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Instant Pot Cashew Chicken

Easy Instant Pot Cashew Chicken

Instant Pot Cashew Chicken is the perfect dump and cook meal, with easy preparation and cooking the rice at the same time. You have a full meal ready in just about 30 minutes with minimum effort.
Course Main Course
Cuisine Asian, Chinese
Keyword Cashew Chicken, Instant Pot Cashew Chicken
Prep Time 10 minutes
Cook Time 15 minutes
Coming to Pressure 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 641kcal
Author Catalina Castravet


Dump & Cook:

  • 2 lbs chicken breasts or boneless and skinless chicken thighs cut into 1-2 inch pieces
  • 1 bell pepper cored, seeded and cut into 1 inch pieces
  • 1 cup cashews unsalted
  • 1 tablespoon sesame oil
  • 4 tablespoons low sodium soy sauce
  • 2 tablespoons rice vinegar
  • 4 tablespoons hoisin sauce
  • 1 teaspoon minced garlic
  • 1 tablespoon ginger grated
  • 2 tablespoons light brown sugar
  • 1 cup low sodium chicken broth or water
  • 1/4 teaspoon red pepper flakes

Cornstarch Slurry:

  • 2 tablespoons water
  • 2 tablespoons cornstarch

Rice (optional):

  • 2 cups basmati rice
  • 2 cups water
  • 2 tablespoons butter unsalted
  • 1/4 teaspoon salt


  • 2 green onions sliced
  • Sesame seeds


Dump & Cook:

  • Add all the ingredients from the "Dump & Cook" section to the Instant Pot. Stir well to combine.

Rice (optional):

  • Add the rice, salt and the two cups of water to an Instant Pot safe dish/pot. Stir to combine. Cover with aluminum foil and pinch a few times with a fork.
  • Add a long legged trivet to the Instant Pot on top of the chicken. Add the pot with the rice onto the trivet.


  • Close lid, make sure the pressure cooker is sealed. Cook on High Pressure for 5 minutes.
  • Use a 10 minute Natural Release. Turn off the heat. Release the remaining pressure. Open the lid.
  • Remove the pot with rice and let it stand covered for 10 minutes. After, use two forks to fluff up the rice.


  • Select the Sauté function, on LOW.
  • In a small bowl combine 2 tablespoons of cornstarch with 2 tablespoons of water, whisk until well combined with no lumps.
  • Add the mixture to the Instant Pot and gently stir to combine.
  • Cook on Sauté function for a few more minutes, stirring gently, until the sauce thickens, about 5 minutes.
  • If you want the sauce even thicker, mix one more tablespoon of cornstarch with 1 tablespoon of water and add it to the pressure cooker.
  • Turn off heat. Let the chicken stand for 5-7 minutes, the sauce will thicken more.


  • Serve over rice and garnish with fresh chopped green onions and sesame seeds.



Calories: 641kcal | Carbohydrates: 70g | Protein: 42g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 97mg | Sodium: 870mg | Potassium: 890mg | Fiber: 2g | Sugar: 9g | Vitamin A: 900IU | Vitamin C: 28.1mg | Calcium: 47mg | Iron: 3mg