Instant Pot General Tso’s Chicken Recipe

Instant Pot General Tso's Chicken Recipe hits every craving: sticky, sweet, tangy, and just the right amount of heat. It works perfectly for busy weeknights, meal prep, or anyone who wants takeout-style Chinese food in about 35 minutes total. I tested this on a Tuesday when my sink looked like a disaster movie, so I promise this fits real life.

Why Make This Instant Pot General Tso's Chicken Recipe at Home

You control the ingredients, the oil, and the sugar, so this version tastes lighter but still sticky and bold. The Instant Pot locks in flavor, keeps the chicken juicy, and saves you from standing over a frying pan.

You also skip deep frying and still get that glossy, thick General Tso's sauce that clings to every piece. Leftovers taste even better, so you cook once and eat twice.

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

Ingredients You Need

Chicken

• 1.5 to 2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
  • Thighs stay juicy under pressure and handle reheating better than breasts.
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• 1 teaspoon toasted sesame oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Sauce

You can use your favorite bottled General Tso's sauce in a pinch, but this simple homemade version tastes fresher and uses pantry staples.

• 1/3 cup low sodium soy sauce
• 1/3 cup low sodium chicken broth or water
• 1/4 cup hoisin sauce
• 3 tablespoons rice vinegar
• 3 tablespoons brown sugar, packed
  • Use light brown sugar for milder flavor or dark for deeper molasses notes.
• 2 tablespoons ketchup
• 1 to 2 tablespoons chili garlic sauce or sambal oelek
  • Use 1 tablespoon for mild heat, 2 for restaurant-level spice.
• 1 tablespoon cornstarch
• 1 tablespoon water

Aromatics and Veggies

• 2 tablespoons neutral oil (canola, avocado, or vegetable oil)
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced or grated
• 4 to 6 dried red chilies, whole
  • You can skip these if you prefer less heat or use crushed red pepper instead.
• 1 red bell pepper, cut into bite-size pieces
• 1 green onion bunch, sliced (white and green parts separated)

To Finish

• 1 to 2 teaspoons toasted sesame oil, to finish
• Sesame seeds, for garnish
• Extra sliced green onions, for garnish

Equipment

• 6 or 8 quart Instant Pot or other electric pressure cooker
• Cutting board and sharp knife
• Small bowl for sauce
• Tongs or a spatula
• Measuring cups and spoons

Tips & Mistakes

• Cut chicken into even 1-inch pieces so everything cooks at the same rate.
• Pat chicken dry before tossing with cornstarch so the coating sticks and browns nicely.
• Use low sodium soy sauce so the sauce does not taste too salty under pressure.
• Sauté in batches if the pot feels crowded so the chicken browns instead of steams.
• Deglaze the pot with a splash of broth after sautéing so nothing sticks and triggers a burn warning.
• Mix cornstarch with cold water before adding so the sauce thickens smoothly without lumps.
• Add bell peppers after pressure cooking so they stay crisp-tender instead of mushy.
• Taste the sauce at the end and adjust with more vinegar for tang or more sugar for sweetness.
• Let the pressure release naturally for 5 minutes so the chicken stays tender.
• Do not walk away during sauté mode since the pot heats quickly and garlic can burn fast.

How to Make Instant Pot General Tso's Chicken Recipe

Step 1: Prep and marinate the chicken

Add chicken pieces to a bowl. Toss with 1 tablespoon soy sauce, 1 tablespoon cornstarch, 1 teaspoon sesame oil, salt, and pepper. Coat every piece and set the bowl aside while you mix the sauce.

Step 2: Mix the sauce

In a small bowl, whisk soy sauce, chicken broth, hoisin sauce, rice vinegar, brown sugar, ketchup, and chili garlic sauce. Taste and adjust sweetness or heat to your preference. In another small cup, stir 1 tablespoon cornstarch with 1 tablespoon water and keep this slurry near the stove.

Step 3: Sauté veggies and aromatics

Set the Instant Pot to Sauté and let it heat. Add the oil, then toss in garlic, ginger, dried red chilies, and the white parts of the green onions. Stir and cook 1 to 2 minutes until fragrant, and keep the heat moderate so the garlic does not burn.

Step 4: Brown the chicken

Add the marinated chicken to the pot in an even layer. Stir and cook 3 to 4 minutes until the outside of the chicken turns opaque and picks up some color. Scrape the bottom with a spatula to lift any browned bits.

Step 5: Deglaze and add sauce

Pour a splash of the sauce into the pot and scrape again to loosen any stuck bits. Add the rest of the sauce and stir so every piece of chicken sits in the liquid. Cancel Sauté so the pot stops boiling.

Step 6: Pressure cook

Lock the lid and set the valve to sealing. Cook on Manual or Pressure Cook, high pressure, for 4 minutes. When the timer ends, let the pressure release naturally for 5 minutes, then switch the valve to venting and release the remaining steam.

Step 7: Thicken the sauce

Open the lid and switch back to Sauté. Stir the cornstarch slurry, then pour it into the pot while you stir the chicken and sauce. Cook 2 to 3 minutes until the sauce turns glossy and thick enough to coat the back of a spoon.

Step 8: Add peppers and finish

Stir in the bell pepper pieces and cook 2 to 3 minutes until crisp-tender. Turn off Sauté, drizzle in 1 to 2 teaspoons sesame oil, and toss everything together. Sprinkle with sesame seeds and the green parts of the green onions.

Variations I've Tried

I swap half the chicken with cauliflower florets for a lighter version that still tastes rich and saucy. I also tried chicken breast and cut the pressure cook time to 3 minutes with a 5 minute natural release, which kept the meat tender. Sometimes I add broccoli florets with the bell peppers so the whole meal cooks in one pot with extra veggies.

I tested a lower sugar version with only 1 tablespoon brown sugar and extra hoisin, which tasted more savory and still satisfied the General Tso's craving. I also swapped rice vinegar with apple cider vinegar once when my pantry ran low, and the flavor stayed bright and balanced. If you like extra sticky sauce, you can add another teaspoon of cornstarch slurry at the end and simmer a minute longer.

How to Serve Instant Pot General Tso's Chicken Recipe

Serve this Instant Pot General Tso's Chicken Recipe over hot jasmine rice, brown rice, or cauliflower rice for a lighter bowl. I like to add steamed broccoli or snap peas on the side to balance the rich sauce. A sprinkle of extra green onions and sesame seeds adds crunch and color. Kids often enjoy it with plain white rice and cucumber slices to cool the heat.

How to store

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Freeze portions in freezer-safe containers or bags for up to 3 months, and label with the date.
• Reheat gently on the stovetop over low to medium heat with a splash of water or broth until hot and saucy.
• You can also reheat in the microwave in short bursts, stirring between each, and add a spoonful of water if the sauce looks too thick.