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My review
Instant Pot® Cashew Chicken
1k
Buckwheat Queen
"A classic takeout favorite made at home in your Instant Pot®. This recipe uses chicken breast to keep it on the lean side, but the chicken is tenderized to maintain a velvety texture. Serve over white rice."
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Ingredients
50 m servings 379Original recipe yields 5 servings
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Directions
{{model.addEditText}} Print- Place chicken in a mixing bowl and sprinkle with cornstarch; mix until each piece of chicken is well coated. Add 1 tablespoon soy sauce and 1 tablespoon mirin on top and stir well. Set aside.
- Combine water, 2 tablespoons soy sauce, 2 tablespoons mirin, hoisin sauce, and 2 teaspoons sesame oil in a small bowl. Whisk together and set aside.
- Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add 1 teaspoon peanut oil, cashews, white sesame seeds, and black sesame seeds. Cook and stir until fragrant and toasted evenly, about 3 minutes. Add 1 tablespoon peanut oil, bell peppers, onion, and garlic and saute until vegetables have softened and garlic is fragrant, about 5 minutes. Add chicken mixture and stir well to combine. Mix in soy sauce mixture, baby corn, and water chestnuts. Stir until everything is well combined.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir and serve immediately.
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5/1/2019
It was too thick for the instant pot. The burn alert came up twice, so I took it out and sautéd it on the stove. Everyone loved it but I wish it would have worked in the instant pot.