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Instant Pot® Cashew Chicken Bake

Prep Time10 mins
Cook Time15 mins
Servings: 6
Calories: 267kcal
Author: Amanda

Equipment

  • Instant Pot
  • Measuring Cup
  • Measuring Spoon
  • Rubber Spatula
  • Chef’s Knife
  • Cutting Board
  • Whisk
  • Two Small Bowls

Ingredients

  • 1 Tbsp Olive Oil
  • 1.5 pounds Chicken Thighs
  • 0.5 tsp Salt
  • 0.75 cup Cashews
  • 1, chopped Bell Pepper, diced
  • 2 cups Broccoli, florets
  • 0.25 cup Coconut Aminos
  • 2 Tbsp Apple Cider Vinegar
  • 0.25 cup Honey
  • 1 Tbsp Sriracha
  • 1 Tbsp Cornstarch

Instructions

  • Add the olive oil to your Instant Pot® and press ‘saute’. Place the chicken thighs inside the pot as well and sprinkle with the salt. Sear the chicken for three minutes then flip and sear for another 4 minutes. Turn the Instant Pot® off.
  • In a separate small bowl, whisk the coconut aminos, honey sriracha and apple cider vinegar together. Pour the mix into the Instant Pot®.
  • Close the Instant pot lid and put the steamer valve on ‘seal’. Press the “manual” button and set the timer for 5 minutes at high pressure. Once the cooking cycle is complete, carefully open the steamer valve and release the pressure. Remove the chicken from the pot.
  • Add the diced bell pepper, cashews and broccoli florets to the Instant pot with the sauce and press saute. Cook for about 5 minutes, stirring often.
  • In a separate small bowl, whisk the cornstarch together with 2 tablespoons of water and then pour the mix into the Instant Pot® with the veggies. Mix until thick and then turn the Instant pot off.
  • Serve the sauce and veggies over the chicken paired with rice or on it’s own!