#Cashew chicken instant pot how to

Press the saute button and then add in the cornstarch slurry. Place the lid on, set it to sealing, and pressure cook (manual button) for 4 minutes.Add in the soy sauce, hoisin sauce, sesame oil, chicken stock, and minced garlic.Add your chicken to the Instant Pot liner.

#Cashew chicken instant pot how to

How To Make Chicken and Broccoli in the Instant Pot cooked rice to serve with and toasted sesame seeds as a ganrish.cornstarch - mix 1 tbsp of cornstarch with 1 tbsp of cold water to make a cornstarch slurry to thicken the sauce.soy sauce - be sure to use low sodium soy sauce.While I believe in eating whatever I want in moderation, I avoid adding sugar to a recipe unless I need to and I find that the hoisin in the recipe adds enough sweetness to the chicken and broccoli. Sometimes I find take out to be a little too salty and there are a lot of chicken and broccoli recipes with extra added sugars. It’s healthy! What makes this Instant Pot Chinese chicken and broccoli healthy? Well, for one it’s homemade! The ingredients are not overly processed and we get to control the amount of sodium and sugars in this recipe.It’s a recipe that doesn’t require a lot of work, until the end when you stir in the cornstarch and broccoli. Everything gets dumped into the Instant Pot (hence why it’s called a dump and go recipe!). I love saucy recipes because I can drizzle the sauce all over my rice. It’s pretty difficult to mess this one up! No worries about a burn notice for this chicken and broccoli Instant Pot recipe. Today I’ve got for you another take-out favourite, Chinese chicken and broccoli but made at home in the Instant Pot! It’s surprisingly easy to make and it doubles as a meal prep! Watch the video to see just how easy it is to make this Instant Pot Chicken and Broccoli! ( note: for those asking where the video is, the player is blocked if you have an ad block extension added to your browser!) Why You’ll Love This Instant Pot Chinese Chicken and Broccoli It’s an easy chicken dinner that’s healthy and takes less than 10 minutes to make. I tend to have bags of cooked rice ready to blitz in the microwave (I will blog about that in due course) but for now, simply make some on the hob when the curry is cooking or try your hand at my delicious Garlic & Coriander Naan Bread for a real treat.This simple dump and go Instant Pot Chicken and Broccoli is an easy weeknight dinner that needs little to no prep time. Pressure cooking whole, blanched cashews make them so soft and buttery they are a real treat – little nuggets with more bite than the chicken but so much more pleasurable to eat than when they are dried and raw. Almond milk adds to the nuttiness rather taking over the whole dish as coconut milk can. I use bay leaf which enhances the almost minty flavourful of the black cardamom and leaving the chillies whole gives a little warmth but certainly not heat if you like your curries milder. I’ve added a couple of gnarly black cardamoms which are a very different animal to their spindly, pale jade coloured green relatives and they are a prominent flavour in this curry.

Using my All Purpose Curry Paste is a good starting point for a homemade curry as there aren’t too many spices or too much heat – you can tweak it to your own tastes easily. Marinating overnight in a yogurt and curry paste mixture will begin to tenderise them and then cooking for a mere 10 minutes in the Instant Pot will have them yielding to your spoon and tender as you like. You can’t, however, flash cook them as you can with breast meat as they are far too tough. The trouble with Indian food, in particular meat based curries, they most frequently benefit from a long slow cook that makes it impossible to cook after work, midweek.īut with a pressure cooker, you can reduce the cooking time dramatically and have melt in the mouth Cashew Chicken Curry in under half an hour, tops!Ĭhicken thighs are so much more flavourful than chicken breast and the extra fat makes them very tender. īack when I very first heard about these new-fangled electric pressure cookers, there were two things I longed to make when I finally got one – cheesecake (yes, you can make a baked cheesecake in it!) and curry. It is so much fun creating new recipes in my new kitchen toy, my Instant Pot.