Instant Pot Kung Pao Chicken
I love a recipe where you get everything you need in one bowl- vegetables, protein, and a carb. This instant pot cashew chicken recipe has all of that and more- the cashew nuts add another layer of flavor that is just awesome.
- ¼ tsp black pepper
- ⅛ tsp salt
- 1 ¼ lbs chicken breasts boneless, skinless
- 2 tbsp grapeseed oil divided in half for cooking
- 4 dried red chili peppers
- ⅔ cup cashews roasted, unsalted
- 1 red bell pepper
- 1 zucchini
- chopped green onions and sesame seeds for garnish optional
- ¼ cup coconut aminos
- 1 tsp fish sauce
- ¼ cup water
- 1 tsp honey
- 1 tsp five spice powder
- 2 garlic cloves minced
- 1 tsp fresh grated ginger
- ½ tsp dried red chili flakes
Prep by chopping red bell pepper, zucchini and dried red chili peppers into bite sized pieces and set aside.
Cut chicken breasts into bite sized chunks and season with salt and pepper.
Set Instant Pot to "sauté" setting and add 1 tbsp oil. Once heated, add in chicken and cook for approx. 4 minutes or until browned.
While chicken is cooking, prepare sauce by whisking all sauce ingredients in a medium bowl and set aside.
Once chicken is done cooking, remove from pot and set aside.
Add remaining 1 tbsp of oil to Instant Pot and add in red bell pepper, zucchini, dried red chili peppers and cashews and cook for a couple minutes, stirring occasionally.
Add back in chicken and sauce mixture and give everything a good stir.
Place Instant Pot lid on and lock. Remember to seal the valve.
Cook on high for 6 minutes. Once cooking is finished, let Instant Pot release pressure. Garnish with chopped green onions and sesame seeds.
Calories: 387kcal | Carbohydrates: 15g | Protein: 35g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 90mg | Sodium: 706mg | Potassium: 871mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1145IU | Vitamin C: 49.2mg | Calcium: 32mg | Iron: 2.6mg