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Instant Pot® Cashew Chicken

Rated as 3 out of 5 Stars
852

"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 379
Original recipe yields 5 servings

Directions

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  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Nutrition Facts


Per Serving: 379 calories; 19.2 29 22.3 45 839 Full nutrition

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Reviews

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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.