Instant Pot General Tso's Chicken

4 servings


5 minutes

active time

25 minutes

total time


2 pounds chicken breast (skinless and boneless, cut into bite size pieces)

¼ cup soy sauce (low sodium)

1 teaspoon dark soy sauce

2 tablespoon honey

2 tablespoon brown sugar

2 cloves garlic (minced)

1 teaspoon ginger (fresh, grated)

3 tablespoon rice vinegar

¼ teaspoon red pepper flakes

1 tablespoon tomato paste

2 tablespoon hoisin sauce

1 tablespoon cornstarch

1 tablespoon water

1 tablespoon sesame seeds

2 green onions (chopped)


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.


Serving Size



370 kcal

Total Fat

7 g

Saturated Fat

1 g

Unsaturated Fat


Trans Fat



145 mg


1045 mg

Total Carbohydrate

23 g

Dietary Fiber


Total Sugars

17 g


50 g

4 servings


5 minutes

active time

25 minutes

total time
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