Spicy and sweet, Instant Pot General Tso’s Chicken is the Chinese takeout favorite made healthier and faster (!). Nothing fried here, but still plenty of the rich, flavorful sauce that makes General Tso’s Chicken so good.
1tablespoonChopped Green Onions / Scallions(optional)
In the bowl of the Instant Pot, combine all of the ingredients for Chicken and Sauce - stock, soy sauce, brown sugar, Hoisin sauce, rice vinegar, garlic, ginger, toasted sesame oil, red pepper flakes, and chicken. (Note: If you don't want to add the pot-in-pot rice, skip ahead to Step #5.)
Top the chicken and sauce with a 2” rack then with a 7-cup glass bowl. (Be sure that both the rack and bowl are approved for use in the Instant Pot.)
Rinse the rice well.
Fill the bowl with rice and 1 ½ cups water.
Close and lock the lid.
Set the steam valve to Sealing.
Cook on manual / high pressure for 6 minutes.
When done cooking, leave the machine on Warming (most machines automatically revert to this after cooking). Allow pressure to release naturally for 10 minutes. (Tip: I like to set a kitchen timer so that I don’t get distracted and forget.)
Manually release any remaining pressure.
Carefully remove the bowl of rice and rack and set aside, covered, to keep warm.
Remove chicken with a slotted spoon and set aside.
Turn on the Instant Pot’s saute function to Normal / Medium.
Whisk together 1 tablespoon water and cornstarch.
When sauce is simmering, pour water-cornstarch mixture into sauce. Simmer, stirring constantly, until sauce thickens, 2 to 3 minutes.
Turn off saute function. Taste sauce. If you’d like it to be spicier, stir in some more red pepper flakes or some hot sauce.
Return chicken to pot and stir to combine.
Steam broccoli in the microwave.
Stir broccoli and green onion into chicken.
Serve chicken and sauce over rice.
Optional Pot-in-Pot Rice - Feel free to skip the pot-in-pot rice here. Just skip over the steps to add the trivet, bowl, and rice. Follow all other instructions (including cook time) as written.