Instant Pot General Tso’s Chicken Recipe

Instant Pot General Tso's Chicken Recipe tastes sticky, sweet, spicy, and just a little tangy, like your favorite takeout but fresher and brighter. It works perfectly for busy weeknights, meal prep, or feeding a hungry crew in about 35 minutes total. I tested this version so many times that my family started rating batches like judges on a cooking show, and this one won by a mile.

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

This Instant Pot General Tso's Chicken Recipe gives you that glossy, restaurant-style sauce with tender bites of chicken and no deep fryer in sight. The pressure cooking keeps the meat juicy while the sauté function builds flavor fast.

You control the heat level, the sweetness, and the quality of ingredients, so the dish tastes cleaner than takeout. Cleanup stays easy because everything happens in one pot, which always feels like a small miracle on a weeknight.

“This Instant Pot General Tso's Chicken Recipe tastes better than my usual takeout spot and hits the table faster than delivery. ★★★★★”

Ingredients You’ll Need

Chicken

• 2 pounds boneless skinless chicken thighs, cut into 1 inch pieces
  • Thighs stay juicy under pressure, but you can use chicken breast if you prefer slightly firmer bites.
• 2 tablespoons cornstarch
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 tablespoon soy sauce (use low sodium if you watch salt)

Sauce

• ½ cup low sodium soy sauce
• ⅓ cup rice vinegar (unseasoned; seasoned vinegar adds extra sugar and salt)
• ⅓ cup hoisin sauce
  • I like Lee Kum Kee or Kikkoman for consistent flavor.
• ¼ cup ketchup
  • Pantry shortcut that adds color and tang without extra ingredients.
• ⅓ cup brown sugar, packed
  • Use light brown sugar for milder molasses flavor or dark for deeper caramel notes.
• 2 tablespoons honey
• 2 tablespoons toasted sesame oil
• 1 tablespoon chili garlic sauce or sambal oelek
  • Use 1 teaspoon for mild heat or up to 2 tablespoons for spicy.
• ¼ cup low sodium chicken broth or water

Aromatics and Veggies

• 2 tablespoons neutral oil (canola, avocado, or grapeseed)
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced or grated
• 4 to 6 dried red chilies, whole
  • Optional but classic; leave them whole for flavor without intense heat.
• 1 red bell pepper, cut into bite-size strips
• 1 green bell pepper, cut into bite-size strips
• 4 green onions, sliced, white and green parts separated

Slurry and Garnish

• 2 tablespoons cornstarch
• 2 tablespoons cold water
• Toasted sesame seeds, for topping
• Extra sliced green onions, for topping

Substitutions and Notes

• Gluten free option: use tamari instead of soy sauce and check that your hoisin sauce lists gluten free on the label.
• Lower sugar option: cut brown sugar to ¼ cup and skip honey, then taste and adjust at the end.
• No hoisin on hand: mix 3 tablespoons soy sauce, 2 tablespoons peanut butter, 1 tablespoon honey, and 1 teaspoon rice vinegar as a quick stand in.
• No dried chilies: add a pinch of red pepper flakes instead.

Equipment

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

Tips & Tricks

• Pat the chicken dry before coating with cornstarch so it browns better in sauté mode.
• Cut the chicken into even pieces so everything cooks at the same rate.
• Use the sauté function on normal, not high, so the aromatics do not scorch.
• Stir the sauce ingredients in a separate bowl before you start cooking to keep the process smooth.
• Deglaze the pot with a splash of broth or water after browning the chicken so no browned bits stick and trigger a burn warning.
• Keep the dried chilies whole if you want flavor without too much heat, and remove them before serving.
• Mix the cornstarch slurry with cold water only, then add it while the sauce simmers so it thickens smoothly.
• Taste the sauce at the end and adjust with a splash of vinegar for more tang or a teaspoon of sugar for more sweetness.
• Serve the chicken right after the sauce thickens so the coating stays glossy and not gummy.
• Double the recipe in an 8 quart Instant Pot if you feed a crowd, but keep the liquid ratio the same and avoid filling past the max line.

How to Make Instant Pot General Tso's Chicken Recipe

Step 1: Prep the chicken and sauce

Add the chicken pieces to a medium bowl. Sprinkle with 2 tablespoons cornstarch, salt, pepper, and 1 tablespoon soy sauce, then toss until every piece looks coated. Let the chicken sit while you mix the sauce so the coating hydrates a bit.

In a separate bowl, whisk together soy sauce, rice vinegar, hoisin sauce, ketchup, brown sugar, honey, sesame oil, chili garlic sauce, and chicken broth. Taste a small spoonful and adjust heat or sweetness to your liking. Set the bowl near the Instant Pot so you can pour it in quickly later.

Step 2: Sauté veggies and aromatics

Set the Instant Pot to Sauté and wait until it shows Hot. Add the neutral oil, then add the white parts of the green onions and the bell peppers. Cook and stir for 3 to 4 minutes until the peppers start to soften but still feel crisp.

Add the garlic, ginger, and dried red chilies. Stir constantly for 30 to 60 seconds until the mixture smells fragrant. Scoop the peppers and aromatics out to a plate and keep them near the stove.

Step 3: Brown the chicken

With the Instant Pot still on Sauté, add a tiny drizzle of oil if the pot looks dry. Add half the chicken in a single layer and let it cook for 2 to 3 minutes without moving it much, then stir and cook another 2 minutes. You want light browning, not full cooking.

Transfer the first batch of chicken to the plate with the peppers, then repeat with the remaining chicken. If bits stick to the bottom, splash in 1 to 2 tablespoons of broth and scrape with a spatula until the bottom feels smooth. Turn off Sauté for a moment if things start to darken too quickly.

Step 4: Deglaze and add the sauce

Press Cancel, then pour in the sauce mixture. Use your spatula to scrape up any remaining browned bits from the bottom of the pot. Add all the chicken back to the pot, along with any juices on the plate.

Stir to coat the chicken in the sauce. Make sure no pieces stick to the bottom so the Instant Pot comes to pressure correctly. The chicken should sit mostly submerged in the sauce.

Step 5: Pressure cook

Lock the lid in place and set the valve to Sealing. Select Pressure Cook or Manual on high pressure and set the timer for 4 minutes. The pot will take about 8 to 10 minutes to come to pressure.

When the timer ends, let the pressure release naturally for 5 minutes. After that, switch the valve to Venting and release the remaining steam carefully. Open the lid and give everything a gentle stir.

Step 6: Thicken the sauce and finish

Set the Instant Pot back to Sauté. In a small bowl, whisk together 2 tablespoons cornstarch and 2 tablespoons cold water until smooth. Pour the slurry into the pot while you stir the chicken and sauce.

Add the sautéed peppers and aromatics back to the pot. Stir and let the sauce bubble for 2 to 4 minutes until it turns glossy and thick enough to coat the back of a spoon. Turn off Sauté, then stir in the green parts of the green onions.

Taste and adjust with a splash of rice vinegar or a pinch of sugar if needed. Sprinkle with toasted sesame seeds and extra green onions. Serve hot over rice, cauliflower rice, or steamed veggies.

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

Spoon this Instant Pot General Tso's Chicken Recipe over hot jasmine rice, brown rice, or even quinoa if you like a nuttier base. Add a side of steamed broccoli, snap peas, or green beans to balance the richness and add crunch. Cucumber salad with a light soy and rice vinegar dressing pairs nicely and cools the spice.

If you want a full takeout style spread, serve it with veggie fried rice, plain white rice, and some simple stir fried cabbage. Offer lime wedges, extra chili garlic sauce, and extra sesame seeds at the table so everyone can customize their bowl.

Storage Options

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Chill the chicken completely before you cover and refrigerate it so condensation does not water down the sauce.
• Reheat gently on the stovetop over medium low heat with a splash of water or broth until hot and saucy again.
• Freeze portions in freezer safe containers for up to 3 months, then thaw overnight in the fridge and reheat on the stovetop or in the microwave in short bursts, stirring often.