Instant Pot Cashew Chicken #dinner #recipe

In the event that you're searching for the best moment pot chicken formula, at that point right now Pot cashew chicken is it! Pieces of chicken bosom, broccoli, red pepper, and cashews covered in a flavorful natively constructed sauce and concocts fast in the moment pot. Supper is prepared in around 30 minutes.

I am so energized today since I get the opportunity to share this formula for moment pot chicken with cashews, broccoli, red pepper, and chicken bosom. I will in general get truly amped up for formulas when my children have 4 helpings every one of supper. Like in what world does that occur?! Not in dig that is without a doubt. Most evenings for supper my children attempt their hardest to escape having their supper.

So you better trust that when they have supper enthusiastically then it basically fills my heart with joy. It additionally fills my heart with joy when the formula that I have been making in me head throughout recent days really works and turns out superior to anything any takeout you'll ever get.

Also try our recipe One Pan Ham & Cheese Tortellini #creamy #easyrecipe

Ingredients

• 1 1/2 lbs boneless, skinless chicken breasts (about 2 large or 3 small chicken breasts)
• 1/2 teaspoon salt
• 1 tablespoon cornstarch
• 1 tablespoon olive oil
• cashew chicken sauce
• 1/2 cup low-sodium chicken broth
• 1/4 cup low-sodium soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons hoisin sauce
• 2 tablespoons rice wine vinegar
• 1 tablespoon minced garlic or garlic paste (or 3 garlic cloves)
• 1/2 teaspoon sesame oil
• 1/2 teaspoon ginger, ground or fresh (I use the ginger paste in the tube)
• Vegetables/Extras
• 1 cup chopped broccoli
• 1 cup chopped red bell pepper (about 1 red pepper)
• 1 cup cashews
• 1 tablespoon cornstarch
• 1 tablespoon cold water

Instructions

1. Cut chicken breasts into small bite-size chunks. Put chicken chunks in a mixing bowl and add the salt and cornstarch. Stir together until chicken is coated in the cornstarch. 
2. Mix together all the cashew chicken sauce ingredients and stir with a whisk. Set aside. 
3. Add the 1 tablespoon olive oil into the Insert of the Instant Pot. Press the sauté function. Dump the chicken chunks into the insert and let cook for about 4-6 minutes. The chicken does not have to be cooked through, it should be cooked on the outside and will finish cooking in the next step. When chicken is done turn off the sauté function. 
4. Add the cashew chicken sauce (that you set aside from earlier) into the instant pot along with the chopped broccoli and red pepper. Stir together. Put the lid on and turn the valve to sealed
5. Press 'manual' and set the cook time to 8 minutes. 
6. ** If you are using a Crock Pot Express Cooker (it does not have a manual cook button) press the 'rice' button, turn the pressure to high and reduce the cook time to 8 minutes **
7. Release the valve to let the pressure and steam out. Add in the cashews and the cornstarch slurry to thicken the sauce. To make the cornstarch slurry : mix together the 1 tablespoon cornstarch and 1 tablespoon water and stir.
8. Serve over rice and garnish with sliced green onions and/or sesame seeds if wanted. 

Read more our recipe Vegan Stuffed Shells #dinner #lunch

Source : bit.ly/2S9B7RE