This Instant Pot General Tso’s Chicken is a quick and flavorful take on the classic Chinese-American favorite. Tender chicken thighs are coated in a sweet, tangy, and slightly spicy sauce, making it perfect for a weeknight dinner served over rice.

Ingredients

For the Chicken

2 pounds (900 g) chicken thighs, cut into bite-size pieces (about 1 inch)
2 tablespoons cornstarch
2 tablespoons vegetable oil
2 tablespoons fresh ginger, grated
2 cloves garlic, minced
1 teaspoon red chili flakes (optional)
1 cup General Tso’s sauce (recipe below)

To Thicken the Sauce

2 tablespoons cornstarch
1 tablespoon water

For Serving

Cooked rice
1 teaspoon toasted sesame seeds
¼ cup chopped green onion

General Tso’s Sauce

3 tablespoons rice vinegar
4 tablespoons soy sauce
2 tablespoons hoisin sauce
½ cup water
1 teaspoon sesame oil
4 tablespoons granulated sugar

Instructions

Optional: Coat the chicken
In a bowl, toss the chicken pieces with 2 tablespoons of cornstarch until evenly coated.
Sauté the chicken:
Set the Instant Pot to SAUTE (Low). Heat the vegetable oil and brown the chicken in batches until lightly golden. Remove the chicken and set aside.
Deglaze the pot:
Add ¼ cup water to the pot and scrape the bottom with a wooden spoon to remove any browned bits. Discard this liquid for a smooth sauce.
Cook aromatics:
On SAUTE, cook the garlic, ginger, and chili flakes for 30 seconds until fragrant. Add 1 cup of General Tso’s sauce, return the chicken to the pot, and stir to combine.
Pressure cook:
Secure the lid and set the vent to SEALING. Select PRESSURE COOK/MANUAL and cook on high for 4 minutes. Once done, quickly release the pressure and carefully remove the lid.
Thicken the sauce:
Mix 1 tablespoon cornstarch with 1 tablespoon water, then stir it into the hot sauce. Whisk until thickened. If the sauce cools too much, press SAUTE for a gentle simmer while thickening.
Serve:
Spoon the chicken and sauce over cooked rice. Garnish with toasted sesame seeds and chopped green onions.

Why You’ll Love This Recipe

Fast and easy: Ready in under 30 minutes with the Instant Pot.
Tender, juicy chicken with a perfectly sticky sauce.
Balanced flavors: Sweet, tangy, and mildly spicy in every bite.
Minimal cleanup since it’s all made in one pot.
Family-friendly: A classic dinner that kids and adults love.

Tips

Pat chicken dry before coating to ensure the cornstarch sticks.
Don’t skip deglazing—the sauce will be smooth and free of burnt bits.
Adjust the heat by adding more or less chili flakes.
For extra crispiness, brown the chicken a little longer before pressure cooking.
If the sauce isn’t thick enough, add another small cornstarch slurry.

Variations and Substitutions

Protein swap: Use chicken breasts, tofu, or shrimp instead of thighs.
Sauce tweak: Add orange zest or a splash of orange juice for a citrus twist.
Spice level: Include sriracha or chili garlic sauce for extra heat.
Vegetables: Toss in broccoli, bell peppers, or snap peas before serving.
Gluten-free: Use tamari instead of soy sauce and check hoisin sauce labels.

FAQs

Can I use frozen chicken?
Yes, but increase the pressure cooking time by 1–2 minutes and make sure pieces are thawed slightly.

Can I make the sauce ahead of time?
Absolutely. Prepare the General Tso’s sauce and store it in the fridge for up to 3 days.

How do I prevent soggy chicken?
Lightly dredge in cornstarch and brown before pressure cooking. Avoid skipping the sauté step.

Can I double the recipe?
Yes, but cook in batches if your Instant Pot is full to ensure even cooking.

Serving and Suggestions

Serve over steamed white, jasmine, or brown rice.
Sprinkle with toasted sesame seeds and fresh chopped green onions for garnish.
Pair with a simple side of stir-fried vegetables or Asian slaw.
Serve with extra sauce on the side for dipping.