This Instant Pot Cashew Chicken Recipe is packed with flavor and is a quick and easy meal when made in the pressure cooker. This perfectly cooked chicken and cashew sauce recipe is a real winner winner chicken dinner the whole family will love.
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Why This Recipe Works
- If you're looking for an easy, flavorful meal that can be made quickly in your Instant Pot or other pressure cooker, then this cashew chicken recipe is perfect for you.
- This chicken and cashew sauce recipe features tender bites of chicken with a savory sauce that is loaded with flavor. And thanks to the pressure cooker, it only takes a few minutes to cook!
📋 Ingredients
Here are the ingredients for your cashew chicken and the delicious cashew chicken sauce.
Ingredients: Cashew Chicken Sauce:
- Hoisin Sauce: This sweet and tangy sauce adds a rich, umami depth to the dish.
- Low Sodium Soy Sauce: Adds a savory, umami flavor and allows for control over the saltiness.
- Minced Garlic: Provides a pungent, aromatic note that complements the other flavors.
- White Rice Wine Vinegar: Adds a touch of acidity to balance out the sweetness of the hoisin sauce.
- Olive Oil or Sesame Oil: Used for sautéing, they enhance the flavors and create a nice sear on the chicken. Sesame oil also adds a nutty undertone.
- Chicken Stock or Chicken Broth: Forms the base of the sauce, adding a savory depth of flavor.
Main Cashew Chicken Ingredients:
- Boneless Skinless Chicken Breast: Lean and tender, absorb flavors well and are the protein base of the dish.
- Salt & Pepper: Enhance the natural flavors of the chicken.
- Chili Powder: Adds a hint of heat to the dish, which can be adjusted to taste.
- Whole Roasted Cashews: Add a rich, buttery flavor and a satisfying crunch to the dish.
- Large Broccoli: Offers a fresh, slightly bitter contrast to the rich sauce and chicken, and adds a pop of color.
- Mini Sweet Peppers: Add a sweet, slightly spicy flavor and vibrant colors, making the dish visually appealing.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🔀 Substitutions & Variations
- Protein Alternatives: Try using chicken thighs instead of breasts for extra moisture and flavor, or substitute with tofu for a vegetarian twist while still enjoying the nutty texture.
- Sauce & Nut Variations: Enhance the sauce by incorporating hoisin or oyster sauce along with soy sauce for a deeper umami flavor. You can also mix in a touch of honey or brown sugar for added sweetness. If you’re looking for a twist, experiment with using cashews along with almonds or peanuts for a unique nutty crunch.
- Vegetable & Serving Options: Boost the nutritional profile by adding vegetables like bell peppers, broccoli, or snap peas. Serve over rice or noodles, and garnish with fresh green onions or a sprinkle of sesame seeds for an extra burst of flavor.
🔪How To Make Instant Pot Cashew Chicken
Here are the step-by-step instructions for Instant Pot Cashew Chicken:
Step One: In a bowl, combine hoisin, soy sauce, garlic, rice vinegar, chicken broth and 2 teaspoons of olive oil or vegetable oil. Set aside. Set the Instant Pot to sauté and add the rest of the oil. Once the olive oil or vegetable oil is hot, add the chicken and spices.
Step Two: Stir to coat the chicken with the spices. Cook the chicken for 3 minutes to brown the outside. Add the sauce and ⅓ cup of water to the seasoned Chicken pieces. Close the Instant Pot lid and cook on high pressure for 5 minutes.
Step Three: While the cashew chicken cooks, chop the broccoli and peppers into bite-size pieces. Remove the seeds from the peppers. Release the pressure via quick release and remove the Instant Pot lid.
Step Four: Remove the chicken from the sauce to let it rest and prevent the chicken from breaking apart. Add the cashews, broccoli, and peppers to the sauce in the Instant Pot.
Step Five: Let the vegetables cook on Saute mode for 4 minutes. Stir the chicken into the sauce.
Step Six: Serve your cashew chicken on rice in a bowl.
👩🍳 Expert Tips
- Brown the Chicken: Before pressure cooking, use the sauté function to brown the chicken pieces. This not only enhances the flavor through caramelization but also helps lock in juices, keeping the chicken tender. If you’re using chicken breast, cube it to ensure it cooks evenly and stays moist.
- Toast the Cashews: Although this step can be done in the Instant Pot or a separate pan, toasting the cashews before adding them to the dish can significantly enhance their flavor and texture. Lightly toast them until golden, then set aside to add towards the end of cooking to maintain their crunch.
- Use Quality Sauces: The sauce is a vital component of Cashew Chicken. Use good-quality hoisin sauce and soy sauce as the base. You can enhance this further with a bit of oyster sauce for depth and a dash of sesame oil added after cooking for an aromatic finish.
- Thicken the Sauce: After pressure cooking, if the sauce needs thickening, use a slurry of cornstarch and water. Set the Instant Pot to sauté mode and stir in the slurry, cooking briefly until the sauce thickens. This gives you a glossy, restaurant-style sauce that clings to the chicken and cashews.
- Add Vegetables: For a balanced dish, add vegetables like bell peppers, snow peas, or broccoli. Put them in after the pressure cooking phase and use the sauté function to cook them lightly. This will keep the veggies crisp and vibrant, contrasting nicely with the tender chicken and crunchy cashews.
💭 FAQs
There is some debate about whether you should use raw cashews or roasted cashews in a Springfield cashew chicken recipe.
Some people argue that the flavor and texture of raw cashews work best in this dish, while others say that roasted cashews have a more intense flavor that enhances the taste of the sauce.
While plain rice is a great base for this dish, you can also serve it with brown rice, basmati rice or even cauliflower rice for a healthier option. Experimenting with different types of grain and starch will give your cashew chicken recipe some variety.
To store cashew chicken, let it cool to room temperature. Place it in an airtight container and refrigerate for up to 3-4 days. When ready to eat, reheat it in the microwave or on the stovetop. For longer storage, you can freeze it for up to 3 months, but the texture of the cashews may change slightly.
To maintain the cashews' crunchiness, add them after pressure cooking is complete. This ensures they retain their texture and don't absorb too much moisture.
Absolutely! Many variations of cashew chicken incorporate vegetables like bell peppers, carrots, snow peas, or broccoli. For optimal texture, add delicate vegetables after pressure cooking and use the sauté function to cook them briefly.
Serving Suggestions
These are some great meals to serve with Cashew Chicken:
- Hibachi Fried Rice: Fragrant rice sautéed with garlic, a perfect companion to the flavorful cashew chicken.
- Stir-Fried Vegetables: Colorful medley of crisp veggies tossed in a savory soy-ginger glaze.
- Egg Drop Soup: Silky egg ribbons in a savory broth, a comforting contrast to the bold chicken dish.
- Ramen Noodles: Chewy noodles coated in a sesame-soy sauce, enhancing the overall Asian-inspired feast.
🍜 Related Recipes
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Instant Pot Cashew Chicken
Ingredients
- 3 Tablespoons Of Hoisin Sauce
- ⅓ Cup Low Sodium Soy Sauce
- 2 Tablespoons Minced Garlic
- ½ Tablespoon White Rice Wine Vinegar
- 2 Tablespoons Olive Oil
- 1 Cup Chicken Stock
- 2 Chicken Breast Boneless and Skinless
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
- ½ Tablespoon Chili Powder
- 1 Cup Whole Roasted Cashews
- 1 Large Broccoli
- 8 Mini Sweet Peppers
Instructions
- In a bowl, combine hoisin, soy sauce, garlic, rice vinegar, chicken broth and 2 teaspoons of olive oil or vegetable oil. Set aside.
- Set the Instant Pot to sauté and add the rest of the oil.
- Once the olive oil or vegetable oil is hot, add the chicken and spices. Stir to coat the chicken with the spices. Cook the chicken for 3 minutes to brown the outside.
- Add the sauce and ⅓ cup of water to the seasoned Chicken pieces.
- Close the Instant Pot lid and turn the pressure valve to sealing. Set to pressure cook on high pressure for 5 minutes.
- While the cashew chicken cooks, chop the broccoli and peppers into bite-size pieces. Remove the seeds from the peppers.
- Release the pressure via quick release and remove the Instant Pot lid. Remove the chicken from the sauce to let it rest and prevent the chicken from breaking apart.
- Add the cashews, broccoli, and peppers to the sauce in the Instant Pot and let the vegetables cook on Saute mode for 4 minutes.
- Stir the chicken into the sauce and serve on rice.
Notes
Nutrition
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