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Chicken with Cashew Nuts

This recipe is made so much simpler with the use of the Instant Pot or Pressure Cooker! Chicken is served in a unique and delicious sauce, with bell peppers, green onions, and cashews. Serve it over a bed of rice for a yummy dinner.
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Course: Main Course
Cuisine: Chinese American
Prep Time: 15 minutes
Cook Time: 25 minutes
Pressure Building: 5 minutes
Total Time: 45 minutes
Servings: 6 servings

Equipment

  • Pressure Cooker/Instant Pot
  • Mixing Bowl
  • Whisk
  • Measuring Cups/Measuring Spoons

Ingredients

  • 1 head Broccoli, chopped into florets
  • 1 1/2 lb Chicken breast, cut into bite-sized cubes
  • 4 tbsp all purpose flour, divided
  • 2 tbsp Olive oil
  • ¼ cup chicken broth
  • 1 1/2 tbsp Hoisin sauce
  • 3 tbsp Soy sauce
  • 1 tbsp Honey
  • 2 tbsp Rice vinegar
  • 1 tbsp Sesame oil
  • 2 tsp Garlic, chopped
  • 1 tsp Ginger, grated
  • 1 Red bell pepper, chopped
  • 1 1/2 cups Cashews
  • 1/2 bunch green onions, chopped

Instructions

  • Open your Instant Pot and pour 1 cup of water into the liner. Insert your steamer basket or trivet, and place the broccoli inside. Put the lid on the Instant Pot and turn it to steam for 2 minutes. When the cook cycle is up, remove the lid and set the broccoli aside.
  • In a small bowl, coat the 1.5 lb bite-size chicken pieces in 1 tbsp flour. Mix until the chicken is fully coated.
  • Add 2 tbsp olive oil to the liner of the pot. Turn the pot to SAUTE, and add the chicken pieces. Saute the chicken until the outside is browned on all sides.
  • Turn off the SAUTE function and add ¼ cup chicken broth into the pot. Use a spoon to scrape up any brown bits stuck on the bottom of the pot.
  • In a small separate bowl, mix 1 ½ tbsp hoisin sauce, 3 tbsp soy sauce, 1 tbsp honey, 2 tbsp rice vinegar, 1 tbsp sesame oil, 2 tsp garlic and 1 tsp ginger together in a bowl. Pour into the Instant Pot.
  • Add 1 red bell pepper into the pot as well.
  • Put the lid on the pot and turn the pressure to HIGH. Cook for 6 minutes with a 6 minute Natural Pressure Release. After the 6 minute Natural Pressure Release, perform a Quick Release to release the rest of the steam. Open the lid.
  • In a small bowl, mix 3 tbsp flour with 6 tbsp water. Whisk until the flour dissolves completely.
  • Turn the Instant Pot to SAUTE and bring the sauce in the pot to a simmer. Pour the water and flour mixture into the instant pot. Allow it to cook, stirring occasionally, until the sauce thickens.
  • Once the sauce has thickened, add the reserved broccoli, 1 ½ cups cashews, and ½ bunch of chopped green onions into the pot. Mix to combine. Serve over rice and enjoy!

Notes

Recipe copyright The Foreign Fork. For educational or personal use only. 
  • This recipe is best served fresh, but will keep in an airtight container in the fridge for up to 5 days
  • If you want breaded/fried chicken for your Chicken with Cashew Nuts Recipe, this may not be the best recipe for you. Fried chicken tends to get soggy in the Instant Pot, so this is best for grilled chicken lovers. 
  • If you want really crispy cashews, you can toast them before starting the recipe. To do this, turn the pot to SAUTE and dry saute the cashews over the heat until they start to brown.
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