About once a month my family asks me to make something known as Instant Pot Low Carb Cashew Chicken. It is by far one of our favorite takeout meals when we get Chinese food. However, it’s also nice to be able to make it at home. This cashew chicken meal is unlike any other Instant Pot meal you can make. I’m going to show you how to make it and I’m so excited about it.
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Instant Pot Low Carb Cashew Chicken
I am confident that the most exciting thing about this meal is that you can make it in your Instant Pot. It truly amazes me how well this cooking appliance helps me cook in my everyday life. If you have an Instant Pot and want to make amazing dishes in it, then why not start with this one?
Ingredients for Instant Pot Cashew Chicken
If you have plans to make this dish, then you may be wondering which wonderful ingredients go inside of it. I am going to walk you through some of these meals, so you can check if you have them on hand. The ingredients in this chicken recipe are some of my favorites!
Chicken breast – I LOVE chicken and I really enjoy making it in my Instant Pot. It’s so easy to buy, freeze, and then use when I need it. This recipe calls for the chicken breast to be cut up in chunks, so you’ll want to make sure you defrost it completely, so you can cut it up.
Liquid aminos – Whether you’re new here or not, you should know that I use liquid aminos in a lot of my recipes. It’s kind of a healthier version of soy sauce. I keep it around so that I can use it in all of my amazing dishes! It gives off so much flavor.
Sesame oil – One of the heroes of this dish is sesame oil. This will help give the dish so much flavor too. I love using sesame oil in this cashew chicken recipe.
Fish sauce – This is a popular sauce to use in Asian dishes. If you’re new to making cashew chicken, you’re going to love the addition of fish sauce to it.
The other ingredients in this dish includes items like garlic pepper sauce, red bell pepper, xanthan gum, and rice wine vinegar. Make sure you check out the recipe card so that you can get the full list of ingredients.
How to Store Low Carb Cashew Chicken
After you’ve made this delicious meal, you may be wondering how to store it. Of course, the first thing you need is an airtight container. If you’re going to store a large amount of the dish, then make sure you have a dish large enough. This Instant Pot Low Carb Cashew Chicken will keep for 3-5 days. I think it tastes better the same day, but it does make excellent leftovers.
Do you love cashew chicken? If so, I hope you enjoy this low carb recipe. It sure will be nice to enjoy a low carb meal that’s a favorite around here.
Here are more chicken meals your family will enjoy!
- Instant Pot Chicken Caesar Wraps
- Instant Pot Creamy Garlic Parmesan Chicken
- Low Carb Chicken Spaghetti Recipe
- White Chicken Chili
- Instant Pot Honey Mustard Chicken Thighs
Instant Pot Low Carb Cashew ChickenPrint
Do you want to make something tasty for your family? Check out this Instant Pot Low Carb Cashew Chicken, it’s delicious!
- 3 pounds chicken breasts, cut into bite-size pieces
- 2 tablespoons olive oil
- ½ cup chicken stock
- ¼ cup liquid aminos
- 1 teaspoon sesame oil
- 1 tablespoon brown sugar substitute, like Swerve Brown Sugar
- 1 tablespoon rice wine vinegar
- ¼ teaspoon ground ginger
- ½ teaspoon garlic powder
- 1 tablespoon fish sauce
- 1 tablespoon garlic pepper sauce
- 5 cups broccoli florets
- 1 small red onion, cut into 1-inch pieces
- 1 red bell pepper, seeded and cut into 1-inch pieces
- 1 cup roasted cashews
- 1 teaspoon xanthan gum, for thickening if desired
Heat a large electric pressure cooker using the saute function until hot. In batches, add the olive oil and chicken, browning the chicken on each side. Remove chicken and keep warm while the remaining chicken is browned.
Pour chicken stock into the electric pressure cooker and scrape the bottom of the pot to deglaze the cooked on pieces. Return all chicken to the pot.
In a large measuring cup or small bowl, combine the liquid aminos, sesame oil, brown sugar substitute, rice wine vinegar, ginger, garlic powder, fish sauce, and garlic pepper sauce. Whisk together and pour over chicken.
Place the lid on the electric pressure cooker and set the valve to sealing. Cook on the “pressure cook” or “manual” setting for 3 minutes. Turn the valve for a quick release. Cancel the cook cycle.
Turn on the saute function again. Add the vegetables and cashews to the electric pressure cooker pot and toss with chicken. Cook for about 5 minutes or until the broccoli is crisp-tender.
To thicken the sauce, stir in the xanthan gum and blend into sauce. Switch the electric pressure cooker to “keep warm.” The sauce will thicken as it rests.Toss the chicken and vegetables again to coat well with sauce.
Serve as is or over cauliflower rice.
Keywords: Low Carb Cashew Chicken
You’re going to really enjoy this low carb recipe! It has great flavors and it’s easy to make.
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