Instant Pot General Tso’s Chicken Recipe

Instant Pot General Tso's Chicken Recipe tastes sweet, tangy, garlicky, and just spicy enough to keep things interesting without burning your face off. It works perfectly for busy weeknights when you want takeout flavor in about 30 minutes total, start to finish. I first tested this on a Tuesday in sweatpants, so you know I built it for real life, not food-magazine fantasy.

Why Make This Instant Pot General Tso's Chicken Recipe at Home

You control the sweetness, the spice, and the quality of the chicken, which means you get better flavor than most takeout spots. The Instant Pot locks in moisture, so the chicken stays tender while the sauce thickens and clings to every bite.

You also save money and skip deep frying, so the recipe feels lighter but still tastes like classic General Tso's Chicken. Cleanup stays easy because you cook everything in one pot, including the sauce.

"This Instant Pot General Tso's Chicken Recipe tastes like my favorite takeout, but fresher, saucier, and on the table faster than delivery. ★★★★★"

Ingredients You Need

Chicken

• 1.5 to 2 pounds boneless skinless chicken thighs, cut into 1-inch pieces

  • Thighs stay juicy and forgiving in the Instant Pot.
  • You can use chicken breast if you prefer, but watch the cook time and do not overcook.

• 2 tablespoons cornstarch

  • Helps the chicken brown a bit and thickens the sauce later.

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

• 1 tablespoon neutral oil (canola, avocado, or vegetable oil) for sautéing

Sauce

You mix this in a bowl before you start cooking.

• 1/2 cup low sodium soy sauce

  • Use low sodium so the sauce does not taste too salty.

• 1/3 cup hoisin sauce

  • Any mainstream brand works; I often use Lee Kum Kee or Kikkoman.

• 1/3 cup rice vinegar

  • Use plain, not seasoned, so you control the sugar.

• 1/3 cup water or low sodium chicken broth

  • Broth gives a little extra depth, water works fine in a pinch.

• 1/3 to 1/2 cup brown sugar, packed

  • Use 1/3 cup for less sweet, 1/2 cup for more classic takeout sweetness.
  • Light brown sugar works best, but dark brown sugar also works and gives deeper flavor.

• 2 tablespoons tomato paste or ketchup

  • Tomato paste gives richer flavor; ketchup gives a more familiar takeout taste and extra sweetness.

• 2 tablespoons rice wine or unseasoned mirin

  • Skip if you do not have it and add 1 extra tablespoon soy sauce plus 1 teaspoon sugar.

• 2 to 3 tablespoons chili garlic sauce or sambal oelek

  • Start with 2 tablespoons if you prefer mild heat.
  • Use 1 tablespoon for kid friendly, 3 tablespoons if you like it spicy.

• 1 tablespoon toasted sesame oil

  • Add this at the end so the flavor stays strong.

• 4 cloves garlic, minced

• 1 tablespoon fresh ginger, minced or grated

  • Use ginger paste from a tube as a shortcut if you like.

Slurry to Thicken

• 2 tablespoons cornstarch
• 2 tablespoons cold water

You mix these right before you thicken the sauce.

Optional Garnishes

• Sliced green onions
• Toasted sesame seeds
• Red pepper flakes for extra heat
• Steamed broccoli florets
• Orange zest for a citrus twist

Pantry Shortcuts

• Use jarred minced garlic and ginger paste if you want to move faster.
• Use ketchup instead of tomato paste if that is what you have.
• Use frozen steamed rice or microwave rice packets for a quick side.

Equipment List

• 6 quart or 8 quart Instant Pot or similar electric pressure cooker
• Cutting board and sharp knife
• Medium mixing bowl for sauce
• Small bowl for cornstarch slurry
• Silicone spatula or wooden spoon
• Measuring cups and spoons

Tips & Mistakes

• Cut chicken into even 1-inch pieces so everything cooks at the same rate.
• Dry the chicken with paper towels before coating with cornstarch so the coating sticks.
• Brown the chicken in batches and avoid crowding the pot, or the pieces will steam instead of sear.
• Scrape the bottom of the pot well after browning and before pressure cooking so you avoid a burn warning.
• Taste the sauce before pressure cooking and adjust sugar or chili garlic sauce to match your heat and sweetness preference.
• Use low sodium soy sauce so the dish does not turn out overly salty.
• Add sesame oil at the end so the flavor stays bold and nutty.
• Thicken the sauce on sauté with the cornstarch slurry and stir constantly so you avoid lumps.
• Do not walk away while the sauce thickens, because it goes from thin to glossy very quickly.
• Serve right after thickening so the chicken stays tender and the sauce stays silky.

How to Make Instant Pot General Tso's Chicken Recipe

Step 1: Prep the Chicken

Pat the chicken thighs dry with paper towels. Cut them into bite-size 1-inch pieces. Add the chicken to a bowl, sprinkle with salt, pepper, and 2 tablespoons cornstarch, then toss until every piece looks lightly coated.

Step 2: Mix the Sauce

In a medium bowl, whisk together soy sauce, hoisin sauce, rice vinegar, water or broth, brown sugar, tomato paste or ketchup, rice wine or mirin, chili garlic sauce, minced garlic, and minced ginger. Taste a small spoonful and adjust sweetness or heat to your liking. Set the bowl near the Instant Pot so you can grab it quickly.

Step 3: Sauté the Chicken

Turn the Instant Pot to Sauté and let it heat until it shows "Hot." Add the oil, then add about half the chicken in a single layer. Cook 2 to 3 minutes per side until the edges look slightly browned, then transfer to a plate and repeat with the remaining chicken.

Step 4: Deglaze the Pot

Pour a splash of the sauce mixture into the hot pot. Use a spatula or wooden spoon to scrape up every browned bit from the bottom. Those bits add flavor and also prevent a burn warning.

Step 5: Add Chicken and Sauce

Return all the browned chicken pieces to the Instant Pot. Pour in the rest of the sauce and stir so the chicken sits mostly submerged. Make sure no big pieces stick to the bottom.

Step 6: Pressure Cook

Cancel Sauté and lock the lid in place. Set the Instant Pot to Manual or Pressure Cook on high pressure for 4 minutes. Make sure the valve stays set to Sealing.

Step 7: Quick Release

When the timer beeps, carefully switch the valve to Venting and release the pressure right away. Wait until the pin drops, then open the lid away from your face. Give the chicken and sauce a gentle stir.

Step 8: Thicken the Sauce

Turn Sauté back on. In a small bowl, whisk 2 tablespoons cornstarch with 2 tablespoons cold water until smooth. Stir the slurry into the pot and cook, stirring often, for 2 to 4 minutes until the sauce looks glossy and thick enough to coat a spoon.

Step 9: Finish and Taste

Turn off Sauté and stir in the sesame oil. Taste the sauce and adjust with a pinch of sugar, a splash of soy sauce, or extra chili garlic sauce if you want more heat. Add steamed broccoli or other veggies at this point if you like and toss to coat in the sauce.

Step 10: Garnish and Serve

Spoon the Instant Pot General Tso's Chicken Recipe over hot rice. Sprinkle with green onions, sesame seeds, and red pepper flakes if you want extra spice. Serve right away while the sauce still looks shiny and thick.

Variations I've Tried

Use chicken breast instead of thighs and cut the pressure cook time to 3 minutes to keep the meat tender. Add a full bag of steamed broccoli or a mix of bell peppers and snap peas after pressure cooking for a veggie-heavy version. Swap half the brown sugar for honey to give the sauce a slightly floral note and a sticky finish.

Use orange zest and a splash of orange juice in the sauce for a cross between General Tso's Chicken and orange chicken. Make a lighter version by skipping the initial cornstarch coating and just thickening with the slurry at the end. Serve the chicken over cauliflower rice or shredded cabbage if you want a lower carb option.

How to Serve Instant Pot General Tso's Chicken Recipe

Serve Instant Pot General Tso's Chicken Recipe over fluffy white rice, jasmine rice, or brown rice so the grains soak up all that glossy sauce. Add a side of steamed broccoli, green beans, or snap peas for crunch and color. You can also spoon it into lettuce cups with shredded carrots and cucumber for a fresh, handheld version. Pair it with sparkling water, iced tea, or a citrusy mocktail to balance the sweet heat.

How to store

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat gently on the stovetop over low to medium heat with a splash of water to loosen the sauce.
• You can also reheat in the microwave in 30 to 45 second bursts, stirring between each round until hot.
• Freeze portions in freezer safe containers for up to 3 months, then thaw overnight in the fridge and reheat on the stovetop with a bit of water or broth.