Instant Pot General Tso’s Chicken Recipe

Instant Pot General Tso's Chicken Recipe hits that perfect mix of sweet, sticky, garlicky, and just-spicy-enough that tastes like takeout but feels homemade. It works for busy weeknights, meal prep, or when you crave Chinese takeout flavor in about 30 minutes total. I tested this on my own picky family and they now request it more than pizza, which I did not see coming.

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

You control the sweetness, salt, and spice, so this Instant Pot General Tso's Chicken Recipe can taste lighter and fresher than your usual restaurant order. You also skip deep frying and still get that glossy, thick sauce that clings to every bite.

You also save money and time, since the pressure cooker handles the cooking in one pot. Cleanup stays simple, and you keep your kitchen cooler than with a big pot of oil on the stove.

"This Instant Pot General Tso's Chicken Recipe tastes like my favorite takeout, cooks faster than delivery, and leaves zero leftovers every time. ★★★★★"

Ingredients You Need

Chicken

• 1.5 to 2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
  • Thighs stay juicy under pressure and handle reheating better than breasts.
• Optional: 1 tablespoon cornstarch to toss with chicken
  • This helps the sauce cling and gives a lightly velvety texture.

Sauce base

• 1/2 cup low sodium soy sauce
  • Use low sodium so the sauce does not taste too salty after pressure cooking.
• 1/3 cup hoisin sauce
  • Hoisin gives that deep, slightly smoky sweetness; any major brand works.
• 1/3 cup rice vinegar
  • Use unseasoned rice vinegar so you control the sugar.
• 1/3 cup chicken broth or water
  • Broth adds more flavor, but water works in a pinch.
• 1/3 to 1/2 cup sugar (granulated or light brown)
  • Use 1/3 cup for a less sweet version; bump to 1/2 cup for classic takeout style.
• 2 tablespoons ketchup
  • Ketchup adds body, tang, and color without extra work.
• 1 tablespoon toasted sesame oil
  • Adds that classic nutty aroma at the end.

Aromatics and heat

• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced or grated
• 1 to 2 teaspoons crushed red pepper flakes
  • Start with 1 teaspoon for mild heat; add more after cooking if you like it hotter.
• Optional: 2 to 3 dried red chilies
  • These give a more authentic flavor and look, but you can skip them.

Thickener

• 2 to 3 tablespoons cornstarch
• 2 to 3 tablespoons cold water
  • Mix these to form a slurry so the sauce thickens smoothly.

Veggies and garnish

• 1 to 2 cups broccoli florets, fresh or frozen
  • You can steam these separately or cook briefly in the sauce on sauté.
• 3 to 4 green onions, sliced
• 1 to 2 tablespoons toasted sesame seeds

Pantry shortcuts and substitutions

• Use jarred minced garlic and ginger if you feel short on time; they still taste great in pressure cooker recipes.
• Swap hoisin with oyster sauce plus 1 teaspoon sugar if you run out of hoisin.
• Use tamari or coconut aminos instead of soy sauce if you need a gluten friendly option; reduce sugar slightly with coconut aminos since they taste sweeter.
• Use chicken breast instead of thighs if you prefer; cut into larger chunks and reduce pressure cook time by 1 minute to keep the meat tender.

Equipment

• 6 or 8 quart Instant Pot or other electric pressure cooker
• Cutting board and sharp knife
• Measuring cups and spoons
• Small bowl for cornstarch slurry
• Heat resistant spatula or wooden spoon
• Tongs

Tips & Mistakes

• Cut chicken pieces the same size so they cook evenly and stay tender.
• Brown the chicken in small batches on sauté so it actually sears and does not steam.
• Scrape up every browned bit from the bottom after sauté so the Instant Pot does not show a burn warning.
• Taste the sauce before pressure cooking and adjust sugar and chili flakes so the flavor fits your preference.
• Do not skip the cornstarch slurry or the sauce will stay thin and runny.
• Add broccoli at the end so it stays bright and crisp instead of mushy.
• Let the Instant Pot sit for a few minutes before quick release to keep the chicken extra juicy.
• Stir gently after cooking so the chicken pieces stay intact and coated in sauce.

How to Make Instant Pot General Tso's Chicken Recipe

Step 1: Prep the chicken and sauce

Cut the chicken thighs into bite size pieces and pat them dry with paper towels. Toss the chicken with 1 tablespoon cornstarch and a pinch of salt and pepper if you want a slightly thicker coating. In a medium bowl, whisk together soy sauce, hoisin, rice vinegar, chicken broth, sugar, ketchup, and crushed red pepper flakes.

Taste the sauce and adjust sweetness or heat. Set the bowl aside while you work with the Instant Pot.

Step 2: Sauté the chicken

Turn the Instant Pot to Sauté and let it heat until the display shows hot. Add a drizzle of oil, then add half the chicken in a single layer. Let the chicken brown for a couple of minutes on each side and stir only when it releases easily.

Remove the browned chicken to a plate and repeat with the remaining batch. You do not need to cook the chicken through at this stage; you just want color and flavor on the outside.

Step 3: Add aromatics and deglaze

Keep the Instant Pot on Sauté and add a tiny splash of oil if the pot looks dry. Add the minced garlic, ginger, and dried chilies if you use them. Stir constantly for about 30 seconds so the aromatics soften and smell fragrant but do not burn.

Pour in a few tablespoons of the sauce mixture and use your spatula to scrape up every browned bit from the bottom. This step prevents burn warnings and adds deep flavor to the sauce.

Step 4: Pressure cook

Return all the browned chicken and any juices to the pot. Pour in the rest of the sauce and stir so every piece of chicken gets coated. Cancel Sauté, then lock the lid and set the valve to sealing.

Set the Instant Pot to Manual or Pressure Cook on high pressure for 4 minutes. Once the timer finishes, let the pressure release naturally for 5 minutes, then move the valve to venting for a quick release of the remaining pressure.

Step 5: Thicken the sauce

While the pressure releases, whisk together 2 tablespoons cornstarch and 2 tablespoons cold water in a small bowl. Open the lid and turn the Instant Pot back to Sauté. Stir the cornstarch slurry into the hot sauce.

Let the mixture simmer for 2 to 3 minutes while you stir gently. If you want a thicker sauce, add another small spoonful of slurry and simmer again until it reaches your favorite consistency.

Step 6: Add broccoli and finish

If you want to cook broccoli in the pot, stir in the florets after the sauce thickens. Let them simmer in the sauce on Sauté for 2 to 3 minutes until bright green and crisp tender. Turn off the Instant Pot.

Stir in sesame oil, half the green onions, and a sprinkle of sesame seeds. Taste one more time and adjust salt, sugar, or chili flakes if needed.

Variations I've Tried

Use orange juice in place of half the chicken broth and add 1 teaspoon orange zest for a citrus twist that tastes like a cross between General Tso's and orange chicken. Swap the chicken with small cauliflower florets and press them lightly in cornstarch for a vegetarian version; pressure cook for just 1 minute and handle them gently so they stay in pieces. Add bell peppers and snap peas at the end with the broccoli for a veggie packed version that works great for meal prep.

Use honey instead of sugar for a slightly floral sweetness and a stickier glaze; start with a bit less honey and add to taste. Add a spoonful of chili garlic sauce or sambal oelek if you want a deeper, more complex heat that fans of spicy food will love.

How to Serve Instant Pot General Tso's Chicken Recipe

Serve Instant Pot General Tso's Chicken Recipe over hot steamed white rice, brown rice, or jasmine rice so the grains soak up that glossy sauce. Spoon extra sauce over the top and finish with more green onions and sesame seeds for a restaurant style look. Pair it with simple sides like steamed broccoli, stir fried green beans, or a crunchy cabbage salad.

You can also serve it over cauliflower rice or zucchini noodles if you want a lighter bowl. Leftovers taste great tucked into lettuce wraps for a quick lunch the next day.

How to store

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Chill rice and chicken separately so the texture stays better when you reheat.
• Freeze portions of Instant Pot General Tso's Chicken Recipe in freezer safe containers for up to 3 months.
• Thaw frozen portions overnight in the fridge before reheating.
• Reheat gently on the stovetop over medium heat with a splash of water or broth and stir until hot and glossy.
• You can also reheat in the microwave in short bursts, stirring between each round so the sauce heats evenly and the chicken stays tender.