Pressure Cooker Chicken and Cashew Stir-Fry Recipe

pressure cooker chicken and cashew stir-fry recipe
  • Yield: 4 serving plates
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 7m
  • Ready In: 17m

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Nutritional Info

This information is per serving.

  • Calories

    220
  • Fat

    9 g
  • Saturated Fat

    2 g
  • Cholesterol

    50 mg
  • Sodium

    590 mg
  • Carbohydrate

    13 g
  • Fiber

    3 g
  • Sugars

    3 g
  • Protein

    22 g

Pressure cooker chicken and cashew stir-fry recipe.Chicken breast strips with vegetables and cashews cooked in an electric instant pot. Serve this yummy meal over cooked rice. Looking for more quick and delicious pressure cooker recipes? We have a huge collection of them, please check it out-Pressure Cooker Recipes

Pressure Cooker Chicken and Cashew Stir-Fry Recipe

Ingredients

  • 2 tablespoons toasted sesame oil
  • 1 large red bell pepper, stemmed. cored and sliced
  • 1 cup frozen broccoli florets, thawed
  • 1 tablespoon minced fresh ginger
  • 1½ pounds (720 g) boneless and skinless chicken breasts, sliced into strips
  • 1 cup roasted cashews
  • 1/4 cup (60 ml) low-sodium chicken broth
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons hoisin sauce
  • 2 teaspoons cornstarch

Method

Step 1

Heat the sesame oil in a 6-quart (6 L) electric pressure cooker turned to the browning function. Add red bell pepper, ginger, and broccoli florets. Stir-fry for 1 minute.

Step 2

Add chicken and cashews. Continue stir-frying for a further 1 minute.

Step 3

Pour in chicken broth, soy sauce, rice vinegar, and hoisin sauce. Mix well.

Step 4

Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 3 minutes.

Step 5

Using the Quick Release method, bring pressure to normal. Unlock and open the lid. Switch the cooker to browning function.

Step 6

In a small mixing bowl, combine cornstarch and 2 teaspoons water. Stir until cornstarch dissolved completely. Bring the sauce to a simmer, stirring until thickened. Serve in bowls.

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