Instant Pot Cashew Chicken

This Instant Pot Cashew Chicken is better than take-out! Plus it’s healthier, and easy to adjust for Whole30 and Paleo diets.

INGREDIENTS:

• 2 tbsp sesame oil, divided
• 1/2 cup coconut aminos
• 3 tbsp ketchup (sugar-free for a paleo/whole30 dish)
• 1 tbsp honey
• 2 tbsp garlic, minced
• 1 tbsp ginger, peeled and minced
• 3 tbsp arrowroot flour, divided
• 1/2 tsp Five Spice Powder
• 1.5 lbs boneless, skinless chicken breasts, cut into small 1″ pieces
• 1/2 cup green pepper, chopped into small pieces
• 1/4 cup carrots, julienned
• 1/4 cup chicken stock
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp water
• 1 cup cashews

INSTRUCTIONS:

1. In a large bowl, mix together 1 tbsp sesame oil, coconut aminos, ketchup, vinegar, honey, garlic, ginger, and Five Spice powder. Stir and set aside.
2. sauce for Instant Pot Cashew Chicken
3. In a large ziplock bag or another large bowl, mix together 2 tbsp arrowroot flour with salt and pepper. Then add the chicken and coat evenly with the flour mixture. 
4. Turn Instant Pot to SAUTÉ, and add remaining 2 tbsp sesame oil to the bottom of the pot. Once the oil is heated, add the chicken and stir, searing evenly on all sides for 2-3 minutes.
5. chicken in instant pot
6. Pour the sauce mixture over the chicken in the instant pot. Add the chopped green peppers and carrots, then pour in the chicken stock; stir. Cover, seal, and set to PRESSURE COOK or MANUAL to 10 minutes. 
7. ................................
8. ................................

You can find complete recipes click here!

Share this post