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Instant Pot General Tso’s Chicken

Instant Pot General Tso's Chicken
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This Instant Pot General Tso’s Chicken recipe delivers tender, juicy chicken thighs coated in a perfectly balanced sauce that’s sweet, tangy, and spicy. Ready in under 30 minutes, it’s an easy, flavorful homemade version of the beloved takeout classic, made with fresh ingredients and minimal cleanup. Customize the spice level and enjoy a comforting Asian-inspired meal any night of the week.

Ingredients

Scale

Chicken

  • 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • Salt and pepper, to taste
  • 2 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
  • 1/2 tsp chili flakes or 1 tbsp Sriracha (adjust to taste)
  • 1 tsp sesame oil
  • 2 cloves garlic, freshly minced
  • 1 tbsp freshly grated ginger

Thickener

  • 1 tbsp cornstarch
  • 2 tbsp cold water

Garnish

  • 2 green onions, chopped
  • Toasted sesame seeds, for sprinkling

Instructions

  1. Prepare the Chicken: Cut boneless chicken thighs into bite-sized pieces, then season lightly with salt and pepper to prepare them for absorbing the rich sauce.
  2. Sauté Aromatics: Set your Instant Pot to ‘Sauté’ mode and add 2 tablespoons of oil. Once hot, sauté freshly minced garlic and grated ginger for about 1 minute until fragrant to build the sauce’s flavor foundation.
  3. Brown the Chicken: Add the chicken pieces to the pot and brown lightly on all sides. This locks in juices and adds depth to texture. The chicken won’t be fully cooked yet as pressure cooking will finish it.
  4. Mix the Sauce: In a bowl, whisk together soy sauce, rice vinegar, brown sugar, chili flakes or Sriracha, and sesame oil. Pour this mixture over the browned chicken, making sure all pieces are evenly coated.
  5. Pressure Cook: Secure the Instant Pot lid and cook on high pressure for 7 minutes. This infuses the chicken with flavor and ensures tenderness.
  6. Thicken the Sauce: After cooking, perform a quick release and open the pot. Mix cornstarch with cold water to create a slurry, then stir it into the sauce. Set the pot to ‘Sauté’ again and cook until the sauce thickens to a glossy, sticky consistency.
  7. Serve and Garnish: Sprinkle chopped green onions and toasted sesame seeds on top before serving for freshness and crunch.

Notes

  • Use dark meat: chicken thighs remain tender and juicy under pressure cooking compared to breast.
  • Don’t skip browning for added flavor depth.
  • Adjust sweetness at the end by adding extra brown sugar if needed.
  • Gradually add cornstarch slurry to control sauce thickness.
  • Quick release pressure carefully to avoid steam burns, using a utensil or towel.
  • Customize heat by adjusting chili flakes or Sriracha amount.
  • For gluten-free, substitute soy sauce with tamari or coconut aminos.
  • Leftovers can be stored in the fridge up to 3 days or frozen for up to 2 months.

Nutrition

Keywords: Instant Pot, General Tso's Chicken, Asian, pressure cooker, quick dinner, gluten-free option, spicy chicken, sweet and tangy sauce

Find it online: https://jamescookes.com/instant-pot-general-tsos-chicken/