With a perfect spicy, sweet and sour hint, make this easy Instant Pot General Tso Chicken in less than 20 minutes. A quick, healthy and gluten free dinner you will be hooked to. You have to try it out! Serve with hot steamed rice and this delicious Chinese meal will be your forever favorite. It’s so addictive!
Ingredients
Chicken: I have used chicken breast cubes. You can use chicken thighs, if you like. Just that increase 1 minute of pressure cooking time if using thighs.
Soy Sauce / Tamari: I have used gluten free Tamari here, you can use low sodium soy sauce instead. Try adding a bit of dark soy sauce along with low sodium soy sauce for intense umami flavor.
For sweetness : Either honey or brown sugar, any of them works great.
Spices and aromatics: As there should be nice spicy kick to the dish, I have added dried red chilies, red pepper flakes as well as a bit of chilli powder. You are free to skip red chilli powder.
Lots of grated ginger and grated garlic is a thing for me! I love gingery and garlicky kick in Chinese dishes.
Rice Vinegar: It adds tangy element in this Instant Pot General Tso Chicken Recipe.
You don’t have one? No worries! substitute it with apple cider vinegar. Yeah, at times, I do the same when I am short off rice vinegar.
Hoisin Sauce: A must in this recipe! I have used my homemade gluten free version of hoisin sauce here.
Cornstarch : We will be needing it to make slurry out of it using water.
The other ingredients: Salt and pepper, low sodium chicken stock. You can surely skip on chicken stock, if you wish. But, it adds tonnes of flavor to this recipe.
Trust me, once you make this dish at home, you will stop ordering or picking it up from your favorite Chinese joint.
Step by step instructions
To begin with, place the steel insert in the Instant pot and switch on the sauté function.
Once the Ip displays ‘Hot’, heat oil. Add dried red chili and fry for 30 seconds.
Then, add chicken cubes and just mix it once so that chicken mixes with flavored oil.
Add the rest of the ingredients except cornstarch and water. Give it a mix.
Now, close and seal the IP lid, pressure cook on ‘High’ for 5 minutes.
Once the cooking cycle is complete, allow the IP to naturally release the pressure for 5 minutes.
Then, do the quick release, carefully unlock the Instant Pot and remove the lid. Keep the lid aside.
Switch on the sauté function again. In a small bowl, combine cornstarch and water to make the slurry.
Add the slurry in the chicken, stir and cook for 2 minutes or until sauce thickens.
Garnish with sesame seeds and green onions. Turn off the IP, dish out and serve with rice.