Instant Pot Cashew Chicken
This Instant Pot Cashew Chicken is tender, saucy, and full of flavor—just like your favorite takeout, but made healthier at home! A sweet-savory sauce, crunchy cashews, and a hint of heat make it irresistible.
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/
Notes
Sweetener Tips: You can replace coconut sugar with more honey or maple syrup if preferred.
Gluten-Free: This dish is naturally gluten-free thanks to coconut aminos and arrowroot.
Spice Level: Adjust red pepper flakes to make it more or less spicy.
Serving Ideas: Great over jasmine rice, cauliflower rice, or even ramen noodles.