Instant Pot Cashew Chicken {Takeout-Inspired}

🧂 Ingredients

• 1 tbsp olive oil
• 1 yellow onion, chopped
• 4 cloves garlic, minced
• 3 celery stalks, chopped
• 3 medium-sized boneless skinless chicken breasts, cut into 1 inch pieces
• 1/4 cup hoisin sauce
• 2 tbsp soy sauce
• 2 tbsp brown sugar
• 1/2 cup chicken broth
• 2 tbsp cornstarch
• 1 red pepper, chopped
• 1 zucchini, chopped
• 1 cup cashews
• 2 cups cooked jasmine rice (about 1 cup dry, cooked according to package directions)
• 1 bunch green onions, sliced
• sesame seeds for garnish

Instructions

• 1 Add olive oil, onion, celery, chicken, hoisin sauce, soy sauce, brown sugar and
  chicken broth to Instant Pot in that order. Cook on high pressure for 3 minutes
  then do a quick release of pressure.
• 2 Meanwhile, cook rice according to package directions.
• 3 Open lid and gently stir in cornstarch, then add red pepper, zucchini and
  cashews, stirring to combine. Replace lid and let sit for 5-10 minutes for
  veggies to soften.
• 4 Serve cashew chicken overtop of cooked rice and garnish with sesame seeds and
  green onions. Serve and enjoy!

Nutrition Info