Instant Pot Cashew Chicken

A fast, cozy, saucy weeknight dinner with tender chicken, warm aromatics, and a glossy cashew hoisin finish.

This recipe was made in my favorite Instant Pot — the one I use every week. If you want yours to turn out just as good, you can grab the same one here.

All nutrition facts are AI generated and approximate.

Ingredients

• ¾ cup roasted unsalted cashews
• 1½ lb boneless skinless chicken thighs, cut into 1-inch pieces
• 2 Tbsp olive oil
• 6 cloves garlic, minced
• 1 bunch green onion, whites and greens separated
• 2 Tbsp rice vinegar
• 1 tsp sesame oil
• 1 cup rice
• 1½ cups water (for rice)

For sauce

• ¼ cup water (for sauce)
• 2 tsp cornstarch
• 4 Tbsp hoisin sauce
• 1 Tbsp soy sauce
• 1 Tbsp ginger

Directions

1. Whisk sauce ingredients in a small bowl and set aside.
2. Turn Instant Pot to Sauté. Heat olive oil, then add chicken and garlic. Cook until lightly browned.
3. Stir in the whites of the green onion.
4. Pour in ¼ cup water and scrape the bottom of the pot to release browned bits.
5. Turn off Sauté. Stir in rice vinegar, sesame oil, rice, and 1½ cups water.
6. Seal the lid. Cook on High Pressure for 3 minutes, then quick release. Stir in the warmed sauce and cashews.
7. Garnish with green onion greens and serve hot.

Notes

• Cashews: Roasted, unsalted cashews give crunch without overpowering the sauce.
• Chicken thighs: They stay tender under pressure and absorb flavor beautifully.
• Rice in the pot: Cooking rice directly in the sauce base makes this a true one pot meal.
• Green onions: Splitting whites and greens builds layers of flavor — whites cook into the dish, greens brighten at the end.
• Hoisin + soy + ginger: This trio creates a glossy, savory sweet sauce with minimal ingredients.

Why This Works

• One pot efficiency: Cooking the rice with the chicken means everything finishes at the same time — no extra pans, no extra cleanup.
• Instant Pot physics: Quick pressure cooking keeps chicken juicy while allowing rice to steam perfectly.
• Cornstarch slurry + hoisin: These combine into a thick, clingy sauce that coats every bite.
• Cashews added at the end: They stay crunchy, giving contrast to the tender chicken and soft rice.
• Balanced flavors: Vinegar for brightness, sesame oil for warmth, garlic for depth — all in under 10 minutes of active cooking.