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 very popular at Chinese takeout restaurants, which is why I decided to turn it into a simple Instant Pot recipe that anyone can make at home.
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. I am a huge fan of recreating popular takeout dishes, as it saves me time and money and lets me control the quality of the ingredients. This recipe is the perfect weeknight meal that is guaranteed to impress your family. I serve it with pineapple fried rice and steamed broccoli.
Table of contents
Just simple, fresh ingredients to create a fantastic meal, and on top of that, I made sure the blend of spices was just like it is at a good Chinese restaurant by testing it a few times to get the perfect combo. The tender chicken pieces are coated in a sticky, juicy sauce, and each piece is bursting with tangy, spicy, and sweet flavors. Lunch or dinner, this takeout-style 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 takeout anymore: Make General Tso’s Chicken in the instant pot at home to save time and money, using budget-friendly ingredients and minimal prep.
- 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 made at home, there is no need to worry about additives or MSG, as you can fully control what goes into your food.
- Dump and cook: One of the easiest dump-and-cook meals you can make, if you skip the searing part.
What you will need
- Chicken thighs – Cut into two to three-inch chunks for bite-sized pieces. I prefer boneless, skinless thighs because they are easier and have a richer flavor and more juiciness than chicken breasts.
- Aromatics, sweetener, and spices – Fresh ginger for extra zest, a mild kick of spice, and a touch of sweetness. Freshly minced to add a rich, garlicky flavor and avoid the bitter aftertaste of the powdered stuff. Red chili flakes for just a dash of spiciness. Brown sugar will give it a rich caramel flavor and sweetness.
- Liquids – Rice vinegar to add tanginess and sweetness, and tenderize the meat. Low-sodium soy sauce for the unmissable umami flavor and saltiness. I use canola oil to sauté the chicken because it has a mild flavor that doesn’t interfere with the other flavors.
- Hoisin sauce – This thick Asian glaze is both salty and sweet, made from red chili peppers, garlic, sugar, fennel, and soybeans.
- Cornstarch slurry – To thicken the sauce without adding any flavor or color.
How to make
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 that they can fall apart if they are too small.
Sauté 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 remaining 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 stir it 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 why chicken 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, so make sure to slice it into thicker chunks and follow the cooking time precisely. Overfilling the pot can also lead to mushy food. This is because it affects the pressure buildup. The inner pot should not be filled past the MAX Fill line or 2/3 full. Overfilling can clog the pressure-release knob, which will prevent the chicken from cooking properly.
More tips to consider
- For a dump-and-cook meal, just dump it in and cook for 5 minutes without sautéing.
- Always use low-sodium soy sauce to avoid the meal from being too salty.
- Keep in mind that after adding the slurry, the sauce will thicken more as it cools, so do not rush to add more immediately. Stir and wait a few minutes; if it has the preferred thickness, it’s ready.
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 items. Some people substitute it with BBQ sauce and mix it with molasses and soy sauce.
Serving suggestions:
This is one of my favorite meals, and I always look forward to serving it on a bed of instant pot coconut rice, flavored with lime zest. It also tastes great on a pile of rice or buckwheat noodles with some steamed vegetables on the side. I usually use broccoli or a Chinese frozen mix. For my husband and me, I serve a glass of Pinot Gris, Lambrusco, or Orange Riesling to go with it.
The chicken is so tender, and the sauce is so good, it’s the perfect combination to serve these on some hamburger buns, sloppy joes style, and this is how my kids enjoy this meal. When making it over the weekend or for when we have company, I also like to add egg rolls on the side, and my favorite Asian hot and sour soup.
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.
Frequently asked questions
It is sweeter and tangier than spicy, and it is made with a variety of flavors, including 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 with a spicy kick is the hoisin sauce, which contains some chili peppers.
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 release the remaining pressure.
Yes, instead of sautéing the chicken before adding it to the pot, it can be added directly 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, set it to high, and cook for 6 minutes. Then let it rest for 10 minutes before turning off the heat and continuing with the rest of the recipe. Check the chicken’s temperature just to be sure it is done.
It was probably overcooked. Even in an Instant Pot, food can be overcooked and dried out, so the recipe must be followed carefully to prevent this. One way to prevent this is to check it a few minutes before it is due. It is better to be undercooked than overcooked because it can always be cooked longer.
More homemade Chinese food take-out options:
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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 low-sodium
- 6 teaspoons hoisin sauce
- 1/3 cup water
- 3 tablespoons brown sugar or honey
Cornstarch Slurry:
- 2 tablespoons cornstarch
- 3 tablespoons water
Garnish:
- Red pepper flakes
- Sesame Seeds
- Green onions chopped
Instructions
- Begin by cutting the chicken into 2-3 inch chunks. I prefer to leave them slightly larger because the pressure cooker makes the chicken very moist, which helps to prevent the pieces from breaking apart.
- 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 oil to the hot Instant Pot, wait 1 minute for the oil to heat, then add the chicken. Sauté for 2-3 minutes, stirring occasionally, until it begins to turn 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, mix the cornstarch with water, whisking until smooth. Add this mixture to the Instant Pot and gently stir to combine. Continue cooking on the Sauté function for another five minutes, stirring occasionally, until the sauce thickens. If you want a thicker sauce, you can add more cornstarch mixed with water, but keep in mind that the sauce will also thicken as it cools.
- 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.
Notes
How not to get mushy chicken in the Instant Pot
There are several reasons why chicken 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, so make sure to slice it into thicker chunks and follow the cooking time precisely. Overfilling the pot can also lead to mushy food. This is because it affects the buildup of pressure. The inner pot should not be filled past the MAX Fill line or 2/3 full. Overfilling can clog the pressure-release knob, preventing the chicken from cooking properly.More tips to consider
- For a dump-and-cook meal, just dump it in and cook for 5 minutes without sautéing.
- Always use low-sodium soy sauce to avoid the meal from being too salty.
- Keep in mind that after adding the slurry, the sauce will thicken more as it cools, so do not rush to add more immediately. Stir and wait a few minutes; if it has the preferred thickness, it’s ready.
This is my husband’s favorite Chinese food pick and I’m always looking for new Instant Pot recipes, so I’m pinning this and will try it soon!
My son loves this dish, and I look forward to making it for him when he comes home from college. I’m glad you mentioned that the chicken can be browned on the stove. I almost feel guilty doing that when cooking in my IP, like I’m not appreciating the true one-pot wonder of the device! But I figure once I transfer everything to the IP, I’ll have plenty of time to wash the skillet so it’s not that big a deal.
Hi Becki! Yes, you are right, and in all fairness, the IP is not the best at browning things 🙂
I can’t wait to try this one in my instant pot. This is our favorite take-out, so I know we will love it at home!
I’m loving these instant pot Chinese recipes! They make cooking so much easier!
Ohhh yum! This looks like a new favorite!
This chicken is calling my name!
This is one of my favorites!
I don’t be a sauté button on my Insta pot 🙁
You can skip the saute all together or just do this step on a stove.
I am obsessed with my IP and always want to try new recipes. This chicken dish looks delicious! Making it soon!
I love that you can do this in the Instant Pot. I use it to make rice, potatoes and hard boiled eggs , I really need to get more adventurous with mine!
I tried this recipe as my first one in my new pressure cooker and it was amazingly good! I can’t believe how good it was, to be honest. Thank you so much! You have excited my husband and I with the potential for this gadget!
hi Sam, I am so happy that you guys loved it!!! 🙂
I haven’t tried this yet but today will be the day…I have a BIG question – Instant pot support and the Instant pot booklet all say to use 2-3 cups for an 8 quart Duo and this recipe only calls for 3 oz water – to avoid it burning to the bottom of the pot (it has happened before) how do I change this recipe?
thank you for your help
BC
the liquid comes from the soy sauce, water and vinegar, that comes to a cup.
This looks delicious! If I would like to double the quantity, do I double everything or just the chicken? Some recipes say that doubling the sauce isn’t necessary… what are your thoughts?
yes, double.
Quick and delicious! Only thing I’d change is next time I’d double the sauce.
I made this for dinner last night, and we loved it. My husband was an especially big fan. This is his favorite when we order takeout.
I love getting all that authentic flavor so quickly! I got an entire dinner on the table so fast!
Boom! This is amazing. All I did was add some frozen egg rolls from the store, and I had a takeout feast.
This was so much faster than takeout and the sauce had the perfect balance of sweet and spicy. The chicken turned out incredibly tender!
I tried this and was surprised how close it tastes to takeout the sauce is rich and perfectly balanced. It’s so quick in the Instant Pot and makes a super satisfying weeknight dinner.
Oh the instant pot is a genius move for this recipe! So quick and easy and so, so delicious! Better than takeout!
This Instant Pot General Tso’s chicken turned out so yummy! It was easy to prepare and the entire family loved it, looking forward to making it again