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This Instant Pot General Tso’s chicken tastes like the famous Chinese take-out dish, and it’s surprisingly easy to make at home. Skip the takeout and make this lighter, faster version of General Tso’s chicken right in your Instant Pot! With just a few minutes of prep—chopping chicken, mincing aromatics, and mixing a bold, savory-sweet sauce—you’ll have a restaurant-style dish on the table in under 30 minutes. This homemade version cuts back on oil without sacrificing flavor, and it’s easy to customize for a lower-carb meal. Serve it over rice, noodles, or cauliflower rice for a quick and satisfying weeknight dinner.
With garlic, ginger, soy sauce, hoisin, vinegar, and a touch of heat, this dish delivers bold flavor without requiring deep frying. Serve it over rice or noodles for an easy, satisfying dinner any night of the week.
What You’ll Like About This Dish
Faster than takeout. Pressure cooking delivers tender chicken and rich flavor in minutes.
Healthier version. No breading or frying—just flavorful, saucy chicken.
Bold flavor. A classic mix of sweet, spicy, and tangy elements.
One-pot cooking. Easy cleanup and no separate pans required.
Ingredient Notes
- Chicken breasts – Cut into bite-size pieces for quick, even cooking.
- Peanut oil – Ideal for sautéing; any neutral oil works.
- Garlic and ginger – Essential aromatics that build the dish’s foundation.
- Chicken stock – Forms the base of the sauce.
- Dry sherry or rice wine – Adds depth and authenticity.
- Rice vinegar – Provides tang and balance.
- Soy sauce and dark soy – Add umami, saltiness, and color.
- Hoisin sauce – Contributes sweetness and rich flavor.
- Sesame oil – Adds nutty fragrance at the end.
- Sugar – Balances the vinegars and spicy notes.
- Cornstarch – Thickens the sauce into a glossy coating.
- Scallions and sesame seeds – Classic garnishes.
Steps to Make Instant Pot General Tso’s Chicken
- Sauté the chicken in oil until lightly browned.
- Add red pepper flakes, garlic, and ginger and cook briefly.
- Stir together the sauce ingredients and pour them over the chicken.
- Seal the Instant Pot and pressure cook until the chicken is tender.
- Perform a quick release.
- Mix cornstarch with water to make a slurry and add it along with the tomato paste.
- Use the sauté function to thicken the sauce.
- Serve over rice and garnish with scallions and sesame seeds.
Tips
- Cut the chicken into uniform pieces so it cooks evenly.
- Adjust the sugar and pepper flakes to suit your preferred sweetness and heat level.
- Add the cornstarch slurry at the end so the sauce thickens smoothly.
- Dark soy sauce deepens color and flavor but can be replaced with regular soy sauce.
Recipe Variations
- Spicy version. Add more red pepper flakes, chili crisp, or a touch of sambal oelek.
- Vegetable General Tso’s. Stir in steamed broccolini or snap peas at the end.
- Orange General Tso’s. Add orange zest or a splash of fresh orange juice.
- Pineapple twist. Add pineapple chunks after thickening the sauce.
- Thigh version. Use boneless chicken thighs for extra tenderness.
Serving Suggestions
- Serve over steamed long-grain rice or jasmine rice.
- Pair with stir-fried vegetables or broccoli.
- Add noodles for a heartier bowl.
- Top with sesame seeds for crunch.
- Garnish with sliced scallions for brightness.
How to Store
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Freeze portions for up to 3 months. Thaw overnight in the refrigerator.
Reheat: Warm gently on the stovetop or in the microwave, adding a splash of water if the sauce thickens too much.
Instant Pot General Tso’s Chicken
Ingredients
- 1 tbsp peanut oil, or canola
- ¼ tsp crushed red pepper flakes, or to taste
- 2 cloves garlic, minced
- 1 tbsp fresh grated ginger
- 1 ½ pound chicken breasts, cut into bite-size pieces
- ½ cup chicken broth
- 3 tbsp Chinese rice wine, or dry sherry
- 3 tbsp rice vinegar
- 2 tbsp low-sodium soy sauce
- 1 tbsp dark soy sauce, (or use additional low-sodium soy sauce)
- 3 tbsp hoisin sauce
- 2 tsp sesame oil
- 3 tbsp sugar, or to taste
- 1 ½ tbsp cornstarch
- 2 tbsp water
- 1 tbsp tomato paste
- 2 green onions, thinly sliced
- 1 tbsp sesame seeds
- Cooked rice or noodles (optional), for serving
Recommended Equipment
Instructions
- Sauté: Select the sauté setting on the Instant Pot and add the peanut oil. When the oil is hot, add the crushed red pepper flakes, garlic, and ginger, and continue cooking for 1 minute or until aromatic. Add the chicken and stir for just 30 to 60 seconds (until barely opaque around the edges). Cancel the sauté function.1 tbsp peanut oil | 1/4 tsp crushed red pepper flakes | 2 cloves garlic | 1 tbsp fresh grated ginger | 1 1/2 pound chicken breasts
- Combine: In a bowl, stir together the chicken broth, rice wine or sherry, rice vinegar, low-sodium and dark soy sauces, hoisin sauce, sesame oil, and sugar. Add the sauce mixture to the chicken.1/2 cup chicken broth | 3 tbsp Chinese rice wine | 3 tbsp rice vinegar | 2 tbsp low-sodium soy sauce | 1 tbsp dark soy sauce | 3 tbsp hoisin sauce | 2 tsp sesame oil | 3 tbsp sugar
- Pressure Cook: Lock the lid in place and turn the steam release vent to "sealing." Choose the pressure cook or manual button (high pressure) and set the time for 5 minutes. When the time is up, do a quick release.
- Finish the Dish: Combine the cornstarch and water in a small bowl; mix until smooth and stir it into the chicken and sauce mixture along with the tomato paste. Select the sauté setting and cook just until the sauce is thickened.1 1/2 tbsp cornstarch | 2 tbsp water | 1 tbsp tomato paste
- Serve: Garnish General Tso's chicken with thinly sliced green onions and sesame seeds and serve over cooked rice or noodles. Enjoy!2 green onions | 1 tbsp sesame seeds | Cooked rice or noodles (optional)
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
