Fast, flavorful and perfect for a weeknight – this Pressure Cooker Cashew Chicken is the easiest way to skip the take out and make it yourself at home!
I’ve had my Instant Pot for quite some time, now, and while I do use it, I’m always saying that I need to use it more. Which is why today’s cookbook – The Electric Pressure Cooker Cookbook – is one that I couldn’t wait to get my hands on.
This book was written by Barbara Schieving, from the blog Pressure Cooking Today. I have actually made several other pressure cooker recipes from her blog, so I knew this cookbook would be good. There are so many recipes in this book – 200 of them. This is going to be my pressure cooker go-to! I love that there is a large variety of recipes in the book. In fact, while talking to Barbara about the book, she mentioned that the desserts are her favorite from the book. A year ago, I would have never even known that you could make dessert in the pressure cooker!
Here are the details:
Number of photos: Many. There are quite a few photos, but not one of every recipe. But I still feel like there are enough – especially when you consider that there are 200 recipes in the book.
Difficulty level of recipes: Easy to medium. You might get a little intimidated by the pressure cooker at first, but you’ll soon learn just how easy it is to use a pressure cooker!
Availability of ingredients: Easy. I didn’t see any ingredients that would be hard to find. Everything should be easily accessible.
Other recipes I want to try:
Hash Brown Breakfast Casserole
Asian Chicken Lettuce Wraps
Cheesy Baked Chicken Taquitos
Sweet-and-Spicy Sloppy Joes
All-American Beef Stew
Cheeseburger Soup
Short-Order Buffalo Wings with Blue Cheese Dip
Quick-Cooking Chicken and Pierogi Dumplings
Tuscan Garlic Chicken Fettuccine
Creamy Chicken Pesto Pasta
Bone-In Beef Short Ribs
Pork Loin Roast
Loaded “Baked” Potatoes
Peanut Butter Cup Cheesecake
Creme Brulee
Cinnamon-Zucchini Bread with Cinnamon Icing
Buy The Electric Pressure Cooker Cookbook on Amazon.
So here’s the deal. When I was trying to decide what to make, I couldn’t decide between a main dish and a dessert. I was leaning towards a main dish, but then after hearing that the desserts were Barbaras favorites, I wanted to change my mind. So I took it to Instagram, and on an Instagram stories, I had a poll. Dinner or dessert from this cookbook. And guess what? The results were totally even!! Half of the people wanted dinner, and half wanted dessert. So I asked Barbara if it would be ok if I shared 2 recipes from the book, and happily she said yes! So today, I’m sharing this Cashew Chicken recipe with you, and then I will be sharing a dessert recipe next.
I’m a huge fan of make your own take out, and Chinese inspired recipes are right there at the top. I have tried Barbara’s Beef and Broccoli and her Mongolian Beef, so of course, I had high hopes for this Pressure Cooker Cashew Chicken. And I’m happy to report that it definitely met those expectations!! This was easy, and full of flavor. And the leftovers were even pretty amazing!!
The only thing I would have done differently is to brown the chicken in batches (as my chicken didn’t get very brown), but otherwise, I wouldn’t change a thing. This Pressure Cooker Cashew Chicken is pretty much perfect as it is!
Now stay tuned for the pressure cooker dessert!
Looking for more pressure cooker recipes?
Instant Pot Barbacoa Beef
Chipotle Shredded Beef
Instant Pot Pressure Cooker French Dip Sandwiches from No. 2 Pencil
Instant Pot Turkey Breast and Gravy from The Pinning Mama
Instant Pot Chicken Fajita Soup from All Day I Dream About Food
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How to make Pressure Cooker Cashew Chicken
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Pressure Cooker Cashew Chicken
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Main Dish
Description
Fast, flavorful and perfect for a weeknight – this Pressure Cooker Cashew Chicken is the easiest way to skip the take out and make it yourself at home!
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- freshly ground pepper
- 1 tablespoon vegetable oil
- 1/4 cup reduced-sodium chicken broth
- 1/4 cup low-sodium soy sauce
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 1/2 teaspoon chili-garlic sauce
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1/2 cup roasted cashew halves
- 6 cups prepared rice, for serving
- 4 green onions, white and green parts, sliced (for serving)
Instructions
Lightly season the chicken with pepper. Select browning/saute to preheat the pressure cooking pot. When it’s hot, add the vegetable oil and the chicken*. Saute for about 3 minutes. Stir in the chicken broth, soy sauce, honey, rice vinegar, and chili-garlic sauce. Lock the lid in place. Select high pressure for 3 minutes cook time.
When the cook time ends, turn off the pressure cooker. Use a quick pressure release. When the valve drops, carefully remove the lid.
In a small bowl, whisk the cornstarch and cold water until smooth. Gradually add the slurry to the pot. Select simmer/saute and simmer, stirring constantly, until the sauce thickens. Stir in the cashews and simmer for 2 minutes more. Serve over rice, if desired, and garnish with the green onions.
Recipe Notes:
*for more color on the chicken, cook it in batches so that the chicken will brown better.
recipe source: The Electric Pressure Cooker Cookbook
Nutrition information provided as an estimate only. Various brands and products can change the counts.
Nutrition
- Calories: 442
- Sugar: 11 g
- Sodium: 766 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 1 g
- Protein: 29 g
- Cholesterol: 55 mg
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Barbara Schieving says
December 7, 2017 at 8:59 amThanks so much for the great review! I’m so glad you loved the cashew chicken. Such a great picture! I can’t wait to see what dessert you make.
Helen Carter says
December 13, 2017 at 12:53 amWe really loved the recipe as is and a lot of people do as well. My best friend shared this pressure cooker cashew chicken recipe with me and I am so happy she did. Now, it is my favorite thing to cook. It is extremely tasty and delicious.
Apart from that, the flavors will surely make your mouth water and you will feel great after eating it. I always make use of organic chicken and it is just superb! Thank you for this wonderful recipe. Good job!
★★★★★
disneypal says
December 18, 2017 at 12:31 pmThis sounds and looks so delicious and I would like to try making this tonight. However, I do not know what garlic-chili sauce is. What is it and where would I find it in the grocery store?
Deborah says
December 18, 2017 at 1:46 pmYou should be able to find it in the Asian section of your grocery store. I usually buy the Huy Fong brand that has a green lid. It should just say Chili Garlic Sauce on the label.
Olivia Mathis says
January 10, 2018 at 9:33 amYou inspired me to give my InstaPot another try. I made this last night for dinner and it was a HUGE hit. Can’t wair to try Deborah’s other Asian inspired recipes. Do you know if recipes can be doubled or is that a big no no for IP?
Deborah says
January 10, 2018 at 11:34 pmI don’t have a lot of experience with doubling recipes in the pressure cooker, but I did a little bit of reading. It sounds like you just need to make sure you aren’t filling it too full (2/3 for this recipe) and that it will probably take longer to come to pressure. If you try, please let me know how it turns out!
Erin says
July 7, 2018 at 6:04 amHi there I can’t wait to try this recipe tonight!
Can you tell me if it is the same cooking time if I make this for 4 instead of 6 servings or should it be a little less?
Deborah says
July 11, 2018 at 11:14 pmYou will keep the cook time the same even if you make less. I hope you love it!
Janeill Besecker says
December 30, 2018 at 8:35 pmThis is the second dish I’ve made in my Instant Pot. I found the instructions to be accurate and easy to follow. Removing one star because I felt the dish was pretty bland. Admittedly, I omitted the garlic chili paste because I don’t like garlic or chili. I ended up adding 1/3 c. of frozen peas, 4 sliced crimini mushrooms and 1/2 tsp. grated fresh ginger in the final saute phase. Because of the extra cooking time the chicken was a bit dry. Next time I’ll have those items at the ready (an use snow peas instead of frozen) and I’m confident it will turn out better. Either way, the family ate it all and enjoyed it. That’s a success in my book!
★★★★
Linda Grissom says
January 8, 2019 at 8:11 amI am going to make this as soon as I get all of the ingredients. I do want to add some vegetables so I think I will add sliced carrots, celery and I want something more but don’t know at this time. Have you any suggestions?
Deborah says
January 11, 2019 at 10:10 pmI think broccoli or bell peppers would be great as well!