Craving the rich, savory taste of your favorite Chinese takeout right in your own kitchen? Look no further than this incredibly easy and utterly delicious **Instant Pot Cashew Chicken** recipe. This beloved Chinese-American classic, known for its tender chicken, vibrant vegetables, and a irresistibly glossy sauce, gets a brilliant makeover in the pressure cooker. Forget long cooking times and complicated steps; our “dump and start” method ensures a satisfying, restaurant-quality meal with minimal effort, making it perfect for busy weeknights or when you simply want to enjoy homemade comfort food without the fuss.
Effortless Instant Pot Cashew Chicken: A Weeknight Favorite
Cashew Chicken boasts a fascinating culinary history, with numerous regional variations reflecting different flavor profiles and cooking techniques. From the deep-fried, gravy-laden versions found in Springfield, Missouri, to the stir-fried iterations popular in Szechuan cuisine, this dish has captured the hearts and palates of many. While each version offers its unique charm, preparing **cashew chicken in the Instant Pot** stands out as my absolute favorite method. The pressure cooker not only slashes cooking time dramatically but also infuses every ingredient with deep, complex flavors, resulting in incredibly tender chicken and a perfectly balanced sauce.
This recipe is designed for maximum convenience without compromising on taste. Its inherent versatility means you can easily customize it to suit your personal preferences, whether you’re adjusting the spice level, adding different vegetables, or even experimenting with protein choices. It’s a truly adaptable dish that promises to become a staple in your meal rotation.
Choosing the Best Chicken for Tender Cashew Chicken
The type of chicken you choose plays a significant role in the final texture and flavor of your Instant Pot Cashew Chicken. Here’s a breakdown of the best options:
- Boneless, Skinless Chicken Thighs: I wholeheartedly recommend chicken thighs for this recipe. Their higher fat content ensures they remain incredibly tender and juicy, even under pressure. They are much more forgiving than breast meat, making them ideal for pressure cooking as they resist drying out. The rich flavor of thigh meat also complements the savory cashew sauce beautifully.
- Boneless, Skinless Chicken Breasts: If you prefer white meat, chicken breasts are a perfectly acceptable alternative for Instant Pot Cashew Chicken. However, they tend to be leaner and can become dry if overcooked. The key to success with chicken breasts is precise cooking time and proper cutting.
Regardless of whether you choose thighs or breasts, the crucial tip is to cut the chicken into larger, uniform pieces, about 2 inches in size. This helps prevent them from overcooking and becoming tough or stringy. Aim for consistency in size to ensure even cooking.
When using chicken breast, as seen in the photo above, you might notice a slight shredding of some pieces after pressure cooking. There’s absolutely no need for concern! This is a natural occurrence with leaner meats in a pressure cooker and does not indicate overcooking. As long as you followed the cooking times, the chicken will be wonderfully tender. These slightly shredded pieces will seamlessly blend into the sauce, contributing to the overall texture of the dish. However, if presentation is a primary concern for you, opting for thigh meat will typically yield more intact pieces. Ultimately, the choice is yours – use what you enjoy most!
Achieving Perfect Crunch: Preventing Soggy Cashews
One of the defining characteristics of cashew chicken is the delightful crunch provided by the cashews. Nobody wants a soggy cashew! The secret to maintaining their perfect texture is simple:
- Add them last: Always stir in the cashews right at the very end of the cooking process, just before serving. This ensures they retain their crispness and nutty flavor, providing that essential textural contrast to the tender chicken and soft vegetables. They’ll warm through slightly but won’t become soft.
- Roast for superior flavor and crunch: I prefer to buy raw cashews because I use them in a variety of recipes. Roasting them just before adding to the dish elevates their flavor significantly. To roast, spread them on a baking sheet and bake at 350°F (175°C) for approximately 8-10 minutes, or until lightly golden and fragrant. A light spray of cooking oil before roasting can help them crisp up beautifully. Alternatively, if you own an air fryer and want to avoid heating up your oven, you can air fry them at 350°F (175°C) for about 5-7 minutes, shaking the basket halfway through, until they achieve that perfect roasted hue and crunch. You can also buy pre-roasted cashews (unsalted is best for controlling the sodium in the dish) if you want to save a step.
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The Ultimate Time-Saver: Cooking Rice Pot-in-Pot (PIP)
One of the most incredible benefits of using an Instant Pot for this Cashew Chicken recipe is the ability to cook your rice at the exact same time! This “Pot-in-Pot” (PIP) method transforms a multi-step process into a streamlined, one-pot wonder. Not only does it save you time and extra dishes, but it also produces perfectly cooked, fluffy rice every time.
To successfully employ the PIP method, you’ll need two essential accessories:
- A tall-legged trivet: This elevates your rice pan above the chicken and sauce, preventing it from boiling directly in the liquid.
- A stainless steel pan that fits comfortably inside your Instant Pot on top of the trivet.
This method works beautifully with various types of rice, including long-grain white rice, basmati rice, and jasmine rice. The key is to use a 1:1 ratio of rice to water. For example, if you’re using 2 cups of rice, add 2 cups of water to the pan. For extra flavor and to prevent sticking, a small amount of butter or olive oil can be added to the rice and water mixture. Simply place your tall-legged trivet directly into the Instant Pot liner, on top of the chicken and sauce. Then, place your rice-filled stainless steel pan on the trivet. There’s no need to cover the rice pan itself.
The magic happens as the Instant Pot comes to pressure and cooks the chicken. The rice, situated above, steams to perfection in precisely the same amount of time, absorbing all the delicious aromas from the cashew chicken below. You’ll open your Instant Pot to find a complete meal, ready to serve!
Enhancing Your Dish with Optional Add-ins: A World of Vegetables
While many versions of cashew chicken are often presented as a fairly simple dish, featuring primarily chicken, sauce, and perhaps a few bell peppers, I believe it truly shines when you embrace its potential for added ingredients, especially vegetables! Incorporating more veggies not only boosts the nutritional value but also adds layers of texture, color, and flavor to your meal.
The beauty of this recipe lies in its adaptability. The list of compatible vegetables is extensive, allowing you to tailor the dish to your taste and what you have on hand. Consider adding:
- Snow Peas: For a crisp, sweet bite.
- Carrots: Matchsticks or thinly sliced for a touch of sweetness and vibrant color.
- Mushrooms: Sliced cremini or shiitake mushrooms add an earthy umami depth.
- Water Chestnuts: These provide a fantastic, unique crunch.
- Onion: Sliced yellow or white onions can add a foundational sweetness.
- Bok Choy: A great leafy green that cooks down tenderly.
- Broccoli florets: A classic addition to many Asian-inspired dishes.
- Bell Peppers: Red, yellow, or orange bell peppers add sweetness and color.
- Bamboo Shoots: For another layer of classic Asian flavor and texture.
The trick to incorporating vegetables into your Instant Pot Cashew Chicken is understanding the optimal timing for their addition. Different vegetables have varying cooking times and textures:
- Hardier vegetables: Ingredients like carrot matchsticks and the white parts of scallions (green onions), or even thinly sliced onions and mushrooms, can be added *before* pressure cooking. Their firmer texture allows them to withstand the pressure cooking process without becoming mushy, emerging perfectly tender-crisp.
- Delicate vegetables: Softer or quicker-cooking vegetables, such as red bell pepper slices, snow peas, bok choy, or frozen peas, are best added *after* the pressure cooking cycle has completed. You’ll stir them in when you turn on the Sauté setting to thicken the sauce with the cornstarch slurry. The residual heat from the pot and the simmering sauce will cook them quickly to a perfect tender-crisp texture, preserving their vibrant color and fresh flavor.
By strategically adding your chosen vegetables, you can create a personalized cashew chicken dish that is as healthy and flavorful as it is easy to prepare.
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Instant Pot Cashew Chicken
Sandy Clifton
25
3
9
37
4
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)
Sauce
- 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
Add After Pressure Cooking
- 1 small Red Bell Pepper, thinly sliced
- 1 handful Snow Peas (optional)
To Thicken
- 1 ½ Tablespoons Corn Starch
- 2 Tablespoons Cold Water
Add at the End
- 1 cup Roasted Cashews (I buy raw and roast them)
- Reserved Green Onions
To Make Rice At the Same Time
- 2 cups White Rice (or basmati, jasmine, etc.)
- 2 cups Water
- 1 Tablespoon Butter, or 2 teaspoons Olive Oil
Instructions
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Add the chicken pieces to the inner stainless liner of the pressure cooker.
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Add the carrot, mushrooms, water chestnuts, and the white parts of the green onions (save the green parts for garnish).
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In a separate bowl, whisk together the soy sauce, oyster sauce, rice wine vinegar, brown sugar, sesame oil, chicken broth, grated ginger, Sriracha, and minced garlic. Pour this savory sauce mixture over the chicken and vegetables in the Instant Pot. Stir gently to combine everything thoroughly.
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In a small bowl, mix together the corn starch and cold water until a smooth slurry forms. Set this aside; it will be used later to thicken the sauce.
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If Making Rice With the Chicken: Place a tall-legged trivet directly into the pot, ensuring it sits firmly within the chicken and sauce mixture. Then, carefully place your stainless steel pan (containing the rice, water, and butter or olive oil) on top of the trivet. Give the rice a quick stir. There is no need to cover the rice pan.
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Secure the Instant Pot lid and set the steam release knob to the Sealing position.
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Press the “Pressure Cook” (or “Manual”) button or dial, then use the +/- button or dial to select a cook time of 3 minutes. Ensure the pressure level is set to “High Pressure.” The pot will now begin to pressurize, which typically takes several minutes depending on the volume of ingredients.
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Once the cook cycle has finished, turn off the Instant Pot. Allow it to sit undisturbed for 9 minutes for a “Natural Release” (NPR). This slow release helps tenderize the chicken further and prevents splattering when you vent. After 9 minutes, carefully turn the steam release knob to the “Venting” position to release any remaining steam/pressure.
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Once the float valve (pin) in the lid drops back down, it is safe to open the lid. Remove the rice pan and trivet (if used) and set aside.
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Turn on the “Sauté” setting (Normal or Medium). As the sauce begins to simmer, stir in the thinly sliced red bell pepper and snow peas (if using). Immediately add the corn starch slurry and stir continuously for 1-2 minutes until the sauce has thickened to your desired consistency.
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Turn off the Instant Pot to stop the Sauté function. Stir in the roasted cashews and the reserved green onion slices. Taste the sauce and add a pinch of salt or a little more brown sugar if needed to adjust the flavor balance.
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Serve your delicious Instant Pot Cashew Chicken hot, preferably over the perfectly cooked rice or noodles. Garnish with additional green onions or sesame seeds if desired.
Nutrition
Calories:
422
kcal
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Dinner
Chinese
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Essential Resources for Your Instant Pot Journey and Beyond
To ensure your culinary adventures are always a success, having the right tools makes all the difference. This post contains affiliate links, meaning that as an Amazon Associate, I earn from qualifying purchases, helping to support more delicious recipes like this one.
While the specific Amazon ad widget contained JavaScript and has been removed, here are some highly recommended kitchen essentials that will make creating dishes like Instant Pot Cashew Chicken even easier and more enjoyable:
- Instant Pot: The cornerstone of this recipe, a versatile electric pressure cooker that speeds up cooking and infuses flavors. Many models are available, from compact 3-quart to large 8-quart versions.
- Tall-Legged Trivet: Indispensable for the pot-in-pot method, allowing you to cook multiple components simultaneously without mixing.
- Stainless Steel Pot-in-Pot Insert: Ideal for cooking rice, steaming vegetables, or baking small dishes inside your Instant Pot. Choose one that fits your Instant Pot’s size.
- Whisk: For smoothly combining sauce ingredients and creating that perfect cornstarch slurry.
- Garlic Press: To easily mince fresh garlic, maximizing its flavor in your sauce.
- Microplane Zester/Grater: Perfect for finely grating fresh ginger, releasing its aromatic oils and vibrant taste.
- Sharp Chef’s Knife and Cutting Board: Essential for efficiently preparing chicken and vegetables.
Equipping your kitchen with these reliable tools will not only simplify this Instant Pot Cashew Chicken recipe but also open up a world of culinary possibilities, making every cooking experience a delight.