I wanted something easy to make and Christi requested Cashew Chicken. This recipe is full of flavor and is quick to make in an electric pressure cooker (Instant Pot).
Ingredients:
- 1 tablespoon olive oil
- 1.5 lbs boneless skinless chicken breast cut into bite size pieces
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 cup cashews
- ½ cup edamame beans (optional)
- 1 medium red bell pepper chopped
- 1 ½ cup broccoli florets
- ¼ cup low-sodium soy sauce
- ¼ cup honey
- 2 tablespoons apple cider vinegar
- 2 garlic cloves minced
- 2 tablespoons sweet chili sauce
- ½ teaspoon ground ginger
- 1 tablespoon cornstarch
- 2 tablespoons water
Directions:
- Press “brown” setting. Add oil to insert and heat up.
- Place chicken in pressure cooker, season with salt and pepper and cook for 3 to 4 minutes. The chicken does not need to be fully cooked. Just brown it a bit to add texture and flavor. Press “cancel/off” button.
- In a measuring cup, whisk together soy sauce, honey, vinegar, garlic, chili sauce and ginger. Pour sauce over chicken and stir.
- Close lid of the pressure cooker and switch the valve to “sealing” position.
- Press “manual” setting and adjust timer to 3 minutes. The pressure cooker will beep and start coming to pressure.
- When the timer is done, the pressure cooker will beep. Press “off/cancel” button. Carefully switch the valve to “venting” position and release pressure. When the done, carefully open the lid. Press “sauté” setting.
- Add cashews, red bell pepper, broccoli and beans and stir well. Cook, stirring often until peppers are tender. In a small bowl, whisk together water and cornstarch and add to mixture. Simmer until thickened. Turn off the pressure cooker.
- Serve over rice.
