Instant Pot Cashew Chicken


This Instant Pot Cashew Chicken is just as good as your favorite Chinese restaurant. It is super easy to make, flavorful, and can be made in the comfort of your home.

The Instant Pot will ease the process of the cooking while making the chicken juicy and tender.

For this Instant Pot cashew chicken recipe, you can use skinless and boneless chicken thighs, chicken breast, or any other part of the chicken.

This recipe does not call for a lot of liquid, since every pound of chicken will release 1/2 to 1 cup of liquid itself.

So just keep that in mind and know it’s ok and your Instant Pot won’t burn or explode. After all,  you do not want to end up with chicken soup🙂

You can place the chicken on the trivet and cook it that way. If you do so, cook the chicken for 5 more minutes.

For this recipe, it is best to use cashews, but if you want you can use other types of nuts like almonds or peanuts.

Serve the cashew chicken topped with sliced spring onion, and over basmati rice, quinoa, or bulgur.

If you like this recipe, you gonna love this Instant Pot orange chicken.

How to make Cashew Chicken

Gather your ingredients:

Remove the skin from the chicken and cut into bite-size pieces. Place the chicken into the Instant Pot. Add ketchup, garlic, soy sauce, ginger, brown sugar, lemon juice, and season to taste with salt and pepper.

Stir well to coat the chicken and lock lid into place. Set to High pressure. Adjust the timer to 6 minutes. Once the cooking cycle is done, perform a natural pressure release for 10 minutes.

Whisk cornstarch and water in a bowl. Pour the slurry over the chicken.

Cook on Saute until gently thickened.  Add cashews and stir to combine.

Serve topped with sliced spring onion.

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Instant Pot Cashew Chicken
3.79 from 19 votes
Print Pin Rate
Course: dinner, lunch
Cuisine: American, Asian
Keyword: cashews, chicken, soy sauce
Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes
Servings: 4
  • 1.5 lb boneless chicken thighs
  • 2 cloves garlic minced
  • 2 tbsp soy sauce
  • 2 tbsp lemon juice or rice vinegar
  • 2 tbsp ketchup
  • 1 tsp ginger powder
  • 0.5 tbsp brown sugar
  • 1/4 cup cashews
  • 3/4 tbsp cornstarch
  • 1 tbsp water
  • salt and pepper to taste
  • spring onion sliced
  • Clean and cut the chicken - Remove excess fat or skin (if there any) from the chicken and cut it into bite-size pieces (Or ask the butcher to do it for you).
  • Place the chicken in the Instant Pot and add salt, pepper, soy sauce, lemon juice, ketchup, garlic, ginger and brown sugar. Stir well to combine.
  • Close the lid and cook at high pressure for 7 minutes.
  • When cooking time ends, wait for a natural pressure release for 10 minutes.
  • Once done, do a quick pressure release and open the lid.
  • In a cup, mix cornstarch with water and pour it over the chicken and stir for 2 minutes.
  • Stir in cashews and saute for 2 more minutes.
  • Serve and enjoy! Feel free to add spring onion on top.
Calories: 448kcal Carbohydrates: 10g Protein: 30g Fat: 32g Saturated Fat: 8g Polyunsaturated Fat: 7g Monounsaturated Fat: 14g Trans Fat: 1g Cholesterol: 167mg Sodium: 704mg Potassium: 467mg Fiber: 1g Sugar: 4g Vitamin A: 172IU Vitamin C: 4mg Calcium: 25mg Iron: 2mg

Best Ever Instant Pot Cashew Chicken

This recipe is part of our 1001 Instant Pot recipes project, a huge collection of free, easy and delicious recipes.

18 thoughts on “Instant Pot Cashew Chicken

  1. It is a great recipe that I will use frequently. In addition to the chicken and cashews, I added a small can of chestnuts and some mixed vegetables. It turned out to be perfect!

  2. This is an excellent recipe and one of my favourites for the instant pot. I make it quite often and I make it in a large quantity so that I have enough leftover to serve on the rice next day. In order to cut salt down, I put unsalted raw cashew nuts. Highly recommended recipe!

  3. Excellent recipe!! Lighter and more flavorful than anything I have been served in a restaurant. And very quick to make.
    I added chopped onions (which melt into any sauce in IP recipes, I find) as well as shredded carrots and chopped celery. If I had bell peppers, I would’ve added strips of those, too — trying to get all my veggies in one pot! And I doubled the sauce recipe, because I was serving it on “9¢ noodles” (they used to be 9¢… ramen soup packets without the seasoning) and I knew they would soak up the sauce.
    This one’s a keeper!

  4. Hi there! ‍♀️ You probably will think this to be very odd but I’m allergic to ketchup. Is there anything I can substitute for it? Could I just omit ketchup from the recipe or will it change everything in the taste if I completely leave it out? I can’t use tomato paste either. It’s the processing procedure of the tomatoes that creates my allergy. I’m not allergic to tomatoes and can use tomato sauce yet absolutely can not use ketchup or tomato paste based food items or I end up with a severe allergic reaction.

    1. Sorry to hear that! You can definitely substitute tomato sauce for the ketchup. I would also add a bit more sugar in that case to balance it out.

  5. I assume from the photo that cut green onions are added as a “garnish” at the end, though according to the recipe they aren’t used.
    Also, and this seems to apply to virtually all of your recipes, for someone making this recipe for the first time, the term “salt and pepper to taste” is hopelessly vague. could please provide some suggested measures for these to start with?

    Other than that I’ve enjoyed making every recipe I’ve made from your collection and I keep finding new ones to try, so I haven’t repeated one yet!

    1. I’m glad you’ve enjoyed the recipes! Yes that’s correct, they are used as a garnish in the final step. Salt and pepper to taste is purposefully vague because it really depends on personal preference and dietary considerations with salt. Try starting with 1 tsp. of salt and 1/2 tsp. pepper, taste it, and add more if you wish

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