Instant Pot General Tso’s Chicken
A brisk, comforting rendition of the takeout classic, Elevating moisture-packed chicken with a glossy, mildly spicy sauce. This Instant Pot version uses a quick sear, then pressure to lock in flavor, finishing with a sticky glaze that clings to every bite. It’s family-friendly, weeknight-ready, and customizable for heat lovers.
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup cornstarch
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 2 tbsp hoisin sauce
- 2 tbsp brown sugar
- 1/2 tsp red pepper flakes
- 1 tbsp sesame oil
- 1 cup water or chicken broth
- 2 tbsp cornstarch (for slurry)
- Green onions, sliced
Instructions
- Toss the chicken pieces with the 1/4 cup cornstarch until well coated. Shake off any excess so the pieces brown nicely rather than steam.
- Set your Instant Pot to Sauté. Add the vegetable oil and brown the chicken in batches, about 2–3 minutes per side, until edges are lightly golden. Transfer browned chicken to a plate.
- In the same pot, add garlic and grated ginger; sauté for about 30 seconds until fragrant. Pour in the soy sauce, rice vinegar, hoisin sauce, brown sugar, red pepper flakes, sesame oil, and water or broth. Stir to combine and scrape up any flavorful browned bits from the bottom.
- Return the chicken pieces to the pot. Seal the pot and cook on High pressure for 4 minutes. Once done, quick-release the pressure and open the lid.
- Mix 2 tablespoons of cornstarch with 2 tablespoons cold water to make a slurry. Stir the slurry into the sauce and simmer on Sauté for 2–3 minutes, or until the sauce thickens to a glossy glaze.
- Stir in the green onions. Taste and adjust with a pinch of salt or a splash more soy if needed. Serve hot over steamed rice and garnish with extra green onions or sesame seeds, if you like.