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Instant Pot General Tso’s Chicken is an easier way to make this Chinese takeout classic. Enjoy the crispy chicken tossed in the bold flavors of the General Tso’s sauce. I’m pretty sure that takeout menu will be tossed in the recycling bin shortly after making this!
If you are short on time, Instant Pot General Tso’s chicken is a great alternative to the stovetop frying version of General Tso’s chicken.
Making General Tso’s chicken in the Instant Pot allows you to shallow fry the chicken instead of deep frying and it requires no stovetop — everything in the Instant Pot! The best part is, you can make this in less than 30 minutes! Serve this over rice with some cabbage stir fry and voila! The easy peasy perfect Chinese takeout inspired dinner is ready. So grab your chopsticks and get ready to dig in!
What is General Tso’s Chicken?
General Tso’s chicken is a deep-fried sweet and spicy chicken dish which is quite popular in North American Chinese restaurants. It is said to originate from the Hunan province of China and named after a Chinese military leader General Tso.
This chicken is sweet, mildly spicy is loaded with flavors. If you love this popular Chinese takeout, then you are going to really savor the homemade version in the Instant Pot!
Recipe Tips
- Check the vent setting on your Instant Pot! Is it set to venting or sealed? It should be on sealed during the entire cooking process.
- To ensure you get a crispy crust, cook the chicken in a single layer so it’s not overcrowding the pan and steaming the chicken.
- Keep in mind that cooking this in the Instant Pot is simply an option and variation of the original so if there are textural differences, that is the nature of a variation.
Storage Instructions
In an airtight container in the refrigerator, this chicken will stay fresh for up to 4 days. I recommend reheating it on the stovetop or air fryer if you can!
Instant Pot General Tso’s Chicken
Equipment
Ingredients
- 1 pound (227 g) boneless skinless chicken thighs, cut into bite-sized pieces
- 1 egg, beaten
- ½ cup (64 g) cornstarch
- 1 tablespoon chopped garlic
- 1 tablespoon chopped ginger
- 2 tablespoons oil, more if you need it
- ¼ cup (59 ml) chicken stock
For the sauce:
- 3 tablespoons rice vinegar
- 2 ½ tablespoons granulated sugar
- 2 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 1 ½ tablespoons Shaoxing wine
- 4 cloves garlic, finely minced
- ½ teaspoon ginger, grated
- ½ teaspoon red pepper flakes, more if you prefer it spicier
For the cornstarch slurry:
- 1 tablespoon cornstarch
- 2 tablespoons water
For garnish:
- Finely sliced green onions
- Sesame seeds
Instructions
- In a medium bowl mix all the ingredients mentioned under the sauce section. Set aside.3 tablespoons rice vinegar, 2 ½ tablespoons granulated sugar, 2 tablespoons hoisin sauce, 2 tablespoons soy sauce, 1 ½ tablespoons Shaoxing wine, 4 cloves garlic, ½ teaspoon ginger, ½ teaspoon red pepper flakes
- Beat egg in a shallow bowl and add cornstarch to another bowl. Dip chicken pieces in egg, then coat in cornstarch and set aside.1 egg, ½ cup (64 g) cornstarch, 1 pound (227 g) boneless skinless chicken thighs
- Set the Instant Pot on the SAUTE function and allow it to heat up.
- Add oil to the insert of the Instant Pot then add the coated chicken pieces in a single layer and cook it until crispy. 2 minutes on each side. Transfer the chicken to a plate. You may need to do this in batches.2 tablespoons oil
- Next add ginger and garlic. Cook until the garlic turns fragrant. Add chicken stock and give a nice mix. Deglaze the pot by stirring and scraping the bottom so no food is stuck to the bottom of the pot.1 tablespoon chopped garlic, 1 tablespoon chopped ginger, ¼ cup (59 ml) chicken stock
- Add in the prepared sauce then add in the chicken pieces.
- CANCEL the SAUTE button. Select the MANUAL button on HIGH PRESSURE for 5 minutes. (Make sure the valve is in SEALING position).
- Once the pressure cooking cycle is over, quick release pressure by manually moving the valve from SEALING to VENTING position.
- Open the lid carefully.
- Mix together the cornstarch slurry and add it in. The residual heat should thicken the sauce right up. If it doesn't, select the SAUTE button and let it simmer and heat up until the sauce thickens.1 tablespoon cornstarch, 2 tablespoons water
- Serve with rice. Garnish with sesame seeds and chopped green onions.
It was Amazing! The whole family liked it. It was not difficult to make, though it took me longer than it should have, probably. But it came out Perfect! If I could give it 6 Stars, I would!
Holy cow. I like spicy but this is inedible! Cut the red pepper 🌶
hi David! sorry to hear about that! i guess when i made this, my chili peppers were on the mild side and/or they weren’t fresh anymore? in any case, it wasn’t terribly spicy for me but i understand where you’re coming from as everyone has different spice preferences. i’ve gone and modified the recipe with this feedback so it’s easier to add in spice vs. try to take it out. appreciate your feedback!
I followed the recipe exactly and it burned during the pressure cooking process.
this can happen when cooking with the instant pot if you didn’t saute/warm up everything in the liner as instructed. additionally, if you want to try again, you can try to add the sauce on top of the chicken so it’s not directly on the bottom of the pan.