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July 28, 2021

Instant Pot Cheesecake Factory Cashew Chicken

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Instant Pot Cheesecake Factory Cashew Chicken–an easy version of restaurant-style cashew chicken that’s a little spicy and a little sweet and really fast and easy to make.

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Instant Pot Cheesecake Factory Cashew Chicken

Instant Pot Cheesecake Factory Cashew Chicken

This is an easy Instant Pot version of cashew chicken. Almost as good as what you can order at a restaurant! Maybe better because it doesn’t cost $12 a serving! It’s a little spicy but nothing that my wimpy kid couldn’t handle. It’s a tiny bit sweet but not over the top. It takes just a few minutes to get going…cut up the chicken, pour the sauce over the top and set it to go! Stir in some cashews and eat up! We served ours with brown rice and steamed vegetables.

This recipe is great to prep ahead of time for a super FAST dinner. Just cut up the chicken and stir up the sauce and keep in the fridge until you’re ready to cook. Then pour it all in your Instant Pot when you’re ready for dinner. This is what I did because we are staying in a VRBO this week and wanted to cook our own meals. It worked so well!

I used chicken thighs for this recipe because they stay more moist and tender. You can also use chicken breasts cubes, but only cook for 3 minutes with a 5 minute natural pressure release.

You’ll also like these recipes…

Instant Pot Drunken Noodles

Instant Pot Chicken Pho

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Instant Pot General Tso’s Chicken

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Instant Pot Cheesecake Factory Cashew Chicken

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Instant Pot Cheesecake Factory’s Cashew Chicken


★★★★★

5 from 5 reviews

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 15 minutes
  • Cook Time: 4 minutes (plus 5 minute NPR)
  • Total Time: 19 minutes
  • Yield: 4 servings 1x
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Description

An easy version of restaurant-style cashew chicken that’s a little spicy and a little sweet and really fast and easy to make.


Ingredients

Scale
  • 1 1/2 to 2 pounds boneless, skinless chicken thighs
  • 1/4 cup low sodium soy sauce
  • 2 Tbsp red wine vinegar
  • 1/4 cup chicken broth
  • 1 Tbsp sriracha
  • 2 Tbsp brown sugar
  • 1 Tbsp minced garlic
  • 1/8 tsp cayenne pepper
  • 2 Tbsp cornstarch + 3 Tbsp water
  • 1/2 cup cashews

Instructions

  1. Trim the chicken of excess fat. Cut chicken into bite size cubes. Add into Instant Pot. 
  2. Stir together the soy sauce, vinegar, broth, sriracha, brown sugar, garlic and cayenne pepper. Pour into the Instant Pot. 
  3. Cover Instant Pot and lock lid into place. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
  4. Stir the cornstarch together with the water until smooth. Turn Instant Pot to sauté and stir in the cornstarch slurry. Once sauce has thickened turn off Instant Pot. Stir in the cashews. 
  5. Serve chicken and sauce with rice and top with more crushed cashews, if desired. 

Notes

Make this in your 3 or 6 quart pot.

  • Category: Chicken
  • Method: Instant Pot

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Instant Pot Cheesecake Factory Cashew Chicken

*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

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26 Comments Filed Under: All Recipes, Asian, Can Be Gluten Free, Chicken, Dump and Go, Instant Pot

Recommendations

Comments

  1. Pam says

    June 12, 2022 at 3:03 pm

    This is a fantastic recipe. I always double the sauce & it’s perfect.

    ★★★★★

    Reply
    • Karen says

      June 14, 2022 at 3:05 pm

      Thanks Pam!

      Reply
  2. Sibyl Shelton says

    January 22, 2022 at 3:39 pm

    I tried this last night. My husband doesn’t particularly like chicken, but he loved this.
    Thank you so much for sharing.
    I have never tried a recipe of yours that wasn’t good.

    ★★★★★

    Reply
    • Karen says

      January 22, 2022 at 8:23 pm

      Wahoo!!!! Thanks for the 5 stars!

      Reply
  3. Brenda Bates says

    September 22, 2021 at 7:31 am

    We loved this! I served it over Success brown rice and mixed vegetables cooked in the microwave. Really easy, fast and delicious meal, which is perfect for a work night. It’s just my husband and I and we each had a regular-sized portion and I had enough to bring to work for lunch, so for a larger family, you might want to double, which would be easy and you’d have plenty of room in the 6 quart.

    Thanks again for another fabulous recipe, Karen!

    ★★★★★

    Reply
    • Karen says

      September 22, 2021 at 1:38 pm

      Thanks so much for the 5 stars Brenda!

      Reply
  4. Kathy says

    September 13, 2021 at 9:27 pm

    This sounds so good! Can I combine breasts and thighs? I noticed the cooking times are different but I like to mix white and dark meat.
    Thank you

    Reply
    • Karen says

      September 14, 2021 at 12:46 pm

      Sure you could do that!

      Reply
  5. Pooja says

    August 14, 2021 at 10:19 am

    What’s a substitute for the red wine vinegar?

    Reply
    • Karen says

      August 18, 2021 at 3:09 pm

      you could use another type of vinegar like white vinegar.

      Reply
  6. MELISSA MROZEK says

    August 3, 2021 at 1:32 pm

    What times would you use for non -frozen chicken breasts? And would you cut the chicken up before putting them in the pot?

    Reply
    • Karen says

      August 3, 2021 at 1:54 pm

      Use chicken breasts cut into cubes, but only cook for 3 minutes with a 5 minute natural pressure release.

      Reply
      • Melissa says

        August 6, 2021 at 2:31 pm

        Thanks I made this today. I accidentally bought chicken tenderloins instead but they turned out really good. I would probably double the sauce next time as we put it over rice and we like a lot of sauce.

        ★★★★★

        Reply
        • Karen says

          August 6, 2021 at 9:44 pm

          chicken tenderloins would be perfect I bet!

          Reply
  7. Nina Watters says

    July 29, 2021 at 4:36 pm

    Is there something I can substitute instead of using sriracha sauce ??

    Reply
    • Karen says

      July 29, 2021 at 5:54 pm

      Do you have another hot sauce??

      Reply
  8. Chuck Garner says

    July 29, 2021 at 2:55 pm

    I only have an eight quart pot, what would be the best changes for a larger pot?

    Reply
    • Karen says

      July 29, 2021 at 5:53 pm

      You may need to double the sauce so that it will come to pressure!

      Reply
  9. JOHN VAN DOLAH says

    July 29, 2021 at 11:34 am

    JUST WONDERED IF YOU HAVE TRIED CD KITCHEN ( DR PEPPER SHORT RIBS ) IN THE PRESSURE COOKER

    ★★★★★

    Reply
    • Karen says

      July 29, 2021 at 5:51 pm

      Nope I haven’t, but that sounds good!

      Reply
  10. Linda says

    July 29, 2021 at 11:27 am

    What kind of sriracha do you use? Seasoning or sauce? Brand?

    Reply
    • Karen says

      July 29, 2021 at 5:51 pm

      I just use the sauce and the store brand.

      Reply
  11. Krista Christian says

    July 29, 2021 at 11:02 am

    This looks good and easy! If one doubles (for 4 Adults & 4 Kids) this recipe, does the time remain the same?

    Reply
    • Karen says

      July 29, 2021 at 5:50 pm

      Yes same time!

      Reply
  12. Carolyn says

    July 29, 2021 at 11:02 am

    Would this work without the brown sugar? My husband doesn’t like sweet sauces.

    Reply
    • Karen says

      July 29, 2021 at 5:50 pm

      You could try it but it won’t taste as balanced, if that makes sense. Maybe leave it out and give him his portion and then stir some in for everyone else 🙂

      Reply

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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