I turned Paleo General Tso Chicken into an Instant Pot shortcut that hinges on one surprising pantry swap.

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I never thought a takeout favorite could feel this brash and simple, but I swear it does. My week night hero is a General Tso Chicken Instant Pot recipe that somehow nails sticky, tangy, crispy like notes without fuss.

Using boneless skinless chicken thighs and coconut aminos keeps it meaty and familiar while staying Paleo, and yes my friends who follow Paleo General Tso Chicken recipes keep asking for the formula. I wont pretend it’s perfect every time, sometimes the sauce clings more to one piece than another, but that little flaw makes it human and thrilling to eat.

Ingredients

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Chicken thighs: packed with protein and iron, fattier so they stay juicy.
Arrowroot starch: gluten free thickener, mostly carbs that make glossy sauce.
Avocado or coconut oil: healthy fats, high smoke point, gives subtle richness.
Garlic: punchy flavor, low calorie, has compounds people say boost immunity.
Coconut aminos: soy free, savory sweet umami boost, lower sodium than soy.
Honey or maple syrup: natural sweeteners, simple sugars that caramelize for glaze.
Rice vinegar: bright acidity, cuts richness and balances the sweet elements.
Toasted sesame oil: tiny finishing drizzle gives nutty aroma and extra depth.

Ingredient Quantities

1 1/2 lb boneless skinless chicken thighs, cut into 1 inch pieces

2 tbsp arrowroot starch for dredging

1/4 tsp kosher salt

1/4 tsp black pepper

2 tbsp avocado oil or coconut oil, divided (for sautéing)

3 cloves garlic, minced

1 tbsp fresh ginger, minced

1/2 tsp crushed red pepper flakes (or more if you like heat)

3 scallions, thinly sliced

1/3 cup coconut aminos

2 to 3 tbsp honey or pure maple syrup (2 for less sweet, 3 for more)

2 tbsp rice vinegar

1/3 cup chicken broth or water

1 tbsp arrowroot starch mixed with 2 tbsp cold water for a slurry

1 tsp toasted sesame oil (for finishing)

1 tbsp toasted sesame seeds for garnish, optional

How to Make this

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1. Cut chicken into 1 inch pieces, toss with 1/4 tsp kosher salt, 1/4 tsp black pepper and 2 tbsp arrowroot starch until lightly coated, shake off excess.

2. Turn Instant Pot to sauté on high, add 1 tbsp avocado or coconut oil; when hot brown chicken in batches about 2 to 3 minutes per side so you get some color, transfer browned pieces to a plate and add the remaining 1 tbsp oil for the next batch.

3. Add minced garlic, minced ginger and 1/2 tsp crushed red pepper flakes to the pot and sauté about 30 seconds until fragrant but dont let it burn.

4. Pour in 1/3 cup chicken broth and scrape up browned bits with a wooden spoon to deglaze, then stir in 1/3 cup coconut aminos, 2 to 3 tbsp honey or maple syrup (use 2 if you want less sweet, 3 if you like it sweeter) and 2 tbsp rice vinegar.

5. Return the chicken and any collected juices to the pot, add 2 of the thinly sliced scallions, stir to combine.

6. Seal the Instant Pot, set to High pressure for 4 minutes, then do a quick release when the timer finishes and carefully open the lid.

7. Mix 1 tbsp arrowroot starch with 2 tbsp cold water to make a slurry, set the pot to sauté and slowly whisk the slurry into the sauce until it thickens, this takes about 1 to 2 minutes; if too thin add a little more slurry.

8. Turn off the pot, stir in 1 tsp toasted sesame oil, taste and adjust sweetness or salt if needed, sprinkle remaining scallion slices and 1 tbsp toasted sesame seeds on top.

9. Serve hot over cauliflower rice for a Paleo meal; optional hack for extra crispiness transfer chicken to a baking sheet and broil for 2 to 3 minutes after saucing, watch it closely so it doesnt burn.

Equipment Needed

1. Instant Pot or other electric pressure cooker
2. Large cutting board and sharp chef’s knife
3. 2 mixing bowls (one for dredging, one for the arrowroot slurry)
4. Measuring cups and spoons (incl 1/3 cup)
5. Wooden spoon or silicone spatula for deglazing and stirring
6. Tongs or slotted spoon to brown and transfer the chicken
7. Small bowl and whisk for mixing the slurry
8. Baking sheet (with rack if you have one) for the optional broil crisping

FAQ

Q: Can I use chicken breast instead of thighs?

A: Yes, you can, but breasts dry out faster. Cut into 1 inch pieces and pressure cook on high for three minutes with a quick release. If you want safer juiciness stick with thighs, they forgive more mistakes.

Q: How do I get the chicken crispy if I am not deep frying?

A: Dredge the pieces in arrowroot then brown them in batches on Sauté so you get a nice crust before pressure cooking. After the sauce is added you can finish by broiling for three to five minutes or popping the pieces in an air fryer at 400F for six to eight minutes to recrisp the edges.

Q: My sauce is thin, how do I thicken it?

A: Make sure the arrowroot slurry is mixed with cold water before adding. Use Sauté and simmer for one to two minutes after stirring in the slurry to activate it. If it is still thin add another teaspoon of arrowroot mixed with cold water, then simmer again. Don’t add the slurry while the pot is sealed or it will not thicken.

Q: I keep getting the Burn message on my Instant Pot, what did I do wrong?

A: Usually that means browned bits or thick sauce are stuck to the bottom. Deglaze well with the chicken broth or water after browning so there is no stuck food, and make sure there is at least the listed liquid. If you see bits, scrape them up with a wooden spoon before sealing. Lower the Sauté heat when reducing the sauce so it does not scorch.

Q: Can I make this ahead or freeze it?

A: Yes. Store in the fridge for three to four days. To keep texture, reheat in the oven or air fryer to bring back some crisp. You can freeze cooled chicken and sauce in an airtight container for up to three months, thaw overnight in the fridge before reheating.

Q: Is this recipe really paleo and gluten free?

A: Yes, since it uses coconut aminos instead of soy sauce and arrowroot instead of cornstarch it fits paleo and gluten free diets. Use maple syrup instead of honey if you prefer strict paleo, and check your chicken broth labels for hidden additives.

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

Arrowroot starch (dredge or slurry): swap 1:1 with tapioca starch or potato starch. Cornstarch works too if you dont need it paleo; tapioca gives a clearer glaze.
Coconut aminos: use low sodium tamari or regular soy sauce 1:1 if you don’t have coconut aminos, just note those arent paleo. For a closer paleo swap try equal parts coconut nectar plus a pinch of salt.
Honey or maple syrup: replace 1:1 with date syrup or coconut nectar for a paleo friendly option. If you want less sweetness, use 2 tbsp maple and cut to 1 tbsp or add a splash more vinegar.
Boneless skinless chicken thighs: use same-weight boneless chicken breasts cut to 1 inch pieces, or for a veg option swap with about 1 head of cauliflower florets; if using cauliflower skip long pressure cooking to avoid mush and saute or steam briefly.

Pro Tips

– Pat the chicken dry and shake off almost all the arrowroot before you brown it. If the coating is clumpy or thick it will steam and get gummy instead of crisp. Let the coated pieces sit a few minutes so the arrowroot sticks, then sear in a very hot pan in small batches so each piece gets color.

– Don’t burn the garlic and ginger. Add them only after the pot is hot and the first batch is out, cook just until fragrant, then immediately deglaze with the broth so the browned bits lift up. Scraping the fond is where most of the flavor lives, so take a little extra time there.

– Keep the arrowroot slurry cold and add it slowly to a gently simmering sauce while whisking. Arrowroot thickens fast and turns glossy, so add a little, let it thicken, then stop. Also, do not boil hard after adding arrowroot or the sauce can break down and thin out.

– For extra texture and flavor, finish off-heat with toasted sesame oil and a quick broil for 1 to 3 minutes if you want crispier edges. Taste and adjust salt or sweet only after the sauce is reduced and thickened since reduction concentrates flavors.

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

Recipe by Bob Jones

0.0 from 0 votes

I turned Paleo General Tso Chicken into an Instant Pot shortcut that hinges on one surprising pantry swap.

Servings

servings

Calories

522

kcal

Equipment: 1. Instant Pot or other electric pressure cooker
2. Large cutting board and sharp chef’s knife
3. 2 mixing bowls (one for dredging, one for the arrowroot slurry)
4. Measuring cups and spoons (incl 1/3 cup)
5. Wooden spoon or silicone spatula for deglazing and stirring
6. Tongs or slotted spoon to brown and transfer the chicken
7. Small bowl and whisk for mixing the slurry
8. Baking sheet (with rack if you have one) for the optional broil crisping

Ingredients

1 1/2 lb boneless skinless chicken thighs, cut into 1 inch pieces
2 tbsp arrowroot starch for dredging
1/4 tsp kosher salt
1/4 tsp black pepper
2 tbsp avocado oil or coconut oil, divided (for sautéing)
3 cloves garlic, minced
1 tbsp fresh ginger, minced
1/2 tsp crushed red pepper flakes (or more if you like heat)
3 scallions, thinly sliced
1/3 cup coconut aminos
2 to 3 tbsp honey or pure maple syrup (2 for less sweet, 3 for more)
2 tbsp rice vinegar
1/3 cup chicken broth or water
1 tbsp arrowroot starch mixed with 2 tbsp cold water for a slurry
1 tsp toasted sesame oil (for finishing)
1 tbsp toasted sesame seeds for garnish, optional

Directions

Cut chicken into 1 inch pieces, toss with 1/4 tsp kosher salt, 1/4 tsp black pepper and 2 tbsp arrowroot starch until lightly coated, shake off excess.
Turn Instant Pot to sauté on high, add 1 tbsp avocado or coconut oil; when hot brown chicken in batches about 2 to 3 minutes per side so you get some color, transfer browned pieces to a plate and add the remaining 1 tbsp oil for the next batch.
Add minced garlic, minced ginger and 1/2 tsp crushed red pepper flakes to the pot and sauté about 30 seconds until fragrant but dont let it burn.
Pour in 1/3 cup chicken broth and scrape up browned bits with a wooden spoon to deglaze, then stir in 1/3 cup coconut aminos, 2 to 3 tbsp honey or maple syrup (use 2 if you want less sweet, 3 if you like it sweeter) and 2 tbsp rice vinegar.
Return the chicken and any collected juices to the pot, add 2 of the thinly sliced scallions, stir to combine.
Seal the Instant Pot, set to High pressure for 4 minutes, then do a quick release when the timer finishes and carefully open the lid.
Mix 1 tbsp arrowroot starch with 2 tbsp cold water to make a slurry, set the pot to sauté and slowly whisk the slurry into the sauce until it thickens, this takes about 1 to 2 minutes; if too thin add a little more slurry.
Turn off the pot, stir in 1 tsp toasted sesame oil, taste and adjust sweetness or salt if needed, sprinkle remaining scallion slices and 1 tbsp toasted sesame seeds on top.
Serve hot over cauliflower rice for a Paleo meal; optional hack for extra crispiness transfer chicken to a baking sheet and broil for 2 to 3 minutes after saucing, watch it closely so it doesnt burn.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.