InstaPot Cashew Chicken

 1.5-2 lbs boneless chicken breasts, cut into 1-1.5 inch pieces

2 Tbsp. sesame oil

1/2 cup coconut aminos

3 Tbsp. sugar-free ketchup

3 Tbsp. rice vinegar

1 Tbsp. coconut sugar

1 Tbsp. honey

1 Tbsp. minced garlic

1 Tbsp minced ginger

2 Tbsp arrowroot flour

1/2 tsp Chinese Five Spice powder

1/2 tsp red pepper flakes

1/4 tsp salt

1/4 pepper

2 Tbsp. water

1 cup raw cashews

In a medium bowl, combine 1 tbsp sesame oil, coconut aminos, ketchup, vinegar, coconut sugar, honey, garlic, ginger, Five Spice, and red pepper flakes. Whisk well to combine and set aside.

in a bowl or baggie, coat chicken pieces with 1 tbsp of the arrowroot flour, salt, and pepper. Add 1 tbsp sesame oil to the bottom of the InstaPot and turn it to "saute".

Allow the oil to heat up and then sear chicken for 1-2 minutes. Press "cancel" and pour the sauce into the InstaPot. Stir the sauce in with the chicken to evenly distribute. Cover and set the valve to "sealing" and press "manual" and adjust the time to 10 minutes.

Right before the InstaPot is done, combine 1 tbsp arrowroot flour with 2 tbsp water and stir well to dissolve. Once the InstaPot is done, do a quick release and open the lid. Press the "saute" button and pour the water and flour mixture into the InstaPot and whisk into the sauce.

Add the cashews and then continue stirring until the sauce has thickened. If you'd like it thicker after 1-2 minutes, add an additional 1/2 tbsp arrowroot dissolved in 1 tbsp water. Once the sauce has thickened, add any additional salt and pepper to taste and serve.

Can be served over broccoli, cauliflower rice, on its own, over spaghetti squash noodles, etc.

This has been one of our yummier Paleo recipes. I would eat this while not doing Paleo. The original recipe can be found here. We are not super strict on condiments so we used regular ketchup and olive oil. We didn't have coconut sugar and just doubled the amount of honey instead.