Instant Pot Tso’s Chicken Recipe2022-06-03
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 10m
- Ready In: 20m
Average Member Rating
(3.5 / 5)
12 People rated this recipe
This information is per serving.
Saturated Fat2.2 g
Trans Fat2.8 g
Unsaturated Fat1.1 g
Instant pot Tso’s chicken recipe. I was so excited to find a recipe for Instant pot Tso’s chicken that my family and I had to make it right away.
What are some of the benefits of using an Instant Pot?
An Instant Pot is a multi-functional kitchen appliance that can be used to cook rice, vegetables, soup, steamed food, and more. It comes with a pressure cooker and slow cooker features. The Instant Pot is an easy way to cook food without much effort. Using the pressure function helps you cook your food faster and in a healthier way. Some of the benefits of using an Instant Pot include:
– Easy cooking
– Save time on cooking
– Healthy cooking
– Cooking food at the right temperature
The Instant Pot has many features that make it easier to cook food. There is a function for steaming, pressure cooking, browning meat, and more. It is easy to use once you learn how. The Instant Pot can be used for cooking vegetables, rice, soup, and more with little effort.
Tso’s Chicken Recipe – What Does the Sauce Taste Like?
The sauce is thick and creamy as it coats the chicken and vegetables. It has a slightly sweet taste with a hint of garlic and ginger. Some people like to add some sriracha for extra spice.
What is the Tso’s Chicken Recipe?
This Instant Pot Tso’s Chicken Recipe is a popular recipe for a chicken dish that is typically served with a sweet and spicy sauce.
This recipe uses the Instant Pot pressure cooker to cook the chicken in less than 30 minutes. It also utilizes frozen mixed vegetables and canned pineapple juice to create sweet and sour flavors. The dish is then finished with a coating of cornstarch, sugar, and soy sauce.
Instant Pot Tso’s Chicken Recipe
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- 1½ pounds (1.44 kg) skinless and boneless chicken breasts, cut into cubes
- 1 teaspoon sesame oil
- 6 tablespoons rice vinegar
- 6 tablespoons soy sauce
- 1/4 cup (60 ml) hoisin sauce
- 4 tablespoons brown sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon minced ginger
- 1 clove garlic, peeled
- 1/4 teaspoon red pepper flakes
- toasted sesame seeds, for garnish
- 1 chopped green onion
- 2 cups (500 ml) cooked white rice
In a 6-quart (6 L) electric instant pot turned to the browning function, and heat sesame oil. Add cubed chicken and sauté, stirring occasionally, for 1-2 minutes.
In a large mixing bowl, combine the remaining ingredients, except sesame seeds, chopped green onion, cornstarch, and rice. Mix well and pour the mixture into the pot over the chicken.
Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set timer to cook for 10 minutes.
Open the instant pot, using the Quick Release method. Bring the pot to a slight boil. Stir in cornstarch and continue cooking until the mixture turns thick and bubbly, for further 2 minutes.
Turn off the instant pot. Transfer cooked chicken mixture to serving plates. Serve over cooked rice. Sprinkle with toasted sesame seeds and chopped green onion.