Go Back
–+ servings

Cashew Chicken & Rice W/Mushrooms

Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Natural Release: 10 minutes
Total Time: 30 minutes
Servings: 4 People
Author: herb
Cost: $15.00
Print Recipe

Equipment

  • 1 Pressure Cooker

Ingredients

Main Ingredients

  • 4 count Chicken Breast
  • 1 cup Seasoned Rice I use Zatarain's Cilantro Lime Rice. If you use a plan rice, you will likely want to add other spices and flavorings.
  • 1 cup Carrots Sliced I prefer to use baby carrots.
  • 1 cup Celery Diced
  • 1 cup Cashews Unsalted Be sure to use unsalted - Can substitute peanuts, almonds, walnuts, pecans, etc according to taste
  • 1 cup Mushrooms Sliced
  • 1 tbsp Oil I prefer olive oil

Coating Mix

  • 2 oz Dry Ranch Dressing Mix I use Hidden Valley Original Ranch Salad Dressing & Mix. To spice things up, you may want to try their "Spicy Ranch"
  • 1 tsp Curry

Liquid

  • 4 tbsp Rice Vinegar
  • 4 tbsp Soy Sauce
  • ¼ cup Chicken Broth Use enough to bring total measured liquid to 1/2 cup for 4 chicken breasts

Instructions

Mix the Liquid

  • In a measuring cup, add the soy sauce and rice vinegar. Add enough chicken broth to bring the mix to 1/2 cup per 4 chicken breasts (1/8 cup per breast).

Prep the Chicken

  • Set your Instant Pot to Saute, if you're a purist (I prefer to saute in a separate pan)
  • While it's heating, mix the curry and ranch mix on a shallow plate. Coat the chicken breasts on each side with the mix.
  • Saute both sides to sear the outside of the chicken.
  • Set the chicken aside, and pour a small amount of the liquid mix in the bottom of the pot liner. Deglaze the bottom of the liner by using a flat wooden (or bamboo) spatula to scrape the cooked on pieces of coating. (This is important if you sauted the chicken in the InstantPot pan)

Mix the Rice and Veggies

  • When the bottom is completely clear, add the rice, carrots, celery, cashews, and mushrooms. Mix thoroughly, and pour on the remaining liquid.

Add the Chicken

  • Lay the chicken breasts on top of the rice and veggie mix.

Set the Instant Pot

  • Cover with lid and set the lever to sealing position. Cook on manual high pressure 10 minutes with manual pressure release.

Notes

This was the first "I did it myself" recipe I made in the Instant Pot. I liked it but my wife said it was great.