Pressure Cooker Cashew Chicken

This quick and easy Instant Pot Cashew Chicken recipe served with white rice and sprinkled with sesame seeds

This quick and easy Pressure Cooker Cashew Chicken recipe is ready in 20 minutes or less and it features chicken breast, broccoli, and peppers simmered in a delicious asian sauce

Course Main Course

Cuisine Asian

Prep Time 3

Cook Time 17

Total Time 20

Servings

Calories 217kcal

Author Tiffany Bendayan

Ingredients

1 package PERDUE® FRESH CUTS™ Diced Chicken Breast (1 lb) thawed
1/2 cup Low Sodium Chicken Stock
3 tablespoons Low Sodium Soy Sauce
2 tablespoons Rice Vinegar
2 tablespoons Hoisin Sauce
1 tablespoon Honey
2 teaspoons Sesame Oil
1 teaspoon Fresh Ginger minced
1 Garlic Clove minced
1 tablespoon Cornstarch
1/2 Red Bell Pepper diced
1 1/2 cups Broccoli cut into florets
1/2 cup Roasted Whole Cashews
Salt + Pepper to taste

Instructions

In the bowl of the Pressure Cooker add the chicken stock, soy sauce, sesame oil, hoisin sauce, honey, vinegar, garlic clove and ginger. Stir
Open the PERDUE® FRESH CUTS™ Diced Chicken Breast package and season with salt and pepper
Add the chicken into the pot. Stir, close the lid and cook on MANUAL HIGH PRESSURE for 6 minutes
After the 6 minutes, Release the pressure (QR) and press the saute button
Remove 1/2 cup of the sauce and mix it with the cornstarch. Pour the cornstarch mixture into the chicken and mix. It will thicken almost instantly
Add the broccoli and red pepper. Place the lid, turn off the machine and let the dish rest for 3 minutes. This will allow the broccoli and pepper to soften without overcooking
Remove the lid, add the cashews and serve
Enjoy!

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