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Bowl of Instant Pot Honey Garlic Cashew Chicken and Rice.

Instant Pot Honey Garlic Chicken With Rice and Cashews

This crunchy veggie-packed Instant Pot Honey Garlic Chicken With Rice and Cashews takes 20 minutes to make—and it’s done all in one pot!
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Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 2 servings
Author: Dana Sandonato

Ingredients

  • 2 chicken breasts, cut into 1-inch cubes
  • Kosher or sea salt and cracked black pepper
  • 2 TBSP olive oil
  • 4 cloves of garlic, thinly sliced
  • 1 tsp freshly grated ginger
  • 1 cup sliced shiitake mushrooms
  • 1/2 cup julienned carrots
  • 1 cup long grain white rice
  • 3/4 cup vegetable broth
  • 1/4 cup low sodium soy sauce
  • 1/4 cup raw liquid honey
  • 1-2 TBSP sambal oelek Adjust to your heat preference
  • 2 TBSP rice vinegar
  • 1/2 red bell pepper, julienned
  • 1 cup broccoli florets, roughly chopped in small pieces
  • 1/2 cup raw cashews
  • 1/4 cup thinly sliced scallions
  • sesame seeds, for garnish

Instructions

  • In a bowl, whisk together the soy sauce, honey, sambal oelek, and rice vinegar. Set aside.
  • Set the Instant Pot to Sauté mode. When your Instant Pot is hot, add the oil. Then, add the garlic, ginger, carrots, and mushrooms. Sauté for 2-3 minutes; stir often to prevent burning. Add a splash of vegetable broth if you find your vegetables are sticking to the pot.
  • Add the uncooked rice and cubed chicken; stir to coat them in oil, mixing it well with the veggies. Add the vegetable broth followed by the honey and soy mixture. Stir to coat.
  • Place the lid onto the Instant Pot and lock it into place. Make sure the valve is set to "Sealing". Press the Manual button and set the Instant Pot to cook, on High Pressure, for 5 minutes. (It will take a bit for the pot to come to pressure.) Once the 5 minutes is up and your Instant Pot starts to beep, it will start its natural release process. Carefully move the pressure knob from Sealing to Venting for a quick release. Steam will spit out of the valve, so be careful. Once the steam has fully released, it's safe to remove the Instant Pot lid. If you have a meat thermometer, check the chicken. You want an internal temperature of at least 165ºF. If you don't have a meat thermometer, cut open a thicker piece of one of the cubes to ensure the chicken is cooked in the center. (5 minutes should be enough, but always check.)
  • Add the bell pepper, broccoli, and cashews. Place the lid back onto the Instant Pot for 5-7 minutes. This will allow the rice to set and will steam the peppers and broccoli, keeping their crunch.
  • Remove the lid and serve. Garnish with sliced scallions, sesame seeds, extra cashews, and extra hot sauce if desired.