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Instant Pot General Tso8217S Chicken4
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Instant Pot General Tso’s Chicken

This Instant Pot General Tso’s Chicken recipe provides a flavorful, tender, and quick alternative to the traditional deep-fried version, featuring juicy chicken thighs coated in a homemade sticky sauce with a perfect balance of sweet, savory, and spicy notes.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Chinese
Keyword: Chicken, Comfort Food, Easy, Gluten-Free Option, Instant Pot, Pressure Cooker, Quick, Spicy, Weeknight Dinner
Servings: 4 servings

Ingredients

  • 2 pounds 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

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

Instructions

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

Equipment

  • Instant Pot
  • Mixing Bowl
  • Measuring Spoons
  • Measuring Cups
  • Grater
  • Stirring Spoon

Notes

Use chicken thighs for juicier meat and better texture. Don’t skip coating the chicken with cornstarch to achieve a slightly crispy texture. Adjust the spice level by adding or omitting red chili flakes. The sauce can be made ahead and refrigerated for up to a week. Use a natural pressure release to keep chicken tender. Customize sweetness and tanginess by adjusting brown sugar and rice vinegar. Variations include using tofu for a vegetarian option, adding vegetables after pressure cooking, serving over different bases, and making it gluten-free by substituting soy and hoisin sauces.