Instant Pot Cashew Chicken

First, prepare the stir fry sauce. In a medium bowl, mix together the soy sauce, maple syrup, minced garlic, grated ginger, and white rice vinegar. Set aside.

Next, prepare the chicken breast by slicing it into 1-inch chunks.

Turn on the Instant Pot’s sauté feature. Heat 1.5 tablespoons of olive oil.

When the olive oil is fragrant, add the diced chicken breast and cook for 1 to 2 minutes to brown.

Turn off the sauté feature and add the stir fry sauce. Toss.

Cover the Instant Pot and turn the valve to seal. Cook on manual high pressure for 4 minutes.

While the chicken is cooking, prepare the vegetables. Dice 2 large red peppers, and cut the broccoli into bite-sized florets. Set aside.

Next, prepare a slurry. In a small bowl, whisk together 1/4 cup of water and 1 tablespoon of cornstarch. Set aside.

Once the Instant Pot beeps, perform a quick release.

Remove the top and add the chopped veggies, the slurry, and the raw cashews to the Instant Pot, then toss everything together.

Turn on the Instant Pot’s sauté feature and cook for around 3 minutes, or until the sauce has thickened.

Turn off the sauté feature and immediately cover the Instant Pot for around 5 minutes to let the veggies steam and fully cook.

Remove the lid and assess how cooked the veggies are. If they need to continue cooking, put the top back on to continue steaming*. Remember, no one likes overcooked veggies!

Serve over your favorite grain.