Begin by setting your Instant Pot to sauté mode. Add the vegetable or canola oil and allow it to heat up. Once hot, add the chicken thighs in batches, ensuring not to overcrowd the pot. Sauté for about 5-7 minutes until they are browned on all sides.
After browning the chicken, add the minced ginger, garlic, and red chili flakes. Sauté for another 2 minutes until fragrant.
In a separate bowl, mix together the rice vinegar, soy sauce, hoisin sauce, water, and brown sugar. Pour this mixture over the chicken in the Instant Pot. Stir well to combine.
Secure the lid on the Instant Pot and set it to pressure cook on high for 10 minutes. Once the time is up, allow for a natural pressure release for 5 minutes, then perform a quick release.
In a small bowl, mix the cornstarch with 3 tablespoons of water to create a slurry. Once the pressure has been released, switch the Instant Pot back to sauté mode. Stir in the cornstarch slurry and cook for a few minutes until the sauce thickens.
Turn off the Instant Pot and transfer the General Tso Chicken to a serving dish. Garnish with red pepper flakes, sesame seeds, and chopped green onions. Serve hot over steamed rice or alongside a fresh salad.
