Instant Pot Cashew Chicken Recipe (2024)

This Instant Pot Cashew Chicken is better than take out! Full of flavor with that delicious cashew crunch, and ready in under 30 minutes!

Cashew Chicken is one of our favorite take out meals! This Instant Pot Cashew Chicken is even better! Made in the comfort of your own home and in no time at all!

Here’s how you can make Instant Pot Cashew Chicken:

Step 1: Turn Instant Pot to SAUTE and add olive oil to the bottom of the bowl.

Step 2: Once heated, add chopped chicken and cook until golden on all sides, then turn Instant Pot to OFF.

Step 3: In a separate bowl, whisk together broth, hoisin sauce, soy sauce, rice vinegar, sesame oil, honey, onions, and minced garlic. Pour mixture over your chicken.

Step 4: Add chopped bell pepper, broccoli, and cashew halves to the Instant Pot. Gently stir until everything is coated in the sauce.

Step 5: Replace lid and turn knob to SEALING. Press PRESSURE COOK or MANUAL and set timer for 8 minutes.

Step 6: Once the timer is up, release the pressure (quick release).

Step 7: Remove chicken and vegetables from the Instant Pot. And turn the pot again to SAUTE.

Step 8: Add 1 Tablespoon of cornstarch dissolved in water to your pot and whisk gently until it begins to thicken.

Step 9: Serve Cashew Chicken over rice and topped with your thickened sauce.

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Don’t have an Instant Pot?

Check out our crock pot version here: Slow Cooker Cashew Chicken

How to turn this Instant Pot Cashew Chicken into a freezer meal:

When ready to use, dump ingredients from bag into Instant Pot and add 1/2 cup of water in with the frozen food.

Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set timer for 20 minutes. Do a 5 minute NATURAL RELEASE when the timer is done.

Follow the rest of the instructions as written.
(Because we are making this a dump-and-go freezer meal, we will skip the saute steps).

Watch how to make this recipe below:

Instant Pot Recipes on Six Sisters Stuff

Here are a few more Instant Pot recipes you should try!

Instant Pot Mashed Potatoes
Instant Pot 7 Can Tortilla Soup
Instant Pot Chicken Chile Verde
Instant Pot Potato Soup

Serves: 4

Instant Pot Cashew Chicken Recipe

3.50 from 2 votes

Delicious cashew chicken that tastes like it's from a restaurant made right in your instant pot!

Prep Time 15 minutes mins

Cook Time 8 minutes mins

Ingredients

3 Tablespoons olive oil
3 boneless, skinless chicken breasts (chopped into 1-inch pieces)
1 cup chicken broth
4 Tablespoons hoisin sauce
1 Tablespoon soy sauce
1 Tablespoon rice vinegar
½ teaspoon sesame oil
1 Tablespoon honey
2 green onions finely chopped
2 teaspoons minced garlic
1 red bell pepper diced
1½ cups broccoli florets
1 cup lightly salted cashew halves
1 Tablespoon cornstarch
1 Tablespoon water
3 cups rice cooked

Instructions

Turn Instant Pot to SAUTE and add olive oil to the bottom of the bowl.
Once heated, add chopped chicken and cook until golden on all sides, then turn Instant Pot to OFF.
In a separate bowl, whisk together broth, hoisin sauce, soy sauce, rice vinegar, sesame oil, honey, onions, and minced garlic. Pour mixture over your chicken.
Add chopped bell pepper, broccoli, and cashew halves to the Instant Pot. Gently stir until everything is coated in the sauce.
Replace lid and turn knob to SEALING. Press PRESSURE COOK or MANUAL and set timer for 8 minutes.
Once the timer is up, release the pressure (quick release).
Remove chicken and vegetables from the Instant Pot. And turn the pot again to SAUTE.
Add 1 Tablespoon of cornstarch dissolved in water to your pot and whisk gently until it begins to thicken.
Serve Cashew Chicken over rice and topped with your thickened sauce.

Video

Notes

How to turn this into a freezer meal:

Place chicken, chicken broth, hoisin sauce, soy sauce, rice vinegar, sesame oil, honey, green onions, garlic, red bell pepper, broccoli, and cashews into a gallon-sized freezer bag. Place freezer bag into freezer and it will last up to 90 days. When ready to use, dump ingredients from bag into Instant Pot and add 1/2 cup of water in with the frozen food. Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set timer for 25 minutes. Do a 5 minute NATURAL RELEASE when the timer is done. Follow the rest of the instructions as written. (Because we are making this a dump-and-go freezer meal, we will skip the saute steps).

Nutrition

Calories: 987 kcal · Carbohydrates: 141 g · Protein: 36 g · Fat: 31 g · Saturated Fat: 6 g · Polyunsaturated Fat: 5 g · Monounsaturated Fat: 18 g · Trans Fat: 1 g · Cholesterol: 55 mg · Sodium: 1064 mg · Potassium: 938 mg · Fiber: 5 g · Sugar: 13 g · Vitamin A: 1232 IU · Vitamin C: 75 mg · Calcium: 94 mg · Iron: 4 mg

Equipment

Instant Pot

Recipe Details

Course: Main Course

Cuisine: Asian

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Join The Discussion

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Paul S says:

Step 3, are you sure the rice is added then? I don’t see how you can add cornstarch later in the recipe if rice is already added? Thanks
Holly says:

My family and I did not find this very flavorful. The broccoli was mush, to the point where my teenage son asked if there really was broccoli in there. If I were to make this again, I would steam the broccoli on my own and add it after the rest of the food was cooked, more like a topping. I will keep trying your dishes!
Cyd says:

The rice is not added to the recipe. You serve the Instant Pot Cashew Chicken over cooked and prepared rice.
Ken says:

The broccoli looks terrible. Almost brown. Extrememly overcooked.
Nicole says:

I suggest cooking way less time so that the broccoli, peppers, and cashews aren’t mushy and overdone.
Lauren says:

Bummer! Totally overcooked at 8 mins- next time I will do it maybe half that! Thanks for the recipe though- flavors were great!!
Douglas says:

Aloha! I concur. I had all ingredients at home except for the broccoli. After running to the store and selecting the finest broccoli crowns. I carefully followed directions and questioned that 8 minutes was too long (especially since you pre-browned the chicken, but I had failed to read the comments... Lesson learned. I had a pot full of moss green mush. While the flavors were very good (I did add a little ginger for kick and omitted the red pepper but used pepper flakes) we were so disappointed with the appearance and texture. I will use the recipe again but definitely cut down on the cooking time. Mahalo~
Wendy Steward says:

May I cut all of your recipes in half using the 3 qt duo instapot?
Patricia says:

Why do you add thee cashews while cooking. I( thought they were added after cooking for the crunch. I tried making this years ago on stove top
Mindy says:

Very bland. Don’t put broccoli and cashews in until after 8 minute cooking time. They were both mush. Next time I would add them while the sauce is thickening.
Mindy says:

Very bland. Don’t put broccoli and cashews in until after 8 minute cooking time. They were both mush. Next time I would add them while the sauce is thickening.
Lisa Samples says:

I love this recipe! Even my mother, who does not care for this type of dish, loves it! I typically do not buy fresh broccoli, so cook the chicken then throw frozen broccoli in at the last minute, sautéing in the instant pot. I sometimes use frozen chicken tenderloins and cook @ 25 minutes without cashews and broccoli. Turns out great! I use this recipe in my menu rotation about once every two weeks. Another great job, ladies!
Cathy says:

This was great. I followed your suggestion of steaming broccoli and adding to the pot at the end. It was perfect. I’m wondering if I were to double this recipe would cooking time be the same?
Momma Cyd says:

Yes, same cooking time.
SF says:

Going to try the recipe this week for dinner guests. If adding the pepper and broccoli at the end does the chicken itself still need to cook for 8 minutes?
Momma Cyd says:

Yes, to cook the chicken through.
ANITA FARRAR says:

The vegetables were mushy. I was very disappointed. Followed recipe exactly. Not as tasty as I'd hoped.
Jess says:

When making into a freezer meal, are you cooking the meat first or is it raw when you throw it into the freezer bags?
Momma Cyd says:

You are putting the chicken into the freezer bag raw when making this into a freezer meal.
Michael Baron says:

This was absolutely wonderful and delicious.
Joyce says:

Pressure cook time was way too long. Broccoli and cashews were too soft. Suggest 0 for pressure cook time

About The Author:

Lauren

Lauren lives in Sacramento, California with her husband, Jon, and her three cute kids. In her spare time she loves listening to podcasts and spending time with her family.

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