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 teaspoon kosher salt; 1/2 teaspoon black pepper; 2 tablespoons neutral oil (canola, avocado, or vegetable oil); 1/2 cup low sodium soy sauce; 1/3 cup rice vinegar (plain, not seasoned); 1/3 cup hoisin sauce; 1/3 cup brown sugar, packed; 2 tablespoons ketchup; 1/2 cup low sodium chicken broth or water; 2–3 tablespoons chili garlic sauce or sambal oelek; 2 teaspoons toasted sesame oil; 4 cloves garlic, minced; 1 tablespoon fresh ginger, minced or grated; 2 tablespoons cornstarch; 2 tablespoons cold water; 1 red bell pepper, cut into 1-inch pieces; 1 cup broccoli florets; 3–4 green onions, sliced (white and green parts separated); toasted sesame seeds; extra sliced green onions

Instant Pot General Tso's Chicken Recipe tastes sticky, sweet, spicy, and just a little tangy, like your favorite takeout but fresher and hotter from your own kitchen. It works perfectly for busy weeknights, meal prep fans, and anyone who wants a big flavor payoff in about 30 minutes. I tested this on a Tuesday after a long workday and still had the energy to wash dishes, so you know it stays simple.

Why Choose This Instant Pot General Tso's Chicken Recipe

This Instant Pot General Tso's Chicken Recipe hits that classic takeout flavor with tender bites of chicken, glossy sauce, and just enough heat to keep things interesting. You skip deep frying, cut back on oil, and still keep the crispy edges with a quick sauté step.

The Instant Pot handles the hard work while you chop a few veggies or set the table. You also control the sweetness, spice level, and sodium, so it fits your taste and your pantry.

“This Instant Pot General Tso's Chicken Recipe tastes like my favorite Chinese takeout spot cooked it in my kitchen, only faster and hotter. ★★★★★”

Ingredients You’ll Need

Chicken

1.5 to 2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
- Thighs stay juicy under pressure; use chicken breast if you prefer leaner meat and shorten cook time by 1 minute.
2 tablespoons cornstarch
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons neutral oil (canola, avocado, or vegetable oil)

Sauce

Use your favorite brands; I usually grab Kikkoman or a low sodium store brand.

1/2 cup low sodium soy sauce
1/3 cup rice vinegar (plain, not seasoned)
1/3 cup hoisin sauce
1/3 cup brown sugar, packed
2 tablespoons ketchup
1/2 cup low sodium chicken broth or water
2 to 3 tablespoons chili garlic sauce or sambal oelek
- Use 1 tablespoon for mild, 2 for medium, 3 for spicy.
2 teaspoons toasted sesame oil
4 cloves garlic, minced
1 tablespoon fresh ginger, minced or grated
- Use 1 teaspoon ground ginger if you need a shortcut.

Slurry To Thicken

2 tablespoons cornstarch
2 tablespoons cold water

Optional Veggies

These stretch the meal and soak up the sauce.

1 red bell pepper, cut into 1-inch pieces
1 cup broccoli florets
3 to 4 green onions, sliced (white and green parts separated)

Toppings

Toasted sesame seeds
Extra sliced green onions

Pantry Shortcuts

Use jarred minced garlic and ginger if you feel tired or short on time.
Use bottled General Tso’s sauce and add it after pressure cooking if you want ultra fast prep, then just thicken with a slurry.
Use frozen broccoli and add it at the end on sauté so it stays bright and not mushy.

Equipment List

Instant Pot or other electric pressure cooker, 6 or 8 quart
Cutting board and sharp knife
Small and medium mixing bowls
Whisk or fork
Silicone spatula or wooden spoon
Measuring cups and spoons

Tips & Tricks

Pat the chicken dry before tossing with cornstarch so it browns better.
Cut chicken into even pieces so everything cooks at the same rate.
Use low sodium soy sauce and broth so the sauce does not taste too salty.
Adjust chili garlic sauce at the end if you want more heat after tasting.
Deglaze the pot well after sautéing so nothing sticks and triggers a burn notice.
Add tender veggies like broccoli after pressure cooking so they stay crisp tender.
Thicken the sauce with a cornstarch slurry while the pot stays on sauté and stir constantly.
Serve over hot rice you cook in a separate pot or use microwave rice when you feel rushed.
Double the sauce if you love extra to soak into rice or noodles.
Taste before serving and tweak with a splash of vinegar for brightness or a pinch of sugar for balance.

How to Make Instant Pot General Tso's Chicken Recipe

Step 1: Prep the Chicken

Place the chicken pieces in a bowl and pat them dry with paper towels. Sprinkle with salt, pepper, and 2 tablespoons cornstarch. Toss until every piece of chicken looks lightly coated and no dry cornstarch clumps remain.

Step 2: Mix the Sauce

In a medium bowl, whisk together soy sauce, rice vinegar, hoisin sauce, brown sugar, ketchup, chicken broth, chili garlic sauce, sesame oil, garlic, and 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

Set the Instant Pot to Sauté mode and let it heat for 2 to 3 minutes. Add the oil, then add half the chicken in a single layer so it browns instead of steams. Sear the chicken for 2 to 3 minutes, stir, and cook 1 to 2 minutes more until the edges look lightly browned, then transfer to a plate and repeat with the remaining chicken.

If the bottom of the pot looks dry, add a tiny splash of oil between batches. Do not cook the chicken all the way through at this stage; you just want color and flavor.

Step 4: Deglaze the Pot

Press Cancel to turn off Sauté for a moment. Pour in a small splash of the sauce mixture and use a wooden spoon or spatula to scrape up every browned bit from the bottom. Those bits add flavor and prevent a burn warning.

Step 5: Load the Pot

Add all the browned chicken back into the Instant Pot. Pour the remaining sauce over the top and stir so the chicken sits mostly submerged. If you use bell pepper, add it now; if you use broccoli, wait until after pressure cooking.

Step 6: Pressure Cook

Lock the lid and set the valve to Sealing. Cook on Manual or Pressure Cook, high pressure, for 4 minutes for thighs or 3 minutes for breast pieces. The pot will take about 7 to 10 minutes to come to pressure, so the total Instant Pot General Tso's Chicken Recipe time stays around 20 to 25 minutes.

When the timer beeps, let the pressure release naturally for 5 minutes. After that, move the valve to Venting and release the remaining pressure carefully.

Step 7: Add Veggies and Thicken the Sauce

Press Cancel, then switch back to Sauté. Stir in broccoli florets and the white parts of the green onions. Cook for 2 to 3 minutes until the broccoli turns bright green.

In a small bowl, mix 2 tablespoons cornstarch with 2 tablespoons cold water until smooth. Pour the slurry into the bubbling sauce while you stir constantly. Let it cook for 1 to 3 minutes until the sauce turns glossy and thick enough to coat the back of a spoon.

If the sauce looks too thick, add a splash of water or broth. If it still looks thin after a few minutes, mix a little more slurry and add it slowly while you stir.

Step 8: Taste and Finish

Taste the sauce and adjust seasoning. Add a pinch more brown sugar if you want sweeter flavor or a small splash of rice vinegar if you want more tang. Stir in the green parts of the green onions.

Turn off Sauté and let the Instant Pot General Tso's Chicken Recipe sit for 2 to 3 minutes so the flavors settle. Sprinkle with toasted sesame seeds and extra green onions right before serving.

What to Serve with it?

Serve this Instant Pot General Tso's Chicken Recipe over steamed white rice, jasmine rice, or brown rice so the sauce has something to soak into. You can also spoon it over quinoa or cauliflower rice if you want a lighter base. Add a simple side of steamed green beans, snap peas, or a crunchy cucumber salad for freshness.

If you want a takeout style spread, pair it with veggie fried rice, plain lo mein noodles, or stir fried cabbage. Kids often love it with plain rice and some sliced cucumbers on the side to cool the heat.

Storage Options

Store leftovers in an airtight container in the fridge for up to 4 days.
Keep rice in a separate container so it does not soak up every drop of sauce.
Freeze cooled Instant Pot General Tso's Chicken Recipe in freezer safe containers or bags for up to 3 months.
Thaw overnight in the fridge or use the defrost setting on your microwave if you feel impatient.
Reheat gently on the stovetop over medium low heat with a splash of water or broth until hot and bubbly.
Reheat single portions in the microwave in short bursts, stirring between each, and add a spoonful of water if the sauce looks too thick.