Missing takeout cashew chicken? I got you covered with this DELICIOUS and much healthier recipe for my Instant Pot Cashew Chicken!
Years ago, before I changed my diet and completely eliminated gluten, Chinese takeout cashew chicken used to be my FAVORITE. Chinese food was the one thing that I missed after changing my diet…until I discovered the magic of coconut aminos!
Coconut aminos tastes almost identical to soy sauce (it’s less salty, in my opinion – but that’s an easy fix), minus any of the soy or gluten! It was the absolute game changer for me, and the reason that I was able to enjoy Asian-inspired cuisine once again!
Today I’m so happy to finally get to share my EASY Instant Pot version of Cashew Chicken with you, which is just as delicious as the original that I remember, but made without any soy, gluten, or sugar!
Looking for more delicious Asian-inspired recipes? Be sure to check these out!
Slow Cooker (or Instant Pot!) Teriyaki Chicken
Asian Inspired Meatballs with Ginger Lime Dipping Sauce
Enjoy this recipe for my Instant Pot Cashew Chicken!
Instant Pot Cashew Chicken
- Instant Pot
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite sized pieces
For The Sauce:
- 1/2 cup coconut aminos
- 1/4 cup chicken broth
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon rice vinegar
- 1 teaspoon fish sauce
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon sea salt
- 1 red or green bell pepper, cut into bite sized pieces
- 4 ounces mushrooms, sliced (approximately 1 cup)
- 2 tablespoons arrowroot starch
- 1/4 cup chicken broth
- 1 cup whole roasted, unsalted cashews
- 3 whole green onions, chopped
- Toasted sesame seeds (optional)
- sea salt & pepper, to taste
- Place the chicken and all of the sauce ingredients into your Instant Pot and stir well to combine. Seal the lid and select the 'Manual' mode on your Instant Pot and press the '-' button until the screen says 8 minutes.
- Once the Instant Pot has finished cooking, manually release the pressure. Remove the lid and add the bell pepper and mushrooms. Seal the lid again and select 'Manual' mode and press the '-' until the screen says 0 (zero) minutes.
- Meanwhile, whisk the arrowroot starch into the ¼ cup chicken broth, to create a slurry, making sure all clumps are dissolved. Set aside.
- Once the Instant Pot has finished cooking, manually release the pressure again and remove the lid. Turn the Instant Pot onto 'saute' mode and once simmering, pour in the arrowroot slurry, while stirring to prevent any lumps from forming.
- Once the sauce has thickened, add the cashews and stir. Top with the green onion, toasted sesame seeds and season with salt & pepper, to taste. ENJOY!
PIN IT FOR LATER – Instant Pot Cashew Chicken:
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Can you do this in a slow cooker or on a stove top?
Hi Katie! I haven’t tried it myself, but I’m sure a slow cooker would work! I’d cook the chicken in the sauce for 4-6 hours on low and add the veggies during the last 1-2 hours of cooking (if possible, just so that they aren’t overcooked). I’d turn the slow cooker to high when you stir in the arrowroot slurry. The sauce will thicken as it heats up. Hope that helps!
I am not seeing the chicken 🐓 did I miss it
Looks amazing 😁
I see it now
Lindsay Gray says
5 star recipe! Just made this and it was so easy to make – nailed it on the first try. Tender, juicy, delicious chicken and veggies! It really does taste like the takeout treat I remember! Glad to have this healthy version. Thank you, Kristen!
YAY!! Love that! Thanks so much for sharing, Lindsay!
This is FULL of flavor – and soooo good!!
I can’t eat garlic or onion and it was was still amazing and it not taste like it was lacking anything. My son doesn’t like cashews or mushrooms, so we subbed almonds for the cashews and carrots for the mushrooms and we served it over rice noodles.
Thank for this easy and tasty recipe!
So glad you loved it, Caroline! Love the subs you made too!
This was so good. I only did step 1 and 2 of the recipe and it still came out amazing. I was too hungry to do the other steps 😂
Hahaha, you sound like me unless I’m cooking for my blog! Shortcuts or don’t bother 😉 So glad it still worked for you!
It looks fabulous. I have a question on step 2.
Once the Instant Pot has finished cooking, manually release the pressure. Remove the lid and add the bell pepper and mushrooms. Seal the lid again and select ‘Manual’ mode and press the ‘-‘ until the screen says 0 (zero) minutes.
I’m confused. You put the peppers and mushrooms in and set for zero minutes? Does that mean it’s not cooking anymore? Step three says once it stops cooking. Is it still cooking if you set at zero minutes? I’m new to Instant Pots.
Hi Ann! I know how confusing the Instant Pot is when you’re getting started, haha. That’s correct – you want the screen to save 0 (zero) minutes after adding the veggies – which means the Instant Pot will only come up to high pressure, and then instantly turn off. It’s the perfect amount of time to cook the veggies without making them soggy. Hope that clears it up!
Doing NSNG I miss Chinese, this was a very delicious and healthy way to eat Chinese, of course I omitted the rice 😉
Kristen Boehmer says
I’m so happy you liked it, Lisa!