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.
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!