Instant Pot® General Tso's Chicken

Easy to make! I added a hoisin sauce which gave it rich color and a sticky texture that my family loves. It was a big hit!

We loved this and plan to have often. Followed the recipe except used local skinless, boneless breast cut to bite size pieces. I' m lucky to have a butcher, who weighs out my purchases.

i made this tonight. even added more broth before pressure cooking and ut burnt even before it got to pressure.

Loved it! This is the perfect recipe and everything had such great flavor! We loved the sauce so much next time I will double it. Will definitely make again!

Tasty but a bit spicy for my family. Next time I will use half as much red pepper

it was awesome i would make it again it had a good taste and texture

Delicious!!!

It was good but I don't think there was enough liquid for my Instant pot I got the "burned food" message. So I took it out of the instant pot and finished in a frying pan.

Based on other reviews that there wasn’t enough liquid and that they received the burn error, I increased the chicken broth to 1/2 a cup and made sure to deglaze the pot with it well before adding the sauce and the rest of the ingredients. I didn’t receive the burn warning, and the sauce was still nice and thick. It tasted delicious!

I read all of the reviews before I doubled the recipe and tried it out. The warnings about not enough liquid are spot on. I used over 2 cups (4 times what the recipe calls for) of chicken broth and it was nowhere near enough to prevent the "burn" on my Instant Pot 6-quart Duo EVO Plus. I added more liquid, deglazed the pot and it happened again. Never got to pressure before the 'burn'. 3 stars because it was tasty after adding much more soy sauce, but tasted nothing like traditional General Tso's chicken. I will try another recipe next time.

Made this tonight and thought the flavor was great. Only thing I substituted was ground ginger since I didn’t have ginger paste. I expected that the chicken might burn so I tossed the chicken with the sauce and then returned to the Instant Pot but with a trivet between the chicken and bottom of the pot. Unfortunately this did not stop it from burning and I ended up finishing the chicken up in the oven. Not sure how to prevent burning, but I would try doubling the sauce next time to see if this helps. Instant Pots are tricky like that!

To keep from burning added a cup of broth. Turned out great.

Follow the recipe only tippled ingredients for larger quantity to feed family, unfortunately, did not turn out well, attempted the pressure cook step and my pressure cooker preheated but did not pressurize, then indicated food burning, tried to repeat step and same thing happened. I proceeded to remove the mixture and scrub out the inner pot, I then added more chicken stock, stir in mixture, and proceeded to pressure cook. This finally worked but, broccoli ended up overlooked and the overall dish had a burnt flavor, chalked up as an epic fail. I have since leaned for pressure cook setting to work, there needs to be at least 1.5 cups of liquid in inner pot, may attempt again as soon as I can figure out the right consistency for the sauce to be liquid enough for pressure cook setting and still turn out thicker in the end.

Horrible! We tried this in our Instant Pot Evo Plus and in the final step, it flashed "Burn Food" which was exactly right. there is not enough liquid to steam the food as described. It was burned before the preheat phase even finished. Try something else.

This was delicious! Because we like more sauce, I added a can of chicken broth instead of what it called for. I served it over rice.

The chicken is better browned on the stove top in a larger (and not as deep as my 6 qt instant pot) pan using a spatula. Then there was not enough liquid in the combined chicken stock and sauce to prevent the chicken from burning - needs more. The dish needs some green - perhaps broccoli - even the photo showed green. Overall following the recipe the dish took over 90 minute to prepare.

I listened to other reviewers and made more liquid by adding a whole cup of broth, glad I did, the sugar in the sauce would've burned otherwise. Overall a good recipe, chicken came out tasty and tender but I have to say the sesame oil was overpowering, would cut in half or even more next time.

I thought this was outstanding. It was just the right balance of tangy, sweet, and spicy. I may time down there red pepper a bit next time for my kiddo, but I thought it was fantastic. I doubled the recipe, and made it in my 8qt IP. It came out perfectly, tender chicken, full bodied sauce. This is a definite keeper!

I add in a few dashes of hot sauce to give this a kick! Served it over Jasmatti rice and fresh peas!

Mmm