Instant Pot General Tso's Chicken

4.70 from 13 votes

This Instant Pot General Tso’s Chicken is a healthier spin on the takeout dish made in one pot with pantry staples you already have on hand.

Prep Time20

Cook Time15

Total Time35

Course: Main Dish

Cuisine: Asian-Inspired

Servings: servings

Calories: 511kcal

1/4 cup cornstarch
4 medium-sized chicken breasts, diced (about 1 lb)
1/2 cup hoisin sauce
2 tbsp soy sauce
2 tbsp brown sugar
1 tbsp rice vinegar
1 tbsp sesame oil
4 cloves garlic minced
1 tbsp vegetable oil
1 red pepper, chopped
1 bunch green onions, chopped
Sesame seeds for garnish
chili flakes, for garnish
2 cups cooked jasmine rice (about 1 cup dry, cooked according to package directions)

In a large bowl, mix chicken and cornstarch together. Meanwhile, preheat Instant Pot on saute mode and cook rice according to package directions in a rice cooker.
Mix hoisin sauce, soy sauce, brown sugar, rice vinegar, sesame oil and garlic together in a small bowl.
Add vegetable oil to Instant Pot and saute chicken until lightly browned, about 6-8 minutes. Add sauce and red peppers, then cook another 3-4 minutes until peppers are tender and chicken is heated through.
Top rice with chicken and peppers, then garnish with green onions, sesame seeds and chili flakes. Serve and enjoy!

Use potato starch or rice flour instead of cornstarch to coat the chicken.

Store any leftovers in the fridge for 3-4 days. Sprinkle some water over top then reheat in the microwave for 1-2 minutes.

Freeze the chicken without the peppers for up to 3 months. Defrost in the fridge overnight then reheat as normal.