Delicious Instant Pot Cashew Chicken

Gluten-free version of a Chinese takeaway favourite that only takes 30 minutes to prepare and is so much better for you!

Say hello to your new favourite weeknight dinner! This Instant Pot Cashew Chicken is not only Paleo and gluten-free but also incredibly flavourful and satisfying. The Instant Pot makes it super quick and easy, perfect for those busy evenings when you crave a delicious, wholesome meal without the fuss.

The Magic of the Instant Pot

Getting an Instant Pot has been a game-changer in our household! This versatile kitchen gadget has revolutionised the way we cook, bringing numerous benefits to our daily meal prep:

• Quick and Easy Dinners: With the Instant Pot, you can whip up delicious meals in a fraction of the time. Tender stews and casseroles that usually take hours can be ready in minutes!

• Bone Broth in No Time: Making bone broth can be a lengthy and aromatic process, but the Instant Pot does it in just 3 hours with no lingering smell.

• Easy Clean-Up: One-pot cooking means less mess and a quicker clean-up, giving you more time to relax and enjoy your meal.
  

Instant Pot Cashew Chicken

Cook Time: 30 minutes total Yield: 4-6 Serves

Ingredients

• 700g - 900g boneless, skinless chicken breasts, cut into 2.5cm pieces

• 2 tbsp sesame oil, divided

• 1/2 cup coconut aminos

• 3 tablespoons sugar-free tomato passata/sauce

• 3 tbsp rice vinegar

• 1 tbsp coconut sugar, or to taste

• 1 tbsp honey, or to taste

• 1 tbsp minced garlic

• 1 tbsp minced ginger

• 2 tbsp arrowroot/tapioca 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 cashews

Instructions

1. 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.

2. In a bowl or plastic bag, coat the 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”.

3. 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.

4. 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.

5. 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.

6. Serve on its own with a side, or over steamed broccoli, cauliflower rice, spaghetti squash or oven baked sweet potato noodles.
   

Nutrition Information: 322 calories, Protein 26g, Fat 16g, Carbohydrates 19g, Sugar 11g.

Did you make this recipe? Leave a comment below and share your experience!

Recipe adapted from: https://www.wholekitchensink.com/instant-pot-cashew-chicken/