Instant Pot Cashew Chicken {Takeout-Inspired}

3.83 from 17 votes

This Instant Pot Cashew Chicken is a delicious copycat of your favourite takeout dish, made with common ingredients from your pantry!

Prep Time20

Cook Time15

Total Time35

Course: Main Dish

Cuisine: Asian

Keyword: Instant Pot Stir Fry

Servings: servings

Calories: 415kcal

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!

If you’re swapping out the veggies for mushrooms or carrots, cook them with the rest of the ingredients on high pressure.

You can also cook this recipe on the stovetop.

Store any leftovers in the fridge for 4-5 days. Reheat in the microwave or in a skillet.

Freeze this recipe for up to 3 months. If you plan on freezing, leave the veggies slightly undercooked so they don’t get mushy when they thaw.