Instant Pot Cashew Chicken

• servings: 4 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

1 ½ lbs boneless, skinless chicken breasts, cut into 1″-1.5″ pieces

2 tbsp sesame oil, divided

1/2 cup coconut aminos

3 tablespoons sugar-free ketchup

3 tbsp rice vinegar

1 tbsp coconut sugar*

1 tbsp honey*

1 tbsp minced garlic

1 tbsp minced ginger

2 tbsp arrowroot flour, divided

1/2 tsp Chinese Five Spice powder

1/2 tsp red pepper flakes, or to taste

1/4 tsp salt, or to taste

1/4 tsp pepper, or to taste

2 tbsp water

1 cup raw (or lightly salted) cashews

Directions

In a medium bowl, combine 1 tbsp sesame oil, coconut aminos, ketchup, vinegar, coconut sugar, honey, garlic, ginger, Five Spice, and red pepper flakes. Whisk well to combine and set aside.

In a bowl or baggie, coat chicken pieces with 1 tbsp of the arrowroot flour, salt and pepper. Add 1 tbsp sesame oil to the bottom of the instant pot and turn it to “sauté”.

Allow oil to heat up and then sear chicken for 1-2 minutes. Press “cancel” and pour the sauce into the instant pot. Stir the sauce in with the chicken to evenly distribute. Cover, set the valve to “sealing” and press “manual” and adjust the time to 10 minutes.

Right before the instant pot is done, combine 1 tbsp arrowroot flour with 2 tbsp water and stir well to dissolve. Once the instant pot is done, do a quick release and open the lid. Press the “sauté” button and pour the water and flour mixture into the instant pot and whisk into the sauce.

Add the cashews and then continue stirring until the sauce has thickened. If you’d like it thicker after 1-2 minutes, add an additional 1/2 tbsp arrowroot dissolved in 1 tbsp water. Once the sauce has thickened, add any additional salt and pepper and serve.

Garnish with any additional cashews, green onion, or sesame seeds

Nutrition

• Serving Size: 5
• Calories: 322
• Total Fat: 16
• Total Carbohydrate: 19
• Total Sugars: 11
• Protein: 26