Best Instant Pot Chicken Stir Fry

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• 1/2 cup low sodium soy sauce (or tamari)
  Ingredient note

  Source: 1/2 cup low sodium soy sauce (or tamari)
• 1/3 cup maple syrup
  Ingredient note

  Source: 1/3 cup maple syrup
• 1 tablespoon minced garlic
  Ingredient note

  Source: 1 tablespoon minced garlic
• 2 teaspoons fresh grated ginger
  Ingredient note

  Source: 2 teaspoons fresh grated ginger
• 2 teaspoon white rice vinegar
  Ingredient note

  Source: 2 teaspoon white rice vinegar
• 1.5 lbs boneless (skinless chicken breast, cut into 1-inch chunks)
  Ingredient note

  Source: 1.5 lbs. boneless (skinless chicken breast, cut into 1-inch chunks)
• 1.5 tablespoons olive oil
  Ingredient note

  Source: 1.5 tablespoons olive oil
• 2 each large red peppers (diced)
  Ingredient note

  Source: 2 large red peppers (diced)
• 4 cups broccoli florets
  Ingredient note

  Source: 4 cups broccoli florets
• 1 tablespoon cornstarch
  Ingredient note

  Source: 1 tablespoon cornstarch
• 1/4 cup water
  Ingredient note

  Source: 1/4 cup water
• 1 cup raw (whole cashews)
  Ingredient note

  Source: 1 cup raw (whole cashews)

1. First, prepare stir fry sauce. In a medium bowl, mix together soy sauce, maple syrup, minced garlic, grated ginger, and white rice vinegar. Set aside.
2. Next, prepare chicken breast by slicing into 1-inch chunks.
3. Turn on the Instant Pot's sauté feature. Heat 1.5 tablespoons of olive oil.
4. When olive oil is fragrant, add diced chicken breast and cook for 1 to 2 minutes to brown.
5. Turn off the sauté feature and add stir fry sauce. Toss.
6. Cover Instant Pot and turn the valve to seal. Cook on manual high pressure for 4 minutes. The Instant Pot should take a few minutes to build pressure, but eventually it will count down from 4 minutes.
7. While the chicken is cooking, prepare vegetables. Dice 2 large red peppers and cut broccoli into bite-sized florets. Set aside.
8. Next, prepare a slurry. In a small bowl, whisk together 1/4 cup of water and 1 tablespoon of cornstarch. Set aside.
9. Once the Instant Pot beeps, quick release to release the steam that has built up.
10. Remove top and add chopped veggies, the slurry, and raw cashews to the Instant Pot and toss everything together.
11. Turn on the Instant Pot's sauté feature and cook for around 3 minutes or until sauce has thickened.
12. Turn off the sauté feature and immediately cover the Instant Pot for around 5 minutes to let the veggies steam and fully cook.
13. Remove lid and assess how cooked the veggies are. If they need to continue cooking, put the top back on to continue steaming*. Remember, no one likes overcooked veggies!
14. Serve over your favorite grain.