Instant Pot Cashew Chicken

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Instant Pot Cashew Chicken

1 1/2 lbs boneless, skinless chicken breasts (about 2 large or 3 small chicken breasts)
1/2 teaspoon salt
1 tablespoon cornstarch
1 tablespoon olive oil
cashew chicken sauce
1/2 cup low-sodium chicken broth
1/4 cup low-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons hoisin sauce
2 tablespoons rice wine vinegar
1 tablespoon minced garlic or garlic paste (or 3 garlic cloves)
1/2 teaspoon sesame oil
1/2 teaspoon ginger, ground or fresh (I use the ginger paste in the tube)
1 cup chopped broccoli
1 cup chopped red bell pepper (about 1 red pepper)
1 cup cashews
1 tablespoon cornstarch
1 tablespoon cold water

Cut chicken breasts into small bite-size chunks. Put chicken chunks in a mixing bowl and add the salt and cornstarch. Stir together until chicken is coated in the cornstarch. 

Mix together all the cashew chicken sauce ingredients and stir with a whisk. Set aside. 

Add the 1 tablespoon olive oil into the Insert of the Instant Pot. Press the sauté function. Dump the chicken chunks into the insert and let cook for about 4-6 minutes. The chicken does not have to be cooked through, it should be cooked on the outside and will finish cooking in the next step. When chicken is done turn off the sauté function. 
Full Instructions recipe visit:

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