Instant Pot Cashew Chicken

This Instant Pot Cashew Chicken is better than take-out! Plus it’s healthier, and easy to adjust for Whole30 and Paleo diets.
Instant Pot Cashew Chicken


  • 2 tbsp sesame oil, divided
  • 1/2 cup coconut aminos
  • 3 tbsp ketchup (sugar-free for a paleo/whole30 dish)
  • 1 tbsp honey
  • 2 tbsp garlic, minced
  • 1 tbsp ginger, peeled and minced
  • 3 tbsp arrowroot flour, divided
  • 1/2 tsp Five Spice Powder
  • 1.5 lbs boneless, skinless chicken breasts, cut into small 1″ pieces
  • 1/2 cup green pepper, chopped into small pieces
  • 1/4 cup carrots, julienned
  • 1/4 cup chicken stock
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp water
  • 1 cup cashews
Instant Pot Cashew Chicken


  1. In a large bowl, mix together 1 tbsp sesame oil, coconut aminos, ketchup, vinegar, honey, garlic, ginger, and Five Spice powder. Stir and set aside.
  2. sauce for Instant Pot Cashew Chicken
  3. In a large ziplock bag or another large bowl, mix together 2 tbsp arrowroot flour with salt and pepper. Then add the chicken and coat evenly with the flour mixture. 
  4. Turn Instant Pot to SAUTÉ, and add remaining 2 tbsp sesame oil to the bottom of the pot. Once the oil is heated, add the chicken and stir, searing evenly on all sides for 2-3 minutes.
  5. chicken in instant pot
  6. Pour the sauce mixture over the chicken in the instant pot. Add the chopped green peppers and carrots, then pour in the chicken stock; stir. Cover, seal, and set to PRESSURE COOK or MANUAL to 10 minutes. 
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You can find complete recipes click here!

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