Name: Instant Pot Cashew Chicken
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 tbsp olive oil; 3 chicken breast (diced); 7 tbsp soy sauce; 2 tbsp garlic powder; salt (to taste); 3 tbsp hoisin sauce; 2 tbsp honey; 3/4 cup chicken stock; 1 tbsp cornstarch; 1 cup unsalted cashews; 1 bag Mann’s Fresh Vegetables’ California Stir Fry

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This Instant Pot Cashew Chicken is the perfect mix of sweet and savoury. Pair it with a bag of vegetables from Mann’s Fresh Vegetables, and you’ve got dinner in a jiffy!

Disclaimer: This recipe was created in partnership with Mann’s Fresh Vegetables. Thank you for supporting the brands who support me to make this blog possible.

Meal Prep This Sunday Night or Make Dinner in a Jiffy: Instant Pot Cashew Chicken

I’ll confess that one of my favourite take out orders is Cashew Chicken because 1. I love cashews and 2. I love that it’s a mix of sweet and savoury. A while back, I had made a sheet pan version of this cashew chicken but with the purchase of an Instant Pot, I wanted to try to make an Instant Pot version of this.

In my previous sheet pan version of the recipe, I had suggested pre-cutting the vegetables to night before to make making the recipe quicker but to save even more time for this Instant Pot Cashew Chicken, I teamed up with Mann’s Fresh Vegetables to use their California Stir Fry. The vegetable mix goes perfectly with the cashew chicken and since they come ready to go, there’s no cutting/dicing/prepping required – you just open the bag and pour it in. Easy peasy and time saved – making it the perfect quick weeknight dinner or if you’re on a time crunch while meal prepping.

What You’ll Need To Make This Instant Pot Cashew Chicken

olive oil
chicken breast
soy sauce
garlic powder
salt
hoisin sauce
honey
chicken stock
cornstarch
unsalted cashews
Mann’s Fresh Vegetables’ California Stir Fry
optional grain of choice to serve with

How to Make This Instant Pot Cashew Chicken

On sauté mode, place the olive oil in the Instant Pot before adding in diced chicken.
Lightly brown the chicken before adding in the soy sauce, garlic powder & salt, hoisin sauce, honey, and chicken broth.
Stir to make sure everything is combined and then set the Instant Pot on high pressure for 5 minutes.
Once done, quick release.
Now you have 2 options:
- Add in the cornstarch, cashews, and California Stir Fry mix and quickly stir before closing the lid, allowing the heat to steam the vegetables and sauce to thicken for 5-6 minutes.
- Set the Instant Pot onto low on sauté mode and add in the cornstarch, cashew, and California Stir Fry mix. Sauté until the vegetables is cooked to your liking.
Serve with your grain of choice and add toppings such as chili flakes, sesame seeds, or green onions if you wish.

Tips and Notes on making this Instant Pot Cashew Chicken

You can also skip dicing up the chicken and cooking it whole instead. After cooking, you can shred the chicken breasts and put it back in the sauce to coat.
There’s going to be extra sauce leftover, I love drizzling it over my couscous to use it up.
This recipe was only tested in the Instant Pot Duo 9-in-1 6QT.
I stored my meal preps in these airtight containers.
You could cook your rice with your chicken like I do in my greek chicken recipe but I chose to make my side separately because I felt like making couscous instead of rice.