2lbsbonelessskinless chicken breasts, cubed in bite size pieces
1tablespooncornstarch or arrowroot powder
For General Tso's sauce:
1tablespoonChinese cooking wine or dry sherry
¼ - ½teaspooncayenne pepper
Crushed red pepper
Turn the Instant Pot on the Sauté mode. When the display reads HOT, add oil. Add the chicken in batches and lightly brown on all sides. Transfer the chicken to a plate and repeat with any remaining chicken. Press Cancel/OFF
Add the rice vinegar to the Instant Pot and deglaze the bottom of the pot. Be sure to remove all of the browned bits that stuck to the bottom.
Add the remaining sauce ingredients to the pot and mix together until well combined.
Return chicken pieces to the instant pot and stir to coat the chicken with the sauce.
Lock the lid and place valve in the Sealing position.
Pressure Cook/Manual on HIGH pressure for 10 minutes.
When the cooking time expires allow for 5 minutes of Natural Pressure Release. Then Quick Release any remaining pressure.
Press Cancel and then select Sauté mode.
In a small bowl whisk together the cornstarch/arrowroot powder and water until incorporated. Pour the slurry in the pot and mix to combine. Simmer for 1 - 2 minutes until the sauce thickens to desired consistency.
Serve alongside or on top of rice.
Garnish with with sesame seeds, crushed red pepper, and sliced green onions, if desired.