General Tso’s Chicken In The Instant Pot {Paleo} Recipe

I just made Paleo General Tso Chicken in the Instant Pot and it hits like naughty takeout while keeping your weeknight dinner sane.

I am obsessed with this Paleo General Tso Chicken in the Instant Pot. Seriously, it hits that sticky, tangy, slightly spicy spot and makes me want to cancel plans.

I love that the sauce clings to every bite of boneless skinless chicken thighs and the garlicky kick from minced garlic keeps me coming back. And it’s one of those Instapot General Tso Chicken meals that feels indulgent but doesn’t wreck my week.

I hoard extra green onions for garnish and eat it over whatever’s handy. No guilt, just loud, addictive flavor.

I crave it on repeat. Every single time, seriously.

Ingredients

• Chicken thighs — hearty, juicy protein that soaks up sauce.

  (Oops no em dash) I’ll fix: “Chicken thighs: hearty, juicy protein that soaks up sauce.

  “

• Egg: makes the coating stick, gives a little richness.
• Arrowroot powder: crisps the chicken, thickens the sauce lightly.
• Plus coconut oil or ghee for searing; great flavor and browning.
• Chicken broth adds savory depth, keeps things saucy.
• Coconut aminos bring that salty-sweet, soy-free umami boost.
• Raw honey or maple syrup gives gentle sweetness and glaze.
• Apple cider vinegar brightens things, balances out the sweet.
• Basically tomato paste adds depth and a touch of tang.
• Fresh ginger: spicy, floral lift that smells like takeout.
• Garlic: warm aromatic punch you’ll want more of.
• Toasted sesame oil: tiny drizzle, big nutty aroma.
• Crushed red pepper flakes: heat control, add kick when needed.
• Plus water for the arrowroot slurry, makes sauce glossy.
• Green onions: fresh crunch and color on top.
• Sesame seeds: little toasty crunch and pretty garnish.
• Salt and black pepper: basic seasoning, adjusts everything to taste.

Ingredient Quantities

• 1 1/2 pounds boneless skinless chicken thighs, cut into bite sized pieces
• 1 large egg, beaten (for coating)
• 3 tablespoons arrowroot powder, divided (for coating and slurry)
• 2 tablespoons coconut oil or ghee, for searing
• 1/2 cup low sodium chicken broth
• 1/3 cup coconut aminos
• 2 tablespoons raw honey or maple syrup
• 2 tablespoons apple cider vinegar
• 1 tablespoon tomato paste (adds depth, optional but recommended)
• 1 tablespoon fresh ginger, minced
• 3 cloves garlic, minced
• 1 teaspoon toasted sesame oil
• 1/2 to 1 teaspoon crushed red pepper flakes, depending on heat preference
• 2 tablespoons water (to mix with arrowroot for slurry)
• 2 green onions, sliced for garnish
• 1 teaspoon toasted sesame seeds, for garnish
• Salt and black pepper, to taste

How to Make this

1. Pat chicken pieces dry, season lightly with salt and black pepper, then toss with the beaten egg until coated and finally dredge in 2 tablespoons arrowroot so each piece is covered but not clumpy.

2. Set the Instant Pot to Sauté on high, add 2 tablespoons coconut oil or ghee and let it get hot but not smoking; brown the chicken in batches so you get some color, about 2 minutes per side, then remove to a plate.

3. Add the minced garlic and ginger to the hot pot, stir for 20 to 30 seconds until fragrant, then pour in 1/2 cup low sodium chicken broth to deglaze, scraping up browned bits with a wooden spoon.

4. Stir in 1/3 cup coconut aminos, 2 tablespoons raw honey or maple syrup, 2 tablespoons apple cider vinegar, 1 tablespoon tomato paste, 1 teaspoon toasted sesame oil and 1/2 to 1 teaspoon crushed red pepper flakes; mix until the tomato paste is dissolved.

5. Return the seared chicken and any accumulated juices to the Instant Pot, making sure pieces are mostly in one layer; secure the lid, set valve to sealing and pressure cook on High for 4 minutes for bite sized thighs.

6. When the cook time ends, quick release the pressure carefully, remove the lid and set the pot back to Sauté on low to start reducing the sauce slightly while you prep the slurry.

7. Whisk together the remaining 1 tablespoon arrowroot with 2 tablespoons water until smooth; slowly stir the slurry into the simmering sauce, it will thicken quickly so add gradually until you like the consistency.

8. Taste and adjust seasoning with a little more salt, black pepper or honey if you want it sweeter; if sauce gets too thick thin with a splash of chicken broth.

9. Turn off the Instant Pot, toss the chicken to coat evenly in the glossy sauce, then transfer to a serving dish.

10. Garnish with sliced green onions and 1 teaspoon toasted sesame seeds, serve immediately over cauliflower rice or your favorite paleo side, and enjoy.

Equipment Needed

1. Instant Pot or electric pressure cooker (for searing and pressure cooking)
2. Large cutting board and sharp chef’s knife (for cutting thighs and slicing green onions)
3. 2 shallow bowls or plates (one for beaten egg, one for arrowroot dredge)
4. Tongs or a slotted spoon (to turn and transfer chicken pieces)
5. Wooden spoon or heatproof spatula (for deglazing and stirring)
6. Small whisk or fork and a small bowl (to mix the arrowroot slurry)
7. Liquid measuring cup and measuring spoons (for broths, coconut aminos, vinegar, etc.)
8. Serving dish and a spoon or tongs for tossing and plating

FAQ

General Tso’s Chicken In The Instant Pot {Paleo} Recipe Substitutions and Variations

• Chicken thighs: use boneless skinless chicken breasts (cook 1-2 min less if thin), or firm tofu for a vegetarian swap (press well and toss in egg replacer or coconut yogurt before coating), or shrimp (cut cook time way down and skip long IP braise).
• Arrowroot powder: tapioca starch works almost identical for both coating and slurry, cornstarch is fine if not picky about paleo, or almond flour for a drier, crispier coating (won’t thicken a sauce as well).
• Coconut aminos: low sodium tamari or soy sauce give similar umami (use less salt if using soy), or liquid aminos for a closer flavor if you can find it.
• Raw honey or maple syrup: use date syrup or brown rice syrup for similar sweetness, or a mix of stevia + a little extra apple cider vinegar if you need low sugar (taste and adjust).

Pro Tips

1. Let the chicken pieces sit on a wire rack for 10 minutes after coating so the arrowroot can stick better, otherwise the coating can turn gummy when seared. If you’re in a hurry, chill them in the fridge for 5 minutes to set it faster.

2. Don’t crowd the pot when browning. Do small batches so you get real color on the chicken, not stew. The browned bits are where most of the flavor comes from, so scrape them up well when you deglaze.

3. Add the slurry slowly, like a teaspoon at a time, while the sauce is simmering. Arrowroot thickens fast and can go gluey if you dump it in. If it gets too thick, a splash of warm chicken broth thins it right out.

4. Taste and tweak at the end. Coconut aminos and honey vary a lot in saltiness and sweetness, so start conservative and add a little more vinegar, honey or salt at the end to balance. If you want more brightness, a tiny squeeze of lemon or lime works wonders.