This Pressure Cooker Cashew Chicken recipe allows you to enjoy the restaurant favorite dish at home without additives, preservatives, gluten, or dairy.
The recipe is one of many in Audrey Roberts (of MamaKnowsGlutenFree.com) book, The Everything Gluten-Free & Dairy-Free Cookbook.
Pressure Cooker Cashew Chicken
The recipe is easy to follow and comes together quickly, thanks to the use of a pressure cooker, or as some younger people know it – the Instant Pot. When I made the recipe, I ran into an issue that I want to tell you about, in case you should have the same problem. Keep in mind that your experiencing making this dish could be entirely different than mine.
I followed the directions and at the point where the pressure cooker was about to start pressure cooking, I got a BURN message. Now, I am not sure if there was something wrong with my particular unit or if it is because perhaps the sauce started to get thick and there wasn’t enough water.
However, instead of throwing out the batch, I turned off my Instant Pot and did a quick release of steam. Once I was able to open my Instant Pot, I stirred in about a cup of water and programmed my Instant Pot on Manual for 10 minutes, just like the instructions state, and had no problems. I followed the rest of the directions and had no further issues.
The tasted of the dish could have been altered some because of the extra seer. My husband found that a little bit of honey drizzled on top made was just what it needed.
- 2 Tablespoons sesame oil, divided
- ½ cup gluten-free soy sauce
- 3 Tablespoons rice wine vinegar
- 3 Tablespoons ketchup
- 1 Tablespoon honey
- 1 Tablespoon jarred minced garlic
- 1 Tablespoon jarred minced ginger
- ½ teaspoon Chinese five-spice powder
- ¼ teaspoon crushed red pepper flakes
- 1 pound boneless, skinless chicken breasts, cut into 1” pieces
- 3 Tablespoons gluten-free cornstarch, divided
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 Tablespoons water
- 1 cup chopped cashews
- 4 cups cooked rice
- 1 green onion, sliced
1. To make the sauce: In a medium bowl, whisk together 1 tablespoon oil, soy sauce, vinegar, ketchup, honey, garlic, ginger, five-spice powder, and red pepper flakes and set aside.
2. Add chicken to a sealable plastic bag. Pour in 2 tablespoons cornstarch, salt, and black pepper. Seal top and turn the bag several times to coat chicken.
3. Add the remaining 1 tablespoon oil to the pressure cooker and turn it on to Sauté. Allow oil to heat up for 1 minute and then add coated chicken. Sear for 2 minutes.
4. Press the Cancel button and pour sauce into the pressure cooker. Stir to coat chicken with sauce. Place lid on pressure cooker and lock it into place. Set the steam release knob to the Sealing position. Press the Manual button and set to 10 minutes.
5. In a small bowl, stir to combine remaining 1 tablespoon cornstarch with water until cornstarch is dissolved.
6. When the cooking cycle has finished, manually release by turning the knob to Venting. Hot steam will be released from the valve in venting mode. Once all steam has been released and pressure valve has lowered, remove the lid. Press the Sauté button and pour the cornstarch mixture into the pressure cooker and whisk into sauce. Add cashews and continue stirring for 1-2 minutes until sauce has thickened. Serve over rice and sprinkle with green onions.
Excerpted from The Everything Gluten-Free & Dairy-Free Cookbook by Audrey Roberts. Copyright © 2019 by Simon & Schuster, Inc. Used by permission of the publisher. All rights reserved.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 726Total Fat: 27gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 96mgSodium: 2299mgCarbohydrates: 72gFiber: 2gSugar: 9gProtein: 48g
The Everything Gluten-Free & Dairy-Free Cookbook
People who have gluten and dairy allergies or intolerances know how difficult navigating the world of food can be. So much of our prepared and packaged food, as well as restaurant options, contains either or both of those allergens. The best way to ensure that what we are eating is to prepare the food ourselves.
In her book, Audrey includes 300 recipes that have neither dairy or gluten. She includes information on how to transition to a gluten-free and dairy-free lifestyle, addresses common symptoms of gluten intolerance, celiac disease, and dairy issues, and then teaches the reader about which foods have gluten and how to know what foods contain dairy.
Below are the chapters that the recipes are divided into along with some of the recipes in each chapter:
- Breakfast: Homestyle Waffles, Chocolate Cake Doughnuts, Tater Tot Breakfast Casserole
- Lunch: Taco Salad, Mini Corn Dog Bites, Loaded Burger Bowls
- Poultry: Chicken and Dumplings Casserole, Sesame Chicken, Pasta Primavera with Chicken
- Beef and Pork: Mongolian Beef, Swedish Meatballs, Sweet and Sour Pork
- Seafood: Fish Tacos, Classic Shrimp Scampi, Crispy Baked Fish Sticks
- Sides, Sauces, and Dressings: Creamy Scalloped Potatoes, Southern-Style Sweet Potato Casserole, Savory Stuffing
- Breads: Easy One-Bowl Banana Bread, Chocolate Chip Quick Bread, Soft Pretzels
- Soups: Cream of Chicken Soup, White Chicken Chili, Chicken Pot Pie Soup
- Appetizers: Crispy Baked Buffalo Wings, Mexican Street Corn Dip, Italian Bruschetta
- Pressure Cooker and Slow Cooker: Pressure Cooker Barbecue Pulled Pork, Slow Cooker Southern-Style Pinto Beans, Slow Cooker Pot Roast with Savory Gravy
- Desserts: Chocolate Chip Cookies, Pineapple Upside Down Cake, Red Velvet Cookies
As you can see, even though someone has a food intolerance or allergy, there are plenty of delicious foods that they can still enjoy with a few modifications. This cookbook is a great resource for those who cannot have gluten or dairy products.
Look for The Everything Gluten-Free & Dairy-Free Cookbook at your local bookstore. If you prefer to shop online, feel free to use my Amazon affiliate link below: