Instant Pot Tso’s Chicken Recipe
- 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.
Instant pot Tso’s chicken recipe. This recipe belongs to Chinese cuisine. Excellent sweet and spicy chicken cooked in an instant pot. Serve it over cooked rice. You can also prepare Chinese Tso’s chicken in a slow cooker.
Use boneless and skinless chicken thighs or breasts for this delicious recipe. If you like to cook chicken thighs in a pressure cooker, you may also like Chicken and Green Chile Stew:
Instant Pot Chicken and Green Chile Stew Recipe
Chicken thighs with vegetables and spices cooked in 6-quart (6 l) instant pot. Very easy and delicious chicken recipe.
Makes 4-6 servings
Ingredients: 2 tablespoons (30 ml) peanut oil, 6 boneless and skinless chicken thighs, trimmed and halved, 1 large yellow onion, peeled and chopped, 3 cans (4½ oz (135 ml) each) chopped mild green chilies, 1 tablespoon (15 ml) minced garlic, 1/2 tablespoon (8 ml) ground cumin, 1 teaspoon (5 ml) dried oregano, 2 cups (500 ml) chicken broth, 6 small potatoes, peeled and halved, 1/4 cup (60 ml) loosely packed fresh cilantro leaves, chopped
Instructions: In a 6-quart (6 L) instant pot, turned to the browning functions, heat peanut oil. Add halved chicken thighs and cook until lightly browned, stirring occasionally, for about 6 minutes. Remove browned chicken from the pot and transfer to a large bowl.
Add chopped onion to the pot. Cook, stirring, until just softened, for about 4 minutes. Stir in canned green chiles, garlic, cumin, and dried oregano. Cook, stirring occasionally, until aromatic, for about 1 minute.
Pour in chicken broth and stir well, scraping up any browned bits from the bottom of the pot. Return browned chicken thighs and any accumulated juices to the cooker, then add halved potatoes and stir well.
Close the instant pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 15 minutes.
Open the pressure cooker, using the Quick Release method. Stir in chopped fresh cilantro. Transfer chicken and green chile stew to serving plates. Serve hot.
Instant Pot Tso’s Chicken Recipe
- 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 6-quart (6 L) electric instant pot turned to the browning function, heat sesame oil. Add cubed chicken and sauté, stirring occasionally, for 1-2 minutes.
In a large mixing bowl, combine remaining ingredients, except sesame seeds, chopped green onion, cornstarch, and rice. Mix well and pour the mixture into the pot over chicken.
Close 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 instant pot. Transfer cooked chicken mixture to serving plates. Serve over cooked rice. Sprinkle with toasted sesame seeds and chopped green onion.