If you’re looking for a delicious dinner that packs a punch of flavor but doesn’t leave you with a sink full of dishes, you’re going to love this Instant Pot Cashew Chicken. It’s a simple, satisfying recipe with tender chicken, crunchy cashews, and fresh vegetables, all coated in a bold, savory sauce. Bonus? It’s ready in under 40 minutes from start to finish — perfect for busy weeknights or when you’re craving takeout without the wait or cost.
I especially love using my Instant Pot as the weather warms up and I don’t want to heat up the entire kitchen!
Why You’ll Love This Recipe
- Fast and easy – Thanks to the Instant Pot, this recipe takes under 25 minutes of actual cook time.
- One-pot magic – Minimal cleanup with maximum flavor.
- Balanced and satisfying – Lean protein, colorful veggies, and healthy fats from cashews all in one bowl.
- Customizable – Adjust the heat level, add different veggies, or serve over rice or cauliflower rice.
Ingredients That Bring the Flavor
What sets this recipe apart is its rich, homemade sauce paired with fresh ingredients. Here’s a quick breakdown:
For the Sauce:
- Hoisin Sauce: Adds sweet and tangy depth.
- Soy Sauce: Brings the salty, umami base. If you want to avoid soy, replace this with Coconut Aminos.
- Minced Garlic: For that irresistible aroma and kick.
- White Wine Vinegar: Adds just the right amount of tang.
- Olive Oil: Helps the sauce come together and adds richness.
For the Chicken & Veggies:
- Chicken Breast: Cut into bite-sized chunks, they soak up the flavors and stay juicy in the Instant Pot.
- Chili Powder, Salt, Pepper: Basic spices that enhance the flavor without overpowering it.
- Cashews: The crunch factor! Roasted cashews give texture and nutty flavor.
- Broccoli and Mini Sweet Peppers: Not only do these boost the color and nutrients, but they add the perfect freshness to balance the savory sauce.
Step-by-Step Cooking Instructions
You won’t believe how easy this is to pull off. Here’s the full rundown:
- Make the Sauce
Start by mixing up the hoisin sauce, soy sauce, garlic, white wine vinegar, and 2 teaspoons of olive oil in a small bowl. This can be prepped ahead of time if needed and stored in the fridge. - Sauté the Chicken
Set your Instant Pot to sauté mode and add the remaining olive oil. Once the oil is hot, toss in the chicken along with the chili powder, salt, and pepper. Give it a good stir to evenly coat the chicken in those flavorful spices. Sauté for about 3 minutes — just enough to get a golden edge on the chicken. - Add Sauce and Pressure Cook
Pour the sauce mixture into the pot along with 1/3 cup of water. Close the lid and seal the pressure valve. Cook on high pressure for 5 minutes. This short cook time helps the chicken stay tender and not overdone. - Prep Your Veggies While You Wait
While the chicken cooks, chop your broccoli and sweet peppers into bite-sized pieces. Be sure to remove any seeds from the peppers to keep the flavor clean and sweet. - Quick Release and Rest the Chicken
Once the cooking cycle is done, carefully release the pressure. Open the lid and use tongs to remove the chicken. Let it rest on a plate — this keeps it from breaking down too much while you finish cooking the vegetables. - Finish with Crunch and Color
Add the cashews, broccoli, and sweet peppers to the sauce in the pot. Let them cook for about 4 minutes, just enough to soften slightly while keeping their crisp-tender texture. Return the chicken to the pot, stir everything together, and it’s ready to serve.
Serving Suggestions
This dish is delicious all on its own, but here are a few ways to serve it up:
- Over white or brown rice for a classic takeout-style meal.
- With cauliflower rice to keep it low-carb.
- In lettuce cups for a light, crunchy twist.
- Topped with chopped green onions or sesame seeds for a little extra flair.
Tips for Success
- Don’t skip browning the chicken – It adds flavor and helps lock in moisture.
- Use fresh garlic if possible – The flavor is worth it.
All You Need to Know About Growing Garlic - Adjust spice to your liking – Add red pepper flakes or sriracha if you like a little heat.
- Double the recipe if you’re meal prepping or feeding a larger crowd. Just don’t overcrowd the pot.
Instant Pot Cashew Chicken
Instant Pot Cashew Chicken is one of those recipes that hits all the right notes — quick, flavorful, healthy, and crowd-pleasing. Whether you’re feeding the family or whipping up a weeknight meal for two with leftovers, this is a dish you’ll come back to again and again.
Plus, it’s easy to tweak to your dietary preferences — gluten-free soy sauce or coconut aminos for those avoiding gluten, or different veggie swaps depending on the season.
Give it a try and see why homemade takeout-style meals in the Instant Pot are a game changer!
More Instant Pot Recipes
- Instant Pot Salisbury Steak Recipe
- Instant Pot Cheesy Lasagna Recipe
- Instant Pot Gumbo
- Instant Pot Copycat Cracker Barrel Mac N Cheese
- Instant Pot Fettucine
- Instant Pot Pulled Pork
Instant Pot Cashew Chicken
Ingredients
- 2 chicken breast
- 1/2 tbsp chili powder
- 1 tsp salt
- 1 tsp pepper
- 1 cup whole roasted cashews
- 1 large bunch of broccoli
- 8-10 mini sweet peppers
Instructions
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In a bowl, combine hoisin, soy sauce, garlic, vinegar, and 2 teaspoons of oil. Set aside.
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Set the instant pot to sauté and add the rest of the oil. Once oil is hot, add the chicken and spices. Stir to coat the chicken with the spices. Cook chicken for 3 minutes to brown the outside
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Add the sauce and 1/3 cup of water. Close the instant pot lid and pressure valve, set to pressure cook on high for 5 minutes.
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While chicken cooks, chop the broccoli and peppers in bite size pieces. Remove the seeds from the peppers.
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While chicken cooks, chop the broccoli and peppers in bite size pieces. Remove the seeds from the peppers.
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Add the cashews, broccoli and peppers and let the vegetables cook for 4 minutes.
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Stir in the chicken and serve.
