This Instant Pot Cashew Chicken recipe offers a delicious, healthier, and incredibly easy alternative to your favorite Chinese takeout. Crafted for convenience, it’s also remarkably simple to adapt for Whole30 and Paleo diets, making it a versatile meal for any weeknight.
There’s a special comfort in Chinese takeout—the anticipation of the delivery, the cozy evening in sweats, and indulging in those iconic containers while catching up on your favorite shows. While that experience is undeniably enjoyable, imagine recreating those beloved flavors in your own kitchen, healthier and customized to your taste, in less time than it takes for delivery. This is precisely what our Instant Pot Cashew Chicken delivers!
Embracing home cooking, especially with modern kitchen gadgets like the Instant Pot, transforms the way we approach quick and healthy meals. Many classic Asian dishes, often perceived as complex, are surprisingly simple to master at home. For years, I’ve perfected Slow Cooker Mongolian Beef and Easy Shrimp Lo Mein. Now, my Instant Pot obsession has crowned a new favorite: this incredible **Instant Pot Cashew Chicken**.
Why You’ll Love This Instant Pot Cashew Chicken
This Instant Pot Cashew Chicken recipe is designed for maximum flavor with minimum effort. It’s incredibly simple to prepare and remarkably fast, making it ideal for busy weeknights. Most of your time will be spent on a quick 10-minute chopping session for the chicken and vegetables. Beyond its ease, this dish offers significant benefits:
- Healthier Than Takeout: By making it at home, you have full control over the ingredients, allowing you to reduce sugar, sodium, and unhealthy fats often found in restaurant versions.
- Diet-Friendly: This recipe is naturally gluten-free and dairy-free. With a few minor adjustments (detailed in the recipe card), it easily conforms to Whole30 and Paleo eating plans.
- Rich & Authentic Flavors: The sauce is a harmonious blend of savory, sweet, and tangy notes, infused with fresh garlic and ginger, creating a depth of flavor that rivals your favorite Chinese restaurant.
- One-Pot Wonder: The Instant Pot streamlines the cooking process, allowing you to sauté and pressure cook in the same pot, minimizing cleanup.
- Crowd-Pleaser: Cashew Chicken is a universally loved dish, and this homemade version is sure to impress family and friends.
Whether you’re new to Instant Pot cooking or a seasoned pro, this recipe is a must-try. Its quick preparation and delicious outcome will quickly make it a staple in your meal rotation.
Essential Tip: Avoiding the Instant Pot “Burn” Notice
One of the most common concerns for Instant Pot users is encountering the dreaded “BURN” notice. This usually indicates insufficient liquid to prevent solids from sticking or charring at the bottom of the pot. It’s particularly prevalent with dishes containing thick sauces or starches like pasta.
When I first developed this Instant Pot Cashew Chicken recipe, I encountered the “BURN” notice. Through testing, I discovered a simple solution: ensuring adequate liquid. The key is to have enough liquid to mostly cover the chicken and vegetables before sealing the lid for pressure cooking. My recipe typically uses 1.5 pounds of chicken; if you opt for a larger quantity, say 1.7 pounds, or add more vegetables, you’ll need to increase the liquid slightly. To do this, simply add a splash more chicken stock, water, or coconut aminos for extra flavor. This minor adjustment ensures a smooth cooking process and a perfectly cooked dish every time.
Instant Pot Cashew Chicken
Ingredients
- 2 tablespoons sesame oil, divided
- 1/2 cup coconut aminos
- 3 tablespoons ketchup (sugar-free for a paleo/whole30 dish)
- 1 tablespoon rice wine vinegar
- 1 tablespoon honey
- 2 tablespoons garlic, minced
- 1 tablespoon ginger, peeled and minced
- 3 tablespoons arrowroot flour, divided
- 1/2 teaspoon Five Spice Powder
- 1.5 pounds boneless, skinless chicken breasts, cut into small 1″ pieces
- 1/2 cup green pepper, chopped into small pieces
- 1/4 cup carrots, julienned
- 1/4 cup chicken stock
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoon water
- 1 cup cashews
Instructions
-
In a large bowl, mix together 1 tbsp sesame oil, coconut aminos, ketchup, vinegar, honey, garlic, ginger, and Five Spice powder. Stir until well combined and set aside.
-
In a large ziplock bag or another large bowl, combine 2 tbsp arrowroot flour with salt and pepper. Add the chicken pieces and shake or stir to coat evenly with the flour mixture.
-
Turn your Instant Pot to the SAUTÉ setting, and add the remaining 1 tbsp sesame oil to the bottom of the pot. Once the oil is hot, add the flour-coated chicken and stir, searing evenly on all sides for 2-3 minutes. This step helps lock in flavor and texture.
-
Pour the reserved sauce mixture over the chicken in the Instant Pot. Add the chopped green peppers and julienned carrots, then pour in the chicken stock. Give everything a good stir. Close the lid, ensure the valve is sealed, and set your Instant Pot to PRESSURE COOK (or MANUAL) for 10 minutes.
-
While the chicken is cooking, prepare your thickening slurry. In a small bowl, combine the remaining 1 tbsp arrowroot flour with 2 tbsp water and stir well until the flour is completely dissolved and no lumps remain. This ensures a smooth sauce.
-
Once the Instant Pot completes its cooking cycle, perform a Quick Release to depressurize the pot. Carefully open the lid once the valve is fully down and it’s safe to do so.
-
Switch the Instant Pot back to the SAUTÉ setting. Add the dissolved arrowroot flour mixture into the pot and stir continuously into the sauce. Introduce the cashews and continue stirring until the sauce thickens to your desired consistency, which typically takes just about one to two minutes.
-
Serve your delicious Instant Pot Cashew Chicken immediately. It pairs wonderfully with steamed white rice, cauliflower rice for a low-carb option, quinoa, or additional steamed vegetables. Garnish with fresh green onions or sesame seeds if desired.
Notes
To prevent a “BURN” notice, always ensure there is enough liquid in the pot to mostly cover the chicken and vegetables before sealing and pressure cooking. You can add extra chicken stock, water, or coconut aminos if needed.
Dietary Adjustments for Whole30 & Paleo: For Whole30, ensure your ketchup is sugar-free. For Paleo, honey is generally acceptable, but if you prefer, you can substitute it with maple syrup or omit it entirely for a less sweet flavor profile. Coconut aminos are a perfect soy-free alternative to soy sauce.
Ingredient Insights:
- Coconut Aminos: This is a fantastic soy-free, gluten-free alternative to soy sauce, offering a similar umami flavor with a hint of sweetness. It’s ideal for Whole30 and Paleo diets.
- Arrowroot Flour: A wonderful grain-free and gluten-free thickener that creates a glossy, clear sauce. It’s also more stable under acidic conditions than cornstarch.
- Five Spice Powder: This traditional Chinese spice blend (typically star anise, cloves, Chinese cinnamon, Szechuan peppercorns, and fennel seeds) adds an aromatic depth that is crucial for authentic flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?
Please leave a star rating and comment! Then snap a pic of your dish and share it on social media. Tag @UrbanBlissLife and #UrbanBlissLife!
More Easy Weeknight Meals
Looking for more quick and delicious dinner ideas to simplify your week? Here are some other tried-and-true recipes that come together easily, perfect for busy evenings without compromising on flavor.
Thai Peanut Curry
Instant Pot Tuscan Chicken (Dairy-Free)
