Instant Pot General Tso’s Chicken

If you’ve ever craved the rich, savory, and slightly sweet flavors of General Tso’s Chicken but have been intimidated by the deep-frying or lengthy preparation times, this Instant Pot version is here to transform your weeknight dinners. This recipe delivers all the bold flavors you love, with tender, juicy chicken thighs cooked perfectly and coated in a luscious homemade sauce. Using the Instant Pot means less mess, less oil, and a speedy cooking process that doesn’t sacrifice taste. Whether you’re a busy home cook or just looking for a comforting meal that hits all the right notes, this dish will become a fast favorite.

Why This Recipe Is a Must-Try

General Tso’s Chicken is a beloved takeout classic known for its crispy exterior and sticky, flavorful sauce. However, traditional recipes often involve deep frying and long cooking times. This Instant Pot method simplifies the process without compromising on texture or flavor. Using chicken thighs ensures juicy, tender bites that absorb the sauce beautifully. Plus, the homemade sauce is customizable and free from unnecessary additives. The balance of ginger, garlic, and chili flakes adds warmth and a touch of heat, making this dish perfect for those who love a little kick. It’s a fantastic way to enjoy restaurant-quality Chinese-inspired food made right at home.

Ingredients

• 2 pounds (900 grams) chicken thighs, cubed into bite-size or 1-inch pieces
• 2 tablespoons cornstarch – for coating the chicken and giving it that slightly crispy texture
• 2 tablespoons vegetable oil – to sauté chicken and aromatics
• 2 tablespoons ginger, grated – adds a fresh, spicy warmth
• 2 cloves garlic, minced – essential for that savory depth
• 1 teaspoon red chili flakes (optional) – for a mild heat boost
• 1 cup General Tso’s sauce (recipe follows) – the soul of this dish

General Tso’s Sauce

• 1/4 cup soy sauce (use a low-sodium variety if preferred)
• 1/4 cup water
• 3 tablespoons rice vinegar
• 3 tablespoons brown sugar or coconut sugar
• 2 tablespoons hoisin sauce
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry for thickening)
• 1 teaspoon toasted sesame oil

How To Make Instant Pot General Tso’s Chicken

Step 1: Prepare the Chicken

Pat the chicken thighs dry with paper towels to help the cornstarch stick better. In a large mixing bowl, toss the chicken pieces with 2 tablespoons of cornstarch until each piece is evenly coated. This step is crucial for creating a slightly crispy texture after cooking.

Step 2: Sauté the Chicken

Set your Instant Pot to the “Sauté” mode and add 2 tablespoons of vegetable oil. Once hot, add the coated chicken pieces in batches to avoid overcrowding. Sauté until the chicken is golden brown on all sides, about 3-4 minutes per batch. Remove the chicken and set aside.

Step 3: Cook Aromatics

In the same pot, add the grated ginger, minced garlic, and red chili flakes (if using). Sauté for about 1 minute until fragrant, being careful not to burn the garlic.

Step 4: Add Sauce Ingredients

Pour in the soy sauce, water, rice vinegar, brown sugar, and hoisin sauce. Stir well to combine and bring the mixture to a simmer.

Step 5: Pressure Cook the Chicken

Return the browned chicken to the pot, coating it with the sauce. Lock the lid, set the Instant Pot to “Manual” or “Pressure Cook” on high for 5 minutes. Once cooking is complete, allow a natural pressure release for 5 minutes, then quick release any remaining pressure.

Step 6: Thicken the Sauce

Switch back to “Sauté” mode. Stir the cornstarch slurry and slowly pour it into the pot while stirring continuously. Cook for 2-3 minutes until the sauce thickens to a glossy, sticky consistency that clings to the chicken perfectly.

Step 7: Finish and Serve

Turn off the Instant Pot and drizzle the toasted sesame oil over the chicken. Give everything a final stir. Serve hot over steamed white rice or your favorite grain, garnished with chopped green onions or sesame seeds if desired.

Expert Tips

• Use chicken thighs: They stay tender and juicy, especially when pressure cooked, unlike leaner cuts which can dry out.
• Don’t skip the cornstarch coating: It’s key for that signature slightly crispy texture even though we’re not deep frying.
• Adjust the level of spice: Red chili flakes are optional and can be increased or omitted based on your heat preference.
• Make the sauce ahead: The General Tso’s sauce can be prepared in advance and stored refrigerated for up to a week.
• Use a natural pressure release: It helps keep the chicken tender and prevents it from drying out.
• Customize the sweetness and tang: Adjust brown sugar and rice vinegar amounts to suit your taste.

Variations and Customizations

• Vegetarian option: Replace chicken with firm tofu cubes, pressing out excess moisture first. Sauté until golden before pressure cooking briefly with the sauce.
• Add vegetables: Bell peppers, broccoli florets, or snap peas can be added after pressure cooking and sautéed briefly for a fresh crunch.
• Serve over different bases: Try quinoa, cauliflower rice, or noodles for a different texture and flavor profile.
• Spice it up: Add fresh chopped Thai chili or a splash of chili garlic sauce for an extra kick.
• Make it gluten-free: Use tamari or coconut aminos instead of soy sauce and ensure hoisin sauce is gluten-free or substitute with a mix of gluten-free soy sauce and a touch of molasses.

How to Store Leftovers

Store any leftover General Tso’s Chicken in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently in a skillet over medium heat or microwave until heated through, adding a splash of water if the sauce has thickened too much. This dish also freezes well; freeze in portions for up to 2 months and thaw overnight in the fridge before reheating.

FAQ

Can I use chicken breast instead of thighs?

Yes, but chicken breasts can dry out more easily when pressure cooked. To keep them tender, reduce the cooking time to 3-4 minutes and use a quick pressure release.

Is it necessary to brown the chicken first?

While not absolutely required, browning the chicken adds extra flavor and texture. It helps develop a slightly crispy coating that contrasts nicely with the sticky sauce.

Can I make this recipe spicy?

Absolutely! Increase the amount of red chili flakes, add fresh sliced chilies, or mix in a spoonful of chili garlic sauce to the sauce for more heat.

What can I substitute for hoisin sauce?

If you don’t have hoisin sauce, mix equal parts soy sauce, peanut butter, and a bit of honey or molasses to mimic its sweet, savory flavor.

Conclusion

This Instant Pot General Tso’s Chicken is a game-changer for anyone craving a classic takeout favorite without the hassle of frying or complicated prep. The method is straightforward, the flavors are bold and balanced, and the chicken turns out tender and full of sauce-soaked goodness. Plus, the homemade sauce lets you control sweetness, spice, and saltiness to suit your family’s tastes. Whether you’re cooking for a busy weeknight dinner or meal prepping for the week, this recipe is a delicious, fuss-free way to enjoy a comforting, crowd-pleasing dish. Give it a try and watch it become one of your go-to Instant Pot meals!