Asian

Instant Pot Cashew Chicken is for Dinner.

Instant Pot Cashew Chicken takes 10 minutes to prepare.

Instant Pot Cashew Chicken takes 16 minutes to cook.

Instant Pot Cashew Chicken makes 8 servings.

The ingredients for Instant Pot Cashew Chicken are:

24 oz Tyson boneless, skinless chicken breast
3 oz Baby Carrots, sliced like matchsticks
1 cup, pieces or slices Mushrooms, fresh
8 Green Onions, sliced, divided
4 tbsp Great Value Low Sodium Soy Sauce
1 tbsp Rice Wine Vinegar
2 tbsp Honey
2 tsp Dynasty 100% Pure Sesame Seed Oil
.33 cup (8 fl oz) Chicken Broth
.5 tsp Ginger, ground
.5 tsp crushed red pepper flakes
5 clove Garlic, minced
1/2 Red Bell Pepper (one medium pepper), sliced thinly
2 cup, chopped or diced Broccoli, fresh (cook tender crisp in microwave- gets mushy in pressure cooker)
1.5 tbsp Argo 100% Pure Corn Starch
2 Tbsp Water, tap
1 c. Great value cashews

Here is how you make Instant Pot Cashew Chicken:

Cut chicken into bite size pieces and put in pot of pressure cooker. Add in carrots mushrooms and white parts of green onions. Mix together soy sauce, vinegar, honey, sesame oil, pepper flakes, and garlic. Pour over chicken and vegetables and stir to coat.Set pressure cooker to cook for 6 minutes. While cooking mix together cornstarch and water. When done cooking, natural release for 10 minutes. Release remaining pressure. Set pot to saute and bring to a simmer. Add cornstarch slurry, red peppers and broccoli. Stir until thickened. Turn off pot and add green parts of the onion and cashews. Serve over rice.Serving Size: 8Number of Servings: 8Recipe submitted by SparkPeople user PAOMER.

The nutritional information for Instant Pot Cashew Chicken is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 238.6

• Total Fat: 11.3 g
• Cholesterol: 49.0 mg
• Sodium: 543.4 mg
• Total Carbs: 15.9 g
• Dietary Fiber: 1.7 g
• Protein: 22.2 g

Instant Pot Cashew Chicken is Asian cuisine.