Instant Pot General Tso’s Chicken
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This Instant Pot General Tso’s Chicken is the perfect, healthy, homemade dinner in under 30 minutes. This spicy Chinese takeout favorite is simple and quick to prepare with just the perfect balance of sweet and tangy.
Instant Pot General Tso’s Chicken
General Tso’s chicken is a favorite, one that everybody loves. If you’re wondering what exactly this dish is, don’t worry I’ve included a little section below to explain. For those of you who have ordered this dish before, you know that it is the perfect mix of sweet and sour.
I decided to do a healthier spin on Tso Chicken today using my oh so handy instant pot. That means that I had this dish served up in less than 30 minutes! Healthy, tasty, and quick? Now who doesn’t love that.
What Is General Tso Chicken?
Now while this dish is one of the most popular orders in Chinese restaurants here at home, it’s not exactly authentic. Westernized versions are also known as orange chicken if that’s a little more familiar. It is usually served deep fried over a mountain of white rice, but today I decided to cut back on some of the calories and axe the frying. So let’s get into it! Break out that Instant Pot and let’s get cookin.
Ingredients In General Tso Chicken
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Chicken – I used chicken breast today but chicken thigh is a tasty alternative, just keep in mind it’ll need to be cooked a minute or two longer than breast.
- Soy Sauce – Low sodium so we can control the sodium level in this dish. I also used a bit of dark soy sauce for that umami flavor.
- Sweet – I used both brown sugar and honey to get some rich sweetness and an ooey gooey sauce, you’ll thank me later.
- Aromatics – Garlic and ginger, fresh is preferred! If minced is all you have on hand just keep in mind that 1 1/2 teaspoons equals one fresh clove.
- Rice Vinegar – The tangy key to this General Tso Chicken recipe. If you don’t have any on hand apple cider vinegar is a great substitute!
- Red Pepper Flakes – We need a little heat in this dish and red pepper flakes are the perfect addition.
- Tomato Paste – The perfect little acidic base for our sauce, it will also give the dish a nice rich color.
- Hoisin – If this thick sauce isn’t already a staple in your fridge, it should be. Pick some up as it’s so crucial in lots of Asian dishes!
- Cornstarch – We’re going to make a slurry with cornstarch and a little bit of water to help our dish thicken.
How To Make Instant Pot General Tso Chicken
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Saute the sauteables: Turn your Instant Pot on the saute setting and add the chicken first. Then add the rest of the ingredients (save for our cornstarch slurry) and stir well. Close the lid and set the Pot to the poultry setting.
- Finish the sauce: Allow the pressure to naturally release before removing the lid. Transfer only the chicken to a bowl and switch to the saute setting before adding the slurry. Cook this sauce for an additional 2 minutes till it has thickened and dump the chicken back in before giving it a good stir.
- Garnish and serve: Serve this dish over a nice mound of hot white rice. I love to garnish this dish with some toasted sesame seeds and fresh green onion!
Other Ways To Make General Tso Chicken
Slow cooker
This dish is perfect made in your slow cooker! Just sear the chicken a bit on the stove before adding to the slow cooker. Whisk all of your sauce ingredients together separately (save the cornstarch slurry) and pour over the chicken. Cook all of this on low for 3 – 4 hours. Incorporate the slurry in the last 20 minutes of cooking or until thick and serve over rice!
Stove top
If you’d like to make this over the stove just saute up your chicken before removing and cooking your aromatics and chili flakes till fragrant. Add all your sauces and slurry and allow to cook for a few minutes till the sauce is thick. Add the chicken and combine well before serving!
How To Store Leftover General Tso Chicken
In the fridge this chicken recipe will last up to 4 days as long as its container is airtight. It can also freeze beautifully for up to 3 months, just be sure to thaw completely in the fridge and before reheating over the stove.
Craving More Instant Pot Recipes? Try These Dishes:
- Chicken Noodle Soup
- Chicken Shawarma
- Butter Chicken
- Mongolian Beef
- Pasta E Fagioli
- Swedish Meatballs
- Beef And Broccoli
- Beef Stew
- Mac and Cheese
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Instant Pot General Tso's Chicken
Prep: 5 mins
Cook: 20 mins
Total: 25 mins
Serves: 4
This Instant Pot General Tso's Chicken is the perfect, healthy, homemade dinner in under 30 minutes. This spicy Chinese takeout favorite is simple and quick to prepare with just the perfect balance of sweet and tangy.
Equipment
Ingredients
- 2 lbs chicken breast skinless and boneless, cut into bite size pieces
- 1/4 cup soy sauce low sodium
- 1 tsp dark soy sauce
- 2 tbsp honey
- 2 tbsp brown sugar
- 2 cloves garlic minced
- 1 tsp ginger fresh, grated
- 3 tbsp rice vinegar
- 1/4 tsp red pepper flakes
- 1 tbsp tomato paste
- 2 tbsp hoisin sauce
- 1 tbsp cornstarch
- 1 tbsp water
Optional Garnish
- 1 tbsp sesame seeds
- 2 green onions chopped
Instructions
- Turn your Instant Pot to the saute setting. (See your manufacturer's guide for detailed instructions on how to use your instant pot.)
- Add the chicken pieces to the Instant Pot then dump the rest of the ingredients to it, excluding the cornstarch and water. Stir everything well with a spoon.
- Close the lid (follow the manufacturer's guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Poultry setting and set the timer to 5 minutes.
- Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes. Follow the manufacturer's guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot.
- Switch the Instant Pot to the saute setting (do not put the lid on). Transfer the chicken to a bowl using a slotted spoon.
- In a small bowl whisk the cornstarch and water together then pour over the sauce and stir. Cook for about 2 minutes until the sauce thickens. Add the chicken back to the Instant Pot and turn off your Instant Pot by pressing the cancel button.
- Garnish the chicken with sesame seeds and green onions. Serve over rice.
Video
Recipe Notes
I strongly recommend reading the manufacturer's guide for instructions on how to use your Instant Pot before attempting this recipe.
Substitutes: Boneless skinless chicken thighs may also be used with the same cooking time. Rice vinegar can be substituted with cider vinegar. Red pepper flakes can be replaced with cayenne pepper. Hoisin sauce is a delicious sweet and spicy mix and a must for many authentic Asian meals. A simplified shortcut to using something else instead would be mixing sweet barbecue sauce with sriracha and five-spice powder.
For less sweetness, feel free to reduce the honey or brown sugar.
Nutrition: Nutritional information does NOT include rice. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Calories: 370kcal (19%)Carbohydrates: 23g (8%)Protein: 50g (100%)Fat: 7g (11%)Saturated Fat: 1g (6%)Cholesterol: 145mg (48%)Sodium: 1045mg (45%)Potassium: 945mg (27%)Sugar: 17g (19%)Vitamin A: 225IU (5%)Vitamin C: 5.2mg (6%)Calcium: 51mg (5%)Iron: 1.8mg (10%)
Ariane says
Easy and tasty. I halved the honey and the brown sugar, and added an extra tablespoon of hoisin. I’m glad I reduced the honey and sugar as I found the end result just right in terms of sweetness. I also diced up some red and green pepper to add to the saute step, and let the mixture reduce a bit longer to get rid of the excess water.
KPR says
This is very good. I double the sauce so I have more. I add cut up fresh broccoli and a red or orange bell beeper after it’s cooked and stir in while thickening the sauce. Also add some cut water chestnuts.
Isabel says
This is a great recipe. It’s a delicious dish, quick prep and cooks fast.
Christine says
If you have no dark soy sauce can you add a bit more less sodium soy sauce to the pot? Also I am think of serving with pineapple bits/chunks on top!
Thanks
Jo Cooks Team says
For sure! That works. Pineapple will be great 🙂
Christine says
My IP directions says you need 1 cup of liquid. Does your recipe have 1 cup of liquid? I am looking forward to trying it but wanted to check this first.
Thanks
Jo Cooks Team says
Yes there’s enough liquid! The chicken will also give off some liquid as it cooks.
Jennifer says
My first time making it and everyone is asking for more. Wasn’t sure how it was gonna go over but it was a hit. I made cauliflower rice with veggies on the side. Thank you for this easy recipe
Kathy D Latour says
I loved this recipe… it was so good we both had seconds. Highly recommended.
Janine says
A winner in my home! Love your recipes Jo.
Could you please elaborate a bit on timing for steps 1-2?
Jo Cooks Team 2 says
There are detailed steps in the printable recipe card at the bottom of the page! To help you out a little bit more 🙂
Crystal says
Would it be ok to double this recipe in the instant pot?
Jo Cooks Team 2 says
Certainly! As long as your instant pot has enough room to hold everything 🙂
Jocelyne says
Very flavourful! Delicious. Took longer to make the rice than the dinner.
Gidget Addison says
I put the ingredients in the pot and then went to set it to the “Poultry” setting but there was NO Poultry button on my IP. What is that about?
Jo Cooks Team says
You may have a different type of IP! You can use the manual high pressure option.
danielle says
This was very quick and easy to make. I made it with instant pot fried rice, and it was a hit with my family.
Kerri says
Family loved this. So easy to make too. Thanks Jo!
Debndoug says
I made this tonight and it was so easy and absolutely delicious!! Will share with others and will be making again and again!
Ashley says
Hello Jo,
Just wondering what ratios would be for the bbq sauce-sriracha-5 spice powder substitute for the Hoisin sauce,?
Thanks
Jo Cooks Team says
Hoisin is more sweet than spicy so I’d recommend 1 tbsp plus 2 tsp BBQ sauce, and 1 tsp sriracha. You can change the ratio if you want it spicier! Mix with 1/8tsp five spice and enjoy!
Jamie says
This was super easy and delicious!!!!
jo says
So glad you liked it!
Wendy Leal says
This was a really good recipe and so easy to prepare. I didn’t have hoisin sauce so I followed your suggestion to make some. I will definitely be making this again!
Betty says
Do you sauté it till chicken is white, for 5 minutes, or just till you get all the ingredients thrown in? Thanks! It looks tasty, can’t wait to make it tonight!!
jo says
No you don’t, just add them in stir, and then close the lid.
Ashleygramps W Farris says
My sauce seems a little thin
Nicole Beaulieu says
You can thicken it with a cornstarch slurry if you want the sauce thicker!
Jason says
This was good, and I’ll probably make it again, but it didn’t really remind me of the General Tso’s Chicken I’ve had in Chinese restaurants. That’s always battered and fried though which I’m sure makes a big difference. This way is definitely healthier.
Two pounds of frozen cubed chicken only made about 4 cups total. I think the frozen chicken ended up adding a lot of water to the pot though. I probably should have reduced the sauce some more and/or added more cornstarch.