No added oil! Skip takeout and make this easy instant pot cashew chicken for a quick weeknight dinner or meal prep for the week. Simply serve over plain white or brown rice.
Have all ingredients chopped and measured.
Set instant pot in saute mode.
When hot, press cancel, add all ingredients (except additional ingredients) and give a stir to mix everything.
Close pot and lock lid (with valve set to seal). Set Instant pot to 5 minutes in manual mode.
When done, release pressure immediately.
Open lid, press cancel and then to saute mode.
Stir together cornstarch and water in a small bowl and add to the Instant pot. Stir well, let it come to a boil and let cook for 20-30 seconds. Turn instant pot off, stir in roasted cashews and scallions.
Spoon over plain white or brown rice.
(This easy instant pot cashew chicken makes a thin sauce that is perfect to be served with white/brown rice). The sauce will thicken slightly as it cools.
1. Onion - cut onion into 1-inch discs, seperate layers and then measure 1 cup.
2. Chicken - I have chosen to use boneless, skinless chicken thighs since it cooks super tender and also adds so much flavor when compared to boneless, skinless chicken breasts. But, you can use breasts instead.
3. Shaosing cooking wine can be found in all Asian grocery stores. If you cannot find it, then mirin may be used instead (reduce brown sugar to 1 to 1 and 1/2 tablespoons)
4. To add veggies:
(Choices - Green bell peppers, asparagus, broccoli, broccoli stems..... ) Set instant pot to saute mode. Add a tablespoon oil (sorry peeps this is essential when adding veggies). Add your vegetable of choice, stir occasionally and cook for 2-4 minutes, until just cooked. Remove onto a plate and then proceed with the recipe as given.
You can add the veggie back into the dish before adding the cornstarch slurry (in step 4) if you wish to cook your veggie further or add along with cashews and scallions and give a good toss.
OR simply serve easy instant pot cashew chicken with white rice and steamed broccoli/green beans.