Instant Pot General Tso’s Chicken Recipe brings takeout vibes to your kitchen with tender bites, sticky-sweet heat, and weeknight speed. I chase bold flavor without babysitting a wok, and this method nails it. If your Instant Pot gathers dust, this will pull it back into the rotation with zero guilt.
Easy Instant Pot General Tso’s Chicken Recipe
I tested sauce ratios more times than my family needed taste-tests, and I landed on a balance that coats every bite without turning gluey. The chicken stays juicy, the sauce turns glossy, and the cook time works even on a tight schedule. I even toss in a broccoli shortcut so you plate a full meal without juggling extra pans.
You control the heat, the sugar, and the sodium, so the sauce hits your sweet spot. I cook bite-size chicken thighs for juiciness and repeatable results. You can meal-prep it, double it, and still get that shiny coat that clings to every piece.
Ingredients You’ll Need
Chicken
- 1.5 pounds boneless skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons cornstarch (plus 2 tablespoons later for slurry)
- 1 tablespoon neutral oil (avocado, canola, or grapeseed)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Sauce
- 1/3 cup low-sodium soy sauce
- 1/3 cup hoisin sauce
- 1/4 cup rice vinegar
- 1/4 cup chicken broth
- 3 tablespoons brown sugar
- 2 tablespoons ketchup
- 1–2 tablespoons chili-garlic sauce or sambal oelek (to taste)
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon toasted sesame oil
To Finish
- 2 tablespoons cornstarch + 2 tablespoons cold water (slurry)
- 2–3 cups broccoli florets (steam-in-bag or quick sauté)
- 2–3 dried red chilies (optional, for extra heat)
- Sliced scallions and toasted sesame seeds, for garnish
- Cooked white or brown rice, for serving
- Optional: 1 teaspoon orange zest for a citrus pop
How to Make Instant Pot General Tso’s Chicken
- Pat the chicken dry, then toss it with 2 tablespoons cornstarch, salt, and pepper until every piece looks coated.
- Whisk the sauce ingredients in a bowl: soy sauce, hoisin, rice vinegar, broth, brown sugar, ketchup, chili-garlic sauce, garlic, ginger, and sesame oil.
- Set the Instant Pot to Sauté and heat the oil until it shimmers.
- Add half the chicken in an even layer and cook for 2–3 minutes per side until lightly browned; transfer to a plate and repeat with the remaining chicken.
- Splash a few tablespoons of the sauce into the pot and scrape up every browned bit with a wooden spoon.
- Return all chicken to the pot, add the remaining sauce, and stir to coat; drop in dried chilies if you want extra heat.
- Lock the lid, set the valve to Sealing, and cook on High Pressure for 4 minutes.
- Quick release the pressure carefully; open the lid and switch back to Sauté.
- Stir the cornstarch with cold water to make a smooth slurry, then pour it in while you stir the pot.
- Simmer for 2–3 minutes until the sauce turns glossy and thick enough to coat a spoon.
- Fold in steamed broccoli and orange zest if you want a bright finish.
- Spoon over hot rice and shower with scallions and sesame seeds.
Variations To Try
Protein Swaps
- Use chicken breast and cut into 1-inch pieces; drop pressure time to 3 minutes.
- Try extra-firm tofu, pressed and cubed; skip pressure and simmer on Sauté to thicken the sauce.
Heat Level
- Mild: Use 1 teaspoon chili-garlic sauce and skip dried chilies.
- Hot: Add 2–3 dried chilies and a splash of chili oil at the end.
Sauce Tweaks
- Tangier: Add 1 tablespoon extra rice vinegar.
- More orange vibe: Swap ketchup for 2 tablespoons orange marmalade and 1 tablespoon ketchup.
Veggie Boost
- Toss in snow peas or bell peppers after pressure cooking and warm them on Sauté.
- Add steamed green beans or roasted cauliflower for more crunch.
Expert Tips
- Cube the chicken evenly so every piece cooks at the same pace.
- Stir the slurry right before you add it so the starch doesn’t clump at the bottom.
- Keep the sauce slightly thick in the pot because it loosens a bit over the hot rice.
- Warm the bowls or plates; the sauce sticks better and stays glossy longer.
What to Serve with General Tso’s Chicken
- Steamed jasmine rice, brown rice, or fried rice for a sturdy base.
- Garlic sautéed bok choy or sautéed snap peas for fresh crunch.
- Cucumber salad with rice vinegar for a cool contrast.
- Egg rolls or potstickers when you want a full takeout-style spread.
Make-Ahead and Storage
My Instant Pot General Tso’s Chicken reheats like a champ, so I keep portions on hand for fast lunches.
Make-Ahead: Pressure-cook the chicken and sauce, cool it, and portion it for the week. For a freezer shortcut, toss raw chicken with cornstarch and the sauce (no slurry), then freeze flat in a zip-top bag for up to 3 months; thaw in the fridge overnight and cook on Sauté until hot, then thicken with slurry.
To Refrigerate: Store cooled chicken and sauce in an airtight container for up to 4 days. Keep rice and veggies in separate containers so the sauce stays thick.
Freezing: Freeze in portions for up to 3 months. Thaw in the fridge overnight.
To Reheat: Warm in a skillet over medium heat with a splash of water until bubbly, in the microwave in 30-second bursts, or in an air fryer-safe dish at 350°F until hot. Stir once during reheating so the sauce stays smooth.
Ingredients
Instructions
- In a bowl, toss chicken pieces with cornstarch, salt, and black pepper until evenly coated.
- Set the Instant Pot to Sauté mode. Add oil. Once hot, add chicken in batches; cook until lightly browned (about 2-3 minutes per side).
- Remove any excess oil if needed. Return all chicken to the pot.
- In a separate bowl, whisk together soy sauce, hoisin sauce, rice vinegar, water, sugar, ginger, garlic, and red pepper flakes.
- Pour the sauce mixture over the chicken. Stir to coat.
- Cancel Sauté mode. Secure Instant Pot lid and set to Manual or Pressure Cook mode (high pressure) for 6 minutes.
- After cooking, carefully Quick Release the pressure.
- Optional: If you prefer a thicker sauce, turn to Sauté mode, stir together 2 teaspoons cornstarch and 2 tablespoons cold water, and add to the sauce. Stir until thickened (about 1-2 minutes).
- Serve hot, garnished with sliced green onions and toasted sesame seeds if desired.