Instant Pot General Tso Chicken
Instant Pot General Tso Chicken is an easy-to-make, flavorful, restaurant-quality meal with juicy, tender chicken in a delicious sauce, ready in just 30 minutes!
This chicken dish is an Asian dish popular at Chinese take-out restaurants. I have turned it into a simple recipe so anyone can make it home. It tastes just like the addictive Chinese meal that is so popular but with better ingredients and way better for your budget.
Table of contents
Instant Pot General Tso Chicken is the latest addition to my IP Recipes collection! This better-than-takeout meal is full of flavor and a breeze to make—it only requires one pot and 30 minutes of your time.
I am a huge fan of recreating popular takeout dishes, as it saves me money and time and allows me to control the quality of the ingredients. This recipe is the perfect weeknight meal that everyone will love.
Just simple, fresh ingredients, I made sure the blend of spices was just like they were supposed to be at a good Chinese restaurant by testing them a few times to get the perfect combo. Tender chicken coated in a sticky juicy sauce, each piece is bursting with tangy, spicy, and sweet flavors.
Lunch or dinner, this chicken is perfect for a quick weeknight meal, but fancy enough for a special occasion. Add it to rice or pasta or serve it with Asian vegetables or a salad to make it even heartier.
Why you will love this recipe
- No need to go out for take-out anymore: Make General Tso Chicken in the instant pot at home to save money and time, using budget friendly ingredients and minimum prep work.
- There are just a few ingredients to get: No long shopping list. Besides chicken, just some broth, vinegar, soy sauce, hoisin sauce, garlic, and sugar.
- No additives or MSG: When it is made at home, there is no need to worry about any chemicals or additives being added.
- Dump and cook: One of the easiest dump and cook meals you can meals, if you skip the searing part.
What you’ll need to make instant pot general Tso chicken
Special items:
- Instant pot – I use a Duo Plus instant pot.
- Bowls
- Cooking utensils
Ingredients:
- Chicken thighs – Cut into two to three-inch chunks for bite-sized pieces. I prefer boneless skinless thighs because they are easy and have a richer flavor with more juiciness than chicken breasts.
- Canola oil – I use this for sautéing because it has a mild taste that does not interfere with the flavors.
- Fresh minced ginger – Adds extra zest and a kick of mild spiciness along with a bit of sweetness.
- Garlic – Freshly minced to add rich garlicky flavor and no bitter aftertaste like the powdered stuff.
- Red chili flakes – Not too spicy but it does add a little bite.
- Rice vinegar – To add some extra tanginess and sweetness as well as tenderize the meat.
- Soy sauce – Made from fermented soybeans, grain, and brine, I use low sodium because it has an intense salty flavor.
- Hoisin sauce – This thick Asian glaze is both salty and sweet, made from red chili peppers, garlic, sugar, fennel, and soybeans.
- Brown sugar – Light brown sugar will give it a rich caramel flavor while dark brown sugar adds more of a molasses taste.
- Water
- Cornstarch – To thicken the sauce without adding any flavor or color.
- Water – To dissolve the cornstarch.
- Sesame seeds – Gives the chicken some crunchiness.
- Green onions – Chopped to add color and fresh onion flavor.
How to make instant pot general Tso chicken?
- Prep the chicken: First, I cut the chicken into chunks of about two to three inches. I like them larger because the pressure cooker makes them so tender they can fall apart if they are too small.
- Saute and mix: Then, I turn the instant pot to saute and pour in the oil, letting it heat for about one minute before adding the chicken. I let them cook for several minutes, stirring a few times, until they are golden brown. Then, the rest of the ingredients are added and stirred in.
- Cook and release: After, I close the lid and set it on high for five minutes. After, I let it naturally release the pressure for 10 minutes before turning off the heat and releasing the remaining pressure. Then I open the lid and gently give it a stir without crushing the chicken.
- Make the sauce: Then, I set the pot to saute while I mix the cornstarch and water. After pouring the cornstarch slurry into the pot, I stir it gently and let it cook, stirring occasionally for five more minutes until the sauce thickens.
- Serve: Then, I turn it off and let it sit for five minutes before serving it with chopped green onions and sesame seeds.
Expert tip
How not to get mushy chicken in the instant pot
There are several reasons that this chicken recipe can turn out mushy. The first and most obvious is overcooking. Cooking chicken too long will almost certainly turn it mushy or rubbery. In the instant pot, it is easy to overcook anything, especially chicken. Be sure to slice it in thicker chunks and to follow the cooking time precisely.
Overfilling the pot can also lead to mushy food. This is because it affects the pressure that builds up. The inner pot should not be filled past the MAX Fill line or 2/3 full. Overfilling can clog the pressure-release knob as well, which will also prevent the chicken from cooking properly.
If your General Tso chicken does happen to end up mushy, don’t toss it out! Chop it into smaller pieces or shred it and serve it as sandwiches. You could also add vegetables to it to make it less noticeable. It will still taste delicious.
Recipe variations and add-ins:
- Different meat: Not in the mood for chicken? Use pork or turkey. They both work well in this recipe.
- Add zest: Sprinkle some orange or lemon zest in the mixture for some citrus flavor.
- Make it extra spicy: Chop up some jalapenos and add some to the mixture for a spicy meal.
- Sweeten the pot: Add some honey, or maple syrup for extra sweetness.
- Add veggies: To make this a hearty meal, toss in some veggies like bell peppers, broccoli, cauliflower, and snow peas.
- No hoisin sauce?: Hoisin sauce is absolutely amazing in this recipe, and one of my favorite Asian pantry item. Some people substitute it with BBQ sauce and mix it with molasses and soy sauce.
- Slow cooker: This dish can also be made in the CrockPot or in the IP using the Slow Cooker function. Add browned chicken to the pot. Then, add the rest of the ingredients except the cornstarch slurry. Cover and cook on low for 4 hours. Make the slurry, gently stir it in and cook on high for 20 more minutes.
Serving suggestions:
- Serve on a bed of my sweet and fluffy instant pot coconut rice flavored with lime zest.
- It also tastes great on a pile of rice or buckwheat noodles.
- This is a great meal to serve with some steamed vegetables on the side, I usually use broccoli or a Chinese frozen mix.
- Fot those watching your calories, this is delicious served on lettuce leaves or napa cabbage leaves.
- The chicken is tender and the sauce is so good, the perfect combination to serve these on some hamburger buns sloppy joes style.
- Some of my favorite wines for this dish are Pinot Gris, Lambrusco, and Orange Riesling.
Frequently asked questions
Is General Tso spicy?
It is sweeter and tangier than spicy and is made of different tastes like brown sugar, ginger, soy sauce, garlic, vinegar, chili flakes, and hoisin sauce. The mild spiciness from the red chili flakes is just a half teaspoon and can be reduced or left out completely. Everything else is more sour than spicy. The only thing that has a spicy kick to it is the hoisin sauce, which has some chili peppers in it.
Can I reheat General Tso chicken in the instant pot?
Sure, it can be reheated in the instant pot once the leftovers are placed in a glass or stainless-steel container. Then, pour at least one cup of water into the bottom of the pot and place the container on a trivet. Close the lid and cook on high for zero minutes. Then, let it release pressure naturally before opening the valve to allow the remaining pressure to be released.
Why is my General Tso chicken dry?
It was probably overcooked. Even in an instant pot, food can be overcooked and dried out, so the recipe has to be followed carefully to prevent this from happening. One way to prevent this is to check it a few minutes before it is supposed to be done. It is better to be undercooked than overcooked because it can always be cooked longer.
Can this be made as a dump-and-cook meal?
Yes, instead of sautéing the chicken before adding it all to the pot, it can all just be put in the pot and cooked that way. It will not have the golden-brown color, but it will still taste incredible. Just add everything to the instant pot, stir it up, turn it to high, and set it for six minutes. Then, let it enjoy a 10-minute natural release before turning off the heat and continuing with the rest of the recipe. Check the temperature of the chicken just to be sure it is done.
More Chinese food take-out options
- Szechuan Chicken
- Sweet and Sour Chicken
- Moo Goo Gai Pan
- Hunan Beef
- Honey Cashew Shrimp
- Mongolian Beef
How to store:
- Refrigerate: Refrigerate leftovers for up to four days in a sealed container.
- Freezing: To keep them longer, place leftovers in a freezer-safe container and they can be frozen for up to three months.
- Defrost: Thaw overnight in the fridge for the best flavor.
- Reheating: Heat leftovers in the microwave for one to two minutes.
Recipe tips:
- Be careful not to overcook the chicken or it will turn out mushy. It should be cooked to 155 degrees F. It will continue to cook as it rests.
- Also, do not overfill the instant pot or the chicken may turn out mushy. There is a MAX FILL line that should not be crossed.
- Another reason not to overcook it is that it will cause it to be dried out.
- For a dump-and-cook meal, just dump it and cook it for six minutes without sautéing it.
- Reheat General Tso chicken in the instant pot in a stainless steel or glass container for zero minutes but remember to add water to the bottom.
Instant Pot General Tso Chicken
Ingredients
- 1 pound chicken thighs cut into 2-3 inch chunks
- 1/4 cup vegetable or canola oil
- 1 tablespoon ginger minced
- 6 cloves garlic minced
- 1/2 teaspoon red chili flakes
- 6 tablespoons rice vinegar
- 6 tablespoons soy sauce
- 6 teaspoons hoisin sauce
- 1/3 cup water
- 3 tablespoons brown sugar
Cornstarch Slurry:
- 2 tablespoons cornstarch
- 3 tablespoons water
Garnish:
- Red pepper flakes
- Sesame Seeds
- Green onions chopped
Instructions
- Start by cutting the chicken into 2-3 inch chunks. I tend to leave them a bit larger as the pressure cooker tends to make the chicken very moist, which helps to avoid breaking the pieces.
- Heat up your pressure cooker: press Sauté, click on the Adjust button, and select More to activate the Sauté More function. This means that the food will be sautéed over medium-high heat. Wait for the Instant Pot indicator to read HOT.
- Add the oil to the hot IP, wait one minute for the oil to heat up, and add the chicken. Sauté for 2-3 minutes, stirring a few times, until it just starts to get golden.
- Add the remaining ingredients to the pot: ginger, garlic, red pepper flakes, hoisin sauce, soy sauce, rice vinegar, brown sugar, and water.
- Stir well to combine.
- Close the lid, select the Poultry function, and adjust the time to 5 minutes.
- Use a 10-minute Natural Release. Turn off the heat. Release the remaining pressure. Open the lid. Gently stir, being careful not to crush the chicken.
Cornstarch Slurry:
- Select the Sauté function again. In a small bowl, combine the cornstarch with the water and whisk until all is combined with no lumps. Add the mixture to the Instant Pot and gently stir to combine. Cook on Sauté function for five more minutes, stirring occasionally, until the sauce thickens. This way, you can make the sauce thicker. You can add more if you want to make the sauce even thicker; please note that it thickens as it cools, too.
- Turn off the Instant Pot and let the General Tso Chicken stand for 5-7 minutes; the sauce will thicken more.
- Serve over rice with broccoli and garnish with fresh chopped green onions, red pepper flakes, and sesame seeds.