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–+ servings
Cooked chicken is topped with peppers and green onions.
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4 from 4 votes

Instant Pot General Tso's Chicken

Instant Pot General Tso's Chicken is easy to make and WAY better than take-out! Hang up that phone and take out that Instant Pot instead!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4
Author: Julie Chiou

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
    general tso's sauce mixed together in a glass jar
  • 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 cornstarch, 1 pound boneless skinless chicken thighs
    chicken thigh pieces coated in egg and cornstarch
  • 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
    battered chicken pieces shallow frying in an instant pot
  • 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 chicken stock
    garlic, ginger, and red pepper cooking in the instant pot
  • Add in the prepared sauce then add in the chicken pieces.
    chicken added to the sauce in the insert of an instant pot
  • 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
    chicken tossed in general tso sauce in the instant pot
  • Serve with rice. Garnish with sesame seeds and chopped green onions.

Notes

In the photo, there are dried red chilies that were used in this dish. Due to feedback, I've removed this ingredient b/c people mentioned it being too spicy. You may add them if you desire spicier dishes or just add more red pepper flakes.

Nutrition

Serving: 1 serving | Calories: 352 kcal | Carbohydrates: 30 g | Protein: 25 g | Fat: 13 g | Saturated Fat: 2 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 7 g | Trans Fat: 0.1 g | Cholesterol: 149 mg | Sodium: 757 mg | Potassium: 357 mg | Fiber: 1 g | Sugar: 10 g

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