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Instant Pot General Tso's Chicken

Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes


  • 2 1/2 pounds boneless skinless chicken thighs
  • 1 tablespoon olive oil
  • 1/2 teaspoon Asian red pepper flakes or sweet and spicy Asian red chili sauce
  • 3 garlic cloves minced
  • 1 -2 stalks green onion green part finely chopped for garnish, white part cut into 1.5 inch pieces
  • 1 inch cube ginger finely grated
  • For the sauce:
  • ¼ cup soy sauce
  • 2 tablespoons red wine vinegar
  • 2 tablespoons balsamic vinegar
  • ¼ cup sugar
  • 1 teaspoon sesame oil
  • 1 tablespoon honey
  • 2 tablespoons cornstarch + 2 tablespoons water


  1. Turn pressure cooker to sauté mode. While the pressure cooker is heating, pour in olive oil.
  2. Add red chili flakes, minced garlic, white part of green onions, and grated ginger into the pressure cooker, and allow them to slowly release their fragrance. Sauté for roughly 3 minutes.
  3. Add soy sauce, vinegars, sugar, sesame oil and chicken thighs into the pressure cooker. Close lid and pressure cook at High Pressure for 12 minutes + 12 minutes Natural Release. Release the remaining pressure and open the lid carefully.
  4. Remove chicken thighs and shred with a fork. Set aside and thicken the sauce by turning your instant pot back to saute mode and bringing the sauce to a boil. Taste the sauce and add in honey until desired sweetness is reached. Mix 2 tbsp of cornstarch with 2 tbsp of water and stir the mixture into the sauce one third at a time until desired thickness.
  5. Place the shredded chicken back into the sauce and mix well.
  6. Serve in lettuce wraps, or over rice using finely sliced green onion and toasted sesame seeds as garnish.

Recipe Notes

Adapted from Pressure Cook Recipes