Instant Pot Chicken Lo Mein

Instant Pot Chicken Lo Mein is an easy dump & start one-pot recipe for a popular Chinese takeout. Thin noodles, chicken chunks and a colorful medley of vegetables get tossed in a sweet and savory asian sauce, all in just 30 minutes!

My kids love Lo Mein, so I've been making it for years using the traditional two-step recipe - boil the noodles, simultaneously saute veggies and chicken in a wok, add sauce, then add noodles and toss to combine.

Even though this method takes only 30 minutes, using the Instant Pot is super convenient alternative since it cooks the whole dish in the same pot.

It's a Dump and Start recipe which makes weeknight meals a breeze. And at the end, you have only one pot to wash. It is now my preferred way of making Lo Mein.

Healthy One-Pot Meal in 30-Minutes

I love one-pot meals that hit all the food groups. In this easy recipe, I cook thin spaghetti, chicken chunks and 4 cups of assorted vegetables in a light and flavorful sauce, and it's on the table in 30 minutes. It's perfect for weeknights.

What is Lo Mein

Low Mein is a Chinese dish made with Egg noodles that are boiled, then stir-fried with vegetables and chicken (or other meats), and tossed in a light sweet and savory sauce.

What is the Difference Between Lo Mein and Chow Mein

Lo Mein and Chow Mein are both popular Chinese dishes made with wheat flour egg noodles, vegetables and protein of choice. The main difference between the two is texture.

Chow Mein are stir-fried noodles with a more drier, crisper texture, whereas Lo Mein are boiled noodles that get coated in a light sauce, hence are more softer in texture.

How to Make Lo Mein in Instant Pot

This family favorite dish can be made as a one-pot meal using the Instant Pot. Ready in just 30 minutes, from prep to table, this dish is one of my weeknight favorites. This recipe works in any comparable electric pressure cooker, like Mealthy Multipot.

Ingredients for Lo Mein

This delicious one-pot meal is made with easily available and healthy ingredients. And if you don't have these in your pantry already, get them, since all these ingredients can be used in other asian recipes too. It's a totally customizable recipe, so you can give it your own twist. Here's what we need:

• Noodles: I like to use thin Spaghetti in this recipe. I always have it in my pantry, plus these noodles cook evenly in the Instant Pot and hold their shape. Regular egg noodles or Lo Mein noodles can also be used in this recipe. (Personally, I prefer the taste and texture of Spaghetti.)
• Sauce: Here is what I put together to make a thin sauce that coats the noodles:
  • Stock: Chicken or vegetable stock. Can use water too. (I prefer Veg stock)
  • Soy sauce
  • Rice vinegar (or apple cider vinegar)
  • Ginger + Garlic: Freshly crushed or frozen cubes
  • Chili garlic Sauce: I use Sambal Oelek
  • Hoisin Sauce, or Oyster sauce (use hoisin for vegetarian version)
  • Sesame Oil
  • Agave Syrup, honey or brown sugar
• Chicken: I use boneless chicken thighs, cut in 1 inch pieces. Alternatively, chicken breast can be used with the same cooking time.
• Vegetables: For this quantity I use about 4 cups assorted vegetables. Here is what I used in this recipe:
  • White onions, thinly sliced
  • Red pepper, thinly sliced
  • Cabbage (red + green)
  • Carrots
  • Snow Peas
  • Broccoli florets
• Garnish: Thinly sliced scallion greens (stems) + sesame seeds

Step by Step Instructions for Instant Pot Lo Mein

• Add stock or water in the Instant Pot. Add all spices and seasoning listed under "sauce', including soy sauce, hoisin sauce, vinegar, chili sauce, agave, sesame oil and black pepper. Stir to combine. (pic 1 & 2)
• Break the spaghetti into half and lay it in a criss cross pattern. What that means is spread half of it width-wise in the sauce. Layer the remaining half vertically on top. (pic 3 & 4)
• Using the cooking spoon push the spaghetti down such that it is fully submerged in liquid.

• Add diced chicken, sliced onions, sliced carrots on top and DO NOT stir. Please note: If you prefer the peppers and snow peas softer, add those at this point. I like a crunchier texture so add them after pressure cooking. (Pic 5 & 6)
• Close lid and pressure cook at high for 4 mins. (vent set to sealing position in DUO models) (pic 7)
• Once the cook time is up, release pressure manually by turning the steam valve to 'venting' position on Duo, or push it down if using Ultra. (pic 8)

• Once the pin drops, open the lid. Using tongs, stir the noodles so they separate and get coated with the sauce. (pic 9)
• Add the remaining vegetables including peppers, cabbage slaw, snow peas and broccoli florets. Stir well, then close the lid and let it rest for 5 mins. The heat from the noodles softens the vegetables and they absorb the Lo Mein flavors. (pic 10 & 11)
• After 5 mins, open the lid, check for salt. Add chopped scallion greens and sesame seeds for garnish and enjoy warm! (pic 12)

How to Unstick Noodles

If noodles have clumped together, run a fork through the noodles lengthwise, and pull them apart as shown in the image below.

How to Make Vegetable Lo Mein in Instant Pot

This recipe can be easily made vegetarian by:

• Using vegetable stock or water
• Skipping chicken and using Extra-Firm Tofu instead. Cut tofu in 1 inch pieces and add it after pressure cooking, along with vegetables.

Popular One-Pot Meals on the Blog

• Minestrone Soup - Hearty soup with beans, vegetables and quinoa (GF)
• Chicken Noodle Soup- made with bone-in chicken, veggies and noodles (GF)
• Mexican Quinoa- Mexican spiced quinoa, beans and veggie bowl (vegan)
• Chana Masala Rice- Indian spiced chickpeas rice (vegan)
• Vegetable Biryani- Indian spiced rice Pilaf (vegan)
• Pasta Fagioli Soup- made with beans, veggies and ditalini pasta (veg)

Recipe Tips for Chicken Lo Mein

• Thin spaghetti works great for this recipe. If using noodles instead, pick egg noodles or lo mein noodles with egg. They hold their shape during pressure cooking.
• To prevent the spaghetti from clumping together, lay it in a criss cross pattern, AND push it down to submerge in sauce.
• For best results and moist chicken, I prefer using chicken thighs in this recipe.
• I use hoisin sauce to make the sauce. Alternatively, oyster sauce can be used.
• This recipe can be made vegetarian by skipping chicken. Extra-firm Tofu can be added for protein.
• This dish is best served warm right-away. The longer it sits, the sauce dries out. To re-heat, toss the noodles with a few tablespoons of warm water and re-heat.
• This recipe can be easily customized by using your favorite kind of egg noodles and your preferred vegetable medley. When switching veggies, the total should be about 3.5-4 cups.
• Vegetables like carrots, onions, mushrooms can be added before pressure cooking. Broccoli, snow peas etc. should be added later for best results. Red peppers can be added before or after pressure cooking. If you prefer them crisper, add later. If using matchstick carrots, add after pressure cooking.

More Popular Asian Dishes from my Kitchen

• Thai Green Curry (vegan)
• Salmon Red Curry
• Massaman Curry
• Panang Curry Chicken
• Korean Spiced Chicken Bulgogi
• Vegetable Chow mein

★ Did you make this recipe? Please give it a star rating below! For more quick & easy recipes, FOLLOW ME on Facebook, Instagram,  Pinterest and Youtube.

📖 Recipe

Instant Pot Chicken Lo Mein

Aneesha Gupta

Instant Pot Chicken Lo Mein, an easy one-pot dump & start recipe for a popular Chinese takeout. Noodles, chicken & vegetables tossed in a sweet and savory sauce in 30 mins!

4.47 from 96 votes

Print Recipe Pin Recipe Add to Collection Go to Collections

Prep Time 10 minutes mins

Cook Time 4 minutes mins

Resting Time 5 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Asian, Chinese

Servings 3

Calories 567 kcal

Equipment

• ▢
  Instant Pot

Ingredients

  

1x2x3x

• ▢ 8 oz thin spaghetti (½ of a 1 lb. box)
• ▢ 2 teaspoon garlic finely chopped, 2 cloves
• ▢ 2 teaspoon ginger finely chopped (½ inch ginger)
• ▢ ½ lb chicken thighs cut in ½ inch pieces, (or 1 chicken breast)
• ▢ 2 cups vegetable stock or water (adjust salt if using water)

Sauce

• ▢ 3 tablespoon soy sauce
• ▢ 2 tablespoon hoisin sauce
• ▢ 1 tablespoon rice vinegar
• ▢ ½ tablespoon chili garlic sauce (sambal Olek or sriracha)
• ▢ 1 teaspoon agave or honey (or brown sugar)
• ▢ 1 teaspoon sesame oil
• ▢ ½ teaspoon black pepper
• ▢ ¼ teaspoon salt if needed (wait till after cooking)

Vegetables (total about 4 cups)

• ▢ 1½ cups cabbage (green +purple cabbage shredded)
• ▢ ½ cup carrots sliced thinly (or matchsticks carrots)
• ▢ ½ cup onion thinly sliced (about ½ an onion)
• ▢ ½ cup bell pepper any color, thinly sliced
• ▢ ½ cup snow peas
• ▢ ½ cup broccoli florets

Cook ModePrevent your screen from going dark

Instructions

 

• Add stock or water in the Instant Pot. Add the ginger and garlic, all the spices and seasoning listed under "sauce', including soy sauce, hoisin sauce, vinegar, chili sauce, agave, sesame oil and black pepper. Stir to combine.
  
• Break the spaghetti into half and lay it in a criss cross pattern. What that means is spread half of it width-wise in the sauce. Layer the remaining half vertically on top. Push the spaghetti down such that it is fully submerged in liquid.
  
• Add diced chicken, sliced onions, sliced carrots on top and DO NOT stir. If you prefer the peppers and snow peas softer, add those at this point. I prefer a crunchier texture so add them after pressure cooking. If using matchstick carrots, add after pressure cooking.
  
• Close lid and pressure cook at high for 4 mins. (vent set to sealing position in DUO models)
  
• Once the cook time is up, release pressure manually by turning the steam valve to 'venting' position on Duo, or push it down if using Ultra.
  
• Once the pin drops, open the lid. Using tongs, stir the noodles so they separate and get coated with the sauce. If you find clumps, run a fork through the center and pull them apart.
  
• Add the remaining vegetables including peppers, cabbage, snow peas and broccoli florets. Stir well, then close the lid and let it rest for 5 mins. The heat from the noodles softens the vegetables and they absorb the Lo Mein flavors.
  
• After 5 mins, open the lid, check for salt. Add chopped scallion greens and sesame seeds for garnish and enjoy warm!
  

Video

Notes

Recipe Tips for Chicken Lo Mein

• Thin spaghetti works great for this recipe. If using noodles instead, pick egg noodles or lo mein noodles with egg. They hold their shape during pressure cooking.
• For best results and moist chicken, I prefer using chicken thighs in this recipe.
• I use hoisin sauce to make the sauce. Alternatively, oyster sauce can be used.
• This recipe can be made vegetarian by skipping chicken. Extra-firm Tofu can be added instead for protein.
• This dish is best served warm right-away. The longer it sits, the sauce dries out. To re-heat, toss the noodles with a few tablespoons of warm water and re-heat.
• This recipe can be easily customized by using your favorite kind of egg noodles and your preferred vegetable medley. When switching veggies, the total should be about 3.5-4 cups.
• Vegetables like carrots, onions, mushrooms can be added before pressure cooking. Broccoli, snow peas etc. should be added later for best results. Red peppers can be added before or after pressure cooking. If you prefer them crisper, add later.

Note: The nutrition facts below are my estimates.  If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition

Calories: 567kcal | Carbohydrates: 79g | Protein: 27g | Fat: 16g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 2230mg | Potassium: 692mg | Fiber: 6g | Sugar: 15g | Vitamin A: 5044IU | Vitamin C: 72mg | Calcium: 78mg | Iron: 3mg

Did you try this recipe?Share a photo and tag @spicecravings or #spicecravings