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Instant Pot Cashew Chicken

is perfect for fake-out takeout dinner night. If your craving Chinese food but don’t want to leave the house or slave over the stove this is the perfect Instant Pot recipe. Using the Instant Pot you can make perfect jasmine rice and cashew chicken to rival any take-out menu.

For this you will need:

6 quart Instant Pot

Wooden Spatula

Flexible Cutting Board

Knife

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Cashew Chicken

can be made all in one pot, so if you enjoy takeout nights because you don’t want to do the dishes I promise this has minimal clean-up. Start with adding all the sauce ingredients to a small bowl and set it aside. Add the EVOO to the Instant POT and turn on the sauté function. Chop up the bell peppers first and then cube the chicken so you don’t have to dirty two cutting boards. When the display reads HOT on the Instant Pot start adding the chicken and brown it on all sides. Add the minced garlic, ginger, and bell pepper pieces and sauté for 2 minutes. Add the cooking sherry and deglaze.

Instant Pot Pro Tip:

Whenever you use the sauté function on the Instant Pot it is always important to deglaze the pot so that the sensor does not think there is food burning during the cook cycle. I really like this spatula for sautéing and deglazing my Instant Pot.

Cashew Chicken

can be made all in one pot, so if you enjoy takeout nights because you don’t want to do the dishes I promise this has minimal clean-up. Start with adding all the sauce ingredients in a small bowl and set it aside. Add the EVOO to the Instant POT and turn on the sauté function. Chop up the bell peppers first and then cube the chicken so you don’t have to dirty two cutting boards. When the display reads HOT on the Instant Pot, add the chicken and brown it on all sides. Add the minced garlic, ginger, and bell pepper pieces and sauté for 2 minutes. Add the cooking sherry and deglaze.

Instant Pot Pro Tip:

Whenever you use the sauté function on the Instant Pot it is always important to deglaze the pot so that the sensor does not think there is food burning during the cook cycle. I really like this spatula for sautéing and deglazing my Instant Pot.

PRO TIP: Use shortcuts! For this recipe, I used pre-minced garlic and ginger puree. They are most commonly found in the fresh produce section and last for 6 months in the refrigerator. I’ll be the first to admit I hate messing with fresh garlic and ginger but I don’t want to sacrifice the taste of fresh garlic and herbs so using minced ginger and That’s Tasty Brand Organic ginger puree is a huge time saver, not to mention way less mess.