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5 from 2 votes

Instant Pot Cashew Chicken

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
  • Salt and pepper, to taste
  • 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
  • Spring onion sliced
  • 2 cloves garlic minced


  • 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.
  • Cook on "saute" for a few minutes until thickened.
  • Stir in cashews and cook on "saute" for 2 more minutes.
  • Serve and enjoy!