Instant pot cashew chicken

This instant pot cashew chicken tastes like the familiar Chinese takeout we all love, but in a better-for-you, Whole30, Paleo, gluten-free version that only takes 30 minutes. No more waiting for your delivery full of MSG!

Ingredients

• 1.5-2 lbs boneless, skinless chicken breasts, cut into 1″-1.5″ pieces
• 2 tbsp sesame oil, divided
• 1/2 cup coconut aminos
• 3 tablespoons sugar-free ketchup
• 3 tbsp rice vinegar
• 1 tbsp coconut sugar*
• 1 tbsp honey*
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 2 tbsp arrowroot flour, divided
• 1/2 tsp Chinese Five Spice powder
• 1/2 tsp red pepper flakes, or to taste
• 1/4 tsp salt, or to taste
• 1/4 tsp pepper, or to taste
• 2 tbsp water
• 1 cup cashews

Instructions

1. In a medium bowl, combine 1 tbsp sesame oil, coconut aminos, ketchup, vinegar, coconut sugar, honey, garlic, ginger, Five Spice, and red pepper flakes. Whisk well to combine and set aside.
2. In a bowl or baggie, coat chicken pieces with 1 tbsp of the arrowroot flour, salt and pepper. Add 1 tbsp sesame oil to the bottom of the instant pot and turn it to “sauté”.
3. ...
4. .........

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