Instant Pot Cashew Chicken

• servings: 4 servings
• active time: 15 minutes
• total time: 21 minutes

Ingredients

2 lbs boneless, skinless chicken thighs

1/4 tsp black pepper

1/4 cup low sodium soy sauce

2 Tbsp rice vinegar

2 Tbsp ketchup

1 Tbsp brown sugar

1 garlic clove, minced

1 tsp minced ginger (fresh)

1/8 tsp ground red pepper

1 Tbsp cornstarch

1 Tbsp water

1/3 cup cashews

Sliced green onions, for garnish

Toasted sesame seeds, for garnish

Directions

Use kitchen shears to cut all excess fat off the chicken thighs. Then cut the chicken into bite-size pieces. Place them in the Instant Pot.

Add in the pepper, soy sauce, vinegar, ketchup, brown sugar, garlic, ginger and red pepper. Stir to really coat the chicken with the sauce.

Cover the Instant Pot and make sure the valve is set to “sealing.” Set the manual/pressure cook button to 6 minutes on high pressure. When the timer goes off let the pot sit for 10 minutes and then move the valve to venting.

Once you can remove the lid, do so. In a small bowl stir together the cornstarch and water. Stir the slurry into the instant pot. Turn the Instant Pot to the saute function. The sauce will thicken in just a couple of minutes.

Stir in the cashews. Serve chicken topped with green onions and toasted sesame seeds over rice.

Nutrition

• Calories: 380
• Total Fat: 14.3 g
• Saturated Fat: 3.4 g
• Trans Fat: 0 g
• Cholesterol: 213.1 mg
• Sodium: 871.7 mg
• Total Carbohydrate: 12.6 g
• Dietary Fiber: 0.7 g
• Total Sugars: 6.1 g
• Protein: 48.1 g