Instant Pot Cashew Chicken
This Instant Pot Cashew Chicken is a delicious copycat of your favorite Chinese takeout dish, and it's made with ingredients you already have on hand in your pantry!
Servings: 6 servings
- 1 tbsp olive oil
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 3 celery stalks, chopped
- 3 medium-sized boneless skinless chicken breasts, cut into 1 inch pieces
- 1/4 cup hoisin sauce
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 1/2 cup chicken broth
- 2 tbsp cornstarch
- 1 red pepper, chopped
- 1 zucchini, chopped
- 1 cup cashews
- 2 cups cooked jasmine rice (about 1 cup dry, cooked according to package directions)
- 1 bunch green onions, sliced
- sesame seeds for garnish
Add olive oil, onion, celery, chicken, hoisin sauce, soy sauce, brown sugar and chicken broth to Instant Pot in that order. Cook on high pressure for 3 minutes then do a quick release of pressure.
Meanwhile, cook rice according to package directions.
Open lid and gently stir in cornstarch, then add red pepper, zucchini and cashews, stirring to combine. Replace lid and let sit for 5-10 minutes for veggies to soften.
Serve cashew chicken overtop of cooked rice and garnish with sesame seeds and green onions. Serve and enjoy!
Calories: 415kcal | Carbohydrates: 38g | Protein: 31g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 73mg | Sodium: 748mg | Potassium: 837mg | Fiber: 3g | Sugar: 11g | Vitamin A: 850IU | Vitamin C: 37mg | Calcium: 46mg | Iron: 3mg