Instant Pot Cashew Chicken

1.5-2 lbs boneless, skinless chicken breasts, cut into 1?-1.5? pieces
2 tbsp sesame oil, divided
1/2 cup coconut aminos
3 tablespoons sugar-free ketchup
3 tbsp rice vinegar
1 tbsp coconut sugar*
1 tbsp honey*
1 tbsp minced garlic
1 tbsp minced ginger
2 tbsp arrowroot flour, divided

  • In a medium bowl, combine 1 tbsp sesame oil, coconut aminos, ketchup, vinegar, coconut sugar, honey, garlic, ginger, Five Spice, and red pepper flakes. Whisk well to combine and set aside.
  • In a bowl or baggie, coat chicken pieces with 1 tbsp of the arrowroot flour, salt and pepper. Add 1 tbsp sesame oil to the bottom of the instant pot and turn it to “sauté”.
  • Allow oil to heat up and then sear chicken for 1-2 minutes. Press “cancel” and pour the sauce into the instant pot. Stir the sauce in with the chicken to evenly distribute. Cover, set the valve to “sealing” and press “manual” and adjust the time to 10 minutes.
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  • For Full Instruction:

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