Preparation Steps

• 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.
• Next, prepare chicken breast by slicing into 1-inch chunks.
• Turn on the Instant Pot's sauté feature. Heat 1.5 tablespoons of olive oil.
• When olive oil is fragrant, add diced chicken breast and cook for 1 to 2 minutes to brown.
• Turn off the sauté feature and add stir fry sauce. Toss.
• Cover Instant Pot and turn the valve to seal. Cook on manual high pressure for 4 minutes.
• While the chicken is cooking, prepare vegetables. Dice 2 large red peppers and cut broccoli into bite-sized florets. Set aside.
• Next, prepare a slurry. In a small bowl, whisk together 1/4 cup of water and 1 tablespoon of cornstarch. Set aside.
• Once the Instant Pot beeps, quick release to release the steam that has built up.
• Remove top and add chopped veggies, the slurry, and raw cashews to the Instant Pot and toss everything together.
• Turn on the Instant Pot's sauté feature and cook for around 3 minutes or until sauce has thickened.
• Turn off the sauté feature and immediately cover the Instant Pot for around 5 minutes to let the veggies steam and fully cook.
• 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!
• Serve over your favorite grain.