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Pressure Cooker Cashew Chicken

Forget the fast-food option – with a pressure cooker, you have plenty of time to eat fresh, delectable cashew chicken made at home tonight!  Serve alongside Sautéed Garlic Green Beans (see recipe in Chapter 7) and top with additional whole cashews, if desired.


Prep Time5 mins
Cook Time10 mins
Additional Time10 mins
Total Time25 mins
Course: Main Dishes
Cuisine: Asian
Keyword: chicken, Instant Pot, Pressure Cooker
Servings: 4 servings
Calories: 726kcal
Author: Audrey Roberts

Ingredients

  • 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

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • In a small bowl, stir to combine remaining 1 tablespoon cornstarch with water until cornstarch is dissolved.
  • 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.

Video

Notes

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

Serving: 1 | Calories: 726kcal | Carbohydrates: 72g | Protein: 48g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 20g | Cholesterol: 96mg | Sodium: 2299mg | Fiber: 2g | Sugar: 9g