This Instant Pot Cashew Chicken Stir Fry is a delicious, healthy dinner that makes the ultimate 30-minute meal. Made completely in the Instant Pot, It’s also perfect for meal prep!
I don’t know about you, but I tend to go through phases with my kitchen toys. I go through periods of time where I’m obsessed with using a particular appliance relentlessly and finding any excuse to use it. And for the past few months, the Instant Pot has been my kitchen toy of choice.
Ever since I started posting about using the Instant Pot on Instagram, I get tons of DM’s asking if I like the Instant Pot and if it’s worth it. Although I can’t tell you if it would be worth it for you (that’s your choice) I can say the Instant Pot has been totally worth it for me, and that I use it all. The. Time. Especially for meal prep. The one I use is linked below (aff link).
I’ve found it is perfect for batch-cooking a lot of food at once to have throughout the week, and it’s also perfect for easy weeknight dinners where I don’t want to dirty up a bunch of pans but also don’t want to eat basic, boring meals.
And this recipe, my friend, is one of those easy not basic, not boring meals.
I originally created this recipe as an easy meal prep option for the ladies in my Balanced Body Bootcamp program. I also made it for my mom one night, and it got raving reviews all around. It’s that good. And so darn easy.
If you love the taste of takeout, but prefer to cook at home (for health or ballin’ on a budget reasons), this is the recipe for you, friend.
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This Cashew Chicken Stir Fry is a delicious, healthy dinner that makes the ultimate 30-minute meal. Made completely in the Instant Pot, It’s also perfect for meal prep!
Ingredients
- 1 1/2 lb Boneless, Skinless Chicken Tenders, cut into bite-sized pieces
- 3 Tablespoons Arrowroot or Cornstarch
- ½ Cup Coconut Aminos or Tamari
- 2 Tablespoons Sweet Chili Sauce
- 3 Tablespoons Ketchup (Get one without High Fructose Corn Syrup)
- 1 Teaspoon Maple Syrup or Honey
- 1 Clove of Garlic, Minced
- 1 Teaspoon Ginger, Minced
- ½ Cup Chopped Cashews
- Salt and Pepper
- Green Onion for Garnish
- Avocado Oil or Olive Oil
- Suggested Sides: Brown Rice / Cauliflower Rice or Quinoa, Steamed or Roasted Broccoli
Instructions
- Chop chicken into bite-size pieces and transfer to a large ziploc bag. Add arrowroot, and a bit of salt and pepper to taste. Zip bag and toss until combined.
- Place the Instant Pot on the “saute” setting and heat 1 Tablespoon of oil. Put the “breaded” chicken in the Instant Pot and brown for ~2-3 minutes per side.
- While the chicken is browning whisk together the ingredients for the sauce.
- Press “cancel” and pour the sauce over the chicken, and stir to make sure it’s coated.
- Seal the instant pot and cook on high pressure for 10 minutes, or until chicken is cooked through.
- While the chicken is cooking, place a skillet over medium heat, and add the cashews. Gently toss until golden brown (~3-5 minutes) then remove from heat. This is also the perfect time to prep your sides – I like reheating frozen brown rice and steaming broccoli while the chicken cooks.
- Allow the Instant Pot pressure to release. Serve with suggested sides and top with toasted cashews and green onion.
Your Turn:
- What are your favorite kitchen gadgets?
- Have you tried cooking with the Instant Pot?
Disclaimer: This post contains affiliate links, which means if you make a purchase I may earn a small commission at no charge to you. Thank you for supporting The Balanced Berry! <3
I think I need to invest in an instant pot! I’ve had a slow cooker for a while now but the idea of leaving it running if I’m out all day still kind of freaks me out. But I’m so worried about another kitchen appliance collecting dust, haha
I definitely haven’t touched my slow cooker since getting an Instant Pot. And the Instant Pot has a slow cooker setting so you can replace it all together!