Description
This Instant Pot General Tso’s Chicken is a quick and flavorful homemade take on the classic Chinese takeout favorite. Featuring tender boneless chicken thighs coated and cooked in a sweet, tangy, and slightly spicy sauce, it’s a perfect one-pot meal ready in under 30 minutes. The recipe balances bold umami flavors with freshness from garlic, ginger, and green onions, all easily customizable to your preferred heat level.
Ingredients
Scale
Chicken
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp cornstarch (for coating chicken)
- 1 tbsp oil (for sautéing)
Sauce
- 1/3 cup soy sauce (or tamari/coconut aminos for gluten-free)
- 2 tbsp rice vinegar
- 3 tbsp brown sugar (or honey/maple syrup as alternatives)
- 2 tbsp hoisin sauce (gluten-free if needed)
- 1/2 tsp chili flakes (adjust to taste, can substitute sriracha or omit)
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
Thickening and Garnish
- 1 tbsp cornstarch mixed with 2 tbsp water (cornstarch slurry)
- 2 green onions, chopped (for garnish)
- 1 tbsp toasted sesame seeds (for garnish)
Instructions
- Prepare the Chicken: Cut chicken thighs into bite-sized pieces, then toss them lightly in 2 tbsp cornstarch to coat evenly. This helps create a slightly crispy texture when cooked.
- Sauté Aromatics: Set the Instant Pot to ‘Sauté’ mode and add 1 tbsp oil. Add minced garlic and ginger, sautéing for about 30 seconds to 1 minute until fragrant to build the flavor base.
- Brown the Chicken: Add the coated chicken pieces to the Instant Pot. Cook for several minutes, stirring frequently until the chicken develops a light golden crust, which locks in moisture and enhances taste.
- Mix the Sauce: In a bowl, whisk together soy sauce, rice vinegar, brown sugar, hoisin sauce, and chili flakes. Pour this sauce over the browned chicken in the pot.
- Pressure Cook: Secure the lid on the Instant Pot, set it to ‘Manual’ or ‘Pressure Cook’ mode on high pressure for 5 minutes. This ensures the chicken cooks through and flavors meld without drying out.
- Thicken the Sauce: Carefully release the pressure when cooking is complete. Stir in the cornstarch slurry and switch back to ‘Sauté’ mode. Cook for a few more minutes, stirring continuously until the sauce thickens to a glossy, restaurant-style consistency.
- Garnish and Serve: Sprinkle chopped green onions and toasted sesame seeds over the chicken. Serve hot over steamed jasmine rice, noodles, or your preferred side.
Notes
- Use boneless chicken thighs for tender, juicy results and better moisture retention under pressure cooking.
- Browning the chicken before pressure cooking adds essential depth of flavor and texture.
- Add the cornstarch slurry gradually while thickening the sauce to avoid lumps and reach desired thickness.
- Customize the heat by adjusting the amount of chili flakes or substituting with sriracha; mild options work well too.
- Let the dish rest for a few minutes after cooking to allow flavors to deepen before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving (approx. 1 cup chicken with sauce)
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 80 mg
Keywords: General Tso's Chicken, Instant Pot, Chinese takeout, quick dinner, one pot meal, gluten free, spicy chicken, homemade takeout, weeknight dinner