Let instant pot heat up for 1-2 minutes before adding in the chicken. Wait a moment and it will start to warm up (note: there is no start button so don't go looking for it like I did for way too long!). Sprinkle 1 tbsp tapioca or arrowroot flour/starch on chicken and toss until well coated.Īdd other 1 tbsp sesame oil into instant pot and click "Saute". Mix until fully combined.Ĭhop chicken into cubes and place in a separate bowl. In a bowl, combine tamari, tomato paste, honey, 1 tbsp sesame oil, garlic, ginger and red pepper flakes. If fully frozen, you may have to defrost in water for 10-15 minutes first so you can pull them apart and chop. I just wanted to give as much detail as possible so any rookie Instant Pot chefs can feel a bit less intimidated by the whole processs! Cashew Nut Chickenģ-4 chicken breasts, cubed (fresh or frozen)Ģ tbsp honey (yes, nutrients will be destroyed but it's more so for taste in this case)Ģ tbsp tapioca or arrowroot starch/flour, divided I've tried it with all and actually, the quinoa has been my favourite! But to each their own – follow that intuition of yours and go for what you're in the mood for!īy the way, the instructions might seem super long but they aren't as crazy as they seem. You can pair this with cauliflower rice ( this recipe or store-bought), regular rice or quinoa. Not to mention, it won't infiltrate your house with the smell of chicken or beef, which in my opinion, is rather nice! I haven't tried bone broth in the Instant Pot yet but I would say that's probably one of the biggest selling points of it, since it can make a super gut-healing, rich broth in just 4 hours (compared to 24-48 hours in the crock pot – although still delicious!). So while this Cashew Nut Chicken might not be the biggest time saver, it's incredibly delicious and makes for moist chicken.