Cashew Butter Chicken has a ton of flavor and is the perfect meal for a busy weeknight that can easily be thrown in the slow cooker or Instant Pot. As a nutritionist, I love an easy, versatile dinner that is still healthy and delicious. This family favorite is one we make often! Less than 10 minutes of prep time is all you need. Paleo and Whole30 friendly!
Easy and Healthy Nutty Chicken for the win!
In our house, any meal with an Asian inspired nutty sauce is always greeted with enthusiasm! I love this super tasty Cashew Butter Chicken for it’s amazing, decadent sauce. I use traditional Asian ingredients like coconut aminos, sesame oil, rice vinegar, and coconut milk.
But the best part, it comes together with less than 10 minutes of prep! And if you have an Instant Pot, you can have dinner ready in less than 30 minutes! You really can’t beat that. I love nothing more than Easy Healthy Dinner Recipes, and this recipe fits the bill!
Sitting down to eat a family dinner is something I make sure we do every night of the week. It’s our favorite time as a family and helps us to de-compress after a busy day. Especially during this busy season!
What this mom loves most about the recipe is how I can throw it in my Instant Pot or Slow Cooker with hardly any prep time, and dinner is ready to go when we’re home.
How to make Instant Pot Cashew Butter Chicken:
Here are the ingredients you will need to make this dinner:
- Chicken breast
- Cashew Butter
- Coconut Aminos
- Rice Vinegar
- Sesame Oil
- Chili Garlic Sauce or Sriracha (optional: omit for Whole30)
- Garlic cloves
- Can of full fat coconut milk
- Chicken Broth
- Green onion or cilantro for serving
- To start, cut up the chicken into bite sized pieces. Place in the Instant Pot (or slow cooker)
- Make the sauce in a separate bowl. After removing the lid of the coconut milk, poke a hole in the top of the firm cream part of the coconut milk. Pour the liquid out into a bowl.
- Now combine this liquid with cashew butter, coconut aminos, rice vinegar, sesame oil, chili garlic sauce or sriracha, garlic cloves, and the chicken broth. Stir until smooth.
- Pour the sauce on top of the chicken and secure the lid.
- Cook on high pressure for 10 minutes, use a quick release.
- You can stir in the coconut cream (firm part of the coconut milk) at this point, or enjoy the sauce as is. Serve with green onion and cilantro.
For the Slow Cooker
Making this dinner in the slow cooker is absolutely just as easy! Follow the same instructions for prep: cut the chicken into bite sized pieces, and make the sauce in a separate bowl. You can cut the chicken broth to just 1/3 cup. Pour on top of the chicken and cook on low for 4-6 hours (depending on your slow cooker).
Tips and Adaptations:
- To avoid the burn signal on the Instant Pot, adding in the watery part only of the coconut milk is an absolute must! Be sure to get a can of coconut milk that has a firm top so you can cut through. I use the Trader Joe’s brand.
- Coconut aminos can be swapped in with soy sauce or GF Tamari Sauce. If using this swap, be sure to add in a few tablespoons of honey. Honey is not needed if using coconut aminos because it’s sweeter.
- Cashew butter can be subbed for peanut butter or almond butter if that’s your preference!
- Chili garlic sauce or sriracha is optional, but I love that extra element of heat.
Serving and Storing:
Serve this dinner over rice or cauliflower rice! My personal favorite is with my Cilantro Lime Cauliflower Rice. You can also shred and use this for tacos and wrap in a tortilla. My kids love this variation.
Storing: the chicken can be stored in the fridge for up to one week. It can freeze for up to 3 months, but when re-heating, the sauce may change consistency because of the nut butter and coconut milk.
Be sure to rate the recipe below and comment if you make it! Also, tag me on Instagram @wholesomelicious with your creations. I love to see them!
Hungry for More? Subscribe to get new recipes delivered straight to your inbox! And be sure to stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
Slow Cooker or Instant Pot Cashew Butter Chicken
This Slow Cooker or Instant Pot Cashew Butter Chicken comes together with less than 10 minutes of prep time. The most delicious Asian inspired, decadent sauce!
Ingredients
- 2 lbs chicken breast large or chicken tenders
- 1 can full fat canned coconut milk
- 1/2 cup smooth cashew butter
- 1/4 cup coconut aminos or GF Tamari Soy Sauce*
- 1/4 cup rice vinegar
- 2 tbsp sesame oil
- 1 tbsp chili garlic sauce or sriracha
- 1/2 cup chicken broth
- 3 cloves garlic minced
- 3 tbsp chopped cilantro optional
- 3 tbsp chopped green onion optional
Instructions
For the Slow Cooker:
-
Place chicken in the bottom of your slow cooker.
-
Open the lid of your coconut milk. Poke a hole in the top of the firm portion of the coconut milk. Pour the liquid portion out into a bowl.
-
Now mix in cashew butter, coconut aminos or soy sauce, rice vinegar, sesame oil, chili garlic sauce sriracha, 1/3 cup chicken broth, and garlic. Mix well to form a sauce. Pour on top of chicken.
-
Cook for 4-5 hours on low, or until chicken can be easily shredded. Add in the firm cream portion of the coconut milk for an additional creamy texture (optional).
-
Serve over rice, cauliflower rice, or quinoa. Top with cashews and cilantro for garnish (if using).
For the Instant Pot:
-
Cut your chicken into small chunks (about 1-2 inches). Place inside your Instant pot.
-
Open the lid of your coconut milk. Poke a hole in the top of the firm portion of the coconut milk. Pour the liquid portion out into a bowl.
-
Now mix in cashew butter, coconut aminos, rice vinegar, sesame oil, chili garlic sauce or sriracha, 1/2 cup chicken broth, and garlic. Mix well to form a sauce. Pour on top of chicken.
-
Secure the lid, and select manual. Cook on high pressure for 10 minutes. Use a quick release.
-
Shred the chicken or keep it in chunks. Stir in the firm or cream portion of coconut milk (optional).
-
Serve over rice, cauliflower rice, or quinoa. Top with cashews and cilantro for garnish (if using).
Recipe Notes
*If using soy sauce or GF Tamari Sauce, add in 2 tbsp of honey for a little bit of sweetener.Â
What size slow cooker?
Well, my brand new instant pot isn’t pressure cooking! No steam and in 7 minutes the chicken was still raw and bottom of pot was burnt. I followed the directions exactly and tried again. Same results, but chicken seemed cooked. I went ahead and cooked in another pot to make sure temp was correct. The flavors were outstanding! Any hints on this new instant pot user??
I followed the directions above and my instant pot stopped and gave me the “burn” message after only a few minutes. I took everything out and the bottom of the pot had started to burn. I cleaned the bottom and put a little oil in and then put it all back in and got the same “burn” message after 2 minutes. Bottom of my pan was totally burnt. Did I mess something up??
The chicken was already cooked through and it was delicious, just wondering what I did wrong. Thanks for the recipe!
Lisa,
I read a few articles that said nuts and nut based sauces are tough in the IP. The sauce is too thick, and in this recipe, there is not enough liquid to adequately steam and pressurize the IP. Hence the burning. I think this is better in the slow cooker, or add more broth to the sauce.
Hi Lisa, it might have been with the consistency of your sauce, and next time add in some more broth (about 1/2 cup to be safe). I make this all the time in my IP and only had a problem one time. It was when I didn’t measure my ingredients and just eyeballed it. I didn’t have enough liquid. Glad you still liked the flavor! You could also use some coconut milk in place of broth and it would be delicious.
Thanks! Can’t wait to make this again but with more broth!
Super yummy!!! I think 3lbs of chicken would have worked as well. I used 2 1/2. Or maybe add broccoli, pea pods,bean sprouts. I will make this again!!!
I made this in my Instant Pot last night and it was delicious! I followed the recipe to a T and had no issues with burning. Threw in some frozen oriental veggie mix (broccoli, pea pods, carrots, mushrooms) and did add the 1/3 c of coconut milk at the end and served over brown rice. So tasty and I loved that the cashew butter flavor didn’t take over everything. This is picky boyfriend approved 🙂
This was tasty, but the burn notice came on twice on the instant pot. I followed your recipe and settings. And idea why? Thanks!
My husband is not able to eat the siracha (no peppers for him), have you ever made this recipe without it?
Yes, you can easily omit!!
What’s the caloric content of this meal?
Hi Kristen,
The recipe has been updated with nutrition facts. They are listed in the notes section of the recipe.
Do you add any additional water to the instant pot or is the sauce mixture enough liquid to keep from burning?
Hi Veronica, the sauce may be enough. However, it depends on the model of your IP. My newer model will sometimes give me the burn signal. My older model never does. If yours is extra sensitive to burn, then add in an additional 1/2 cup chicken broth.
Unfortunately this did not work for us in the instant pot. It kept alerting us that it was burning and it was when we opened the top, so after 2 tries, we ended up having to cook it all together in the cast iron pan on the stove. The flavor was okay in the end, and we might try it again in the slow cooker.
I made this recipe and added parsley and cilantro, mushrooms, onions, and substituted organic chicken bone broth for chicken broth. Great flavor inspo. Want to try adding some ginger and curry next time.
The sesame oil disappeared when the recipe instructions were given?
I just updated, thank you!
Can I use almond butter instead of cashew butter as that’s what I have on hand?
Yes, definitely!