Cashew Chicken in the Pressure Cooker

Serves 4 in about 37 minutes. The pressure cooker brings carrot cut into and rice together.

Ingredients

• 1 ½ lbs chicken thighs or breasts, skinless/boneless, cut in 2" pieces
• 1 medium carrot, cut into matchsticks (optional)
• 6 oz mushrooms (optional)
• 1 bunch green onions (scallions) sliced and divided
• 1 8-oz can water chestnuts, drained and roughly chopped (optional)
• ¼ cup low sodium soy sauce
• 1 tablespoon oyster sauce (or hoisin)
• 1 tablespoon rice wine vinegar
• 1-2 tablespoon brown sugar (to taste) or use honey
• 2 teaspoons toasted sesame oil
• ⅓ cup low sodium chicken broth
• 3 teaspoons grated fresh ginger
• 2 teaspoons sriracha (or 1/2 tsp red pepper flakes)
• 5 cloves garlic, finely minced or pressed
• 1 small red bell pepper, thinly sliced
• 1 handful snow peas (optional)
• 1 ½ tablespoons corn starch
• 2 tablespoons cold water
• 1 cup roasted cashews
• Reserved green onions
• 2 cups white rice (or basmati, jasmine, etc.)
• 2 cups water
• 1 tablespoon butter, or 2 teaspoons olive oil

Method

1. Tip in the chicken pieces to the inner stainless liner of the pressure cooker.
2. Stir in the carrot, mushrooms, water chestnuts, and the white parts of the green onions (save the green parts).
3. Stir together the soy sauce, oyster sauce, vinegar, brown sugar, sesame oil, chicken broth, ginger, Sriracha, and garlic. Tip in over the chicken and vegetables. Stir.
4. Stir together the corn starch and water and keep it nearby.
5. If Making Rice With the ChickenPlace the tall legged trivet in the pot right down in the chicken/sauce. Then place the pan on the trivet. Tip in the rice, water, and butter. Stir. No need to cover it.
6. Close the lid and set the steam release knob to the Sealing position.
7. Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 3 minutes. High Pressure. The pot will take several minutes to come to pressure.
8. When the cook cycle has finished, turn off the pot and let it sit undisturbed for 9 minutes (9 instant natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.
9. When the pin in the lid drops back down, open the lid.
10. Turn on the Sauté setting. When the sauce starts to simmer, stir in the red pepper, snow peas, if using, and the corn starch slurry. Mix until thickened.
11. Turn off the pot and stir in the cashews and the remaining green onion slices. Taste and add a pinch of salt if needed.
12. Plate hot.

More instant pot ideas are in the instant pot collection.