Instant Pot Cashew Chicken

  • 2 lbs boneless, skinless chicken breasts, cubed
  • 2 tablespoons cornstarch, divided
  • 2 tablespoons sesame oil
  • 1/2 cup soy sauce
  • 3 tablespoons ketchup
  • 3 tablespoons rice wine vinegar
  • 2 tablespoons brown sugar
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1/2 teaspoon red pepper flakes, optional
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons water
  • 1 cup cashews
  • Green onions, chopped, for serving
  • Sesame seeds, for serving
  1. In a small bowl, whisk together the soy sauce, vinegar, ketchup, brown sugar, garlic, ginger, and red pepper flakes, if using. Set aside.
  2. In a zip-top bag, combine the chicken with 1 tablespoon of the cornstarch, salt, and pepper. Shake to coat.
  3. Turn Instant Pot to “saute” mode and add the sesame oil to the pot. Once hot, add chicken and brown for 2-3 minutes.
  4. Press ‘Cancel” and pour sauce into Instant Pot, stirring to coat chicken evenly. Close Instant Pot, turn valve to “sealing” and set to cook on “Manual” for 10 minutes.
  5. When timer goes off, switch valve to “venting” to do a quick release. While pressure releases, whisk remaining cornstarch into 2 tablespoons water. Remove lid and stir cornstarch slurry and cashews into chicken mixture. Turn Instant Pot to “saute” function and cook until sauce thickens, stirring occasionally, for 1-2 minutes.
  6. Sprinkle with green onions and toasted sesame seeds to serve. Enjoy!