Instant Pot Cashew Chicken Recipe

Recipesfull introduces to you: Popular Recipes. (Instant Pot Cashew Chicken Recipe). A classic takeout favorite made at home in your Instant Pot®. This recipe uses chicken breast to keep it on the lean side, but the chicken is tenderized to maintain a velvety texture. Serve over white rice.

Brief

Prep 20 mins

Cook: 25 mins

Additional: 5 mins

Total: 50 mins

Servings: 5

Yield: 5 servings

Instant Pot Cashew Chicken Recipe

Ingredients

14 ounces chicken breast

cut into 1-inch cubes

2 tablespoons cornstarch

1 tablespoon soy sauce

1 tablespoon mirin (Japanese sweet wine)

¾ cup water

2 tablespoons soy sauce

2 tablespoons mirin (Japanese sweet wine)

2 tablespoons hoisin sauce

2 teaspoons sesame oil

1 teaspoon peanut oil

¾ cup raw cashews

1 tablespoon white sesame seeds

1 tablespoon black sesame seeds

1 tablespoon peanut oil

2 cups green bell peppers

cut into 1-inch pieces

1 medium onion

cut into eighths

1 clove garlic

minced

1 (8 ounce) can baby corn

drained and cut into bite-size pieces

1 (8 ounce) can sliced water chestnuts

drained

World Cuisine

Directions

Step 1

Place chicken in a mixing bowl and sprinkle with cornstarch; mix until each piece of chicken is well coated. Add 1 tablespoon soy sauce and 1 tablespoon mirin on top and stir well. Set aside.

Step 2

Combine water 2 tablespoons soy sauce 2 tablespoons mirin hoisin sauce and 2 teaspoons sesame oil in a small bowl. Whisk together and set aside.

Step 3

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 teaspoon peanut oil cashews white sesame seeds and black sesame seeds. Cook and stir until fragrant and toasted evenly about 3 minutes. Add 1 tablespoon peanut oil bell peppers onion and garlic and saute until vegetables have softened and garlic is fragrant about 5 minutes. Add chicken mixture and stir well to combine. Mix in soy sauce mixture baby corn and water chestnuts. Stir until everything is well combined.

Step 4

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.

Step 5

Release pressure carefully using the quick-release method according to manufacturer's instructions about 5 minutes. Unlock and remove the lid. Stir and serve immediately.

Nutritional Information

Instant Pot Cashew Chicken Recipe

Servings Per Recipe:5

Calories: 379

% Daily Value *

Protein: 22.3g 45%

Carbohydrates: 29g 9%

Dietary Fiber: 7.1g 28%

Sugars: 10.8g

Fat: 19.2g 30%

Saturated Fat: 3.7g 18%

Cholesterol: 45.4mg 15%

Vitamin A Iu: 232.7IU 5%

Niacin Equivalents: 12.9mg 99%

Vitamin B6: 0.6mg 40%

Vitamin C: 50.3mg 84%

Folate: 33.7mcg 8%

Calcium: 72.9mg 7%

Iron: 3.2mg 18%

Magnesium: 91.8mg 33%

Potassium: 489.8mg 14%

Sodium: 839.4mg 34%

Thiamin: 0.2mg 15%

Calories From Fat: 172.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.