Name: Instant Pot General Tso's Chicken Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1.5-2 pounds boneless skinless chicken thighs, cut into 1-inch pieces; 2 tablespoons cornstarch; 1 tablespoon soy sauce; 1 tablespoon neutral oil (canola, vegetable, or avocado); 1/2 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/3 cup low sodium soy sauce; 1/3 cup water or low sodium chicken broth; 1/4 cup rice vinegar (unseasoned if possible); 1/3-1/2 cup brown sugar, packed; 2 tablespoons hoisin sauce; 2 tablespoons ketchup; 2 tablespoons cornstarch; 2 tablespoons water; 3 cloves garlic, minced; 1 tablespoon fresh ginger, minced or grated; 1-2 teaspoons crushed red pepper flakes; 4-6 dried red chilies (optional); 1-2 teaspoons toasted sesame oil; 2-3 green onions, sliced; toasted sesame seeds, for garnish

Instant Pot General Tso's Chicken Recipe hits all the notes: sweet, tangy, garlicky, with just enough heat to keep things interesting. It works perfectly for busy weeknights, meal prep fans, and anyone who wants takeout-style flavor in about 30 minutes. I tested this version so many times that my neighbors started “checking in” right around dinner time.

Why You Should Try This Instant Pot General Tso's Chicken Recipe

This Instant Pot General Tso's Chicken Recipe tastes like your favorite takeout, but the sauce feels fresher and the chicken stays juicy. You control the sweetness and spice, so it fits picky kids and heat lovers at the same table.

You also cook everything in one pot, which means fewer dishes and less cleanup. The Instant Pot locks in flavor fast, so you get deep, rich sauce without standing over a skillet.

“Tastes like my favorite Chinese takeout spot, but cleaner and faster to make at home. ★★★★★”

Ingredients You’ll Need

Chicken

1.5 to 2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
- Thighs stay juicy and tender under pressure. You can use chicken breast if you prefer, but watch the cook time and avoid tiny pieces so they do not dry out.
2 tablespoons cornstarch
1 tablespoon soy sauce
1 tablespoon neutral oil (canola, vegetable, or avocado)
1/2 teaspoon kosher salt
1/2 teaspoon black pepper

Sauce

You can whisk this together in a bowl or shake it in a jar.

1/3 cup low sodium soy sauce
1/3 cup water or low sodium chicken broth
1/4 cup rice vinegar
- Use unseasoned rice vinegar if possible. Apple cider vinegar works in a pinch, but it tastes a bit sharper.
1/3 to 1/2 cup brown sugar, packed
- Use 1/3 cup for a less sweet version. Go closer to 1/2 cup if you like classic takeout sweetness.
2 tablespoons hoisin sauce
- Any standard grocery brand works. Hoisin adds depth and a little sweetness.
2 tablespoons ketchup
- Ketchup adds body and a subtle tomato note that balances the sauce.
2 tablespoons cornstarch
2 tablespoons water (to mix with the cornstarch for a slurry)

Aromatics & Heat

3 cloves garlic, minced
1 tablespoon fresh ginger, minced or grated
- Use the ginger paste in a tube if you like shortcuts. It works great in this sauce.
1 to 2 teaspoons crushed red pepper flakes
- Start with 1 teaspoon if you cook for kids or spice-sensitive folks. Add more at the end if you want extra kick.
4 to 6 dried red chilies (optional, for restaurant-style look and heat)

Finishing Touches

1 to 2 teaspoons toasted sesame oil
2 to 3 green onions, sliced
Toasted sesame seeds, for garnish

Pantry Shortcuts & Substitutions

Use pre-minced garlic and ginger from a jar if that fits your schedule. The flavor stays solid in a bold sauce like this.
Swap brown sugar with coconut sugar if you prefer. The sauce still thickens and tastes rich.
Use tamari or a good gluten free soy sauce if you need a gluten free version. Check your hoisin label as well.

Equipment

6 or 8 quart Instant Pot (or similar electric pressure cooker)
Cutting board and sharp knife
Small bowl or jar for sauce
Tongs or spatula
Measuring cups and spoons

Tips & Tricks

Cut the chicken into even 1-inch pieces so everything cooks at the same rate.
Pat the chicken dry before tossing with cornstarch so it browns better during sauté.
Use the sauté function on “Normal” or “Medium” heat so the cornstarch does not burn.
Deglaze the pot with a splash of broth or water and scrape up brown bits to avoid a burn warning.
Mix the cornstarch slurry right before you add it so it does not clump.
Keep the red pepper flakes on the lighter side at first, then stir in more at the end if you want extra heat.
Add the sesame oil at the end so the flavor stays bright and nutty.
Let the sauce sit on “Keep Warm” for a few minutes after thickening so it clings to the chicken.

How to Make Instant Pot General Tso's Chicken Recipe

Step 1: Prep the Chicken

Cut the chicken thighs into bite-size 1-inch pieces and place them in a bowl. Pat them dry with paper towels so the coating sticks well. Toss with 2 tablespoons cornstarch, 1 tablespoon soy sauce, salt, and pepper until every piece looks coated.

Step 2: Sauté the Chicken

Turn the Instant Pot to Sauté and wait until it shows “Hot.” Add the oil, then add half the chicken in a single layer. Brown the pieces for 2 to 3 minutes, stir, then cook 1 to 2 minutes more until the outside looks lightly golden, then transfer to a plate and repeat with the remaining chicken.

You do not need to cook the chicken through at this stage. You just want color and flavor on the outside. Work in batches so the chicken sears instead of steaming.

Step 3: Deglaze the Pot

After you brown the chicken, hit Cancel on the Instant Pot. Add a splash of water or broth and scrape the bottom of the pot with a wooden spoon. Loosen every browned bit so nothing sticks.

Those browned bits carry a lot of flavor and they also help you avoid a burn warning. Once the bottom feels smooth, you can move on.

Step 4: Mix the Sauce

In a bowl or jar, combine soy sauce, water or broth, rice vinegar, brown sugar, hoisin sauce, and ketchup. Whisk until the sugar dissolves and the sauce looks smooth. Taste a tiny spoonful and adjust sweetness or vinegar to your preference.

You can add a pinch of red pepper flakes here if you want heat to cook into the sauce. Keep some extra on the side for later.

Step 5: Pressure Cook

Add the browned chicken back into the pot. Pour the sauce over the chicken and stir to coat. Add the garlic, ginger, crushed red pepper flakes, and dried red chilies if you use them, then stir again.

Lock the lid, set the valve to Sealing, and cook on High Pressure for 4 minutes. Once the timer ends, let the pressure release naturally for 5 minutes. After that, switch the valve to Venting and release the remaining pressure carefully.

Step 6: Thicken the Sauce

Turn the Instant Pot back to Sauté. In a small bowl, mix 2 tablespoons cornstarch with 2 tablespoons water until smooth. Stir the slurry into the pot while the sauce bubbles.

Stir constantly for 2 to 4 minutes until the sauce thickens and coats the chicken. If you want a thicker sauce, add another small half batch of slurry. If the sauce feels too thick, splash in a bit of water or broth and stir.

Step 7: Finish and Serve

Turn off Sauté and switch the Instant Pot to Keep Warm. Stir in the toasted sesame oil and most of the sliced green onions. Taste and adjust salt, sweetness, or heat as needed.

Sprinkle with sesame seeds and the remaining green onions. Serve the Instant Pot General Tso's Chicken Recipe over hot white rice, brown rice, or cauliflower rice. Spoon extra sauce over the top because that sticky, glossy coating tastes amazing.

What to Serve with Instant Pot General Tso's Chicken Recipe

Instant Pot General Tso's Chicken Recipe pairs best with fluffy white rice, jasmine rice, or simple brown rice to soak up the sauce. Add a side of steamed broccoli, snap peas, or green beans for crunch and color. You can also serve it with vegetable fried rice or plain noodles if your crew loves carbs.

If you want something lighter, pair it with a crisp cucumber salad or simple Asian-style slaw. A cold sparkling water with lime or a chilled iced green tea balances the sweet and spicy sauce nicely.

Storage Options

Store leftover General Tso's chicken in an airtight container in the fridge for up to 4 days.
Freeze portions in freezer-safe containers or bags for up to 3 months, then label with the date so you keep track.
Reheat gently on the stovetop over low to medium heat with a splash of water until hot and saucy again.
You can also reheat in the microwave in short bursts, stirring between each burst so the sauce heats evenly and the chicken stays tender.