This Instant Pot Cashew Chicken is the perfect blend of sweet, savory, and just a little spicy!
Made with tender chicken, crunchy cashews, and a rich Asian-style sauce, it’s quick, satisfying, and healthier than your favorite takeout.
With bold flavors like garlic, ginger, sesame oil, and coconut aminos, this one-pot meal delivers big on flavor in under 30 minutes!
Why You’ll Love This Recipe
Quick & Easy: Done in the Instant Pot in 30 minutes or less.
Healthy & Flavorful: No refined sugar, gluten-free, and packed with protein.
Customizable Heat: Adjust red pepper flakes to your spice level.
Perfect for Weeknight Meals: Minimal prep, big flavor.
One Pot = Easy Clean-Up: Just the Instant Pot, no extra pans needed.
Ingredient Highlights
Chicken Breast: Boneless and skinless, cut into chunks for quick cooking.
Coconut Aminos: A soy-free, lower-sodium alternative to soy sauce.
Sesame Oil: Adds deep, nutty flavor to the sauce and chicken.
Arrowroot Flour: Thickens the sauce naturally and keeps it grain-free.
Garlic & Ginger: Aromatic staples that bring the sauce to life.
Cashews: For crunchy texture and nutty richness.
Chinese Five Spice: Warm and complex seasoning for depth.
Pro Tips Before You Start
Use Fresh Garlic & Ginger: It really elevates the flavor.
Cut Chicken Evenly: For uniform cooking.
Don’t Skip the Sear: Adds a layer of flavor before pressure cooking.
Quick Release Is Key: Prevents overcooked chicken.
Customize Sweetness: Adjust honey and coconut sugar to taste.
How to Make Instant Pot Cashew Chicken
Step 1: Make the Sauce
In a bowl, whisk together sesame oil, coconut aminos, ketchup, rice vinegar, coconut sugar, honey, garlic, ginger, Chinese Five Spice, and red pepper flakes. Set aside.
Step 2: Prep the Chicken
Toss the chicken with arrowroot flour, salt, and pepper until evenly coated.
Step 3: Sear the Chicken
Turn the Instant Pot to sauté mode.
Add sesame oil, then sear the chicken for 1–2 minutes. Press cancel.
Step 4: Pressure Cook
Pour the sauce over the chicken and stir to coat.
Seal the lid, set valve to sealing, and cook on manual for 10 minutes.
Step 5: Thicken the Sauce
While it cooks, mix arrowroot flour and water in a small bowl.
Once finished, do a quick release, open the lid, and turn on sauté.
Pour in the slurry and whisk until sauce thickens.
Step 6: Add Cashews & Finish
Stir in cashews and cook for 1–2 more minutes until the sauce is glossy and thick. Adjust seasoning if needed.
What to Serve With Cashew Chicken
Steamed Broccoli
Cauliflower Rice or Jasmine Rice
Spaghetti Squash or Zoodles
Side of Stir-Fried Veggies
Garnish: Sesame seeds, sliced green onions, extra cashews
Variations and Substitutions
Make It Vegan: Use tofu instead of chicken.
Use Soy Sauce: If you’re not avoiding soy.
Add Veggies: Bell peppers, carrots, or snow peas.
Spicier Kick: Add sriracha or more red pepper flakes.
Thicker Sauce: Use extra arrowroot slurry if desired.
Storage & Leftovers
Fridge: Store in an airtight container for up to 4 days.
Reheat: Microwave or sauté on the stove until hot.
Freezer: Freeze in a sealed container for up to 2 months.
FAQs
Can I use chicken thighs?
Yes! Thighs are flavorful and juicy—just trim the fat.
What if I don’t have arrowroot flour?
You can use cornstarch instead for thickening.
Is this recipe low carb?
It’s lower carb than traditional versions—use a low-carb ketchup if needed.
Can I double the recipe?
Yes, just make sure your Instant Pot isn’t overfilled.
How do I make it nut-free?
Leave out the cashews and add steamed veggies or tofu for texture.
Can I make it ahead?
Absolutely—it reheats well and is great for meal prep.
Is coconut aminos necessary?
It gives a mellow sweetness, but soy sauce or tamari can work too.
Final Thoughts
This Instant Pot Cashew Chicken is one of those weeknight meals that feels indulgent but is secretly wholesome.
Saucy, savory, and just the right amount of heat—it’s the ultimate bowl of comfort. Serve it over rice, veggies, or noodles, and dinner is done!
Instant Pot Cashew Chicken
Ingredients
- 1.5 –2 lbs boneless skinless chicken breasts, cut into 1–1.5 inch pieces
- 2 tbsp sesame oil divided
- ½ cup coconut aminos
- 3 tbsp sugar-free ketchup
- 3 tbsp rice vinegar
- 1 tbsp coconut sugar
- 1 tbsp honey
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 2 tbsp arrowroot flour divided
- ½ tsp Chinese Five Spice powder
- ½ tsp red pepper flakes or to taste
- ¼ tsp salt or to taste
- ¼ tsp pepper or to taste
- 2 tbsp water
- 1 cup raw or lightly salted cashews
Instructions
- Whisk together 1 tbsp sesame oil, coconut aminos, ketchup, vinegar, coconut sugar, honey, garlic, ginger
- Five Spice, and red pepper flakes.
- Coat chicken with 1 tbsp arrowroot flour, salt, and pepper.
- Sauté in Instant Pot with 1 tbsp sesame oil for 1–2 mins.
- Cancel sauté, pour in sauce, stir, and pressure cook for 10 minutes.
- Quick release. Turn to sauté, whisk in arrowroot + water slurry.
- See full steps with tips & photos → https://mischacrossing.com/instant-pot-cashew-chicken/
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