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
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📖 Recipe
Instant Pot Chicken Lo Mein
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!
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.
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!
Christine says
Do you have this recipe for the stove rather than instant pot?
Aneesha says
Hi Christine, for the stove top, simply prepare the sauce and keep aside, saute the veggies in a large skillet/pan, add cooked noodles, then add the sauce and toss till well combined. Hope you enjoy it.
Lisa says
I just made this today and doubled the recipe. I used 8 cups of celery, bell peppers and onions combined and 6 chicken thighs. I thought it was too watery but once I stirred the liquid mixed in with everything. It was delicious even though I was missing the chili garlic paste. I will get that for next time. Thank you for the recipe! This is a keeper and my entire family of 5 gives it 2 thumbs up!
Aneesha says
Yay! So happy to hear that! Thank you Lisa, I'm glad you enjoyed it too!
Diane says
Did you e tend the cooking time on the instant pot?
Aneesha says
Hi Diane, I'm sorry I didn't understand your question?
Melissa G says
Was delicious. Made it with chicken breast. Was juicy and spaghetti was cooked perfectly. Will be making this again
Aneesha says
Hi Melissa, Thank you, so glad you enjoyed it. If you get a chance, do rate the recipe by clicking on the stars- I'll appreciate that. Thanks!
Aimee says
If I want to make small portion, can I make it using pot in pot method?, Should I cook it longer?
Aneesha says
Hi Aimee, if you're using a 6qt, you can half the recipe with the same instructions and pressure cook time.
David Bankson says
That's the first time I ever got a burn notice...
I don't have a duo or ultra, just the 8 quart one, maybe I should have added more liquid to make up for the extra space?
Patty says
Can I use lo Mein instead? I just want to make sure it will come out ok. Sounds yummy!
Aneesha says
Hi Patty, I'always end up making this with thin spaghetti so can't say for sure. But I would assume that those noodles are more starchy so would be more sticky.
David Bankson says
I used lo mein noodles and got the burn notice. Perhaps that's the reason?
Aneesha says
Hi David, sorry you had that experience. 2 cups of liquid is typically enough for an 8 qt, so I agree with you- it's probably the lo mein noodles. They are more starchy and have a higher tendency to burn. I would recommend trying it with thin spaghetti next time. Hope you enjoy it!
Sof says
This looks so good! Do you think I could cook with frozen chicken at maybe 8 min to make sure the chicken cooks or would the pasta be too mushy cooking that long?
Aneesha says
Hi Sof, pasta would be mushy in 8 mins. It's better to make this with thawed chicken. Hope this helps!
Victoria McCurry says
This is a regular once a week meal in our house. We love it more than any carry out I have had.
Aneesha says
Thank you so much Victoria! I am so happy to hear that. I've been making this pretty regularly too 🙂
Mike Woods says
this is a GREAT recipe...I'm making it now, 2nd time in 2 weeks!...easy to do and good leftovers...I subbed bean sprouts for the broccoli--personal preference...the only comment I have on the recipe, that might help others, is when you're adding the spaghetti in a criss-cross pattern, you're going to lay them perpendicular to each other, not "vertical"...
Aneesha says
Hi Mike,
Thank you, I'm so glad you enjoy this recipe, it's on repeat in my home too! And good catch on the pattern description, I'll edit to say that. Thanks again!
Gina says
This looks fantastic and I'm excited to try! I'm curious if you can use Frozen vegetable blends? Would that change cook times or when you add the vegetables? Or would they just get too soggy
Aneesha says
Hi Gina, thank you. You can definitely add frozen veggies like peppers, carrots, corn kind of stuff. I wouldn't add broccoli. Same time will work, if after opening you find excess liquid, just turn on saute for few minutes. Some liquid also gets absorbed by the noodles as they rest.Enjoy!
Becky says
Hi, can this be doubled? If so, how would that change the cook time?
Aneesha says
Hi Becky, yes this can be doubled. Cook time remains the same, just make sure that all the noodles are submerged under the liquid. Enjoy!
Daniel B says
This recipe is really awful. Ended up with a burn notice and the entire bottom of my inner pot covered with burnt spaghetti. Had to add about twice the amount of water to get it to seal finally. Ended up with very soggy food. Don't recommend at all!
Aneesha says
Hi Daniel, I'm sorry you had that experience, but with 2 cups of water and 3 mins of cooking time, there was no reason for a burn notice. This recipe has been tested and tried successfully by me and many readers, so I would recommend checking your pressure cooker sealing ring and valve. If the ring or the pressure valve wasn't placed correctly (or had food in it from previous times), all the liquid evaporates 'while' trying to seal the pot, causing a burn notice. I hope you have a better experience next time.
Lorrie says
This was my first instant pot meal and it was delicious! I will definitely be making this again!
Aneesha says
Hi Lorrie, thank you, I'm so glad you enjoyed it! I hope you try and enjoy more recipes!
Richard says
Fantastic! I used two chicken thighs instead of one for a little heartier dish and increased cook time to 6 minutes to accommodate Will be making this often! .
Aneesha says
Yay! I'm so glad you enjoyed it. You didn't have to add extra time for the additional chicken thigh. As long as it is cut in bite size pieces, the same pressure cooking time works. Thanks again for your feedback and rating!