Instant Pot Beef Stroganoff

Instant Pot Beef Stroganoff creates the most tender, full-flavored stroganoff I’ve ever had! Made hands-off in the instant pot, this creamy dish is going to be your favorite way to cook it!

Stroganoff is an easy delicious meal the whole family can get behind. If you do not have an instant pot, try these other tried and true favorite stroganoff recipes instead, One Pot Ground Beef, Slow Cooker Chicken Mushroom, and One-Pot Steak Stroganoff!

Instant Pot Stroganoff being stirred with a wooden spoon.

Beef Stroganoff

Making beef stroganoff in the instant pot has changed everything! This family favorite, comfort food has been elevated by making it in the instant pot. No more babysitting the pan on the stove all day to get the most tender juicy beef ever. The instant pot infuses the flavors into the beef creating a robust and savory taste that is scrumptious. The mushrooms and onions add that little bit of something extra. And the sour cream gives it a smooth creamy texture with a bit of tang that is classic with stroganoff.

Making it all in one pot saves on clean up, which is always a plus. Also using an instant pot keeps the heat from heating up your whole kitchen. Pressure cooking beef allows the tough fibers to break down even faster and more thoroughly, guaranteeing melt in the mouth beef. A perfect compliment to the noodles and broth. My family loves stroganoff and I love how easy the instant pot makes it! This is a must try!

What You Need For Instant Pot Stroganoff

Basic ingredients come together in an infusion of flavor in the instant pot.

  • Olive oil: For browning and sauteing the meat and vegetables.
  • Stew meat: Cut in one-inch cubes
  • Salt and pepper: Add to taste
  • Small white onion: chopped, can use yellow too.
  • Mushrooms: White button or cremini sliced
  • Garlic: Fresh cloves minced
  • Flour: All-purpose is all you need.
  • Beef broth: Adds flavor and creates the sauce.
  • Worchestershire sauce: Classic umami flavor that is so good.
  • Wide egg noodles: Other noodles will work too.
  • Sour cream: Full fat or low fat, but not no fat.
  • Parsley for garnish: Optional but it adds color.

Making Stroganoff in the Instant Pot

This could not be easier, and the instant pot takes the work out of it.

  1. Sauté Meat: Set the instant pot to sauté. Add the olive oil. Working in batches add the stew meat and brown on all sides. Remove from the instant pot and set aside on a plate.
  2. VegetablesAdd in the onion, mushrooms, and garlic. Sauté until they are almost tender.
  3. Combine: Add the stew meat back to the instant pot and add the flour. Cook until the four are brown and the mixture is coated.
  4. Cook: Add in the beef broth and Worcestershire sauce. Cover and set the instant pot in the sealed position. Turn on high pressure and cook for 12 minutes.
  5. Release: Manually release the pressure. And carefully remove the lid. Add in the egg noodles and stir. Cover and seal the instant pot and cook for 3 minutes.
  6. Add Sour Cream: Manually release the pressure. Stir in sour cream and salt and pepper to taste. Garnish with parsley and serve.
Sauteing the beef, mushrooms and onions, then adding the flour and broth. After it's cooked adding the sour cream.

What Goes Great With Instant Pot Stroganoff

This is such a great dish as it has both the starch and protein combined together. All you need are vegetables, some fruit and if you are my kids, they’d say more carbs. I always like to add side dishes that add color and complete the meal. It is a hearty, soul-satisfying meal that will be perfect any night of the year!

Instant Pot Beef Stroganoff Tips and Variations

Savory, filling and delicious, this is will hit the spot any night of the week!

  • Beef: I used stew meat in this recipe because the instant pot helps it become tender and juicy. You can also use chuck roast cut up into bite-sized pieces. Ground beef can also be used successfully. Cook the ground beef till no longer pink and drain off the grease. Remove from the instant pot and then saute the vegetables as the recipe directs.
  • Mushrooms: Not everyone is a fan of mushrooms, you can either leave them out or substitute them for zucchini or beans.
  • Noodles: You will need enough liquid to just cover the dry noodles before cooking them. If you need more liquid add more beef broth to just cover.
  • Thicken: If your stroganoff is too liquidy, after cooking turn on the saute feature and boil off any extra liquid.
  • Sour Cream: Using full or low-fat sour cream work best, non-fat does not provide the creaminess and can end up looking separated.
  • Storage: This can be kept in a tightly covered airtight container in the fridge for 4-5 days. Reheat in the microwave or on the stove top. I do not recommend freezing as the dairy will separate and it will not warm up well.

A serving of Instant pot stroganoff in a bowl garnished with parsley.

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Instant Pot Beef Stroganoff

Instant Pot Beef Stroganoff creates the most tender, full-flavored stroganoff I've ever had! Made hands-off in the instant pot, this creamy dish is going to be your favorite way to cook it!
Course Dinner, Main Course
Cuisine American
Keyword beef stroganoff, instant pot beef stroganoff
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
Calories 550kcal
Author Alyssa Rivers

Ingredients

  • 1 Tablespoon olive oil
  • 2 pounds stew meat in one inch cubes
  • salt and pepper
  • 1 small white onion chopped
  • 6 ounces mushrooms sliced
  • 3 cloves garlic minced
  • 1/4 cup flour
  • 3 1/2 cups beef broth
  • 1 Tablespoon worchestershire sauce
  • 12 ounce wide egg noodles
  • 3/4 cup sour cream
  • chopped parsley for garnish

Instructions

  • Set the instant pot to sauté. Add the olive oil. Working in batches add the stew meat and brown on all sides. Remove from the instant pot and set aside on a plate.
  • Add in the onion, mushrooms and garlic. Sauté until they are almost tender.
  • Add the stew meat back to the instant pot and add the flour. Cook until the four is brown and the mixture is coated.
  • Add in the beef broth and worchestershire sauce. Cover and set the instant pot in the sealed position. Turn on high pressure and cook for 12 minutes.
  • Manually release the pressure. And carefully remove the lid. Add in the egg noddles and stir. Cover and seal the instant pot and cook for 3 minutes.
  • Manually release the pressure. Stir in sour cream and salt and pepper to taste. Garnish with parsley and serve.

Nutrition

Calories: 550kcal | Carbohydrates: 48g | Protein: 45g | Fat: 18g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 156mg | Sodium: 670mg | Potassium: 912mg | Fiber: 3g | Sugar: 3g | Vitamin A: 217IU | Vitamin C: 3mg | Calcium: 99mg | Iron: 5mg



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Friday Food Bites: June 11, 2021

There’s a lot happening in the Columbus restaurant world! Here’s the latest:

  • One Line Coffee shared that they would be reopening their shop on the ground floor of the Huntington Center downtown. The shop was shuttered at the beginning of the pandemic.
  • Yellow Brick Pizza owners Faith Pierce and Bobby Silver shared that, with their new location set to open in the forthcoming East Market, they have closed their original Olde Towne East location. Their Franklinton shop remains open.
  • Mission Coffee shared that they have moved out of their Italian Village annex and settled into The Fort (2000 S. High St.) on the south side of Columbus. They are currently open just for retail sales of their roasts.
  • Rime Time Pops shared they will be doing a “seasonally extended stay” this summer in a stall at the North Market Bridge Park.
  • 614 Now reported that the Red Square Grill food truck, which served Russian and Uzbek cuisine on the city’s northwest side, has moved into a brick and mortar at 2525 E. Main St. in Bexley.
  • This Sunday, June 13, is Rainbow Love, a family friendly Pride celebration in Old Worthington, with booths from community groups, music, activities, food, specials from local businesses, and more. The event runs from noon to 6 p.m.; see the full details here.

This week I’m also writing:

Want to keep up with more? Follow me on Instagram at @breakfastwithnick, check out the news archives, follow our Current Cravings, or…

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Giant Hostess Cupcake Cake


What’s better than a Hostess Cupcake? A super-sized one! This Giant Hostess Cupcake Cake is three chocolate layers with a cream-filled center and rich ganache frosting. Nostalgic childhood treats prove to be a very rich…



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Grilled Honey Lime Cilantro Chicken

This Honey Lime Chicken is perfectly grilled tender and juicy meat. Marinated in a honey lime cilantro marinade, the flavor of this chicken is incredible!

Fresh and zippy this chicken is dynamite. Make it a scrumptious meal and serve it with Asparagus, Pineapple, and Potatoes.

A plate of grilled honey lime cilantro chicken garnished with cilantro and limes.

Grilled Honey Lime Chicken

Honey + Lime + Cilantro = one of my favorite flavor combinations. Something about the sweet honey and tangy lime plus the cilantro infuse this chicken with such amazing flavor. I love cilantro! It is one of my favorite herbs to cook and garnish with. Definitely grill it up this summer with your family! You will not regret it!

This marinade comes together quickly and I love to marinade for a few hours so the chicken can soak up the delicious flavor. I am seriously all about the quick and easy BBQ dishes lately. Since the weeks are starting to get so busy and school is almost over this chicken was a delicious meal that my entire family loved. After a busy day, we love to just spend time in the backyard while we BBQ. I always call a meal a success when the entire family including the picky eater devours it. We all loved this chicken so much and the flavor is awesome!

Ingredients For Honey Lime Cilantro Chicken

Just a handful of ingredients is all you need to make a dish that is going to sizzle, literally! This honey lime chicken has all the flavor! For all the ingredient amounts scroll to the bottom for the recipe card.

  • Boneless skinless chicken breasts, or thighs: I have used both with great success
  • Lime juice: Freshly squeezed is the best.
  • Honey: Sweet honey compliments the lime beautifully.
  • Soy Sauce: Adds a bit of umami flavor that is impeccable.
  • Olive oil: To help the chicken cook up nicely and give a bit of flavor.
  • Garlic cloves: minced
  • Cilantro finely chopped: Adds so much freshness and color.
  • Salt and Pepper: Add to taste.

Let’s Grill Some Chicken!

From beginning to end, this is an easy full of flavor chicken the whole family will love! Grilled chicken is a favorite in our home and this recipe is so quick and easy to make!

  1. The Marinade: In a small bowl combine lime juice, honey, soy sauce, olive oil, garlic, cilantro, salt, and pepper.
  2. Let it all soak in: Pour the sauce over the chicken and let marinate for 3 hours or overnight.
  3. Grill: Preheat your grill to medium-high heat. Grill each side of the chicken for about 3-4 minutes or until cooked throughout and no longer pink.
A bowl with marinade all mixed together with a whisk.

Tips for the Best Chicken with Honey Lime Cilantro Marinade

You will love this easy dynamite grilled chicken! Honey and lime mixed together is the perfect combination! Then top it off with cilantro and you have a dynamic duo. With these quick tips you will be grilling the perfect chicken every time.

  • Chicken: It all starts with the chicken. For grilling, I highly recommend using chicken thighs with bone-in if you can. They will be the juiciest. If you use chicken breasts, pound them so they are the same thickness. They will cook more evenly.
  • Marinate: The lime and soy sauce will act like an acid breaking down the chicken fibers and helping them absorb the flavor and moisture. This will help the chicken not only taste amazing but help keep it tender and moist.
  • Spicy: If you need a bit more spice you can add some jalapeno juice or chopped-up jalapeno peppers.
  • Internal Temp: The internal temperature of the chicken should reach 160 degrees for safety. Check out my other tips for how to get it cooked done, but not overdone.
  • Let it Rest: Tent the chicken for 5-10 minutes to let the juices redistribute throughout the meat. This leaves more juice inside the chicken and less on your plate.
  • Drizzle: Reserve ¼ of a cup of the marinade before adding the chicken to marinate. When the chicken is done grilling drizzle the extra marinade over the top. DO NOT use the marinade the raw chicken had been sitting in.

chicken marinating in the bowl of seasonings.

What to Serve with this Incredible Chicken

The freshness from the lime and cilantro create a light zippy dish, that is perfect for a busy weekday or lazy weekend. The chicken is full of flavor and tender and juicy. This is perfect as a stand-alone main dish or cut it up and serve it over a salad.  You can also use this honey lime cilantro chicken in tacos, rice bowls, or even make a sandwich that will sure to please. However, you serve it here are some sides to compliment your dish.

Grilled honey lime chicken ready to serve.

Tips For Grilling Chicken

Grilling can seem intimidating, especially with chicken, but there are just a few things to keep in mind and get right every time. Take your grilled chicken to the next level with these tips to help you out this summer!

  • Prep: Preparing the grill is just as important as the marinade. Clean the grill and oil it before adding the chicken. I first clean the grill with a grill brush to get the gunk from the last grill off. Then, using tongs to hold a wad of paper towels folded into a nice square, and dipped in a high smoke oil, grease the grill.
  • Chicken: If you want even a better chance of getting juicy, moist chicken, choose chicken with the skin on as well as bone-in.
  • First Sear: Heat the grill with one side on high and the other side on medium-high heat. First, sear the chicken on the high heat side of the grill. Leave it on the high heat side till char marks form.
  • Then Low and Slow: Once you have that nice charred grill line, flip the chicken over and onto the lower heat. Keep the grill closed to reduce drying out and grill without turning over again till desired internal temperature has been reached. The total cook time will be around 25- 30 minutes roughly.
  • When to Take it Off: When chicken is removed from the grill and rested it will continue to cook inside. You can safely take your chicken off once the internal temperature reaches anywhere from 155-157. As it rests it will reach internally to 160 degrees.

The grilled honey lime cilantro chicken on a white platter.

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Grilled Honey Lime Cilantro Chicken

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Perfectly grilled tender and juicy chicken marinated in a honey lime cilantro marinade. The flavor of this chicken is incredible!
Course Drinks, Main Course
Cuisine American
Keyword grilled chicken, grilled honey lime chicken, honey lime chicken
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 Servings
Calories 314kcal
Author Alyssa Rivers

Ingredients

  • 2 pounds boneless skinless chicken breasts, or thighs
  • 1/4 cup lime juice
  • 1/2 cup honey
  • 2 Tablespoons Soy Sauce
  • 1 Tablespoon olive oil
  • 2 garlic cloves minced
  • 1/2 cup cilantro finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  • In a small bowl combine lime juice, honey, soy sauce, olive oil, garlic, cilantro, salt and pepper.
  • Pour the sauce over the chicken and let marinade for 3 hours or overnight.
  • Preheat your grill to medium high heat. Grill each side of the chicken for about 3-4 minutes or until cooked throughout and no longer pink.

Notes

Updated on May 27, 2021

Originally Posted on May 12, 2016

Nutrition

Calories: 314kcal | Carbohydrates: 25g | Protein: 35g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 95mg | Sodium: 605mg | Potassium: 612mg | Fiber: 1g | Sugar: 23g | Vitamin A: 90IU | Vitamin C: 4mg | Calcium: 11mg | Iron: 1mg



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Insanely Good Grilled Cajun Garlic Butter Cod

This Grilled Cajun Garlic Butter Cod is the only recipe you will need this summer! The cod is tender and juicy and the flavor is spicy and buttery, it’s insanely delicious!

Grilling seafood is an incredible way to infuse flavor and get great texture. Try Salmon, Shrimp and Scallops, all on the grill!

Grilled Cod on a plate with grilled asparagus.

Grilled Cajun Garlic Butter Cod

The moment I had my first bite of this grilled cod, I knew I had tasted something epic. I had to put that it was insanely good because anything less wouldn’t have done this dish justice. Similar to my Baked Cod Recipe, grilling the fish adds another layer of texture and flavor that kicks it up a notch. The buttery garlic sauce bastes the fish in an intense flavor that also adds moisture, perfect for grilling.

Summer is coming and with it the grilling season. I love being able to make dinner outside. It doesn’t heat up my kitchen and I can leave any smells outside as well. It frees up the oven if I do need it to make killer side dishes like Stick of Butter Rice or Sweet Potato fries. This cajun butter grilled cod could not be easier and is the perfect recipe if you are a beginner or a pro. This will grill up perfectly and taste fantastic! Be prepared to impress!

What You Need For Grilled Cod

Yes, it’s a mouthful of a title but just reading it makes my mouth water. This is definitely insanely good!

  • Cod filet: You can use fresh or frozen for this recipe.
  • Salt and pepper: Add to taste
  • Butter melted: Butter is flavorful and the vehicle for the seasonings.
  • Olive oil: With a higher smoke temperature, it helps prevent the outside from burning before the inside is done.
  • Cajun Seasoning: Use your favorite or this is the one I used.
  • Garlic Cloves: Mince your garlic.

Here is How to Grill Cajun Cod

Grilling is easy and a great way to cook all sorts of meats.

  1. Prep: Preheat the grill to 400 degrees. Salt and pepper the cod.
  2. Marinade: In a small bowl add the butter, cajun seasoning, olive oil, and garlic. Reserve half of the marinade.
  3. Season: Brush on each side of the cod and place on a well-oiled grill.
  4. Grill: Let it cook for 4-5 minutes. Carefully flip and cook the other side for 4-5 minutes or until it reaches an internal temperature of 130 degrees and flakes easily. Brush the reserved marinade on the fish right at the end.
Seasoning raw cod.

All the Facts about Cod

Cod is beautiful white fish that is a favorite for many reasons, it’s sturdy, non-fishy mild-flavored fish that is ideal for adding lots of flavors and holds up to grilling, frying, and baking.

  • What To Look For When Buying Cod: When buying fresh, look for cod fillets. This is will the largest part of the fish, free from bones and scales. Look for firm flesh that is translucent to light pink in color. It should not have any strong odors or weeping fluids. Buying Frozen is a great option too. Look for fish that has been processed fresh and frozen quickly for the best quality.
  • Why Is Cod A Good Beginner Fish? If you are just starting out eating more fish and or cooking it, white fish is one of the best fishes to start with. They are a forgiving fish, with mild flavors that won’t overpower the taste buds. Cod is the choice of many recipes because it doesn’t fall apart as easily as some other seafood can. This makes it perfect for Fish and Chips and Fish Tacos.
  • Good For You: Cod is a nutritious source of lean protein that is full of vitamins and minerals. Super low in trace mercury, it’s a favorite for every diet.
  • Internal Temperature: Cod should be cooked till the internal temperature registers 130 degrees. It should be opaque and flake easily with a fork.

Basting the cod with the cajun garlic seasoning.

The Best Grilled Cod Tips

Cajun spice is the perfect blend of spices that give a ton of flavor with just a bit of spice.

  • Prepare The Grill: One of the most important things you must do before every grill is to clean it. It prevents your food from sticking and protects foods from cross flavors and contamination. Heat your grill on high for several minutes. Then using a grill brush clean off the grill grate.
  • Oil It: Using tongs, take a folded wad of paper towel that has been dipped in oil and grease the grill grates lightly. This will help keep the fish from sticking.
  • Save Marinade: Before basting the fish, be sure to reserve some in a separate bowl. You do not want to use marinade that has been in contact with the raw fish. And you want to make sure you have some leftover marinade to brush on with a clean brush at the end. It is quite magical.

Cod and Asparagus on the grill cooking.

What to Serve with Your Cajun Garlic Butter Cod

This is a full-flavored dish with a bold taste, but a light flakey texture. It goes ideally with vegetables and fruit. Round it out a good carb and you have a superb dinner for any day of the week!

Taking a bite of the cod with a fork.

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Grilled Cod

This Grilled Cajun Garlic Butter Cod is the only recipe you will need this summer! The cod is tender and juicy and the flavor is spicy and buttery, it's insanely delicious!
Course Dinner, Main Course
Cuisine American
Keyword grilled cod, grilled cod recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Calories 233kcal
Author Alyssa Rivers

Ingredients

  • 1 pound cod filet
  • salt and pepper
  • 1/4 cup butter melted
  • 1 Tablespoon olive oil
  • 1 Tablespoon Cajun Seasoning
  • 2 cloves garlic minced

Instructions

  • Preheat the grill to 400 degrees. Salt and pepper the cod.
  • In a small bowl add the butter, cajun seasoning, olive oil, and garlic. Reserve half of the marinade.
  • Brush on each side of the cod and place on a well oiled grill.
  • Let it cook for 4-5 minutes. Carefully flip and cook the other side for 4-5 minutes or until it reaches an internal temperature of 130 degrees and flakes easily. Brush the reserved marinade on the fish right at the end.

Nutrition

Calories: 233kcal | Carbohydrates: 1g | Protein: 21g | Fat: 16g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 164mg | Potassium: 518mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1262IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg



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Freedom a la Cart | Columbus, OH

Freedom a la Cafe | Facebook | T: @freedomalacart | IG: @freedomalacart
123 E. Spring St. (map it!)
Columbus, OH 43215
(614) 992-3252

Open Mon-Fri, 7a-3p; Sat, 8a-3p
Vegetarian/vegan/gluten free? Y/Y/Y
Kid-friendly? Y

Freedom a la Cart has been around as an organization for several years, with the all-important mission of fighting human trafficking in central Ohio. It does this by employing and empowering survivors of sex trafficking and exploitation through its growing catering business and now – a public cafe downtown!



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Slow Cooker Cashew Chicken

This amazing slow cooker cashew chicken is way better than takeout! The chicken is breaded to perfection, the sauce is full of flavor and the cashews hidden throughout are the best part!

Make this a restaurant-worthy meal with these sides. My tried and true favorites will make it yummy, Wontons, Egg Rolls, and of course, Rice.

A bowl of cashew chicken on top of a bed of rice.

Slow Cooker Cashew Chicken Recipe

My love for cashews runs deep. One time I bought a big thing of cashews from Costco and ate the entire thing by myself. Cashews are amazing. And when added to this amazing Chinese slow cooker meal. Mind blown. If you haven’t ever tried coating and browning the chicken before adding it to the slow cooker. It is a must, it makes a HUGE difference in taste and texture. It will take your Cashew Chicken to the next level. Instead of the sauce being thin, it thickens it up while it cooks and soaks the delicious marinade into the breading. As soon as it was done, I couldn’t believe that something that delicious was just made in the crockpot.

Slow Cooker Cashew Chicken has to be seriously one of the best slow cooker meals that I have ever had! The cashews add so much amazingness to this meal and it was uh-mazing! Like I couldn’t stop eating it amazing. This is one meal that you aren’t going to want to pass up! I know that your family is going to love it as much as we did!

Ingredients For Cashew Chicken

Super simple ingredients that come together to make a divine dish.

  • Chicken breasts boneless skinless: About 4 pieces, cut into 1-inch pieces
  • Cornstarch: Coats the chicken to create the crust when pan-cooked.
  • Black pepper: Flavor booster.
  • Canola oil: This is a great choice to cook the chicken in.
  • Soy sauce low sodium: You can use regular if you want to.
  • Rice wine vinegar: Mild flavor that still has the tang.
  • Ketchup: Sweet and savory, perfect for the sauce.
  • Sweet chili sauce: Adds a touch of heat.
  • Brown sugar: Adds sweetness and caramelization.
  • Garlic cloves: Mince your garlic
  • Grated fresh ginger: Packs a punch of flavor and heat you will love.
  • Red pepper flakes: More heat.
  • Cashews: The nut of choice.

How to Make Cashew Chicken in the Slow Cooker

The slow cooker makes this so easy and so delicious. The extra step of browning the chicken is divine.

  1. Prep the Chicken:Combine cornstarch and pepper in resealable food storage bag. Add chicken. Shake to coat with cornstarch mixture.
  2. Brown: Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker.
  3. Sauce: Combine soy sauce, vinegar, ketchup, sweet chili sauce sugar, garlic, ginger, pepper flakes, and cashews in small bowl; pour over chicken. (I like my cashews to be softer so I add them during the cooking process, if you want more of a crunch, add them right before serving)
  4. Slow Cook: Cook on LOW for 3 to 4 hours.
  5. Enjoy: Serve over rice. Makes 4-6 servings.

Other Ways to Cook Cashew Chicken

No Slow Cooker, No Problem: This can easily be made in a large skillet on the stovetop. After you saute the chicken add the sauce to your large skillet, let it simmer for 20-30 minutes covered. If you need to thicken the sauce more, make a cornstarch slurry of 1Tablespoon cornstarch and 2 Tablespoons cold water, mix and then stir into the sauce and bring to a gentle boil. Serve as desired.

Instant Pot: Sauté the chicken in the instant pot, once cooked remove and add the sauce. If you are getting a burn notice add half a cup of chicken broth. Pour on the sauce and manually cook for 20 minutes.

Coating the chicken and pan frying before adding it to the slow cooker with the sauce.

Tips and Variations for The Best Cashew Chicken

The fact that you can make this luscious of a meal in the slow cooker is insane. It seriously tastes like take out, only better!

  • Chicken: You can use chicken breasts or chicken thighs. If you do not like chicken, pork or beef are also good choices. Shrimp is not recommended as it does not do well in the slow cooker.
  • Breading and Frying: It takes an extra step and a few extra minutes, but it is totally worth it. Please try to work this step into your plans. You can thank me later!
  • Vegetables: Add some vegetables to round out the dish. Broccoli, zucchini, bok choy, snap peas, celery, mushrooms, edamame, and green pepper all make great choices. Add to the crockpot the last 30 minutes of cooking.
  • Cashews: I do not recommend using salted cashews as they will cause the dish to be too salty. If that is all you have, you can rinse them off and sauté them dry before adding them to the crockpot.
  • Serve: We love this dish on rice, but you can use brown rice, cauliflower rice, zoodles, ramen noodles, or quinoa.

Stirring the cashew chicken in the slow cooker.

Storing Your Cashew Chicken

This dish tastes even better the second day.

  • Fridge: Keep in tightly sealed in the fridge for up to 5 days.
  • Freeze: Place the cooled cashew chicken in a freezer-safe bag or container that is air-tight and freeze for up to 3 months. When ready to use thaw in the fridge overnight. Heat in the crockpot for 1-2 hours or on the stovetop till warm and bubbly.
  • Make-Ahead Freezer Meal: Make a double batch of this insanely delicious meal and freeze one batch for later use. For the freezer meal, skip dredging the chicken as it will make it a bit messy. Add everything to a freezer-safe bag except the cashews. Press all the air out of the bag and freeze for up to 3 months. Thaw in the fridge overnight, add to the crockpot, and cook as directed by the recipe. Add the cashews and enjoy!

Sitting on a bed of rice, slow cooker cashew chicken in a bowl.

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Slow Cooker Cashew Chicken

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An amazing slow cooker meal that is way better than takeout! The chicken is breaded to perfection and the sauce is full of flavor! The cashews hidden throughout are the best part!
Course Dinner, Main Course
Cuisine Asian American
Keyword Cashew Chicken, chicken recipes, slow cooker cashew chicken, slow cooker recipes
Prep Time 15 minutes
Slow Cooker 4 hours
Total Time 4 hours 15 minutes
Servings 6 Servings
Calories 381kcal
Author Alyssa Rivers

Ingredients

  • 2 pounds chicken breasts boneless skinless, About 4 pieces, cut into 1 inch pieces
  • 3 Tablespoons Cornstarch
  • 1/2 teaspoon black pepper
  • 1 Tablespoon canola oil
  • 1/2 cup soy sauce low sodium
  • 4 Tablespoons rice wine vinegar
  • 4 Tablespoons ketchup
  • 2 Tablespoons sweet chili sauce
  • 2 Tablespoons brown sugar
  • 2 garlic cloves minced
  • 1 teaspoon grated fresh ginger
  • 1/4 teaspoon red pepper flakes
  • 1 cup cashews

Instructions

  • Combine cornstarch and pepper in resealable food storage bag. Add chicken. Shake to coat with cornstarch mixture.
  • Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker.
  • Combine soy sauce, vinegar, ketchup, sweet chili sauce sugar, garlic, ginger, pepper flakes, and cashews in small bowl; pour over chicken. (I like my cashews to be softer so I add them during the cooking process, if you want more of a crunch, add them right before serving)
  • Cook on LOW for 3 to 4 hours.
  • Serve over rice. Makes 4-6 servings.

Video

Notes

We loved the recipe as is and many people do as well but here are some different things you can try after some comments received.
-If it is too salty you can simply use low sodium soy sauce.
-If there isn’t enough sauce, you can double the sauce or make it 1 and ½ times.

Updated on May 20, 2021

Originally Posted on July 13, 2012

Nutrition

Calories: 381kcal | Carbohydrates: 21g | Protein: 38g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 97mg | Sodium: 1409mg | Potassium: 774mg | Fiber: 1g | Sugar: 10g | Vitamin A: 121IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 2mg

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Grilled Vegetable Orzo Pasta Salad

Grilled vegetables from the farmers market shine in this vegetarian orzo pasta salad, perfect as a side dish or meatless main.


Grilled Vegetable Orzo Pasta Salad

This delicious pasta salad is made with grilled vegetables tossed with orzo, fresh tomatoes, basil, and vinegar and oil. It’s an easy lunch to prep ahead for the week or served as a side dish with anything you’re grilling. Some other orzo recipes you should try are this Orzo with Zucchini and Tomato and Shrimp Scampi with Broccoli Orzo.

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Grilled Flank Steak with Black Bean Salsa

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The post Berry Cheesecake Dessert Pizza Recipe first appeared on Something Swanky.

The post Berry Cheesecake Dessert Pizza Recipe appeared first on Something Swanky.



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