TL;DR: This Instant Pot Cashew Chicken packs takeout-style flavor with a better-for-you twist-done fast in one pot. It's gluten-free, paleo, Whole30-friendly, and perfect for meal prep. Keep reading for how to store this meal prep, can I freeze this, and the best way to reheat.
If you've been craving a lighter version of your favorite takeout, I've got you. When I meal prep this Instant Pot Cashew Chicken, the sauce turns glossy and savory-sweet, the chicken is tender, and the whole thing pairs perfectly with cauliflower rice and steamed broccoli. It hits that sweet-salty balance while keeping ingredients simple and compliant.
Recipe Snapshot
- Dietary: Gluten-free, Paleo, Whole30
- Prep: 10-15 minutes (includes IP preheat)
- Cook: 10 minutes under pressure (+ quick sauté + release)
- Total: ~30 minutes
- Yield: 4 servings
Summarize this Recipe or Get Macros
Instant Pot Cashew Chicken Ingredients:
- 2 pounds Chicken Breast (boneless, skinless), cut into 2" pieces
- 4 cups Cooked Cauliflower Rice
- 4 cups Steamed Broccoli Florets
- ¼ cup Cashews
- ¼ cup Coconut Aminos
- 3 tablespoons Ketchup (Whole30 compliant)
- 2 tablespoons Sesame Oil
- 2 tablespoons Rice Vinegar
- 2 tablespoons Arrowroot Powder
- 1 teaspoon Ground Black Pepper
- 1 teaspoon Sesame Seeds
- ½ teaspoon Pink Himalayan Salt
- 2 Scallions, sliced
- 2 Garlic Cloves, minced
Step-by-Step: How to Make Instant Pot Cashew Chicken
1) Mix the Sauce
In a small bowl, whisk coconut aminos, rice vinegar, ketchup, garlic, black pepper, and salt. Set aside.
2) Preheat + Sear
Turn the Instant Pot to Sauté and let it preheat 10-15 minutes for even browning. Add sesame oil. Toss chicken in arrowroot powder to lightly coat, then add to the pot. Sear 2 minutes, flip, and sear 2 minutes more (work in batches if needed to avoid crowding).
3) Pressure Cook
Pour in the sauce, add cashews, and stir, scraping the bottom to deglaze (prevents the Burn warning). Seal the lid, set to Manual/Pressure Cook: 10 minutes (High).
4) Release + Finish
Manually release pressure. Open lid, stir, and if you want the sauce a touch thicker, switch back to Sauté and simmer 1-2 minutes, stirring. (If it's very thin, stir in a 1-2 teaspoon slurry of arrowroot + cold water and simmer 30-60 seconds.)
5) Serve
Portion chicken over cauliflower rice with steamed broccoli. Garnish with sesame seeds and scallions.
Meal Prep & Storage
How to Store This Meal Prep
- Fridge: Divide into 4 airtight containers with cauliflower rice and broccoli. Store up to 4 days.
- Sauce separation tip: Give it a quick stir after reheating to bring back that glossy finish.
Can I Freeze This?
- Yes-cooked: Cool completely, then freeze portions up to 2 months. Arrowroot-thickened sauces can thin after thawing; if possible, freeze the chicken and sauce without arrowroot and thicken during reheat (see below).
- Make-ahead kit (uncooked): Mix the sauce (without arrowroot), add raw chicken and cashews to a freezer bag, label, and freeze up to 3 months. Thaw overnight, pressure cook as directed, then thicken at the end with a little arrowroot slurry.
Best Way to Reheat
- From frozen: Thaw overnight for best texture; otherwise reheat in microwave at 50% power 2-3 minutes, stir, then on High until hot.
- Microwave: Cover loosely. Heat 90 seconds, stir, then 30-60 seconds more as needed.
- Skillet: Medium heat 3-5 minutes, splash of water to loosen sauce.
Tips for Success
- Preheat the pot: Letting Sauté run 10-15 minutes before searing helps the chicken brown instead of steam.
- Deglaze well: After searing, scrape up any browned bits with the sauce to avoid a Burn warning.
- Arrowroot 101: It thickens fast-add at the end as a slurry for a silky glaze, especially if cooking from a freezer kit.
- Cashew crunch: Stir in half before pressure cooking for flavor, then sprinkle the rest on top for texture.
Ingredient Swaps & Add-Ins
- No arrowroot? Use tapioca starch in equal amounts.
- Coconut aminos: For non-Whole30, low-sodium tamari works; taste and adjust salt.
- Veggies to toss in: Bell peppers, snap peas, or mushrooms (add after pressure cook and simmer 2-3 minutes on Sauté).
- Heat it up: Add crushed red pepper or a drizzle of chili oil when serving.
FAQs
Yes! Use a Whole30-compliant ketchup and coconut aminos, and serve with cauliflower rice and broccoli.
It helps the sauce cling and creates a lightly glossy finish. If freezing, I often thicken after cooking instead.
You can, but sear in batches so the chicken browns. Avoid filling past the Instant Pot's max fill line.
Simmer on Sauté 1-2 minutes to reduce, or whisk in a 1-2 teaspoon arrowroot slurry and heat briefly until shiny.
More Instant Pot Meal Prep Ideas
- Chicken Tikka Masala Meal Prep (Instant Pot Version)
- Instant Pot Beef Barbacoa Meal Prep Bowls
- Freeze-Friendly Instant Pot Steakhouse Chili
- Instant Pot Honey Sesame Chicken
- Instant Pot Beef Barbacoa
Find all of our Instant Pot Meal Prep recipes HERE
Ingredients
- 2 pounds Chicken Breast boneless, skinless, cut into 2" pieces
- 4 cups Cooked Cauliflower Rice
- 4 cups Steamed Broccoli Florets
- ¼ cup Cashews
- ¼ cup Coconut Aminos
- 3 tablespoons Ketchup Whole30 compliant
- 2 tablespoons Sesame Oil
- 2 tablespoons Rice Vinegar
- 2 tablespoons Arrowroot Powder
- 1 teaspoon Ground Black Pepper
- 1 teaspoon Sesame Seeds
- ½ teaspoon Pink Himalayan Salt
- 2 Scallions sliced
- 2 Garlic Cloves minced
Instructions
- Heat Instant Pot on sauté mode and then, add oil.
- While that heats up, prepare the sauce by combining in a bowl coconut aminos, rice vinegar, ketchup, garlic, and seasonings. Set aside.
- In a medium bowl, coat chicken with arrowroot powder then add to heated Instant Pot. Let sear 2 minutes, flip and repeat.
- Add prepared sauce and cashews, stir and cover. Pressure cook for 10 minutes then manually release pressure.
- Top with sesame seeds and scallions, and serve with sides.
- Store, and enjoy!
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