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Instant Pot General Tso Chicken

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Instant Pot General Tso Chicken Is the perfect hint of spicy and sweet, and the chicken is so tender it melts in your mouth. Serve over rice, and you will have better than takeout right at home. Make this recipe in minutes in your instant pot or slow cooker.

General-TSO-Chicken

Tonight I was really in the mood for take-out from Chinese; I like my Better than Take Out Beef & Broccoli recipe so much that I thought I would branch out and give Instant Pot General Tso Chicken a try. I was pleasantly surprised this General Tso Chicken was mouth-watering.

General-TSO-Sauce-on-chicken

Ingredients for General Tso Chicken

  • 1.5 pounds Chicken: cubed in 1″ pieces (Frozen or thawed). We used boneless chicken breasts, but you can also use boneless chicken thighs.
  • 1 tsp Sesame Oil: Sesame Oil gives the chicken a great flavor. I would not substitute this.
  • 6 tbsp Rice Vinegar: If you don’t have any, you can use Apple Cider Vinegar.
  • 6 tbsp Dark soy sauce: You can use light sodium soy sauce.
  • 1/4 cup Hoisin Sauce: substitute with fish sauce.
  • 4 tbsp Brown Sugar: Make homemade brown sugar with white sugar and Molasses.
  • 2 tbsp cornstarch: We use it for thickening the sauce.
  • 1/4 tsp ginger: Fresh ginger is best, but you can use powdered.
  • 1 clove garlic: Minced. You can replace it with garlic powder.
  • 1/4 tsp red pepper flakes: If you don’t like them very spicy, you can skip the red pepper flakes.
  • Sesame seeds: Optional for garnish
  • 1 chopped green onion: Optional for garnish
  • 2 Cups Jasmine Rice: I made Instant Pot Jasmine Rice.
General-Tso-Ingredients

Step by Step Instructions for General TSO Chicken.

Step 1:

  • Place pot on Saute.
  • Saute chicken cubes in sesame oil for 1-2 minutes or until the chicken is white. No need to cook all the way.
brown-chicken-on-saute-in-instant-pot

Step 2: Prepare General Tso Sauce

  • Mix together Rice Vinegar, soy sauce, garlic, ginger, red pepper flakes, hoisin sauce, and brown sugar in a small bowl.
  • Pour the mixture into the Instant pot over the chicken.
  • Place Manual High Pressure for 10 minutes.
sauce-mix-over-chicken

Step 3:

  • Mix together Rice Vinegar, soy sauce, garlic, ginger, red pepper flakes, hoisin sauce, and brown sugar in a small bowl.
  • Pour the mixture into the Instant pot over the chicken.
  • Place Manual High Pressure for 10 minutes.
  • Do a Quick Release.
instant-pot-quick-release

Step 4:

  • Place your pot back on saute and bring it to a slight boil.
  • Whisk in cornstarch until the mixture turns thick and bubbly, about 2 minutes.
  • Serve over rice.
  • Sprinkle with green onions and sesame seeds.
Stir-in-cornstarch

Stop Top Directions

  • Toss cubed chicken in corn starch.
  • Deep Fry chicken pieces on high heat in olive oil until golden brown.
  • Toss the chicken in the general tso sauce.
  • Top with sesame seeds and green onions.
  • Serve crispy chicken over rice.

Slow Cooker Directions

  • Place cubed chicken in the slow cooker.
  • Make Sauce as above. Pour over the chicken.
  • Cook on low for 4 hours or high for 8.
  • Top with sesame seeds and green onions.

How to prepare for Freezer Meal.

  • Cut up 2 pounds of boneless skinless chicken into 1″ cubes.
  • Mix Soy, Ginger, hoisin sauce, rice vinegar, brown sugar, and garlic in a bowl.
  • Add chicken to a gallon-sized freezer bag.
  • Pour sauce over the chicken.
  • Freeze for 3-6 months.

Cook from Frozen:

  • Add frozen contents to the instant pot.
  • Cook manual high pressure for 10 minutes
  • do a quick release
  • Thicken as directed above
  • Serve over rice.
Plate-of-General-Tso-Chicken-with-green-onions

Tips and Tricks for Instant Pot General Tso Chicken

  • Cook on High Pressure with a quick release.
  • Mix sauce in a small bowl before putting it in the instant pot.
  • You can use chicken thighs or breasts for this recipe.
  • For the Stovetop coat, the chicken is well coated with cornstarch before frying.

Frequently Asked Questions:

What is General Tso Chicken?

General Tso is generally a deep fried dish that is sweet and spicy. Usually on the menu at Chinese food restraunts.

What to serve General Tso Sauce on?

We served ours over Jasmine Rice.

Can I use Frozen Chicken in the Instant Pot?

Yes, You can use frozen chicken with the Instant pot directions.

Instant-Pot-General-TSO
General-TSO-Chicken

Better than Take Out Instant Pot General Tso's Chicken

Yield: 4
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Instant Pot General Tso Chicken Is the perfect hint of spicy and sweet, and the chicken is so tender it melts in your mouth. Serve over rice, and you will have better than takeout right at home. Make this recipe in minutes in your instant pot or slow cooker.

Ingredients

  • 1.5 pounds cubed chicken
  • 1 tsp Sesame Oil
  • 6 tbsp Rice Vinegar
  • 6 tbsp soy sauce
  • 1/4 cup Hoisin Sauce
  • 4 tbsp Brown Sugar
  • 2 tbsp cornstarch
  • 1/4 tsp ginger
  • 1 garlic
  • 1/4 tsp red pepper flakes
  • Sesame seeds
  • 1 chopped green onion
  • 2 cups Cooked white Rice

Instructions

  1. Place pot on Saute.
  2. Saute chicken cubes in sesame oil for 1-2 minutes or until chicken is white no need to cook all the way.
  3. Mix together Rice Vinegar, soy sauce, garlic, ginger, red pepper flakes, hoisin sauce, and brown sugar in a separate bowl.
  4. Pour the mixture into the Instant pot over the chicken.
  5. Place Manual High power for 10 minutes.
  6. Do a quick release.
  7. Place your pot back on saute and bring it to a slight boil.
  8. Whisk in cornstarch until the mixture turns thick and bubbly, about 2 minutes.
  9. Serve over rice. Sprinkle with green onions and sesame seeds.

Stop Top Directions

  1. Toss cubed chicken in corn starch.
  2. Fry in olive oil until golden brown.
  3. Mix done chicken in the sauce above. Top with sesame seeds and green onions.
  4. Serve over rice.

Slow Cooker Directions

  • Place cubed chicken in the slow cooker.
  • Make Sauce as above. Pour over the chicken.
  • Cook on low for 4 hours or high for 8.
  • Top with sesame seeds and green onions.

Notes

How To Freeze:

  • Cut up 2 pounds of boneless skinless chicken into 1" cubes
  • In a bowl mix Soy, Ginger, hoisin sauce, rice vinegar, brown sugar, and garlic.
  • Add chicken to a gallon-sized freezer bag
  • Pour sauce over the chicken.
  • Freeze 3-6 months

How To Cook from Frozen:

  • Add frozen contents to instant pot.
  • cook manual high pressure for 10 minutes
  • do a quick release
  • Thicken as directed above
  • serve over rice
Nutrition Information:
Yield: 4
Amount Per Serving: Calories: 427Saturated Fat: 1gCholesterol: 109mgSodium: 1990mgCarbohydrates: 47gFiber: 1gSugar: 16gProtein: 41g

Did you make this recipe?

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189 Comments

  1. This sounds so good. We just ordered it last week at the Chinese restaurant. This looks so much better. I can’t wait to give this a try soon. Thank you for this great recipe. Merry Christmas. God Bless

  2. I was so excited to find a General Tso Chicken recipe for the Instant Pot, as my husband loves it. We made this dish last night for dinner and had a similar experience to Maxine and found it to be inedible. We think that the problem could be the quantity of hoisin sauce is too much? I’ve never had a recipe to call for that amount. Ours didn’t look anything like the picture either, but much darker in color from the sauce.

    1. Perhaps different brands of hoisin sauce have slightly different/more condensed ingredients that makes them too strong in that quantity.

    2. I agree with Terry. I was excited to find a General Tso Chicken recipe for the Instant Pot. I made this dish last night for dinner and found it almost inedible. I was amazed by the quantity of hoisin sauce and luckily reduced it to 1/4 cup. My dish did not look like the photo either, The sauce was very thick and much darker. I found the sodium level for this recipe off the chart high and do not consider it a heart healthy choice. If, I make it again…I will modify and add low sodium chicken broth and soy sauce.

  3. Made this tonight and it was delicious! Did more chicken than it called for and it was perfect. Definitely will be a repeat meal.

  4. We made this recipe this week and the sauce was tasty but REALLY potent. We ended up adding a bag of frozen broccoli as well as some of the cooking water from the broccoli to tame it down a little. We enjoyed it, but without the addition of the broccoli I don’t think we could have eaten it.

  5. Just made this tonight and it was way too salty. The chicken was delicious but need to cut down on something in the sauce… the hoisin maybe??

  6. The sauce was very strong. We had to kind of strain the chicken from the sauce so we didn’t get too much sauce. Might try to add less hoisin and soy sauce next time. Mine was also much darker than the photo.

  7. I made it also,but based on the comments,added less Hoisan. added orange juice and more brown sugar. It was yummy!!!!

    1. Great idea, mine was dark and strong, my husband said it needed diluted somehow, next time I’ll try the orange juice and brown sugar!! Thanks

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  10. It was a hit! I made slight changes…added 1TB extra brown sugar, used low sodium soy sauce and slightly less than 1/4 cup hoisin sauce. I also used bone in thighs and legs. They were not quite thawed but still only cooked for 8 minutes along with quartered potatoes and baby carrots. Next time I’ll do 7 minutes. It was delicious!

  11. It was delicious, thank you for the recipe. My husband had two helpings and he can be picky. I’ll definitely make this a bunch!

  12. I made this tonight and followed the recipe except for using low sodium soy and increasing the ginger a bit because we are all ginger fanatics in my house. Also, I cooked broccoli on the side. I did not like this, I LOVED it! We all loved it. So much so that we were sad when the pot was empty. I will make this again very soon only I may have to double the recipe so we can all have seconds.

  13. This was awesome and was our favorite Asian chicken IP meal to date! I followed the recipe as written (used 1/2 thigh meat and 1/2 breast meat) and it was perfect! The only thing we might change is to add more red pepper flakes. I’m a spice wimp and couldn’t detect them. Of course, “heat” is a matter of taste. I served it over Trader Joe’s Jasmine rice (steamed in microwave) and added some steamed broccoli and carrots. Perfectly delicious! My partner and I both voted this one a keeper. For us, it was 4 servings, so we will have leftovers for lunch tomorrow! Thanks for a great, easy recipe!

    1. We made this recipe tonight, but with the original 3/4 cup hoisin sauce. Agreed that it is too much, so we will try it again with 1/4 cup. I used chicken breasts, so next time will reduce the cooking time because the chicken was overcooked.
      Overall, a great recipe though! And we made the rice in the ip and it was perfect.

    2. Agreed. 10 minutes seemed a bit long. I doubled this and used 3 lbs chicken and 1/2 cup hoisin. Some of the cubes had fallen apart and the remaining cubes were a bit dry. May try 8 minutes next time you think? This is delicious though! My 2 sons went back for seconds and thirds. I had to make more rice, forgot to double that! Thank you for the wonderful recipe. I used powdered ginger, but may try fresh next time.

  14. Made this tonight for dinner. I was looking for a General Tso’s Chicken that could be made in the Instant Pot and this was the 2nd recipe that popped up in my web browser. I settled on this one for two reasons: the 1st all the ingredients were items I already had in my kitchen, and 2nd I did not have to bread the chicken. I added an extra garlic clove (b/c you can never have too much), and I used fresh ginger (I was not sure if it was supposed to be powdered or not), and I added a splash of Orange Juice when it was done cooking b/c it cut down on the heat a little bit (too much red pepper totally my fault not the recipes). This came out great. Everyone in my house enjoyed it even my picky eaters. It will definitely be made again. Thanks for the great recipe!!

  15. We luv Tso Chicken….luv our instant pot. This is on the menu for our Sunday dinner. Thank you for the recipe!!

  16. I am trying this recipe tonight. I am trying a lot of recipes off of this website for

    You have quite a bit which is awesome. I did the minute steaks recipe already. The gravy was delicious. Our meat was tough but that was the cut of meat, not the recipe. My only request with your recipes is to be very specific for not natural cooks such as myself. I can follow a recipe but I can’t throw anything together. For example, when you say a 1/4 tsp ginger is that fresh or ground? I love your recipes and keep them coming! Just keep us noobs in mind when you write out the recipe! Thanks!

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  18. I’m planning on making this for guests this week. Is this very spicy or should I omit the red pepper flakes for my toddler? Also, does doubling the recipe affect anything?
    Thanks!

  19. I normally stir fry lots of veggies, but only had chicken and onions so I tried this recipe tonight. There flavors were delicious together…I did have fresh ginger in my freezer and grated it directly into my instant pot.

    The only change was that I practically cooked my chicken so I only put it on manual for 3 min, used natural pressure release. I then mixed in the corn starch with 2 tbsp water to make a slurry. I left out the pepper flakes for the kids portions but added pepper flakes and sesame seeds for my hubby and me. Served with Jasmine rice.

    Next time I’ll double the recipe, not saute the chicken as long, and maybe add some bell peppers.

  20. I tried this for the first time and it was a hit with my family! I lightened the amounts of red pepper and hoisin sauce, and even my picky 8 year old son tried it and liked it. Lots of ingredients, but cooked easily and quickly. Thanks!

  21. These recipes are just wonderful. My wife uses Instapot and I will definitely recommend her to try out these recipes. Pictures look quite yummy.

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  23. Was so excited to see this recipe and made it last night. Very disappointing. It was very dark and the hoisin sauce left very unpleasant undertones (almost like a burnt taste). I will leave it out next time. It didn’t taste like any General Tso’s I have ever had. Needed a bit more heat and, but maybe my McCormick’s red pepper flakes weren’t potent enough. Now I’m just trying to figure how to fix it. I followed the recipe exactly.

  24. I made this tonight for my husband and I, halved the recipe initially but ended up using 1lb chicken breast, 3 garlic cloves and doubled the red pepper…it was perfect. Served over traditional sushi rice in my Zojirushi.

    1. No, there is no need to add water. I made this in my 8qt. and followed the recipe as it’s written and it came out great!

    1. Just follow the recipe as it’s written and there is no need to add water. There is plenty of liquid in these ingredients for your pot to come to pressure.

  25. Thanks for the recipe. First one we used in the instant pot. I doubled it and we layered with broccoli. Best part was sending my hubby to the store to buy a bunch of ingredients he didn’t know even existed. Lol

  26. Made this tonight and it was delicious! Made exactly as recipe stated, did make a lot of sauce though, even using 1/4 c hoisin. Would be good with added broccoli. Will make again!

  27. I made this and we thought it was very good. This recipe will be one that will be made again and again! We thought it looked just like the photograph!

  28. Made this recipe tonight for my family. Didn’t change anything and it was perfect. My 8 yr old loved it , I was scared the red pepper might make it spicy but not at all. It was perfect and a quick dinner ! Thank you so much for you’re great recipes!

      1. I doubled it and went to 15 min cooking time. All proportions doubled and worked great.

        Also paired well with a simple sauté of cabbage, carrots, red onion. Added on top of the rice then chicken and sauce.

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  30. Made this last night (with correct amount of hoisin) and I thought it was just so-so. We added broccoli (note – don’t cook the broccoli with the chicken, it disintegrates), but it needed more – maybe chunks of onion, red and green pepper. We even added red pepper flakes, less sugar and a splash of orange juice which all added good flavor that you could taste, but it was still just a little off. Not sure why. I will try again and add some other ingredients.

  31. I used a prominent brand of hoisin sauce, and the results were disappointing. That brand has a prominent “5-spice blend” flavor which i dislike a lot, and does not taste like any General Tso’s I’ve ever tasted. Wish i had known. Anyway, looking forward to trying this again with a better hoisin!

  32. Made this tonight- and cooked the rice at the same time by using a trivet above the chicken. Next time I’d cut back on the vinegar slightly- this might be what people are noticing when they comment on the dish being salty! It is salty as well, but the vinegar makes it overwhelmingly acidic. Next time I’ll sub out half the vinegar for some broth or water. Otherwise, really great flavour- definitely has potential. (And everyone’s taste is different, so thanks for sharing it the way you like it!)

  33. I was so excited to try this recipe and I was NOT disappointed!! I followed the recipe exactly as written except I used a 1/4 tbsp minced garlic instead of fresh garlic! (My own laziness after a 12 hour day at work!!) That being said, it turned out fantastic! Not to thin, not to thick, with GREAT flavor!! Thanks for sharing! 🙂

  34. This was delicious! My only comment would be to list the ingredients the way recipes should be written. Which is the order in which they are used. I had to go back and forth to find the next measurement way to much. This is causing the user a lot more work than warranted.

  35. Thanks for sharing all these great recipes! I am an IP-neophyte and excited to get comfortable with my new kitchen “toy”. One question — you mention using frozen chicken (which I tried last night cooking alone last night and it was awesome!). I’m wondering how that would work with this recipe. Since you can’t follow the first few steps of the recipe, would you instead just cook as the frozen chicken “brick” along with the other ingredients and ignore the dicing and the cooking until white? Wouldn’t I need more liquid than the recipe calls for in order for the chicken to thaw and cook through?

  36. Delicious ???Family loved it even husband who is a fussy eater !!! Cheers Carol .
    Look forward to the chicken with beer can xx

  37. I followed the recipe as written (used LaChoy Soy Sauce and Kroger brand Hoisin sauce). Itwas easy to make, had a great flavor and my family really like it; however it did not taste like general tsos…at all. Definitly did not looke like the photo. It was a tad salty and not spicy at all. I served it over rice which tamed the salt and steam broccoli on the side. I am still looking for a good IP general tsos recipe, but will probably make this again.

  38. Hello i wanted to give your recepie 10 out of 10. Single man here followed the recepie exactly and it was very very tasty.., i don’t understand why some people have issues it works flawlessly and is so tasty. I pimped up the rice with one bell red pepper mushrooms soy and one egg. One question what are red chilly flakes? I used red chillies and was hot but very tasty. I ll try alk your other recepies. And by the way i m planning to freeze the other 3 portions for my mid week meals. Instant pot rocks!

  39. I made this last night and it was quite good. I used a little less soy sauce and a little more pepper flakes. I also added some dried orange peel and white pepper. My son said this is now one of his favorite instant pot meals. Thanks for the recipe!

  40. I am new to the IP and am looking at making this tonight. Would I be able to add rice to this to make it a one pot meal? And if so, how do I adjust the time/liquid?

  41. Delicious. Increased the garlic by 3 and used a mountain sauce instead of soja. Even a 3 and 5 year old enjoyed the dish. No leftovers!

  42. Hi! This sounds delicious, but I have yet to make an Instant Pot recipe, so I was wondering if you have to stir during saute, and what does “instant release” mean?

  43. I love this! Added a bit of sriracha sauce because I like a bit more heat. Served with cauliflower rice and fresh peas. Yum 🙂

  44. This is very similar to my recipe. The only thing I do different is I use about half of the amount of Rice Vinegar, I coat my chicken in the cornstarch first and then saute chicken and add sauce. Before I had my IP I made this chicken in a crock pot and it took 3-4 hours so this recipe is my go to when I’m craving chinese and I have yet to find a better one online.

  45. Sounds delish…but with such a little amount of liquid, will it be enough to bring the IP to pressure???

  46. Tried tonight, used oyster sauce as i didn’t have hoisin, but a huge hit! Even with my picky eater. Will make again

  47. Tried this tonight, used oyster sauce as i didn’t have hoisin, but a huge hit! Even with my picky eater. Will make again

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  49. My husband LOVES Gen Tsao and I can’t wait to try this. Can you tell me what is “1 garlic”? Is that one clove?
    Thanks!

  50. I made this for dinner tonight, and, because we tend to be a little more bland in our taste buds, I reduced the amount of hoisin in the recipe to even less than a quarter cup. I also added some snow peas and asparagus to get in some vegetables, and it turned out great. I will definitely be making this dish again. Thank you for the recipe.

  51. Yum Yum! My first Instant Pot recipe and it turned out great! I followed the recipe exactly, except for adding broccoli. Next time I will add more broccoli and throw in a few water chestnuts before serving. Thanks!

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  53. Great recipe, I doubled it and everything turned out delicious. Super quick and easy and flavorful. Thank you

  54. This was one of my first dishes made in my IP – I doubled the garlic and red pepper flakes, results were delicious!

  55. Family liked the recipe. After Saute, cooked 2# cubed chicken breasts for 5 minutes, NR for 5 minutes, then QR. Chicken was done and tender. Thickened sauce with cornstarch.

    Recipe isn’t exactly like restaurant style but good.

  56. I made this for dinner tonight, and, because we tend to be a little more bland in our taste buds, I reduced the amount of hoisin in the recipe to even less than a quarter cup. I also added some snow peas and asparagus to get in some vegetables, and it turned out great. I will definitely be making this dish again. Thank you for the recipe.

  57. My husband and I had dinner at a Chinese restaurant that had good reviews last week. Five days later I made this for the first time. He said, “This is ten times better than anything we had at that restaurant!” and I agreed. Thank you!

  58. This looks delicious. I’m pretty new to cooking so I have a question I hope someone can help me with. When it says 1 garlic, what does that mean? I’m sorry but I’m not quite sure what you do with the garlic itself and does it have to be fresh? Also can the ginger be the kind that’s the refrigerated in the tube and if so is it the same measurements? I’m sorry about the questions. Thank you!

      1. I appreciate you taking the time to answer. I feel very ignorant for asking these questions. Do you just crush it up? I’ve NEVER cooked with any kind of spices etc so this is all new to me.

  59. I just made this tonight. The color was a pretty golden color. Due to reviews I did 5 Tbsp rice vinegar and 1 Tbsp OJ, 1/8 cup hoisin sauce and 1/8 cup oj, low-sodium soy sauce. I didn’t have fresh ginger so I just used the powdered. I wish I could post the picture because it looks pretty. My husband enjoyed it. Thank you for the recipe and reviews!

  60. I love my instant pot(s) and use them often, and this is by far my husband’s and my favorite recipe to make! The sauce is incredible and the chicken gets nice and tender. One thing I do extra is I bread and quickly saute the chicken pieces in a bit of veggie oil on the saute function til they’re just golden on all sides before pressure cooking them.

  61. I am planning for the first time to make freezer dump meals for my daughter who is giving birth soon. Could you please clarify, when I am adding chicken to the freezer bag, is it raw or cooked chicken?

  62. I would like to know this too. When you put the food in the freezer bag for a meal, is the chicken cooked or raw? Has it been seared? If it’s raw, do you have to saute or sear it before you put the frozen ingredients in the Instapot? What about the rice? Has that been cooked? And if not, when/how do you cook the rice?

  63. Can you explain how to make this using frozen chicken that is not cubed, like frozen thighs stuck together? I have looked through all the comments and several have asked but no answers.

  64. I live on my own, many of these recipes are too large for me, can these freezer meals be re-frozen once cooked, I would love to be able to make this recipe and freeze half for a later date.

  65. When you put the food in the freezer bag for a meal, is the chicken cooked or raw? Has it been seared? If it’s raw, do you have to saute or sear it before you put the frozen ingredients in the Instapot? What about the rice? Has that been cooked?

  66. I’m pretty new to cooking so I have a question I hope someone can help me with. When it says 1 garlic, what does that mean? I’m sorry but I’m not quite sure what you do with the garlic itself and does it have to be fresh? Also can the ginger be the kind that’s the refrigerated in the tube and if so is it the same measurements? I’m sorry about the questions. Thank you!

  67. Also can the ginger be the kind that’s the refrigerated in the tube and if so is it the same measurements? I’m sorry about the questions. Thank you!

  68. This Recipe looks very delicious, absolutely brilliant, like the way you added rice to it, i will ask my mom to follow your recipe and make it for me

  69. This looks easy and delicious! Just to clarify, when cooking from frozen, you don’t need to add liquid? Or thaw first?

  70. Ok so I stumbled on this site the other day via Pinterest because I was trying to make freezer dump meals for an Instant pot. (My boyfriend’s mom got him one and I was super excited to try it lol) Let me tell you. This recipe. Glorious. Thank you for sharing!! Can’t wait to try others! 10/10 highly recommend. Served with brown rice and broccoli *chef’s kiss*

  71. I’m using the Instant Pot Mini. I started out using a half pound of chicken, and cutting all the ingredients by a third.
    But after trying to figure out how much a third of a third of a cup was, I realized I could use any amount of chicken that would fit in my Mini, up to two pounds for this recipe, and add all the other ingredients just like in the recipe. All that would happen is that I get extra sauce! Yay!
    This has become a favorite!

  72. The ingredients read ‘1 garlic’. I’m assuming that should be 1 clove of garlic, but could you confirm, please? Thank you.

  73. Just found this recipe in the Instant Pot Miracle cookbook and it was delicious, however the book’s recipe shows 3/4 cup hoisin sauce. Should it be 1/4 cup as shown here? Definitely adding to our rotation!

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  75. I think next time I will cut down the soy sauce – it was much too salty! Other than that it was tasty. I agree with others comments about the coming time possibly being too long. My chicken was a bit over cooked as well. It probably depends on what size you cut your cubes! 😊

  76. Can anyone tell me about how many cups of “liquid” the sauce comes out to? I have a lot of dietary restrictions so I had to go off recipe a bit but mine was super liquidy. Not sure if it was my liquid ratio or that I didn’t bother sautéing first and the water from the chicken cooking created lots of liquid.

  77. Holy moly this was excellent! Used chicken thighs and added steamed broccoli at the end-fabulous recipe!

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