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    Instant Pot Winners

    Instant Pot Cashew Chicken

    Chinese
    Dinners
    Freezer Prep
    Gluten Free
    Often on Hand
    ​

    4 servings

    servings

    15 minutes

    active time

    21 minutes

    total time
    Start Cooking

    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

    Serving Size

    -

    Calories

    380

    Total Fat

    14.3 g

    Saturated Fat

    3.4 g

    Unsaturated Fat

    -

    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

    4 servings

    servings

    15 minutes

    active time

    21 minutes

    total time
    Start Cooking

    Ready to start cooking?

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    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

    1

    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.

    2

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

    3

    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.

    4

    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.

    5

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