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Skip the takeout menu tonight! This Instant Pot General Tso Chicken brings tender bites of chicken together with a sticky, sweet, tangy sauce, plenty of garlic and ginger, and just enough heat. Serve it over rice for an easy dinner that feels like a treat.

General Tso chicken with glossy sauce and green onions

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Table of Contents

❤️ Why You’ll Love This Recipe

  • Takeout-inspired flavor: Sweet, tangy, savory, and a little spicy.
  • Convenient cooking: Sauté and pressure cook in one pot.
  • Easy to customize: Adjust the chili heat to your liking.
  • Perfect over rice: Plenty of glossy sauce for every bite.

What Is General Tso Chicken?

General Tso chicken is a Chinese American takeout favorite featuring bite-size chicken in a sweet, savory, tangy sauce. This Instant Pot version brings those flavors home with garlic, ginger, and a little heat.

Key Ingredients

NOTE: This section highlights ingredients used in the recipe. Find the full printable recipe in the recipe card below.

Chicken: Boneless breast or thighs, cut into bite-size pieces.

Egg and cornstarch: Coat the chicken and help thicken the sauce.

Garlic and ginger: Add aromatic flavor.

Soy sauce, hoisin, honey, and brown sugar: Make the sweet-savory glaze.

Rice vinegar: Balances the sweetness.

Dried chilies and red pepper flakes: Give the sauce a kick.

Chicken stock: Helps deglaze the pot.

Ingredients for Instant Pot General Tso chicken

Ingredients & Substitutions

NOTE: This section suggests substitutions. Find the full printable recipe in the recipe card below.

Need a swap? These alternatives work well in this recipe.

  • Chicken: Use boneless thighs instead of breast, or vice versa.
  • Dark soy sauce: Regular or reduced-sodium soy sauce works; the sauce will be lighter.
  • Honey: Use maple syrup.
  • Brown sugar: Use granulated sugar.
  • Rice vinegar: Substitute apple cider vinegar.
  • Dried chilies: Use 1 teaspoon red pepper flakes.
  • Hoisin sauce: Use oyster sauce for a more savory taste.
  • Chicken stock: Use low-sodium chicken broth or vegetable broth.
  • Oil: Use canola or avocado oil.

Variations

  • Mild: Omit dried chilies and reduce the red pepper flakes.
  • Spicy: Add extra red pepper flakes to taste.
  • With vegetables: Stir in steamed broccoli or snap peas after cooking.
  • Citrus twist: Add a little fresh orange zest.
General Tso chicken served with garnishes

Tips for Best Results

  • Brown in batches: Keep chicken in a single layer.
  • Deglaze thoroughly: Scrape the bottom after adding stock to help prevent a burn warning.
  • Expect tender chicken: The coating softens during pressure cooking.
  • Check temperature: Chicken should reach 165°F.
  • Thicken last: Whisk cornstarch with cold water before stirring it into the sauce.
  • Allow extra time: The pot needs time to build pressure.

FAQs

Can I use chicken thighs?

Yes. Boneless, skinless thighs work well. Cut them into even pieces.

Is it spicy?

It has a little heat. Reduce or omit the chilies and red pepper flakes for a milder dish.

Will the chicken be crispy?

No. The coating softens under pressure, leaving tender chicken coated in sauce.

How can I avoid a burn warning?

After adding stock, scrape up all browned bits from the bottom of the pot.

Can I double the recipe?

Yes, if it fits within your pot’s fill limits. Brown in batches and keep the same pressure cooking time.

Can I use frozen chicken?

Thaw it first so you can coat and brown it as directed.

How do I reheat leftovers?

Warm with a splash of water or broth until the chicken reaches 165°F.

Storage

Refrigerate cooled chicken and sauce in an airtight container for up to 4 days. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat until steaming hot, to 165°F.

Quick Steps

NOTE: This section includes a step-by-step guide. Find the full printable recipe in the recipe card below.

  1. Whisk the sauce ingredients together.
  2. Dip chicken in beaten egg, then coat with ½ cup cornstarch.
  3. Sauté chicken in oil about 2 minutes per side, in batches. Remove.
  4. Cook garlic, ginger, and dried chilies briefly. Add stock and scrape the pot clean.
  5. Add sauce and return chicken. Seal and pressure cook on High for 5 minutes.
  6. Quick release. Mix the remaining 1 tablespoon cornstarch with 1 tablespoon cold water. Stir the cornstarch mixture into the sauce on Sauté and simmer about 3 minutes.
  7. Serve with rice, sesame seeds, and sliced green onions.
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Step 12 of preparing Instant Pot General Tso chicken

Make Ahead

Whisk the sauce ingredients together up to 2 days ahead and refrigerate. Chop the chicken and aromatics in advance, keeping the raw chicken chilled separately. Coat the chicken just before cooking.

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What to Serve With Instant Pot General Tso Chicken

Spoon the chicken over steamed jasmine rice or brown rice to catch every drop of sauce. Add steamed broccoli, green beans, or a crisp cucumber salad for something fresh. Fried rice or noodles also make a delicious side.

If You Enjoyed This Recipe

If you love that sweet and tangy sauce, you’ll definitely want to make Orange Chicken next. It’s another takeout favorite that tastes great without ordering delivery.

When you’re craving a little crunch, Air Fryer Sesame Chicken is a great choice. It’s packed with flavor and makes a delicious weeknight meal.

For those nights when you need something easy that everyone will enjoy, Chicken Teriyaki is always a good recipe to have handy. Serve it with rice and vegetables for a complete meal.

If noodles sound better than rice tonight, put Chicken Lo Mein on the menu. It’s a satisfying way to bring another takeout favorite to your kitchen.

Want to switch things up from chicken? Easy Mongolian Pork has a delicious savory-sweet sauce and is perfect for another homemade takeout night.

And if you enjoy making restaurant favorites at home, Hibachi Chicken is one to add to your list. Pair it with rice and your favorite vegetables.

Still looking for something delicious to make? Browse my Recipe Index for more easy dinners, tasty sides, and desserts to share.

Close-up of finished General Tso chicken

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Don’t lose this easy dinner idea! Save this Instant Pot General Tso Chicken recipe to your favorite Pinterest board so it’s ready when the takeout craving hits.

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Bowl of homemade General Tso chicken
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Servings: 2 servings

Instant Pot General Tso Chicken

By Jamie Sherman
Tender chicken in a sweet, tangy sauce with garlic and ginger, made in the Instant Pot.
Prep: 15 minutes
Cook: 15 minutes
Pressure Time: 10 minutes
Total: 40 minutes
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Equipment

Ingredients 

Sauce

  • 2 tablespoons dark soy sauce
  • 1 tablespoon honey
  • 1 tablespoon brown sugar
  • 2 tablespoons rice vinegar
  • 1 teaspoon red pepper flakes, adjust to taste
  • 2 teaspoons hoisin sauce
  • 1 tablespoon water, for sauce

Chicken

  • ½ pound boneless skinless chicken, breast or thighs, cut into bite-size pieces
  • 1 large egg, beaten
  • ½ cup cornstarch, for coating
  • 2 tablespoons neutral oil
  • 1 tablespoon garlic, chopped
  • 1 tablespoon ginger, chopped
  • 3 dried red chilies, or 1 teaspoon red pepper flakes
  • ¼ cup chicken stock
  • 1 tablespoon cornstarch, for slurry
  • 1 tablespoon cold water, for slurry

Garnish

  • green onions, thinly sliced (optional)
  • sesame seeds, (optional)

Instructions 

  • In a small bowl, whisk the dark soy sauce, honey, brown sugar, rice vinegar, red pepper flakes, hoisin sauce, and 1 tablespoon water. Set aside.
    2 tablespoons dark soy sauce, 1 tablespoon honey, 1 tablespoon brown sugar, 2 tablespoons rice vinegar, 1 teaspoon red pepper flakes, 2 teaspoons hoisin sauce, 1 tablespoon water
  • Beat the egg in one shallow bowl and place ½ cup cornstarch in another. Dip chicken pieces into the egg, then coat in cornstarch.
    1 large egg, ½ cup cornstarch, ½ pound boneless skinless chicken
  • Select SAUTÉ on the Instant Pot and add the oil. Brown chicken in batches for about 2 minutes per side. Transfer to a plate.
    2 tablespoons neutral oil
  • Add the garlic, ginger, and dried chilies. Cook briefly until fragrant. Pour in the chicken stock and scrape all browned bits from the bottom of the pot.
    1 tablespoon garlic, 1 tablespoon ginger, 3 dried red chilies, ¼ cup chicken stock
  • Stir in the sauce and let it simmer briefly. Return the chicken to the pot. Press CANCEL, secure the lid, set the valve to Sealing, and cook on HIGH PRESSURE for 5 minutes.
  • When cooking finishes, carefully perform a quick pressure release according to your model’s instructions. Check that chicken reaches 165°F.
  • Press CANCEL, then select SAUTÉ. Stir together 1 tablespoon cornstarch and 1 tablespoon cold water. Add the cornstarch mixture and simmer about 3 minutes, stirring until the sauce thickens.
    1 tablespoon cornstarch, 1 tablespoon cold water
  • Garnish with sliced green onions and sesame seeds. Serve hot with rice.
    green onions, sesame seeds

Notes

🥡 Storage: Refrigerate cooled leftovers in an airtight container for up to 4 days.
♨️ Reheating: Warm gently in a skillet with a splash of broth or water, or microwave in short intervals, until the chicken reaches 165°F.
❄️ Freezing: Freeze cooled portions for up to 2 months. Thaw overnight in the refrigerator before reheating.
💡 Tips: Brown in batches and thoroughly deglaze the pot to avoid a burn warning. The coating softens during pressure cooking, so the chicken will not be crispy.
🍳 Alternate Methods: For a stovetop version, brown coated chicken in batches in a skillet. Cook garlic, ginger, and chilies, add stock and sauce, then return chicken and simmer until cooked to 165°F. Add the cornstarch slurry and simmer until thickened. Add extra stock as needed.
♻️ Leftovers: Use leftovers in rice bowls or with steamed vegetables.
📝 Notes: Allow 10 to 15 extra minutes for pressure buildup and release. Adjust red pepper flakes to your preferred heat level.

Nutrition

Calories: 402kcal, Carbohydrates: 54g, Protein: 31g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.03g, Cholesterol: 167mg, Sodium: 1304mg, Potassium: 593mg, Fiber: 1g, Sugar: 17g, Vitamin A: 467IU, Vitamin C: 3mg, Calcium: 44mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Jamie

Jamie Sherman founded Love Bakes Good Cakes in February 2012. She is a self-taught home cook passionate about sharing easy, delicious, and family-friendly recipes. From comforting classics to irresistible desserts, I believe homemade food brings people together. Join me on my journey of creating and sharing meals that bring joy to every table!

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