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! This instant pot paleo cashew chicken is a family friendly meal, I promise even those who don’t adhere to a real food diet will love it.
My recipe for instant pot cashew chicken is the closest I could get to the real deal. Many healthy cashew chicken recipes out there have a bunch of veggies added (which is great! duh!). But when I’m craving those takeout cartons of cashew chicken, it’s the chicken, cashews and rice I want, you know?! I wanted to have a go-to recipe that I know will satisfy those cravings in a healthy, Whole30 way!
Especially when I can have it ready to eat in only a half hour.. much less time than it takes to order in. The recipe itself is super simple and would be great for a quick weeknight meal. While it looks like there’s quite a few ingredients, I assure you it’s largely the spices, seasonings and Paleo/Whole30 substitutes you already have hanging out in the pantry.
Some of the things you’ll need is an instant pot, of course. But I’m assuming you already gathered that. The cashew chicken recipe also calls for coconut aminos, raw cashews (roasted or lightly salted is fine, whatever floats your boat), arrowroot flour for thickening, sesame oil and ketchup. Most of this can be found in the grocery store or cheaper on Thrive Market. You can also make your own Paleo and Whole3o ketchup, or grab a bottle of Primal Kitchen’s Whole30 Approved ketchup.
It’s by far the best healthy, sweetener-free ketchup that’s available. I’m not even just saying that. My (not Paleo) boyfriend goes through it constantly and won’t touch the old stuff anymore. It’s available at Whole Foods, or online on their website for 5 bucks (save 10% off your order with code “PALEOBAILEY” at checkout). I also really recommend not skipping out on the Chinese Five Spice either.
This spice, often just label “five spice” in the grocery store, is one that really adds so much flavor to Chinese-inspired dishes. It’s what gives East Asian inspired recipes that familiar tangy-sweet flavor and basically it’ll take your meals up a notch. Pretty much every grocery store has this, from Target to Whole Foods to Walmart either with all of the spices or the international items. I’ve linked it here so you can see what it looks like, but it’s much more expensive on Amazon than it is in stores and I recommend grabbing it from there next time you’re grocery shopping.
If you’re on a Whole30, you can omit the sweeteners for the instant pot cashew chicken. Instead, you can opt for 2-3 tablespoons of fresh orange juice. If you’re not currently doing a Whole30, the recipe calls for coconut sugar and honey. If you wanted to use only one, you can add an additional tablespoon of coconut sugar to replace the honey. I’ve tried it both ways or without both while testing this recipe, but I found that the honey helps make the sauce and chicken a bit more “sticky” and thicker. The coconut sugar adds a deeper, slightly sweet flavor to balance out the vinegar.
Check out my Whole30 Cashew Chicken One-Skillet Recipe with veggies and a “peanut” sauce!
Other Recipes You’ll Love:
Whole30 Instant Pot Beef & Broccoli
Whole30 Instant Pot Sweet & Sour Chicken
40 Whole30 Instant Pot Recipes
PrintInstant Pot Cashew Chicken: Whole30, Paleo, 30 Minutes
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!
- Prep Time: 10
- Cook Time: 12
- Total Time: 22 minutes
- Yield: Serves 4-6 1x
- Category: Chicken
- Method: Instant Pot
- Cuisine: Chinese
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 raw (or lightly salted) cashews
Instructions
- 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.
- 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”.
- Allow oil to heat up and then sear chicken for 1-2 minutes. Press “cancel” and pour the sauce into the instant pot. Stir the sauce in with the chicken to evenly distribute. Cover, set the valve to “sealing” and press “manual” and adjust the time to 10 minutes.
- Right before the instant pot is done, combine 1 tbsp arrowroot flour with 2 tbsp water and stir well to dissolve. Once the instant pot is done, do a quick release and open the lid. Press the “sauté” button and pour the water and flour mixture into the instant pot and whisk into the sauce.
- Add the cashews and then continue stirring until the sauce has thickened. If you’d like it thicker after 1-2 minutes, add an additional 1/2 tbsp arrowroot dissolved in 1 tbsp water. Once the sauce has thickened, add any additional salt and pepper and serve.
- Serve over broccoli, cauliflower rice, on it’s own with a side, over spaghetti squash “lo mien” noodles, etc. Garnish with any additional cashews, green onion, or sesame seeds
Notes
- *Omit for Whole30. Optional substitutions include 3 tbsp freshly squeezed orange juice, or 1-2 medjool dates, pitted and pureed in a food processor with 1/4 cup water to help blend.
- If sauce gets too thick, you can easily thin it back out again by adding a few tablespoons of water. Only do a few at a time until at your desired consistancy.
Nutrition Facts:
- Calories: 322
- Sugar: 11
- Fat: 16
- Carbohydrates: 19
- Protein: 26
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Kim says
This recipe is better than takeout and couldn’t be easier to make. My only suggestion is to double the recipe so you’re sure to have plenty of leftovers.
paleobailey says
Love it! Thank you, Kim!
Adam Tucker says
Added shiitake mushrooms and snow peas (cooked separately in a pan and added in at the end). My kids ate it all including the veggies. This is going in our rotation for sure.
paleobailey says
I’m so glad your family enjoyed it! The mushrooms sound like a great addition. Thank you so much for taking the time to make it, and come back and leave a review!
Nicole says
This will forever be in my regular rotation. This was SO GOOD and SO EASY!
paleobailey says
I’m SO glad to hear! Thank you so much for giving it a try and taking the time to let me know!
Ariel says
can you sub arrowroot flour for almond or coconut flour?
paleobailey says
Almond and coconut aren’t typically used as thickener.. they tend to get gritty. Tapioca flour would be the best sub for arrowroot
lisa says
please help me ? has any one made this on the stove? Thanks!!
paleobailey says
I would just brown the chicken over medium heat, and then add in the sauce at the end!
Liz Taube says
This was the best Asian dish I’ve ever made! I was hesitant when I smelled the Chinese Five Spice (I added a tad less than the recipe called for), but it gave the dish great depth of flavor. Omitted the red pepper flakes, swapped the coconut sugar for more honey, and added Broccoli florets at the end while the sauce was thickening. Thank you!!
Kathryn says
First recipe of yours I’ve tried and we loved this. Added raw broccoli florets at the end to steam while the sauce was thickening and it was great! Thank you!
paleobailey says
I’m so glad to hear you enjoyed it! Thank you so much for giving it a try! <3 - B
lisa says
could you help me make this stove top? I do not have an insta pot
Gina says
My fiancé and I tried this while on Whole30 so we omitted the honey and coconut sugar. I’ve never had it with those, but I can sure attest to the fact that they aren’t missed! This has become a staple in our house. It’s fast, it’s easy, and it’s one of the most flavorful dishes I’ve ever made! I’ve never used Chinese Five Spice before this, and we very much enjoy it. Thanks for the great recipe!!
paleobailey says
I’m SO glad to hear this!! We love it at our house, too, so I’m so happy it’s a win at yours! Thank you so much, Gina! <3 - B
Jessica says
Love this recipe so much that I’ve made it multiple times since I discovered it a couple months ago. One of my favorite recipes ever and SO easy! People at work literally comment from across the room at how good it smells when I bring it for lunch. That Chinese Five Spice is an absolutely game changer. Thank you! ❤️
paleobailey says
I’m so glad to hear this!! Thank you so much for giving it a try, and taking the time to come back and let me know you enjoyed it! I really appreciate it <3 - B
Tara says
Good and easy! Will be added to our regular rotation!
Danielle says
10/10
Excellent recipe that was incredibly easy!
I subbed the coconut aminos for regular soy sauce, the coconut sugar for regular sugar and the sugar free ketchup for just regular ketchup haha – it came out delicious and very flavorful.
This was my first time searing in the instant pot and I was not disappointed. I followed the steps exactly and the meal came out perfectly. The chicken was crispy on the outside while soft and delicate when bitten into. The flavor was bold but not overwhelming. I served with lo mein and I’m sure I’ll be cooking this many times again 🙂
paleobailey says
I’m so glad to hear you enjoyed it!! Thank you for letting me know the swaps you did, too! It’ll be super helpful for others! I really appreciate you taking the time to come back to leave a review 🙂
Katie says
Love this recipe! We’ve made it over and over.
paleobailey says
Thank you so much, Katie!! I’m so glad you love it! It’s a favorite over here, too 🙂
T. White says
I have a sensitivity to coconut. What can be used instead of the coconut sugar and aminos? TIA
paleobailey says
Hi! I include a way to make without coconut sugar in the notes, but as for the aminos, I’m not sure what would be a replacement being it acts as soy sauce here. Soy sauce has like 4x the sodium content as aminos though so that would definitely not be a 1:1 substitute. You could try this recipe, which is a coconut free, homemade aminos recipe: https://realsimplegood.com/diy-coconut-aminos-substitute/
Mich says
I’m looking forward to trying this recipe. Will this recipe freeze well after cooking?
paleobailey says
Hello! I haven’t personally tried it, but I would think it would be okay. You might just want to wait to add the cashews until you’re ready to eat it though.
Lindsay Johnson says
This sounds amazing! I’d love to try it, but I don’t have an Insta pot. Can I cook the chicken in a skillet, and then the sauce, and then combine?
paleobailey says
Absolutely!
angie says
LOVE this recipe!! Whole family eats it which rarely happens so we make it almost weekly!
Eva says
So, I have been making this chicken for awhile and am guilty for not writing a review. OMG, this is so good! I does not take long and my kids love it! It is on our menu often (just finished making it, actually :). I meal prep and this freezes well. Thank you! I would give it 10/10 if I could 🙂
paleobailey says
I’m SO glad to hear this!! Thank you so much, Eva, I really appreciate it!! – B
Mich says
Eva – I have a silly question. When you freeze this meal, is the dish already cooked?
Susan Bowser says
My whole family loves this recipe. 10/10!!!
paleobailey says
I’m so glad to hear that!! Thank you so much, Susan! <3 - B
Kelsi says
This is my go-to weeknight meal! I always keep everything on hand. The sauce is DELICIOUS, and my fiancé loves this meal as well! It’s even delicious without the cashews if you don’t have them on hand.
paleobailey says
Love to hear this! It’s one of our favorites, so I’m so glad you love it, too!! Thank you! <3 - B
Tara says
Mine came out really salty & spicy! Obviously I can reduce the spice, but how to reduce the salty flavor? The only thing I used differently was corn starch instead of the arrowroot. I’m gonna google how to fix an overly salty dish to hopefully salvage this meal!
paleobailey says
I’m sorry to hear this! There’s only 1/4 tsp salt and 1/2 tsp red pepper flakes for this whole dish which is a pretty negligible amount for this amount of chicken to make it overly salty or spicy. Can I ask which brand of coconut aminos you used? If you used regular soy sauce, that would explain the salt, as soy sauce has 4x the amount of sodium than coconut aminos (which is more sweet than salty) does.
Mya’ Madeux says
One of my favorite go to recipes! It is so easy to make and it reheats so easily for leftovers.
paleobailey says
Thank you! I’m so glad to hear you enjoy it! It’s one of my go-to recipes as well! <3 - B