Whip up this easy Chinese chicken recipe made in the Instant Pot. A chicken with cashew nuts, and a homemade Asian sauce that is loaded with flavor. This Instant Pot cashew chicken with garlic sauce recipe is a must make.
Skip Chinese takeout, and dine at home, with a stand-out dish. This Instant Pot chicken with garlic sauce is tasty paired with rice noodles or served over a bed of rice.
Table of contents
Why You Will Love This Cashew Chicken...
- Easy to make
- Simple Ingredients
- Bursting with Flavor
- Homemade Garlic Sauce
- Quick cook time
- Great for Leftovers
- Just as good as takeout from your favorite restaurant
Ingredients For Asian Chicken Instant Pot
- Chicken Breast
- Hoisin Sauce
- Minced Garlic
- White Wine Vinegar
- Olive Oil
- Chili Powder
- Salt and Pepper
- Sweet Peppers
How to Make Cashew Chicken with Garlic Sauce
Start by mixing up your sauce in a bowl. Once it is well combined set it aside.
Then in the Instant Pot turn the pressure cooker to saute. Add in the oil, and once hot, toss in the chicken and spices.
You want to cook the chicken until it is browned on all sides.
Add the sauce and 1/3 cup water. Use a wooden spoon to deglaze the pot.
Place the lid on the pressure cooker, set the valve to sealing and cook high manual pressure for 5 minutes.
While the mixture is cooking prep your broccoli and peppers.
Once done, release pressure, stir, and serve. I love this Instant Pot chicken and broccoli recipe.
Storage Of Leftover Chicken and Broccoli
If you happen to have leftovers, store in an airtight container in the fridge. You will find the chicken stores for around 3-4 days. Always use your best judgement in terms of quality.
This broccoli and chicken reheats really well, so it is great for packing for lunches, or easy grab and reheat dinners.
Variations To Recipe
- Use boneless chicken thighs or tenderloins cut up instead of breasts.
- Leave out the broccoli or peppers if you would like.
- Toss in other veggies to add more flavor to the dish.
- Skip the homemade sauce, and use your favorite store-bought sauce instead.
The Chinese restaurants marinade the chicken, and sometimes just dredging in cornstarch helps as well to soften up the chicken.
This pressure cooker chicken helps break down and cook the chicken while leaving it super tender. The same is true with our chicken lettuce wraps and orange chicken recipes.
For a serving of 4 in this recipe, you will find it is 32 carbs per serving. You can of course stretch out the servings, even more, to make them fewer carbs.
If you want to skip fresh like we normally use in this recipe and our beef and broccoli recipe, reach for a bag of frozen.
You will find frozen broccoli is softer in texture, so use it if you don't mind it being softer like it is in broccoli soup.
Or once the chicken is fully cooked stir in the broccoli, and place the lid on, and let it sit for 5 minutes. This will heat up the broccoli and not over-cook it. It will simply steam cook the broccoli.