Instant Pot Cashew Chicken features golden fried cashews and tender boneless chicken coated in a savory homemade sauce. This Instant Pot version uses fresh ingredients and is an easy, healthier alternative to Asian takeout.
Easy Instant Pot Cashew Chicken
This Cashew Chicken comes together quickly in the Instant Pot, making it perfect for weeknight dinners or meal prep. Think crisp, golden cashews and juicy chicken bites tossed in a deeply flavored sauce—far better than typical takeout and free from added MSG.
Serve it over steamed jasmine rice or toss it with noodles for a comforting meal. The sauce has a touch of heat from sriracha and red pepper flakes, balanced by hoisin, dark soy, and rice vinegar for a well-rounded savory finish.
This recipe is satisfying and versatile: adjust the sweetness with brown sugar if you prefer a sweet-and-savory sauce, or keep it savory as shown. Make sure to read the tips below to get the best texture and flavor.
Ingredients
The full ingredient list with exact measurements is included in the recipe card below. The list here is a reference.
- Skinless boneless chicken: breasts or thighs, cut into bite-sized pieces.
- Hoisin sauce: an important component for depth and sweetness—don’t substitute if possible.
- Dark soy sauce: adds color and richness; thicker than light soy.
- Soy sauce: light or regular, low-sodium recommended.
- Sriracha: adds a mild heat and brightness.
- Rice vinegar: for a subtle sweet-sour balance.
- Whole raw cashews: unroasted and unsalted—shallow fry until golden for best flavor.
- Red pepper flakes: optional, for extra kick.
- Cornstarch slurry: cornstarch mixed with water to thicken the sauce.
- Chinese dried whole red chilies: optional, for aroma and appearance.
- Neutral oil: for frying and sautéing.
Tips & Tricks
- Sauté the chicken: Brown the chicken briefly to develop flavor and mimic a wok-seared texture.
- Fry the raw cashews: Shallow frying gives them a fresh nutty crunch that store-bought roasted cashews can’t match.
- Pressure cook then add sauce: Cook the chicken first, then add and simmer the sauce. This preserves the sauce’s flavor and yields a better result than pressure-cooking with the sauce.
- Sauce sweetness: Add 2 tbsp brown sugar for a sweet-savory balance, or omit for a savory profile.
- Thickness: Use the cornstarch slurry to thicken to your preferred consistency; the sauce will also thicken as it cools.
- Add chilies at the end: Adding whole dried chilies at the end avoids overpowering heat while providing aroma and color. They can be omitted.
Method
The detailed step-by-step instructions with measurements are included in the recipe card below.
Step #1: Shallow fry the cashews
Set the Instant Pot to SAUTE (NORMAL). Add oil and shallow fry raw cashews, stirring frequently, until golden. Remove and set aside.
Step #2: Sauté the chicken
Using the SAUTE setting, add remaining oil and sauté the marinated chicken until lightly golden; add red pepper flakes midway if using.
Step #3: Pressure cook
Cancel SAUTE. Add water and deglaze the pot thoroughly to avoid the BURN error. Close the lid, seal the valve, and pressure cook on HIGH for 1 minute for fresh organic chicken or 3 minutes for regular chicken. Perform a quick pressure release when done.
Step #4: Simmer with sauces
Return the Instant Pot to SAUTE on LOW. Add hoisin, sriracha, dark soy, light soy, rice vinegar and the cornstarch slurry. If you want a sweeter sauce, stir in 2 tbsp brown sugar now. Simmer until the sauce reaches your desired thickness, then fold in the fried cashews and whole dried chilies. Serve hot over jasmine rice or noodles.
Storing Tips
Store leftovers in airtight containers in the refrigerator for up to 5 days. Freeze in individual portions for up to 1 month; omit the whole dried chilies if freezing. Thaw overnight before reheating.
Reheating Tips
The sauce may thicken when cooled—add a splash of water before reheating. Microwave briefly with a few drops of water, or reheat gently on the stovetop (remove dried chilies first to avoid extra heat, then add them back at the end).
Serving Ideas
This Cashew Chicken pairs best with steamed jasmine rice or stir-fried noodles for a complete meal.
More Asian-Style Recipes
Instant Pot Cashew Chicken
Print Recipe
Ingredients
- 1 pound boneless skinless chicken breasts or thighs, diced into ½ inch cubes
- ½ cup cashews (raw, unroasted)
- 4 tbsp neutral oil
- 1 tsp red chili flakes (optional)
- 5 whole dried Chinese red chilies (optional)
For the sauce
- 1 tbsp hoisin sauce
- 1 tbsp sriracha
- 1 tbsp dark soy sauce
- 3 tbsp soy sauce (light or regular, low sodium recommended)
- 2 tbsp rice vinegar
Flash marinate the chicken (optional)
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- ½ tsp ground black pepper
Thickener (cornstarch slurry)
- 2 tbsp cornstarch mixed with 2 tbsp water
Liquid
- ¼ cup water
Instructions
-
Flash marinate the chicken with light soy sauce and sesame oil (optional).
-
Set Instant Pot to SAUTE (NORMAL). Add 2 tbsp oil and shallow fry raw cashews until golden. Remove and set aside.
-
Add remaining oil and sauté marinated chicken until lightly golden, adding red pepper flakes halfway through if using.
-
Cancel SAUTE, add water, and deglaze the pot thoroughly to remove any browned bits.
-
Close and seal the lid. Pressure cook on HIGH for 1 minute (fresh organic chicken) or 3 minutes (regular chicken). Perform a quick pressure release.
Notes
- Measuring units: 1 cup = 240 ml; 1 teaspoon = 5 ml.
- Sauce consistency: Thick sauce coats the chicken best; simmer less for a thinner sauce.
- Sweet & savory option: Add 2 tbsp brown sugar for sweetness.
- Chinese dried chilies: Optional for aroma and appearance; omit if unavailable.
- Raw cashews: Best results with raw cashews; roasted salted cashews will alter flavor.
- Chicken cook time: Fresh organic chicken 1 min HIGH/QPR; regular chicken 3 mins HIGH/QPR.
- Red pepper flakes: Optional; omit if sensitive to heat.
- Doubling: Cook time remains the same when doubling the recipe.
- Storage: Refrigerate in airtight containers up to 5 days.
- Freezing: Freeze portions up to 1 month; cashews will soften after freezing.
Calorie and nutrition information are estimates provided by third-party tools.
Nutrition
|
Carbohydrates: 25g
|
Protein: 59g
|
Fat: 51g