Pressure Cooker Chicken and Cashew Stir-Fry Recipe2022-12-14
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 7m
- Ready In: 17m
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat2 g
Trans Fat3.2 g
Unsaturated Fat0.4 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
- 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
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.
Add chicken and cashews. Continue stir-frying for a further 1 minute.
Pour in chicken broth, soy sauce, rice vinegar, and hoisin sauce. Mix well.
Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 3 minutes.
Using the Quick Release method, bring pressure to normal. Unlock and open the lid. Switch the cooker to browning function.
In a small mixing bowl, combine cornstarch and 2 teaspoons of water. Stir until the cornstarch dissolved completely. Bring the sauce to a simmer, stirring until thickened. Serve in bowls.