Your favorite takeout can now be made entirely in the Instant Pot using simple, clean ingredients. This Instant Pot Cashew Chicken Stir Fry is ideal for weeknight dinners or meal prep, and it can be ready to serve in 45 minutes or less.
Takeout Taste, Healthy Ingredients
Cashew chicken is a classic takeout favorite for many of us. This Instant Pot version recreates the saucy, slightly sweet flavor and the perfect contrast of tender chicken and crisp vegetables you expect from restaurant-style cashew chicken — but with straightforward, wholesome ingredients you control. The sauce uses only five main ingredients, the vegetables stay crisp, and the chicken cooks evenly for a reliable, family-friendly meal.
How to Make Instant Pot Cashew Chicken
Instant Pot recipes with a few steps can feel intimidating at first, but this recipe walks through each stage so you’ll have a successful, flavorful stir fry every time. Follow these organized steps for best results.
Make the Stir Fry Sauce
Combine the sauce ingredients in a bowl: low sodium soy sauce (or tamari), maple syrup, minced garlic, grated fresh ginger, and white rice vinegar. Whisk until smooth and set aside. This simple, balanced sauce is the flavor base for the whole dish.
Prepare the Chicken
Trim and slice 1.5 pounds of boneless, skinless chicken breast into 1-inch chunks. Using a non-porous cutting board for raw poultry helps prevent cross-contamination. Pat the pieces dry for better browning in the next step.
Brown the Chicken
Turn the Instant Pot to the Sauté setting and heat 1.5 tablespoons of olive oil. When the oil is hot and fragrant, add the diced chicken and brown for 1 to 2 minutes. This step adds color and flavor; the chicken will finish cooking under pressure.
Pressure Cook on High
Turn off the Sauté function and stir in the prepared stir fry sauce so the chicken is evenly coated. Close and seal the lid, set the Instant Pot to Manual high pressure, and cook for 4 minutes. The pot will take a few minutes to reach pressure before the cook time begins.
Prep the Vegetables
While the chicken cooks, dice two large red bell peppers and cut about 4 cups of broccoli into bite-sized florets. Keep the pieces uniform so they steam evenly and remain crisp-tender.
Make a Slurry
To thicken the sauce, whisk together 1 tablespoon of cornstarch and 1/4 cup of water in a small bowl until smooth. Set the slurry aside until the pressure cooking step is finished.
Quick Release and Add Veggies
When the Instant Pot beeps, carefully perform a quick release to vent the steam. Remove the lid, add the diced peppers, broccoli florets, the cornstarch slurry, and 1 cup of raw whole cashews. Toss everything gently to combine and distribute the sauce.
Sauté to Thicken
Turn the Sauté setting on again and cook for roughly 3 minutes, stirring frequently, until the sauce thickens and becomes glossy. Watch closely to avoid burning and to reach your preferred consistency.
Steam the Vegetables
After the sauce thickens, turn the Instant Pot OFF and cover it for about 5 minutes. The residual heat will steam the vegetables gently so they finish cooking without becoming mushy. Check the texture after 5 minutes and cover again briefly if you prefer softer vegetables. If steaming isn’t achieving your desired doneness, you can use the Sauté function for a short additional cook.
Serve and Enjoy
Serve the cashew chicken over a grain or a rice alternative. Classic steamed white rice pairs beautifully, but brown rice, quinoa, fried rice, cauliflower rice, or even crisp lettuce leaves for wraps are all excellent options. Top with extra cashews if desired.
Ingredients
- 1/2 cup low sodium soy sauce (or tamari)
- 1/3 cup maple syrup
- 1 tablespoon minced garlic
- 2 teaspoons fresh grated ginger
- 2 teaspoons white rice vinegar
- 1.5 lbs boneless, skinless chicken breast, cut into 1-inch chunks
- 1.5 tablespoons olive oil
- 2 large red bell peppers, diced
- 4 cups broccoli florets
- 1 tablespoon cornstarch
- 1/4 cup water
- 1 cup raw whole cashews
Instructions
- Prepare the stir fry sauce: combine soy sauce or tamari, maple syrup, minced garlic, grated ginger, and rice vinegar in a medium bowl. Set aside.
- Cut chicken into 1-inch pieces and pat dry.
- Set the Instant Pot to Sauté and heat the olive oil. When hot, brown the chicken for 1–2 minutes until the outside is lightly seared.
- Turn off Sauté, add the prepared sauce, and toss to coat the chicken.
- Close and seal the lid, set to Manual high pressure, and cook for 4 minutes. Allow the pot to come to pressure first.
- While the chicken cooks, dice the peppers and cut broccoli into florets.
- Make the slurry by whisking 1 tablespoon cornstarch into 1/4 cup water; set aside.
- When the cook time finishes, perform a quick release. Remove the lid and add the vegetables, slurry, and cashews. Stir to combine.
- Use the Sauté setting for about 3 minutes, stirring, until the sauce thickens.
- Turn off the Instant Pot and cover for 5 minutes to steam the vegetables using residual heat. Check and adjust as needed.
- Serve over your preferred grain or in lettuce wraps. Garnish with extra cashews if desired.
Tips & Notes
- Vegetable doneness: Steaming with the lid on for 5 minutes yields crisp-tender vegetables. If you prefer softer vegetables, use the Sauté function for a short additional cook or cover longer.
- Pressure timing: Cooking the chicken for 4 minutes under high pressure yields tender, juicy pieces when combined with the initial browning step.
- Substitutions: Use tamari for a gluten-free option, or swap maple syrup for honey if needed.
- Nutrition: Nutrition information below does not include a grain or side.
Nutrition (per serving)
Calories: 355 kcal; Carbohydrates: 27 g; Protein: 26 g; Fat: 15 g; Fiber: 3 g; Sugar: 17 g. Nutrition is an estimate and should be used as an approximation.
Serving Suggestions
For a complete meal, serve over steamed white rice, brown rice, or quinoa. For a lower-carb option, serve over cauliflower rice or inside crisp lettuce cups. Leftovers reheat well and make convenient lunches for the week.
More Instant Pot Meals
- Instant Pot Beef Stroganoff
- Instant Pot Butternut Squash Soup
- Instant Pot Pork Chops
- Instant Pot Sweet Potato Curry
More Asian-Inspired Recipes
- Instant Pot Healthy Fried Rice
- Asian Zing Cauliflower Wings
- Instant Pot Beef and Broccoli
- Instant Pot Korean Beef Bowls
Recipe by: Emily Richter
Photos by: The Wooden Skillet