinner. There great to use as a breakfast item. And even better when accompanied with a traditional breakfast combo.

It’s a great option for a weekend breakfast or when you have some extra time in the morning during the week.

This recipe even makes a tasteful Sunday brunch for family and friends.

Using the Instant Pot to cook your sweet potato turns out a perfect potato with a creamy inside every time.


Another Baked Sweet Potato Recipe – Deliciously Yummy


Instant Pot Bacon & Egg Stuffed Sweet Potato

This recipe serves one plate. Serving more than one plate, adjust recipe accordingly.

1 sweet potato (small – medium – large – your choice)

2 thick slices smoked bacon, chopped

2 eggs

1 tablespoon butter

1 green onion

1-2 tablespoons goat cheese

Cooking Sweet Potato

Scrub sweet potato then prick 5-10 times with a fork.

Add 1 cup of water to the insert of a 6 quart Instant Pot or 1 1/2 cups to an 8 quart Instant Pot.


Cook’s Notes

Measure the width of your sweet potato and using the following times to cook the potato in your Instant Pot.


Small – under 2 inches: 15 minutes
Medium – 2-3 inches: 30 minutes
Large – 3-4 inches: 60 minutes.


Place the trivet into the Instant Pot insert. If placing more that one sweet potato arrange accordingly on the trivet.

Place the lid on the Instant Pot, and set the valve to ‘sealing’.

Select manual option on Instant Pot. Set to ‘high pressure’ and set timer according to the thickness of your sweet potato.

When timer beeps, allow pressure to naturally release for 10 minutes before releasing the rest of the pressure.

Remove sweet potato to a plate and allow to cool before handling.

Cooking Bacon & Eggs

While sweet potato is cooking, fry bacon.

Place a medium skillet over medium-high heat. Add chopped bacon and cook just until crisp. Remove from pan to a paper towel lined plate and set aside.

While pressure is releasing naturally from Instant Pot, turn oven broil on to high. Next, cook eggs.

Using same skillet over medium heat, add butter melt, then crack eggs over pan and scramble. Remove from heat, set aside.

Place sweet potato onto a cast iron skillet. Slice open potato length wise and stuff potato with eggs and bacon.

Top with goat cheese and place under broiler for 2-3 minutes. Remove from heat, plate and serve topped with diced green onions.

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Iron-Skillet Roasted Sirloin With Sweet Peppers & Onions

Iron-Skillet Roasted Sirloin With Sweet Peppers & Onions

This one skillet beef sirloin dish is mouthwatering, deliciously yummy and filled with flavor.

The beef sirloin is seasoned then skillet roasted to perfection with a charred outer exterior yet tender and juicy on the inside.

After the meat is cooked and cut into bite sized pieces, it is tossed with a generous amount of sweet colorful bell peppers and onions.

Iron-Skillet Roasted Sirloin With Sweet Peppers & Onions

1 1/2 lbs beef sirloin steak

2 teaspoons ground black pepper

Himalayan salt

3 tablespoons olive oil

1 large yellow onion, sliced

8 mini-peppers, yellow, orange, red, seeded and sliced

3 cloves garlic, chopped

1 teaspoon dried basil

1 tablespoon balsamic vinegar

Rub steak with ground pepper and season with 1/4 teaspoon salt.

Heat a large, cast iron skillet over medium-high heat. When hot, add 1 tablespoon of oil, then add the steak.

Cook about 7 minutes per side for medium-rare. When done remove from skillet and place on a serving platter, cover loosely with foil and keep warm.

Add remaining 2 tablespoons of oil. Next add onions and sauté about 4 minutes, or until soft and slightly browned.


Cook’s Notes

When sautéing the vegetables you want to char them so they become caramelized – that’s were the flavor is.

Next add sliced peppers, garlic and basil, sauté about 10 minutes, or until the peppers are soft.

Add balsamic vinegar and give it a few stirs.

Slice the steak into 1/2-inch thick, diagonal slices. Spoon the onion-pepper mixture on top of the steak slices.

Plate and serve with a salad or your favorite side dish.

Give these sirloin dishes a try.

Asian Style Sticky Chicken

Asian Style Sticky Chicken

This Sticky Chicken recipe is based on Chinese stir-frying traditions, it’s such a flavorful dish that comes together quickly thanks to a few pantry ingredients.

An Asian dish that is a deliciously yummy homemade alternative to your local Asian restaurant take out.

Give this Asian Style Sticky Chicken a try and you’ll find a new meal to add to your list of favorites.

Asian Style Sticky Chicken

Asian Style Sticky Chicken

2 tablespoons water

1 teaspoon cornstarch

¼ cup ketchup

3 tablespoons raw honey

3 tablespoons soy sauce

1 tablespoon chili garlic sauce or your favorite hot sauce (optional)

4 garlic cloves, minced

2 tablespoons avocado oil (or other neutral oil, for high heat cooking), plus more as needed

1½ lb. chicken thighs, boneless, skinless, cut into bite-sized pieces


Need help deboning your chicken thighs? Check this out – How To Successfully De-Bone Chicken Thighs


Himalayan salt, black pepper to taste

Place the water and cornstarch in a small bowl and stir well to combine. Stir in the ketchup, honey, soy sauce, chili garlic sauce (if using), and garlic. Reserve the sauce.

Place the avocado oil in a large nonstick skillet over high heat. Add half of the chicken to the pan and season generously with salt and pepper (about ½ teaspoon of each) and cook, stirring occasionally until browned all over, about 5 minutes.

Transfer the chicken to a plate and repeat the process, adding another tablespoon or so of oil to the pan if necessary, with the rest of the chicken.

Return the first batch of chicken to the skillet along with the reserved sauce. Bring the mixture to a boil, then turn the heat to low and simmer, stirring occasionally, until the sauce is thick and coats the chicken, about 5 minutes.

Asian Style Sticky Chicken

Serve chicken over brown ginger rice and a side of steamed broccoli. Sprinkle with black sesame seeds and enjoy.

Give this Asian Style Broccoli & Pork Fried Rice a try. Another great dish to add to your list of favorites.


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Molcajete Salsa

Molcajete Salsa

A traditional Mexican salsa is made with roasted tomatoes, chilies, garlic and onions.

Rather than using a blender, the roasted ingredients are smashed together in a molcajete or mortar and pestle.

The earthy texture created by the Molcajete is quite distinctive, and due to the seasoning of the Molcajete, it will carry a subtle difference in taste which can’t be duplicated in a blender.



Molcajete salsa has a more smoky flavor and is deliciously yummy to serve with many favorite Mexican dishes.

It’s particularly amazing with grilled meats such as carne asada or this Beef Steak Fajitas.


Read More About Mexican Cuisine – Turning Hard Corn Kernels Into Something Eatable


What is a Molcajete?

A Molcajete is a Mexican mortar hand carved from a single block of basalt volcanic rock by artisans who for generations have kept this Mexican tradition.

The use of the Molcajete dates back several thousand years, and was used by the Aztecs and Mayans.

Making it one of the world’s oldest kitchen tools.

Mexican Woman Using A Molcajete or Mortar & Pestle

Today the Molcajete can be found in the kitchen of just about ever home throughout Mexico.

Seasoning Your Molcajete For First Time Use

Before using the first time, a Molcajete should be “broken into” to make sure that there are no small grains of rock that can become loose when used for the first time.

You do this by grinding a handful of raw rice several times in the bowl of the Molcajete with the tejolete using the rice as an abrasive agent to grind the surface of the bowl smooth. Keep grinding the rice until it becomes grey from the rock “dust”.

Empty the bowl, and keep repeating the process with new rice until the rice no longer turns grey.

Although a laborious process, once done, you will never have to do it again.

Some rice flour will remain ground into the surface of the rock, but this does not create any problems.

As with cast iron skillets, Molcajetes with use become “seasoned”, carrying flavors from one preparation to another.

The more you use your Molcajete, the more seasoned it will become.

You can jump start the process by seasoning the bowl prior to actually preparing your first recipe.

You can do this by grinding several cloves of garlic along with some kosher salt, cumin seeds, and some cilantro sprigs.

Let this paste sit overnight so the Molcajete can absorb the flavors. Wash as above, and you are ready for you first recipe (Source: Ancient Cookware).

Molcajete Salsa

6 small tomatoes (about 1½ lb.), cored, halved

½ small onion, peeled, quartered

3 garlic cloves, peeled

3 small jalapeños, stems removed

Kosher salt

Cook’s Notes

You can either roast the ingredients on a bbq, using a skillet (In Mexico it is called a Comal), on the stovetop, or under the broiler.

Roasting Vegetables On. BBQ For Molcajete Salsa

Heat broiler. Place tomatoes, onion, garlic, and jalapeños in a roasting pan or on a large rimmed baking sheet and broil until charred on top, about 4 minutes.

Remove from broiler and turn vegetables over. Broil until other sides are charred, about 5 minutes. (Watch the garlic carefully and remove earlier if needed.)

Transfer vegetables to a molcajete and mash into a coarse purée. Season salsa with salt.

Enjoy your irresistible Molcajete Salsa that is an iconic part of Oaxacan, Mexican cooking.

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Asian Style Broccoli & Pork Fried Rice

Broccoli and pork fried rice is a quick and easy meal for lunch or dinner.

This recipe is like classic take out style Chinese fried rice. Made with pork, sweet peppers, garlic, green onions and of course broccoli.

Basmati brown rice has a very distinct smell that many be describe as being similar to popcorn when it’s cooked.

The word “basmati” in Hindi means “full of aroma” or “fragrant.” In some places, it’s called the “queen of perfumed rice.”

Brown basmati rice is flavorful and aromatic and frying it makes the dish stand apart, like with any Asian rice dish.

Broccoli Pork & Sweet Pepper Fried Rice

2 eggs, scrambled

1/2 pound pork loin, chopped into small pieces

½ cup brown basmati rice, cooked

½ lb broccoli

2 green onions, diced, separate green parts from white

2 cloves garlic, chopped

1/2 cup sweet pepper, sliced

1 1/2 tablespoons sesame oil, divided

1 tablespoon soy sauce

1 tablespoon rice vinegar

1/4 teaspoon cayenne pepper flakes

Cook The Rice

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low.

Cover pot and cook, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat, fluff with a fork and set aside.

Preparing Ingredients

While the rice cooks, wash and dry the fresh produce.

Cut off the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets.

Cut off stems of the peppers, next remove the cores, then thinly slice lengthwise.

Peel and roughly chop 2 cloves of garlic.

Thinly slice the scallions, separating the white bottoms and hollow green tops. 

Cooking The Meat & Vegetables

While the rice continues to cook, in a medium skillet, heat half the sesame oil on medium-high until hot.

Add the chopped pork in an even layer, cook stirring frequently, 3-4 minutes. Transfer to a large serving bowl.

Next add the other half of oil to pan and heat. Add broccoli florets to skillet in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned.

Carefully add (as the liquid may splatter) 2 tablespoons of water and cook stirring occasionally, 2 to 3 minutes, or until the broccoli is slightly softened and the water has cooked off.

Next add the sliced peppers, chopped garlic, sliced white bottoms of the scallions, pepper flakes. Season with salt and pepper.

Cook stirring occasionally, 2 to 3 minutes, or until softened. Transfer to large bowl with cooked pork. Cover with foil to keep warm. Wipe out the pan.

Make The Fried Rice

In the same pan, heat the remaining sesame oil on medium-high until hot.

Next add cooked rice in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy.

Add the soy sauce and vinegar. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Transfer to the bowl of cooked meat and vegetables; stir to combine.

Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.

Cooking The Eggs

In the same pan, heat 1 teaspoon of butter on medium-high until melted. Add cracked eggs and scramble until cooked.

Turn off the heat. Add scrambled eggs to fried rice mixture and stir in until combined.

Plate and garnish with the sliced green tops of the scallions.

Try these other fried rice dishes.


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Big Green Fried Rice With Pork

Big Green Fried Rice With Pork

A one skillet meal packed with flecks of kale and punctuated with fresh asparagus, green onions and aromatics like garlic and ginger.

Every element of this fried rice delivers deliciousness.

Add pork and you have a very deliciously hunger satisfying meal.

This dish serves 2-3 plates. Prepare all of your ingredients ahead of time, and if you’re doubling the recipe to serve more people, cook it in two batches so you aren’t crowding the skillet.

Big Green Fried Rice With Pork

6 strips thick cut bacon, chopped, cooked

1 tablespoon toasted sesame oil

4 green onions, white and green parts, chopped

1 cup asparagus, sliced 1/4 inch segments

2 garlic cloves, minced

2 cups cold cooked brown rice

2 cups kale, trimmed and ribs removed, chopped well

2 eggs, beaten

1 tablespoon soy sauce

1 tablespoon peeled and grated fresh ginger

Sesame–chilli oil and zest of 1 lemon, to serve (optional)

Heat 1 tbsp of the sesame oil in a large skillet or wok over a high heat. Add the green onion and asparagus and cook for 3–4 minutes, until the onion softens.

Stir in the garlic and ginger. Wait 30 seconds, then add the rice and stir to separate the grains. Cook for about 3 minutes, until the rice is hot, then stir in the kale.

Shift the rice and vegetables to the sides of the skillet and add 1/2 tablespoon sesame oil to pan. Add the eggs and push it around until just set. Break up eggs with a spatula.

Drizzle in the soy sauce and stir-fry everything together until well combined, for about 30 seconds.

Optional to serve drizzled with sesame–chilli oil and lemon zest.

More flavorful rice dishes to try.


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Sweet Chicken Sausage Kale & Spaghetti Squash

Sweet Chicken Sausage Kale & Spaghetti Squash

If you haven’t tried making spaghetti squash before now, here’s a good place to start.

This is a versatile recipe as any sweet chicken sausage will do.

What is sweet chicken sausage?

It is ground chicken mix with different flavors of fruit and sometimes chilies could be added.

Fruits can include, apple, mango, peach, and cherry among others.

You can find in season fruits stuffed with chicken sausage at your local meat market.

This recipe used a Mango-Orange Chicken Sausage.

Why is the squash in this recipe called spaghetti squash?

Silver fork scrapping spaghetti squash from shell

It has this name because the meat of the squash looks just like spaghetti after it is roasted.

And the best part this Sweet Chicken Sausage Kale & Spaghetti Squash – it’s SO filling. No need to make anything on the side. Well, maybe this Toasted Sourdough Garlic Cheese Bread.

Sweet Chicken Sausage Kale & Spaghetti Squash

1 medium spaghetti squash or 2 small spaghetti squash

1 1/2 lbs. Italian chicken sausage, casings removed

1 yellow onion, diced

4 cloves garlic, minced

1 bunch kale

3 tbsp extra virgin olive oil, plus more for drizzling

Salt and pepper

1/2 teaspoon cayenne pepper flakes

1/2-3/4 cup shredded Parmesan cheese

2 tbsp pecans chopped

2 tbsp fresh parsley, chopped

Preheat the oven to 400 degrees F.

Place squash in the microwave for 3-4 minutes to soften. Using a sharp knife cut the squash in half lengthwise. Scoop out the seeds and discard.

Place the halves, with the cut side up, on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt, black pepper and cayenne pepper flakes (the flakes are optional).

Seasoned spaghetti squash on baking pan

Roast in the oven for 45-50 minutes, until you can poke the squash easily with a fork. Let cool until you can handle it safely.

Baked Spaghetti squash cooling on rack

Meanwhile, prepare the kale by removing the center stems and either tearing or cutting up the leaves.

Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 4-5 minutes.

Sautéing onions & garlic in large skillet

Next add the chicken sausage and break apart with a spatula to crumble. Cook for 10-12 minutes, stirring regularly, until the sausage is browned and cooked through.

Next add the kale and stir. Cook until kale has wilted. Remove from heat and stir pepper strips. Set aside.

Sweet Chicken Sausage Kale & Spaghetti Squash

Once cooled, scrape the insides of the spaghetti squash with a fork to shred the squash into strands.

Transfer the strands into the skillet with the sausage and toss to combine.

Sweet Chicken Sausage Kale & Spaghetti Squash

Top with shredded Parmesan cheese and place under broiler on high. Leave until cheese has melted and it a little toasted.

Remove from under broiler and top chicken squash mixture with chopped pecans and parsley.

Green plate with Sweet Chicken Sausage Kale & Spaghetti Squash and a silver fork

Plate and serve.

You know you like spaghetti squash – so you’ll love making this Bacon & Cheddar Cheese Spaghetti Squash Bake.


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Barbecued Beans & Mexican Chorizo

Barbecued Beans & Mexican Chorizo

The simple flavors of beans are enhanced with Mexican chorizo. Go a step further by adding shallots, sweet peppers and smoked bacon.

Barbecued beans and Mexican chorizo always make a great addition to any lunch, brunch, dinner or even breakfast. Like this Instant Pot Mexican Chorizo & Cheddar Cheese Frittata.

Add the two together in a cooking pot, and you have an awesomely delicious plate of food.


You Love Tacos and you really enjoy the flavor of chorizo – So why not make these Chorizo Potato Tacos

Barbecued Beans & Mexican Chorizo

1/2 of a shallot bulb, chopped

2 mini-sweet peppers (red, yellow or color of choice), seeded, chopped

5 strips smoked bacon, chopped

1 tablespoon butter

1 – 15 ounce can pinto beans, drained, rinsed

1 – 15 ounce can black beans, drained, rinsed

1 cup barbecue sauce, your choice (or find a recipe for a Homemade bbq sauce here)

8 ounce Mexican chorizo

1 tablespoon avocado oil

Over medium-high heat add butter to a medium sauce pan, melt.

Next, add shallots and peppers. Sauté until shallots are fragrant. Next add chopped bacon, sauté for 2 minutes more.

Next add beans and bbq sauce. Stir until all in sauce pan is well incorporated. Set pot aside on back burner on low heat.

In a large skillet over medium-high heat, add avocado oil. When heated, add chorizo and cook for about 6-8 minutes, stirring meat often. Do not cook chorizo hard, just until done, sausage should be cooked but soft.

With a slotted spoon, scoop meat up, allowing any fat to drip off and add to bbq bean mixture. Mix chorizo into beans.

Plate and enjoy with a side salad. Or any of these suggested side dishes.


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Instant Pot Filipino Style Pork Adobo

Instant Pot Filipino Style Pork Adobo

The world over, people love adobo. In Puerto Rico, Mexico, and the Philippines, adobo is essential and multipurpose. But what is adobo, exactly?

Considered by many to be the national dish of the Philippines, adobo is a traditional Filipino dish of pork (can also use chicken) that’s marinated in vinegar, garlic, soy sauce, bay leaves and peppercorns.


Spicy & Sweet Roasted Pork Belly

Pork belly has been a delicacy in many Asian countries for decades – Give This Dish A Try – You’ll Be Glad You Did – Spicy & Sweet Roasted Pork Belly


The term adobo is derived from the Spanish word adobar, meaning marinade.

The practice of marinating meat in a flavorful mixture was common to Spanish cuisine.

With Filipino cuisine, anything can become adobo, like squid, eggplant or mushrooms.


Read More Here AboutWhat Are The Benefits of Marinating Meat


Culinary Facts About Adobo

In Filipino cuisine, adobo refers to a common cooking process indigenous to the Philippines.

Spanish colonists gave the name “adobo” to the cooking method, but the practice of marinating meat in vinegar was a common culinary practice among the indigenous people of the Philippines long before the Spaniards arrival in 1514.

Unlike the Spanish adobo, the main ingredients of Philippine adobo are ingredients native to Southeast Asia, namely vinegar, soy sauce or fish sauce, black peppercorns and bay leaves. It does not traditionally use chilis, paprika, oregano, or tomatoes.

Filipino adobos similarity to Spanish adobo is the primary use of vinegar and garlic.

Instant Pot Filipino Style Pork Adobo

1 1/2 pounds Pork, boneless, cut into 1 1/2 inch chunks, can use pork belly, pork butt, or pork loin

¼ cup dark soy sauce

1 1/2 tablespoons tomato ketchup

1/2 tablespoon black whole peppercorns

1 1/2 teaspoons brown sugar

1/2 teaspoon powdered cayenne pepper

2 bay leaves

5 garlic cloves, minced

For Cooking the Pork Adobo

¼ cup cider vinegar


4 garlic cloves, paper removed, slightly smashed

3 tablespoons avocado oil

Liquid

½ cup water

Marinating The Pork Adobe

Add the pork chunks in a clean dry bowl along with everything mentioned in the “For marinating the pork” section above in the ingredients list.

Mix well so that the pork pieces are well coated with the marinade. Break the Bay leaves into pieces and mix well with the marinated pork.

You can leave the marinated pork overnight in the fridge for best flavors or marinate it for a minimum of 1 hour.

Cooking The Pork

Set the Instant Pot on SAUTE function and set it on HIGH.

Add oil. When moderately hot gently add the marinated pork, without liquid marinade (reserved).

Sear pork pieces just until browned around the edges. Scrape the sides and the bottom of the Instant pot metal insert continuously while searing meat.

When pork is well seared add ½ cup water, cider vinegar and reserved marinade. De-glaze instant pot insert with a spatula.

This is very important to avoid the BURN sign of the Instant Pot.

Add smash garlic cloves and mix in.

CANCEL the SAUTE function. Close the lid of the Instant Pot and SEAL the valve. PRESSURE COOK on HIGH for 10 minutes.

Natural Pressure Release for 10 minutes than release rest of pressure manually by moving valve from the SEALING to the VENTING position. Carefully open the lid of the pot.

Instant Pot Filipino Style Pork Adobo

Serve over rice garnished with chopped green onions and sesame seeds.


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