You have got to try this saucy Asian cuisine, Instant Pot Cashew Chicken. Enjoy the unique killer combination of Cashew with Chicken in just 15 minutes!
Servings : 8
Calories : 453kcal
- 1 ½ lb boneless chicken thighs
- 2 cloves garlic minced
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp ketchup
- 1 tsp ginger powder
- ½ tsp brown sugar
- 1/4 cup cashews
- 2 tbsp cornstarch
- water as needed
- salt and pepper to taste
- spring onion chopped to garnish
Clean and cut the chicken – Remove excess fat or skin (if there is any) from the chicken and cut it into bite-size pieces (Or ask the butcher to do it for you).
Place the chicken in the Instant Pot and add salt, pepper, soy sauce, rice vinegar, ketchup, garlic, ginger powder, and brown sugar. Stir well to combine.
Close the lid and cook at high pressure for 7 minutes.
Do a quick pressure release and open the lid once done.
In a cup, mix corn starch with water and pour it over the chicken. Then add cashews and saute for 2 more minutes.
Garnish spring onions on top. Serve it over rice and enjoy.