I love this Instant Pot General Tso’s Chicken because it captures the deep, sticky-sweet sauce and tender dark meat without a long takeout wait. It’s pragmatic: little hands-on time, big flavor payoff. Whether you brown the chicken or use the dump-and-start method, the pressure cooker finishes the job fast and cleanly.

This recipe is tuned for chicken thighs — they stay juicy under pressure — and the sauce is made first so you can move through the steps without hunting for measurements mid-cook. I lean on a short cornstarch slurry at the end to get that glossy coating that clings to every bite.

What Goes Into Instant Pot General Tso’s Chicken

Ingredients

2 pounds (900 grams) chicken thighs, cubed into bite-size or 1-inch pieces — dark meat stays moist under pressure; cut to uniform size for even cooking.
2 tablespoons cornstarch — the first portion is for coating if you choose to brown the chicken.
2 tablespoons vegetable oil — for sautéing and developing a light crust on the chicken.
2 tablespoons ginger, grated — adds bright warmth; split between cook stages as directed.
2 cloves garlic, minced — aromatics added at two points for depth.
1 teaspoon red chili flakes, optional — for a touch of heat; add to taste.
1 cup General Tso’s sauce (recipe follows) — the sauce is made ahead and poured into the pot as directed.
2 tablespoons cornstarch — reserved for the slurry to thicken the sauce after pressure cooking.
1 tablespoon water — mixed with the reserved cornstarch to form the slurry.
Cooked rice — for serving; jasmine or long-grain rice works well to absorb the sauce.
1 teaspoon sesame seeds, toasted — garnish for nutty flavor and visual contrast.
¼ cup green onion, chopped — fresh, bright garnish to finish.
3 tablespoons rice vinegar — in the sauce; provides acidity and balance.
4 tablespoons soy sauce — adds savory, salty backbone to the sauce.
2 tablespoons hoisin sauce — brings sweetness and umami depth.
½ cup water — used in the sauce to achieve the right volume and consistency.
1 teaspoon sesame oil — a little at the end for toasty aroma.
4 tablespoons granulated sugar — melts into the sauce for that familiar sweet edge.

How to Prepare Instant Pot General Tso’s Chicken

Make the General Tso’s sauce: in a bowl whisk together 3 tablespoons rice vinegar, 4 tablespoons soy sauce, 2 tablespoons hoisin sauce, 1/2 cup water, 1 teaspoon sesame oil, and 4 tablespoons granulated sugar until the sugar dissolves. Set the sauce aside.
Reserve the thickening slurry ingredients: measure out the second 2 tablespoons cornstarch and 1 tablespoon water and keep them separate (you will mix these after pressure cooking to thicken the sauce).
Choose a method:
- Dump-and-start (no sauté): Place the 2 pounds cubed chicken thighs, the 2 tablespoons vegetable oil, 2 tablespoons grated ginger, 2 cloves minced garlic, 1 teaspoon red chili flakes (optional), and the full 1 cup General Tso’s sauce you made into the Instant Pot. Do NOT add either 2-tablespoon portion of cornstarch used for coating or the reserved slurry now. Go to step 7.
- Sauté method (browned chicken): Continue to step 4.
For the sauté method: put the 2 pounds cubed chicken in a bowl and toss with the first 2 tablespoons cornstarch until evenly coated.
Press SAUTE (low) on the Instant Pot and heat the reserved 2 tablespoons vegetable oil until shimmering. Add the coated chicken in a single layer and brown lightly, working in batches to avoid crowding (about 2–3 minutes per batch). Transfer browned chicken to a plate and set aside.
Still on SAUTE (low), pour approximately 1/4 cup of the General Tso’s sauce (or 1/4 cup of the water from the sauce if you prefer) into the pot and scrape the bottom with a wooden spoon or heat-resistant spatula to loosen any browned bits. Do not burn the bits; scrape until the bottom is clean. Leave the scraped liquid in the pot.
Add the 2 tablespoons grated ginger, 2 cloves minced garlic, and 1 teaspoon red chili flakes (optional) to the pot and cook, stirring, for about 30 seconds until fragrant. Add the remaining General Tso’s sauce (so the pot contains a total of 1 cup of the sauce as listed) and return the browned chicken to the pot; stir to combine.
Secure the lid, set the steam vent to SEALING, select PRESSURE COOK / MANUAL on HIGH, and set the timer for 4 minutes. The Instant Pot will take several minutes to come to pressure and then cook.
When the 4-minute program ends, perform a quick release of the pressure (carefully turn the vent to VENTING). When the pin drops, open the lid and stir the chicken and sauce.
Make the slurry now: in a small bowl whisk together the reserved 2 tablespoons cornstarch and 1 tablespoon water until smooth. With the pot still hot, press SAUTE (low) and slowly whisk the slurry into the simmering sauce. Whisk constantly; the sauce will thicken quickly. If it thickens too much, simmer gently (do not boil vigorously) until you reach the desired consistency.
Taste and adjust if needed (the recipe ingredients are fixed as listed). Turn off the Instant Pot.
Serve the General Tso’s chicken over cooked rice and garnish with 1 teaspoon toasted sesame seeds and 1/4 cup chopped green onion.

Why This Recipe Is Reliable

There are three things that make this version dependable: clear sauce ratios, controlled pressure time, and two cooking methods. The sauce is mixed ahead, so flavor balance is consistent every time. The 4-minute high-pressure cook is short enough to keep thigh meat tender without shredding, and the optional browning step adds texture for people who love a little crust.

The recipe separates the cornstarch used for coating from the slurry used to thicken. That prevents an overly starchy sauce and gives you control at the finish. Finally, the Quick Release avoids overcooking and preserves the texture of the sauce and chicken.

Quick Replacement Ideas

Chicken thighs — swap for chicken breasts only if you accept slightly drier meat; reduce pressure time by 1 minute if using breasts (test one batch first).
Vegetable oil — can be replaced with canola oil or another neutral oil; do not use olive oil for high-heat sautéing.
Rice vinegar — apple cider vinegar can work in a pinch, but the flavor will be different.
Hoisin sauce — if you don’t have hoisin, add 1 tablespoon of molasses plus 1 tablespoon soy sauce to mimic sweetness and depth (note: this is an adjustment, not in the original ingredient list).

Before You Start: Equipment

6-quart (or larger) Instant Pot or electric pressure cooker — the recipe amounts assume this size for safety and space.
Mixing bowls — for the sauce and slurry.
Wooden spoon or heat-resistant spatula — needed to scrape the pot bottom without damaging the liner.
Small bowl and whisk or fork — to dissolve sugar in the sauce and to mix the slurry smoothly.
Knife and cutting board — to cube the chicken to uniform pieces.

Troubleshooting Tips

Burn message on the Instant Pot: If you get a BURN notice during pressure build, cancel and remove some of the sauce, scrape scorched bits, add a little water, and restart. Always deglaze well when using the sauté method.
Sauce too thin after adding slurry: Continue sautéing on low and simmer gently; if needed, mix a second, tiny pinch of cornstarch (not in the original ingredients) with water and add a little at a time until desired thickness.
Meal too salty: Serve over extra rice and add a splash of rice vinegar before serving to brighten and slightly cut salt perception.
Chicken not browned enough: For more color, brown in smaller batches and let pieces make contact with the pot without moving them for 2–3 minutes before turning.

Make It Year-Round

General Tso’s is versatile. In warmer months serve it with steamed broccoli or a quick cucumber salad for contrast. In colder months fold in roasted carrots and baby bok choy for heartier bowls. The sauce stores well — keep leftovers separate from rice to maintain texture.

Pro Tips & Notes

Slice uniformly: Cut the thighs into similar-sized pieces so pressure cooking finishes evenly.
Controlled browning: Use SAUTE (low) to avoid burning aromatics; high sauté can scorch sugar in the sauce.
Reserve the slurry: Don’t add the thickener before pressure cooking; it can gum up and change how the sauce behaves under pressure.
Garnish intentionally: Toasted sesame seeds and green onion add aroma and freshness; add them just before serving.

Prep Ahead & Store

Make the sauce up to 24 hours ahead and refrigerate. Keep chicken cubed and chilled separately. After cooking, store the chicken and sauce together in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in a skillet or on low in the Instant Pot using the sauté function — add a splash of water if the sauce tightens too much. For longer storage, freeze in a flat bag for up to 2 months; thaw in the refrigerator overnight before reheating.

Common Qs About Instant Pot General Tso’s Chicken

Q: Can I use frozen chicken? A: This recipe assumes thawed chicken for even cooking and browning. If you use frozen chicken, skip browning and add a couple of minutes to pressure time, but results vary by pressure cooker model.

Q: Is there a vegetarian option? A: Firm tofu pressed and cubed can replace chicken. Use the dump-and-start method and reduce pressure time to prevent mushiness; pan-fry the tofu first for texture if desired.

Q: Can I make this less sweet? A: The sugar amount is listed in the sauce ingredients; taste and balance after mixing the sauce and reduce the sugar slightly if you prefer a less sweet profile.

Let’s Eat

Serve this General Tso’s Chicken over hot cooked rice with sesame seeds and chopped green onion on top. Offer extra red chili flakes at the table for anyone who wants more heat. It plates beautifully with a side of steamed greens and picks up well the next day for leftovers — just reheat gently to preserve the texture.

Simple steps, big results. Whether you choose the quick dump-and-start route or take the extra minutes to brown, this recipe reliably delivers the sticky, savory-sweet flavors we crave from General Tso’s — without the takeout box.

Print Recipe Save it for later

Instant Pot General Tso’s Chicken

A quick Instant Pot version of General Tso’s chicken: bite-size chicken thighs cooked in a sweet-savory homemade sauce and thickened with a cornstarch slurry. Serve over rice and garnish with toasted sesame seeds and green onion.

Prep Time5

Cook Time10

Total Time25

Servings: 4 servings

Ingredients

?2 pounds 900 gramschicken thighscubed into bite-size or 1-inch pieces
?2 tablespoonscornstarch
?2 tablespoonsvegetable oil
?2 tablespoonsgingergrated
?2 clovesgarlicminced
?1 teaspoonred chili flakesoptional
?1 cupgeneral tso's sauce recipe follows
?2 tablespoonscornstarch
?1 tablespoonwater
?cooked ricefor serving
?1 teaspoonsesame seedstoasted
?1/4 cupgreen onionchopped
?3 tablespoonsrice vinegar
?4 tablespoonssoy sauce
?2 tablespoonshoisin sauce
?1/2 cupwater
?1 teaspoonsesame oil
?4 tablespoonsgranulated sugar

Instructions

Make the General Tso’s sauce: in a bowl whisk together 3 tablespoons rice vinegar, 4 tablespoons soy sauce, 2 tablespoons hoisin sauce, 1/2 cup water, 1 teaspoon sesame oil, and 4 tablespoons granulated sugar until the sugar dissolves. Set the sauce aside.
Reserve the thickening slurry ingredients: measure out the second 2 tablespoons cornstarch and 1 tablespoon water and keep them separate (you will mix these after pressure cooking to thicken the sauce).
Choose a method: - Dump-and-start (no sauté): Place the 2 pounds cubed chicken thighs, the 2 tablespoons vegetable oil, 2 tablespoons grated ginger, 2 cloves minced garlic, 1 teaspoon red chili flakes (optional), and the full 1 cup General Tso’s sauce you made into the Instant Pot. Do NOT add either 2-tablespoon portion of cornstarch used for coating or the reserved slurry now. Go to step 7. - Sauté method (browned chicken): Continue to step 4.
For the sauté method: put the 2 pounds cubed chicken in a bowl and toss with the first 2 tablespoons cornstarch until evenly coated.
Press SAUTE (low) on the Instant Pot and heat the reserved 2 tablespoons vegetable oil until shimmering. Add the coated chicken in a single layer and brown lightly, working in batches to avoid crowding (about 2–3 minutes per batch). Transfer browned chicken to a plate and set aside.
Still on SAUTE (low), pour approximately 1/4 cup of the General Tso’s sauce (or 1/4 cup of the water from the sauce if you prefer) into the pot and scrape the bottom with a wooden spoon or heat-resistant spatula to loosen any browned bits. Do not burn the bits; scrape until the bottom is clean. Leave the scraped liquid in the pot.
Add the 2 tablespoons grated ginger, 2 cloves minced garlic, and 1 teaspoon red chili flakes (optional) to the pot and cook, stirring, for about 30 seconds until fragrant. Add the remaining General Tso’s sauce (so the pot contains a total of 1 cup of the sauce as listed) and return the browned chicken to the pot; stir to combine.
Secure the lid, set the steam vent to SEALING, select PRESSURE COOK / MANUAL on HIGH, and set the timer for 4 minutes. The Instant Pot will take several minutes to come to pressure and then cook.
When the 4-minute program ends, perform a quick release of the pressure (carefully turn the vent to VENTING). When the pin drops, open the lid and stir the chicken and sauce.
Make the slurry now: in a small bowl whisk together the reserved 2 tablespoons cornstarch and 1 tablespoon water until smooth. With the pot still hot, press SAUTE (low) and slowly whisk the slurry into the simmering sauce. Whisk constantly; the sauce will thicken quickly. If it thickens too much, simmer gently (do not boil vigorously) until you reach the desired consistency.
Taste and adjust if needed (the recipe ingredients are fixed as listed). Turn off the Instant Pot.
Serve the General Tso’s chicken over cooked rice and garnish with 1 teaspoon toasted sesame seeds and 1/4 cup chopped green onion.

Equipment

Instant Pot

Notes

If you don’t have fresh ginger available, you can substitute it with ground ginger (½teaspoon of ground ginger).
This dish is mild-spicy, feel free to omit the chili flakes if you don’t like any heat (I strongly recommend that you add them though).
It’s important that you deglaze the pot after the saute to avoid getting a BURN message.
The reason why I like to deglaze and discard the liquid with the stuck bits then wipe the pot clean is to get a smooth sauce.
Serve over jasmine rice, and garnish with toasted sesame seeds and chopped green onions.
Store in the fridge in an airtight container for up to 3 days.
Freeze in a freezer-safe container for up to 3 months.