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Instant Pot Cashew Chicken - Dump and Go Dinner

Your next stir fry won’t be boring when you try our Instant Pot Cashew Chicken. Tender chicken and cashews pair well with this sweet and tasty sauce of soy and brown sugar with a hint of red pepper.
4 Servings Recipe By

Ingredients

  • 2 1/2 cups dice Chicken, Boneless Breasts
  • 2 teaspoons Cornstarch
  • 1/2 cups Soy Sauce
  • 4 tablespoons Rice Vinegar
  • 1 tablespoon Brown Sugar
  • 1 teaspoon mince Garlic, Cloves
  • 1/4 teaspoons Red Pepper Flakes
  • 2 teaspoons peel and mince Ginger, Fresh
  • 1/2 cups Chicken Broth/Stock
  • 8 ounces Broccoli Cuts, Frozen
  • 1 cup slice Carrot

Serving Day Ingredients

  • 1 cup slice Green Onion (Scallion)
  • 1/2 cups Cashews, Roasted

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1.5 cups
  • 333 Calories
  • 12g Total Fat
  • 2g Sat Fat
  • 0g Trans Fat
  • 83mg Cholesterol
  • 1981mg Sodium
  • 24g Total Carb
  • 4g Fiber
  • 12g Total Sugars (Includes 3g Added Sugars)
  • 33g Protein
  • 6 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Place chicken in the Instant Pot.
  3. In a small bowl, combine cornstarch, soy sauce, rice wine vinegar, brown sugar, garlic, red pepper flakes, ginger and chicken broth. Pour over chicken.
  4. Lock lid in place and seal steam nozzle.
  5. Cook on high pressure for 4 minutes.
  6. Quick release the pressure.
  7. Add the broccoli and carrots. Replace the lid and seal the steam nozzle.
  8. Cook on high pressure for 4 minutes.
  9. Quick release the pressure.
  10. Change setting to saute to thicken for a few minutes.
  11. Top with green onions and cashews.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide the chicken among the indicated number of round freezer containers.
  2. In a small bowl, combine cornstarch, soy sauce, rice wine vinegar, brown sugar, garlic, red pepper flakes, ginger and chicken broth. Divide mixture between the freezer containers.
  3. Divide the carrots and broccoli among the indicated number of quart freezer bags.
  4. Label all containers and bags. Freeze together.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**
  3. Empty the frozen chicken into the Instant Pot.
  4. Lock the lid in place and seal the steam nozzle.
  5. Cook on high pressure for 4 minutes.
  6. Quick release pressure.
  7. Add the broccoli and carrots. Replace the lid and seal the steam nozzle.
  8. Cook on high pressure for 4 minutes.
  9. Quick release pressure.
  10. Change setting to saute to thicken for a few minutes.
  11. Top with green onions and cashews.

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