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Thai Cashew Chicken

Thai Cashew Chicken is the perfect weeknight meal.  It’s flavorful and simple to cook in your Instant Pot. 
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Course: Dinner
Cuisine: Thai
Prep Time: 10 minutes
Cook Time: 8 minutes
Servings: 4 Servings
Calories: 422kcal

Equipment

  • Instant Pot or Pressure Cooker

Ingredients

  • 1 1/4 pounds boneless skinless chicken breasts diced
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 1/2 tbsp grapeseed oil
  • 3 red bell peppers sliced into small slices
  • 2 cups broccoli cut into small florets
  • 1 onion sliced
  • 1 green onions sliced
  • 2/3 cup dry roasted cashews

Sauce ingredients

  • 1/4 cup reduced-sodium soy sauce
  • ¼ cup chicken broth.
  • 3 tbsp seasoned rice vinegar
  • 1 tbsp agave
  • 1 lime fresh juiced
  • 1 tbsp. Sriracha
  • 1 tsp chili paste
  • 1 tbsp fresh minced ginger
  • 2 tsp minced garlic
  • 1/2 teaspoon red pepper flakes

Instructions

  • Directions:
  • Heat the oil in the Instant pot on saute’
  • Once the oil is hot, add the chicken.
  • Saute for 4 minutes.
  • Add the cashews and toss to combine.
  • Add the bell pepper, onion, and broccoli.
  • Toss to combine.
  • Prepare your sauce in a small bowl.
  • Add all sauce ingredients and mix to combine.
  • Pour your sauce over the chicken, toss to combine.
  • Turn your Instant Pot off saute.
  • Place the lid on a seal the vent.
  • Set your Instant Pot to Manual for 4 minutes.
  • Open the vent once the timer goes off.
  • Allow to sit for 5 minutes.
  • Enjoy!

Notes

Be sure to scrape the bottom of your Instant Pot well before pressurizing. 

Nutrition

Serving: 1Serving | Calories: 422kcal | Carbohydrates: 27g | Protein: 38g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 91mg | Sodium: 1021mg | Potassium: 1106mg | Fiber: 5g | Sugar: 11g | Vitamin A: 3224IU | Vitamin C: 168mg | Calcium: 62mg | Iron: 3mg