Instant Pot Asian chicken is full of flavor and so easy to make in your Ninja Foodi or pressure cooker. Like General Tsos chicken but easier.
I mean you could call this whatever you want but Instant Pot Asian chicken came to mind. A little like General Tso’s from Panda Express, but so easy you can make this quick Instant Pot recipe at home yourself. (affiliate links present)
Maybe because I was born and raised in Hawaii, I just love those deep savory sauces with protein on top of rice.
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For reference, this is the pressure cooker I have and use for all recipe creations.
Asian Chicken Instant Pot
Similar to our spicy teriyaki chicken, you can adjust the heat on this dish as well. That is one reason I really love making this myself. I like mild but my husband likes it hot so at the end he can amp his serving up!
Some may call this sesame chicken which is amazing I do agree. Asian chicken breasts have a deeper thicker sauce though which we love.
If you want store bought sauces many use chili, fish, oyster or tamari sauces. It isn’t hard to mix soy sauce, honey, brown sugar, rice vinegar and seasonings together though. It’s way better than bottled.
Is General Tso’s Chicken Spicy?
It does have a kick to it at PF Changs restaurant. When you make it homemade like this you can make it as hot or mild as you wish though.
Let’s talk about a few tips to start with shall we? I have been pressure cooking since the IP was brand spanking new and there were NO recipes for it online, so I created them myself.
I learned quickly a few tricks of the trade. Mostly I will tell you these came with a lot of trial and error and I want to save you the headaches. The first came when making our pressure cooker chicken and rice.
At first I put the breasts in whole and after a few rounds of that not working out, it sticking, not getting done in the middle and I was frustrated….. The hack was to cube or dice them up as you see above. Use thighs or boneless breast pieces, either way.
This is what you’re going to need to take out:
Ninja Foodi General Tsos Chicken
You could use either cubed chicken breasts or chicken thighs, that is your choice. I feel the latter comes out more tender and is typically cheaper as well. Everyone has their preferences though.
- Soy sauce
- Brown sugar
- Rice vinegar
- Tomato paste
- I love hoisin sauce
- Add red pepper flakes for some heat
Use a bit of cornstarch at the end to thicken your sauce. You can do this inside the same pot with the meat removed. Just set to saute and it will cook down and become a wonderful “gravy”.
When it comes to Instant Pot dinners like this I love cubing chicken. Not only does the marinade really seep in but the cook time is very short. AND it’s easier to eat too, especially if you have little hands at the table.
1″ pieces are perfect. Discard bones and fat while you’re trimming it all up and then you’re set to serve once it is done.
I started this method when I made my first pressure cooker recipe ever, Instant Pot teriyaki chicken. Using just bottled sauce that time it made for a quick 5 minute meal that we still make today 4 years later.
From there I stick to this rule and others have followed suit. The issue with leaving breasts whole is the thickness. In order to get the middle done appropriately the outside edges tend to get overdone.
Here’s what we did. There is a printable recipe card at the bottom with more specific directions and ingredients below too:
Time needed: 6 minutes.
Instant Pot Asian Chicken
- Add ingredients
Dice chicken into 1 inch pieces and add the chicken + all other ingredients into your pot EXCEPT cornstarch. Stir together.
Close lid and steam valve, cook on high pressure for 6 minutes cook time. Allow to naturally release steam for 2 minutes when done, then quick release.
Use a slotted spoon to remove chicken and keep covered in a bowl.
Set pot to saute. In a small bowl add some of your hot liquid from the pot + cornstarch. Whisk until smooth.
Pour this cornstarch slurry into your pot, stir and allow sauce to thicken. Turn off. Serve chicken over brown rice with sauce poured over the top.
Here’s what it looks like when it is done cooking. You can enjoy as is but I like to thicken the sauce. You’ll want to remove the meat before adding the roux.
You could make this similar slow cooker sesame chicken but 6 minutes vs. 6 hours just doesn’t make sense. When done sprinkle with some diced green onions or a drizzle of sesame oil and enjoy in a bowl.
How long is cooked chicken good for in the fridge?
The best tip I can give you for this one is to drench the meat in this sauce before storing. Use air tight containers once it is at room temperature. Reheat within 3 days in an oven safe dish in the microwave.
You can also keep it cold and serve it like this asian noodle recipe does. On top of a salad in another idea, or make a fresh pot of quinoa.
What is the best way to freeze cooked chicken?
Pour leftovers into a freezer bag and squeeze out all of the air. Then wrap into aluminum foil and store in the freezer. The best way to reheat is to thaw in the fridge and then warm as desired in oven or air fryer.
Looking for other easy Instant Pot chicken recipes? We have made tons in our 6-quart Instant Pot, Crockpot Express and Mealthy pots over the years.
Any size works too. If you have a mini just cut any recipe you find on The Typical Mom blog in half. Use same timing and you’ll be good to go. This comes in handy if there are only two of you, or for my college student.
- With some chicken broth and vegetables you can enjoy this pressure cooker chicken noodle soup.
- We love shredded chicken served up as sliders or for taco Tuesdays. I have made this on the stove top as well when I am batch cooking A LOT of meat too.
- Add some spice to your life with Instant Pot black pepper chicken or pressure cooker pad thai too!
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Jump to recipe below and let us know if you tweaked it at all so we can try your add in as well. Nutritional information with calories and saturated fat is available to you too.
Instant Pot Asian Chicken
- Add all ingredients into your pot EXCEPT cornstarch. Stir together.
- Close lid and steam valve, set to high pressure for 6 minutes. Allow to naturally release steam for 2 minutes when done, then quick release.
- Use a slotted spoon to remove chicken and keep covered in a bowl.
- Set pot to saute. In a small bowl add some of your hot liquid from the pot + cornstarch. Whisk until smooth.
- Add this back into your pot, stir and allow to thicken.
- Turn off pot. Serve chicken over rice with sauce poured over the top.