Instant Pot Cashew Chicken: Whole30, Paleo, 30 Minutes
Ingredients
- 1.5-2 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
- or to taste1/2 tsp red pepper flakes
- or to taste1/4 tsp salt
- or to taste1/4 tsp pepper
- 2 tbsp water
- 1 cup raw cashews
or lightly salted
Directions
- 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 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”.
- 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 over broccoli, cauliflower rice, on it’s own with a side, over spaghetti squash “lo mien” noodles, etc. Garnish with any additional cashews, green onion, or sesame seeds
Instant Pot Cashew Chicken: Whole30, Paleo, 30 Minutes
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About this Recipe
Craving a flavorful, healthy weeknight dinner that comes together in a flash? This Instant Pot Cashew Chicken delivers rich, savory flavors in about 30 minutes, perfectly suited for Whole30 and Paleo lifestyles without sacrificing taste.
This recipe truly shines by harnessing the power of your Instant Pot, transforming simple ingredients into tender, saucy cashew chicken remarkably fast. The thoughtful blend of coconut aminos, sugar-free ketchup, rice vinegar, and a touch of sweetness from coconut sugar and honey creates a balanced, savory sauce that's both deeply satisfying and adheres to specific dietary principles.
You can expect a dish where succulent pieces of chicken are bathed in a vibrant, savory sauce with a delicate sweetness. The inviting aroma of garlic, ginger, and Chinese Five Spice will fill your kitchen, promising a meal that's both comforting and exotic. With the final addition of cashews, you'll get a delightful textural contrast that elevates every bite, making it feel like a special takeout meal, but one you can feel good about.
Looking to customize? While chicken breasts are specified, boneless, skinless chicken thighs would also work beautifully for a richer flavor and even more moisture. For those managing strict sugar intake, you can adjust or omit the coconut sugar and honey to taste, relying more on the natural sweetness of the coconut aminos. If you don't have Chinese Five Spice powder, you can still enjoy a delicious meal; the ginger, garlic, and red pepper flakes will carry the flavor.
This Instant Pot Cashew Chicken is perfect for a quick, wholesome family dinner or as part of your weekly meal prep. Serve it over cauliflower rice for a strict Whole30/Paleo meal, or with regular rice for a hearty, satisfying dish.