Instant Pot Honey Cashew Chicken

Instant Pot Honey Cashew Chicken–chicken, sauce, vegetables and cashews all made in one pot! It’s sweet with a little heat and a perfect dump-and-go weeknight meal.

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Note: the SLOW COOKER instructions are listed in the recipe card below

Instant Pot Honey Cashew Chicken

You will definitely love this recipe! The chicken, sauce, cashews and vegetables taste so good served over rice. I love the taste but I also love that this is an easy dump and go recipe and it’s all made in one pot! One pot meals are my fave!

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Ingredients you’ll need…

• Water
• Low sodium soy sauce–this will help it be flavorful but not too salty
• Rice vinegar
• Sesame oil
• Sriracha
• Honey
• Boneless skinless chicken thighs–you can also use boneless, skinless chicken breasts although it won’t be as moist and tender.
• Bag of frozen Asian stir fry vegetables–I bought these at Winco but you can find a version at most grocery stores in the freezer aisle.
• Cornstarch
• Roasted or raw cashew nuts
• Long grain white rice (optional: for pot-in-pot rice)

Steps to making honey cashew chicken in the Instant Pot

• Add ingredients: Pour water, soy sauce, vinegar and sesame oil into Instant Pot. Stir in the chicken to coat. Dump in the honey and sriracha, don’t stir (this is to prevent the burn error message).
• If making pot-in-pot rice add rice and water into a pot-in-pot dish. Cover the dish with a lid or foil. Add a tall trivet into Instant Pot and place the rice dish on top. (I used a tall trivet* and a stainless steel pan with a lid* for the pot-in-pot rice.)
• Pressure cook: Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid. 
• Cook vegetables and thicken with cornstarch: Carefully remove rice pan and set aside. Turn Instant Pot to sauté setting. Add in the frozen vegetables. Let the sauce start to bubble (this will take a few minutes because the frozen vegetables will bring the temperature of the sauce down) and then make a cornstarch slurry by stirring together the cornstarch and water until smooth. Stir the mixture into the Instant Pot to thicken the sauce.
• Stir in the cashews.  
• Serve sauce, chicken and vegetables over rice and garnish with sesame seeds and green onions. 

Notes/Tips

• This has a slight bit of heat to it (nothing crazy, I promise) but if you want to play it safe try halving the amount of sriracha.
• I used my 6 quart Instant Pot. You can also use an 8 quart pot. You can make this in a 3 quart pot if you’re not making the pot-in-pot rice.
• For the pot-in-pot rice I used long grain white rice. You can also use jasmine rice or basmati rice. Brown rice won’t work for this recipe because it takes too long to cook.
• I used a tall trivet* and a stainless steel pan with a lid* for the pot-in-pot rice.
• If you make this in the slow cooker you’ll need to make rice separately.
• You can leave out the vegetables if you prefer to serve them on the side.
• To make this gluten-free use a gluten-free soy sauce.

More Instant Pot Asian Recipes…

• Instant Pot Mongolian Chicken
• Instant Pot Honey Garlic Beef (With Video)
• Instant Pot Chinese Chicken
• Instant Pot Better Than Takeout Chicken Lo Mein

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.

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*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.