Laura Q Johnson

Makes 4 Servings

1 pounds cubed chicken
1 onion, chopped
1 12 oz can mushrooms (optional)
1 zucchini, chopped (optional)
2 Tbs sesame oil
12 Tbs rice vinegar
12 Tbs soy sauce
1/4 cup hoisin sauce
2 Tbs brown sugar
2 Tbs cornstarch
1 garlic clove, minced
2 tsp red pepper flakes
1/2 tsp ginger, minced
Sesame Seeds
1 chopped scallion
4 cups cooked white rice


Step 1: Make General Tso's Sauce
In a bowl, mix together rice vinegar, soy sauce, garlic, ginger, red pepper flakes, hoisin sauce and brown sugar. If not including a zucchini and can of mushrooms, halve the sauce ingredients.

Step 2: Heat Instant Pot and Add Aromatics
Set Instant Pot to Saute, and put in olive oil. Once the pot is Hot, toss in the diced onion, stirring frequently so they don't get burned. After a few minutes, add the garlic and continue to stir frequently for a minute or two.

Step 3: Add ingredients to Instant Pot
Add chicken, mushrooms and sauce, give it a stir and set to Manual High Pressure for 10 minutes.

Step 4: Create Cornstarch Slurry
Mix cornstarch with cold water to create a slurry used at the end of the cooking process.

Step 5: Quick Release and Thicken Sauce
Do a quick release, open the lid and set the Instant Pot to Saute. Once the mixture is boiling, slowly add the cornstarch slurry while stirring, for 1-2 minutes, then turn off the Instant Pot. The sauce will thicken while getting the rice ready and into bowls. Top with scallions and sesame seeds.