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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Instant pot Cashew Chicken Recipe

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This recipe for Instant pot Cashew Chicken is from The O'Neal Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs boneless skinless chicken
¼ tsp. black pepper
¼ c. low sodium soy sauce
2 tbsp. rice vinegar
2 tbsp. ketchup
1 tbsp. brown sugar
1 clove garlic, minced
⅛ tsp. ginger
⅛ tsp. crushed red pepper
1 tbsp. cornstarch
1 tbsp. water
½ - ⅔ cup cashews
Directions:
Directions:
Cut chicken into strips or bite size pieces Place in Instant Pot.
Add perrer, soy sauce, vinegar, ketchup, brown sugar, garlic, ginger, and red pepper.
Stir to coat chicken with sauce.
Cover Instant Pot and cook on high pressure 6 minutes.
Natural release for 10 minutes then turn valve to venting.
Stir together cornstarch and water.
Turn the Instant Pot to sauté and add slurry.
Cook until it thickens.
Add in cashews and stir.
Serve over rice.
Personal Notes:
Personal Notes:
To make this on the stove, brown chicken first then double the sauce mixture. Let simmer on very low heat while you cook the rice.

 

 

 

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