Instant Pot Cashew Chicken

Hey friends! I am officially obsessed with my instant pot and this cashew chicken adds to that love! I love Chinese food, I don’t love the stomach ache that usually accompanies it so lately I have been trying more asian inspired recipes! This cashew chicken is super easy, its Whole30 approved, Paleo, gluten-free and delicious. I want to eat healthy and not feel like i’m eating bland boring food, if you’re with me, check out this recipe! You won’t regret it!

Tips: I made broccoli on the side and added it to the final product for more veggies, I just steamed broccoli in my rice cooker while I waited for the chicken to finish.

I then put rice, broccoli and the cashew chicken on top, you can substitute the rice for cauliflower rice or just enjoy this dish over broccoli and you’ll have a win either way!

The recipe calls for sugar free ketchup, my recommendation would be Primal Kitchen’s Whole30 approved ketchup, you can get it at whole foods or on Primal Kitchens website. If you’re not as concerned with sugars you can use regular organic ketchup, I would suggest getting ketchup made with cane sugar instead of high fructose corn syrup.

The same thing goes for the coconut sugar, I actually used regular sugar because Albertsons didn’t carry coconut sugar and I was too lazy to go to another store, just saying.

Last thing I want to touch on is the Chinese five spice or five spice, this spice adds a lot of Chinese-inspired flavor, it’s a kind of sweet-tangy flavor, you can get it at pretty much any grocery store.

Here’s what you are gonna need:

Cook Time: 12 mins

Prep Time: 10 mins

Yields: 4-6


  • 1.5–2 lbs boneless, skinless organic chicken breasts, cut into 1“-1.5” pieces (I always recommend getting organic, antibiotic free meats, super important to avoid unwanted hormones)
  • 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
  • 1/2 tsp Chinese Five Spice powder
  • 1/2 tsp red pepper flakes, or to taste
  • 1/4 tsp salt, or to taste
  • 1/4 tsp pepper, or to taste
  • 2 tbsp water
  • 1 cup cashews


  1. 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.
  2. 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”.
  3. 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”, then hit the pressure cook button and set it to high and adjust the time to 10 minutes.
  4. Right before the instant pot is done, combine 1 tbsp arrowroot flour with 2 tbsp water and stir well to dissolve. Once the instant pot is done, do a quick release and open the lid. Press the “sauté” button and pour the water and flour mixture into the instant pot and whisk into the sauce.
  5. Add the cashews and then continue stirring until the sauce has thickened. If you’d like it thicker after 1-2 minutes, add an additional 1/2 tbsp arrowroot dissolved in 1 tbsp water. Once the sauce has thickened, add any additional salt and pepper and serve.
  6. Serve over broccoli, cauliflower rice, on it’s own with a side, over spaghetti squash “lo mien” noodles, jasmine rice, brown rice, etc. Garnish with any additional cashews, green onion, or sesame seeds


  • *Omit for Whole30. Optional substitutions include 3 tbsp freshly squeezed orange juice, or 1-2 medjool dates, pitted and pureed in a food processor with 1/4 cup water to help blend.
  • If sauce gets too thick, you can easily thin it back out again by adding a few tablespoons of water. Only do a few at a time until at your desired consistency.


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