This one-pot Lo Mein recipe is your Instant Pot shortcut to Chicken Lo Mein with pantry-friendly noodles, and it's ideal for busy weeknights when you want takeout flavor, minus the effort. It's an easy dump-and-start recipe with thin noodles, tender chicken, and a colorful medley of vegetables tossed in a sweet-and-savory sauce, all in just 30 minutes!
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My kids love Lo Mein, so I've been making it for years using the traditional two-step recipe - boil the noodles, sauté veggies and chicken in a wok, then toss with noodles and sauce.
While I appreciate the traditional wok method, this Instant Pot version is the practical solution for weeknights when we want those flavors but don't want the cooking effort or cleanup. It is now my preferred way of making Lo Mein!
It's a kids-approved balanced meal made with readily available ingredients. Nothing fancy here-just thin spaghetti, chicken, crisp-tender veggies (about 4 cups), and a quick savory sauce that comes together with pantry staples. The best part is that it's on the table in 30 minutes. Trust me, your family will be asking you to make it more often!
Jump to:
- Why My Family Loves This Recipe
- What is Lo Mein?
- Ingredients for Lo Mein
- How to Make Lo Mein in Instant Pot
- Top Tip: How to Unstick Noodles
- Serving Suggestions
- How To Store & Reheat
- Variation: Vegetable Lo Mein
- Recipe Success Tips for Chicken Lo Mein
- Frequently Asked Questions
- Popular Asian Dishes from my Kitchen
- 📖 Recipe
Why My Family Loves This Recipe
Here's why this recipe is on repeat in my home:
- Takeout-style flavor without the wait time (and the bill and taxes!!)
- Weeknight-friendly dinner ready in 30 minutes, most of which is hands-off cooking.
- Using the Instant Pot is a convenient one-pot option - less to clean up.
- A dump & start meal that gives you time to relax or finish other chores.
- It's a balanced one-pot meal with customizable veggies.
What is Lo Mein?
Lo Mein is a soft noodle dish in which the noodles are boiled, then tossed with a light, sweet, and savory sauce, vegetables, and protein.
What is the Difference Between Lo Mein and Chow Mein?
Lo Mein and Chow Mein are both popular Chinese dishes made with egg noodles, vegetables, and protein. The difference between the two is texture. Chow mein is drier and often stir-fried more aggressively for a crisper texture, whereas Lo Mein is boiled noodles that are lightly tossed in sauce for a softer texture.
Ingredients for Lo Mein
Here's what you need to make this "better-than-takeout" Chicken Lo Mein in the Instant Pot:
- 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. (I prefer the taste and texture of Spaghetti.)
- Sauce: This 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. They stay juicy even after reheating. Alternatively, you can use bite-sized chicken breast (same cook time).
- Vegetables: For this quantity, I use about 4 cups of assorted vegetables. For convenience, I get a pre-shred slaw mix with carrots and cabbage, and add white onions, red pepper, snow peas, and broccoli florets.
- Garnish: Thinly sliced scallion greens (stems) + sesame seeds
Scroll to the recipe card for a detailed list of ingredients and quantities.
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.
Step-by-Step Instructions for Instant Pot Lo Mein
- Add stock or water to the Instant Pot.
- Add all spices and seasonings 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, which means spread half of it width-wise in the sauce. Layer the remaining half vertically on top.
- Using the cooking spoon, push the spaghetti down until it is fully submerged in the liquid.
Pro tip
Why Layer Noodles in 'Criss-Cross' Pattern
The criss-cross layering pattern of noodles prevents a "burn" signal by ensuring liquid circulates around the pasta.
- Add diced chicken on top.
- Followed by sliced onions and sliced carrots on top; 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.
- Close the lid and pressure cook at high for 4 mins.
- Once the cook time is up, release pressure manually.
Pro tip
Troubleshooting Noodles' Texture
I've tested this recipe a few times with different pressure-cook times and found that 4 minutes is perfect for my family. If you like your noodles a bit firmer, try a 3-minute cook with a 2-minute natural release instead of a 4-minute quick release.
- Once the pin drops, open the lid. Using tongs, stir the noodles so they separate and get coated with the sauce.
- 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. If you like, you can even saute everything for 2-3 minutes.
- After 5 minutes, open the lid and check for seasoning. Add chopped scallion greens and sesame seeds for garnish and enjoy warm!
Top Tip: How to Unstick Noodles
If the noodles have clumped together, run a fork through them lengthwise and pull them apart as shown in the image below.
Serving Suggestions
This one-pot meal needs no sides and is very satisfying as is. But you can always take it to another level with a few different serving options. Here are some of my tried and tested combinations:
- Add a jammy fried egg or boiled egg on top for a protein boost, drizzle some sriracha, and enjoy!
- Top your lo mein bowl with these instant pickled cucumbers - they add a fresh and zesty crunch to the noodles.
How To Store & Reheat
This chicken lo mein is a great meal prep recipe. I prepare a big batch on Sunday, and it doubles down as Monday dinner with enough leftovers for Tuesday's lunch.
- Store: To maintain freshness, I store lo mein in an airtight container in the fridge for up to 4 days.
- Reheat: Here's how to reheat and revive Lo Mein the next day without it getting mushy. I add a splash of broth and then microwave it in a covered dish. That adds a moist glaze to the noodles.
- Freeze or not: I've tested freezing lo mein and found that the noodles turn very mushy when thawed, so I don't recommend freezing this dish.
Variation: Vegetable Lo Mein
This recipe can be easily made vegetarian by:
- Using vegetable stock or water
- Skipping chicken and using Extra-Firm Tofu instead. Cut tofu into 1-inch pieces and add it after pressure cooking, along with vegetables.
Recipe Success Tips for Chicken Lo Mein
- Thin spaghetti works great for this recipe. If using noodles, pick egg noodles or lo mein with egg. They hold their shape during pressure cooking.
- To prevent the spaghetti from clumping, lay it in a criss-cross pattern and push it down into the liquid.
- Do not stir after layering the noodles.
- For the moist chicken, I prefer using chicken thighs in this recipe.
- I use hoisin sauce to make the sauce. Alternatively, oyster sauce can be used.
- Make it vegetarian by substituting chicken with extra-firm tofu, cut into bite-sized pieces. Add it after pressure-cooking so the tofu holds its shape.
- Lo mein sauce gets dry after cooling. To revive the moisture, toss the noodles with a few tablespoons of warm water or broth, then reheat.
- This recipe can be easily customized with your favorite egg noodles and your preferred vegetable medley. When switching veggies, the total should be about 3.5-4 cups.
- Vegetables like carrots, onions, and 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 them after pressure cooking.
Frequently Asked Questions
Yes. Dried lo mein noodles work well here. Just use a similar amount by weight and keep in mind that cook time may vary slightly depending on the brand and thickness.
This usually happens if the noodles are not layered evenly, do not have enough liquid around them, or sit too long after cooking. To prevent this, criss-cross the noodles, press them gently into the liquid, and separate them with tongs right after pressure cooking.
Swap the chicken for extra-firm tofu, edamame, or soy-protein chunks. Use vegetarian oyster sauce or simply add a little extra hoisin and soy sauce for flavor.
Yes. Add sriracha, chili garlic sauce, red pepper flakes, or a spoonful of sambal oelek to the sauce for some heat.
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
📖 Recipe
Instant Pot Chicken Lo Mein in 30 Minutes
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Video
Equipment
Ingredients
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
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!
Notes
- Thin spaghetti works great for this recipe. If using noodles, pick egg noodles or lo mein with egg. They hold their shape during pressure cooking.
- To prevent the spaghetti from clumping, lay it in a criss-cross pattern and push it down into the liquid.
- Do not stir after layering the noodles.
- For the moist chicken, I prefer using chicken thighs in this recipe.
- I use hoisin sauce to make the sauce. Alternatively, oyster sauce can be used.
- Make it vegetarian by substituting chicken with extra-firm tofu, cut into bite-sized pieces. Add it after pressure-cooking so the tofu holds its shape.
- Lo mein sauce gets dry after cooling. To revive the moisture, toss the noodles with a few tablespoons of warm water or broth, then reheat.
- This recipe can be easily customized with your favorite egg noodles and your preferred vegetable medley. When switching veggies, the total should be about 3.5-4 cups.
- Vegetables like carrots, onions, and 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 them after pressure cooking.
Karin says
I know I’m late to comment. Instead of chicken I’ve made this numerous times with a block of extra firm tofu. For veggies i pretty much clear the fridge. If I don’t get to the 4 cups, frozen veggies microwaved for a few minutes added after releasing the pressure. This recipe is soooo easy!
Aneesha Gupta says
Hi Karin, that sounds wonderful. Thanks for sharing your method, a lot of readers will find this useful. I'm so glad you enjoy this Lo Mein!
Angie says
Would coleslaw mix be an acceptable substitution for the cabbage?
Aneesha says
Absolutely! Enjoy!
Jeanette says
This was awesome. Because I'm lazy and have a hub who's picky about weird things, I made a couple changes. Used 3 c broth and 1 1/2 times sauce ingredients. Used 1 bag frozen stir-fry veggies, added them on top of chicken. Cooked 7 minutes, quick release, then stirred in 12 oz thawed small frozen peeled, deveined shrimp. We loved it! I will definitely be making this again.
Aneesha says
Hi Jeanette, your version sounds delicious! Glad you customized this recipe to your liking. Thanks for taking the time to rate the recipe!
Iraina says
This was one of the first dishes I cooked in my pressure cooker and it was an amazing introduction. It's definitely a family favourite and gets prepared often. I've also made sure all my friends and family members have the recipe and they are all fans. Thanks so much!
Aneesha says
Awww.. thank you so much Iriana. I'm so glad you enjoy it so much! Thanks for taking the time to give it a star rating 🙂
Mary says
Can you double this recipe?
Aneesha says
Yes. Simply double the ingredients, but the pressure cooking time remains the same. Enjoy!
Marlo Link says
Yum made this tonight! I didn’t have agave so I subbed brown sugar, and used frozen chicken tenderloins I had. Cooked for 6 mins with a 5 min natural release. Perfect and saucey!
Aneesha says
Perfect! I'm so glad you enjoyed it Marlo! Thanks for taking the time to rate the recipe 🙂
Kelly says
I am so happy to have found this recipe - one of my faves of all time. I make it at least every 2 weeks - make a big pot and have lunches all week. I add cooked shrimp at the end instead of chicken and steam the vegies for a bit before adding. Of course kid won't eat it but that just means more for meeee!
Aneesha says
Hi Kelly, thank you so much. I'm so glad you enjoy this recipe too, it's a regular in my home 🙂
Aviva says
Can this be made gluten-free? If yes, what noodles are recommended?
Aneesha says
Hi Aviva, I haven't tried this recipe with gluten-free noodles so can't say for sure. But my guess is if you follow the cooking rule with the time mentioned on the box, this recipe should work. Good luck!
Mary says
Hey I don’t have access to fresh ginger how much ground could I use instead?
Aneesha says
Hi Mary, you can use 1/2 teaspoon ground ginger. Enjoy!
.ari says
I have a lot of mouths to feed so I doubled the recipe and put it to pressure cook for 7 minutes. It turned out amazing!! Easily will be one of our new family favorites.
Aneesha says
That is so awesome to hear! Glad you enjoyed it!
Allie says
Tried making this the other night and it came out like soup! Followed all of the directions exactly and the sauce never thickened up. Not sure what went wrong. It tasted good but definitely wasn’t lo mein.
Aneesha says
Hi Allie, I'm sorry you had that experience. Did you let the noodles rest after cooking as mentioned in the recipe? Typically the extra liquid gets absorbed during that time. If that happens again, you can turn on saute and cook off the excess liquid.
Kelly says
I love this recipe and have sent it to all my friends/family. I make this at least once every 2 weeks and the leftovers for lunches are an added bonus. I throw in the vegies I like and/or what I have on hand.
Aneesha says
Hi Kelly, I'm so happy you enjoy it so much. Thank you for sharing it with your friends, appreciate that!
Fernanda says
I did this today and was so good!
I just added a litle of cornstarch to thicken the sauce since it was a little watery
Aneesha says
Hi Fernanda, glad to hear you enjoyed it. The sauce thickens as it sits for a bit, but cornstarch works too! Look out for another similar noodles recipe coming soon!