Instant Pot Cashew Chicken: Whole30, Paleo, 30 Minutes :A Deliciously Easy Comfort Dish
Introduction
When you're craving a savory, restaurant-quality meal but are short on time, this Instant Pot Cashew Chicken is your perfect solution. Ready in just 30 minutes, this dish is not only quick but also healthy—completely Whole30 and Paleo compliant. Juicy chicken, crunchy cashews, and vibrant vegetables come together in a rich, flavorful sauce, all made effortlessly in your Instant Pot.
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Why You'll Love This Recipe
Quick and Easy: Done in 30 minutes with minimal prep.
Healthy: Whole30 and Paleo-friendly with no added sugars or processed ingredients.
Flavorful: A rich, savory sauce paired with tender chicken and crunchy cashews.
One-Pot Meal: Less mess and easy cleanup.
Ingredients
1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
1 cup raw cashews
1 red bell pepper, diced
1 cup broccoli florets
1 medium onion, diced
3 cloves garlic, minced
1/4 cup coconut aminos
2 tbsp rice vinegar (or apple cider vinegar for Whole30)
1 tbsp sesame oil
1 tsp fresh ginger, grated
1/4 tsp crushed red pepper flakes (optional)
1/4 cup chicken broth
2 tbsp arrowroot starch mixed with 2 tbsp water (for thickening)
2 tbsp green onions, sliced (for garnish)
Salt and pepper to taste
Instructions
Prepare the Instant Pot:
Set the Instant Pot to 'Sauté' mode. Add sesame oil and let it heat.
Sauté the Chicken:
Add the diced onions and garlic, sauté until fragrant (about 2 minutes).
Add chicken pieces, season with salt and pepper, and cook until lightly browned on all sides (about 5 minutes).
Add Sauce Ingredients:
Pour in coconut aminos, rice vinegar, chicken broth, and grated ginger. Stir well.
Pressure Cook:
Cancel 'Sauté' mode. Secure the Instant Pot lid and set it to 'Manual' or 'Pressure Cook' for 5 minutes.
Quick Release:
Once done, perform a quick release. Carefully open the lid.
Add Vegetables and Cashews:
Set the Instant Pot back to 'Sauté' mode. Add bell peppers, broccoli, and cashews.
Stir in the arrowroot starch slurry to thicken the sauce.
Cook for an additional 3-5 minutes until the vegetables are tender-crisp and the sauce thickens.
Serve:
Garnish with sliced green onions and additional crushed red pepper flakes if desired.
Serve hot on its own or over cauliflower rice for a complete Whole30 and Paleo meal.
Tips for Success
Use Chicken Thighs: They stay juicier than breasts under pressure.
Raw Cashews: Opt for unsalted, raw cashews to avoid excess sodium and ensure the best texture.
Veggie Variations: Snow peas, zucchini, or carrots make great substitutes or additions.
Control Heat: Adjust crushed red pepper flakes to your spice preference.
FAQs
1. Can I use chicken breasts instead of thighs? Yes, chicken breasts can be used, but they may turn out slightly drier. Reduce the pressure cooking time to 4 minutes to avoid overcooking.
2. Is this recipe freezer-friendly? Absolutely! Allow the dish to cool completely before transferring it to an airtight container. It can be frozen for up to 3 months. Reheat in the microwave or stovetop.
3. Can I make this without an Instant Pot? Yes! Follow the same steps using a large skillet over medium heat. Simmer the chicken in the sauce until fully cooked and then add the veggies and cashews.
4. Are cashews Whole30 compliant? Yes, cashews are compliant as long as they are raw and unsalted.
5. How do I make the sauce thicker? The arrowroot slurry thickens the sauce perfectly, but you can add more arrowroot starch if needed. Make sure to stir continuously to avoid clumps.
Conclusion
This Instant Pot Cashew Chicken is the ultimate quick, healthy, and flavorful meal. Whether you're following Whole30, Paleo, or simply craving a delicious dinner in 30 minutes, this recipe has you covered. Enjoy the tender chicken, crunchy cashews, and vibrant veggies, all coated in a mouthwatering sauce—all without spending hours in the kitchen!