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Bowl of cashew chicken

Instant Pot Whole30 Cashew Chicken Stir Fry

  • Author: Amanda
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free


  • 2 skinless chicken breasts or 3-4 skinless chicken thighs, cut into small chunks
  • 1 head of broccoli, cut into florets
  • 2 red bell peppers, sliced thin
  • 4 oz mushrooms, sliced thin
  • 1 bag of snap peas
  • 2 tbs sesame oil
  • 1/2 cup of cashews


  • 1/2 cup coconut aminos
  • 1 tsp ginger powder
  • Juice of 1 lime
  • 2 tbs rice vinegar
  • 1/2 cup of chicken broth
  • Pinch of red pepper flakes
  • 1 tbs arrowroot powder


  1. Set your Instant Pot to SAUTE mode. Add the oil once the display reads HOT. Add the chicken and brown on all sides (5 minutes).
  2. Stir in the veggies and sauce. Seal the lid and set the timer for 15 minutes*. Once the timer goes off to indicate is done, place a kitchen towel over the top of the Instant Pot and do a quick release.
  3. Serve over cauliflower rice !


- If you have frozen chicken - NO PROBLEM. Simply add everything to the pot and add 5 minutes to the cook time. And allow for a natural release (not a quick one). Ensure chicken is cooked through with a meat thermometer (165F).

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Dinner
  • Method: Instant Pot
  • Cuisine: Asian-Inspired

Keywords: whole30, paleo, chicken stir fry, instant pot