Instant Pot Thai Cashew Chicken - Crispy Chicken, roasted cashews, and bird's eye chili tossed in a sweet and lightly spicy sauce make this incredibly delicious Asian Chicken Dinner recipe which the entire family will love.

When we talk Thai Food, We think Curry, We think Soups, We think Ramen Bowls, Fried rice, and whatnot. Thai Cuisine is filled with delicious recipes which we can easily make at home. Yes, I mean it!

Thai Cashew Chicken 🇹🇭

Generally, this recipe is cooked in a Saute Pan. But, I have cooked mine in an Instant Pot. Instant Pot cooks the chicken faster and since you are pressure cooking, the chicken tastes even more delicious.

In my home, I make it a point to cook something Asian at least once a week. I have been thinking about making this Thai cashew Nut chicken for a long time now.

The thing is, I love cashew nuts. I had made Asian Cashew Chicken a few months back and it is something that I LOVE. And, since then I have been thinking about making this Thai Cashew Nut chicken.

The nuttiness of Cashew nuts paired with soft and crispy chicken coated in a sticky Asian sauce is simply mind-blowing.

I love Cashew Nuts since I was a kid. I remember going into my kitchen during the afternoon and eating a handful of Cashew nuts when no one notice.

Cashew Nuts are simply amazing. And, they turn even better when you roast them. Roasted Cashew nuts have a smoky taste which makes them taste even better.

In my home, I make so many recipes for Cashew Nuts. Sometimes it's added in the form of paste-like in this - Chicken Korma Recipe. Sometimes it is added just like that for garnish - like in this Malai Kofta recipe.

And, sometimes, we use it in a dessert such as in this Thandai Cheesecake Mousse.

But, there are only a few times when Cashew Nuts becomes the king of the recipe. And, Apart from Asian Cashew Chicken, this Thai Cashew Nut Chicken is one recipe where Cashew Nut becomes the prime ingredient.

And, once you taste it, you are gonna be blown away. The nuttiness of roasted cashews, the crispy chicken, the slight heat from bird's eye chilies, the sweetness of the sticky sauce, the sharp punch of Dark Soy Sauce, and the complex flavors of Oyster sauce makes this Thai Cashew Chicken taste so damn good.

Ingredients for Thai Cashew Nut Chicken

In this recipe for Thai Cashew Nut Chicken, you need the following Ingredients.

• Chicken
• Flour
• Salt
• Pepper
• Cashew Nuts
• Bird's Eye Chilies
• Onions
• Bell Pepper

For Thai Cashew Chicken Sauce

• Dark Soy Sauce
• Oyster Sauce
• Sugar
• Minced Garlic
• Chopped Bird's Eye Chilies

Recipe for Thai Cashew Chicken

Step 1: Coat Chicken in Flour, Salt, and Pepper

First of all cut boneless skinless chicken breast into small 1-inch cubes. Coat chicken cubes in flour, salt, and pepper.

Step 2: Saute Chicken

Put your Instant Pot on Saute mode and heat some oil in it. As the oil gets hot, add chicken breast cut into small 1-inch cubes. Saute chicken until golden brown and crispy on the outside. Once done, take it out.

Step 3: Roast Cashews

In the same pot, add cashews and roast until they turn lightly golden brown. Toss them over and let both sides turn equally golden brown. Do not saute them for too long. They might burn. Once done, take them out and keep them aside. If they burn then do not add them to the recipe, it will taste bitter.

• Step 4: Saute Bird's eye chili

In the same pot add Bird's eye chili and saute until it just starts to get brown. Once done, take them out and keep them aside.

Step 5: Make the Sauce

In a pyrex glass Jar combine Dark Soy Sauce, Oyster Sauce, Sugar, Minced Garlic, Chopped Bird's eye chilies, and some water. Stir well to combine, keep it aside.

Step 6: Saute Onions & Bell Pepper

In the same pot, add chopped Onions. Saute until the onions turn translucent.

Once the onions are done, add thinly sliced bell pepper. Saute them for another minute.

Step 7: Add Chicken, Cashews, & Chilies

In the same pot, add Chicken, Cashews, and bird's eye chilies which you had sauteed and kept aside.

Step 8: Pour the Sauce

Now pour the Sauce that you had made in Step 5. Stir well and add cornstarch slurry (2 tablespoon cornstarch + 3 tablespoon water) let it simmer for a minute.

Step 9: Pressure Cook for 3-minutes

Finally, cover the Instant pot with a Lid. Let it Pressure cook for 3-minutes on High Pressure. Once done allow the pressure to release naturally.

And, that's how you make Thai Cashew Chicken in Instant Pot.

Is there any difference between Thai Cashew Chicken and Asian Cashew Chicken?

Generally, Asian Cashew Chicken which you find in popular restaurants all across America is mostly sweet. But, Thai Cashew Chicken is not too sweet. And, therefore we have added just a pinch of Granulated Sugar.

Secondly, Bird's Eye Chili is super-important for this recipe for Thai Cashew Nut Chicken. Bird's Eye Chili is widely grown in South East Asia. You can find this in any grocery store. Do not skip this. Bird's eye chili will give your Chicken that Authentic Thai Taste.

Extra Tips:

• Be Patient while growing chicken. Since you are sauteing in an Instant pot, so it will take time. Keep stirring at regular intervals.
• Use Raw cashews. Do not use Salted Cashews or else your recipe might turn out too salty.
• You can also make this in a Saute pan. But, be careful as it might burn in a matter of minutes.

Other Thai Recipes you can try

• Crispy Baked Thai Chicken Wings
• Creamy Thai Peanut Chicken
• Sweet Chili Chicken Recipe | Crispy Thai Sweet Chili Chicken
• Thai Red Coconut Chicken Curry with Jasmine Rice
• Thai Curried Roasted Carrot and Ginger Soup
• Thai Lemongrass Coconut Fried Rice With Zucchini