Instant Pot Chicken Lo Mein Recipe

If you’re craving the comforting flavors of takeout but want to keep things light and homemade, this Instant Pot chicken lo mein is just the thing. Quick, easy, and packed with flavor, this recipe is perfect for busy weeknights when you want something satisfying but don’t have hours to spend in the kitchen. With tender chunks of chicken, colorful veggies, and perfectly cooked noodles all tossed in a savory sauce, it’s a one-pot wonder you’ll come back to again and again. Plus, making lo mein in the Instant Pot means way less clean-up—always a win in my book!

this RECIPE

A quick story: the inspiration behind this lo mein 🍜

I remember the first time I tried lo mein. I was probably around 12, at a family friend’s house, and they’d ordered Chinese takeout. Up until then, noodles for me meant spaghetti with tomato sauce, so this dish blew my mind. The sauce was savory, a bit sweet, and the noodles had just the right amount of chew. Since then, lo mein has been one of my go-to comfort foods. But ordering takeout all the time isn’t exactly budget-friendly or healthy, so I started experimenting with ways to make it at home. After a few trial runs, I found that using the Instant Pot not only made it super easy but also gave the noodles that perfect texture that’s hard to achieve on the stovetop. Now, this recipe has become a household favorite!

What is lo mein, anyway?

Lo mein is a popular Chinese-American dish, traditionally made with egg noodles tossed in a savory sauce along with vegetables and some type of protein like chicken, beef, or shrimp. “Lo mein” actually means “tossed noodles” in Cantonese, and it’s the tossing method that gives the dish its signature texture and flavor. Instead of stir-frying like chow mein, lo mein noodles are cooked and then mixed with the sauce, which keeps them soft and chewy. Although traditional lo mein calls for fresh egg noodles, this Instant Pot version uses spaghetti for convenience without sacrificing flavor.

Let’s talk ingredients: the essentials for chicken lo mein

Each ingredient here plays an important role in building those classic lo mein flavors. Here’s a closer look, along with a few tips and possible substitutions:

• Chicken breasts: Tender, lean chicken breast works perfectly in this recipe, but if you’re looking for extra flavor, boneless chicken thighs are a great alternative. Both stay juicy thanks to the quick cook time in the Instant Pot.
• Garlic: Freshly minced garlic adds a strong, aromatic flavor that really enhances the sauce. If you’re in a pinch, garlic powder can work, but fresh is best here.
• Soy sauce: This is the foundation of the sauce, giving it that savory, umami punch. If you’re watching your sodium intake, you can use low-sodium soy sauce.
• Hoisin sauce: Slightly sweet and tangy, hoisin sauce balances the saltiness of the soy sauce and adds depth to the dish. You can substitute oyster sauce if you prefer a milder sweetness.
• Spaghetti noodles: This might sound unconventional, but spaghetti is an excellent stand-in for Chinese egg noodles in the Instant Pot. Plus, it’s easy to find! Just be sure to break them in half to help them cook evenly.
• Carrots and red pepper: These veggies add color, crunch, and sweetness, complementing the savory sauce. Feel free to add other vegetables you have on hand, like snap peas or broccoli.
• Green onions and sesame seeds: Green onions add a fresh bite right at the end, and a sprinkle of sesame seeds makes the dish feel a bit more authentic.

Kitchen gear: What you need (and what you can skip)

All you really need for this recipe is an Instant Pot and a couple of basic kitchen tools. Here’s why:

• Instant Pot: The Instant Pot takes the hassle out of cooking the noodles and chicken separately. Plus, the pressure-cooking feature infuses all those savory flavors into the noodles. If you don’t have an Instant Pot, you could use a large pot and cook everything on the stovetop, but it will take a bit longer.
• Tongs or pasta fork: This will help you toss the noodles and coat them evenly in the sauce after they’re done cooking.
• Small mixing bowl: For making the cornstarch slurry, which helps thicken the sauce to just the right consistency.

Step-by-step: My foolproof method for Instant Pot chicken lo mein

Let’s dive into the step-by-step process! Imagine we’re cooking together in the kitchen, chatting as we go.

1. Add the basics to the pot: Start by pouring a tablespoon of vegetable or sesame oil into your Instant Pot. (I love the subtle nutty flavor of sesame oil, but vegetable oil works too if that’s what you have.) Add the diced chicken and minced garlic, then pour in the chicken broth, soy sauce, and hoisin sauce. Finally, add the spaghetti noodles, broken in half. Make sure the noodles are as submerged in the liquid as possible so they cook evenly.
2. Seal and cook: Place the lid on your Instant Pot and set the valve to the sealing position. Set it to manual high pressure for 4 minutes. Yep, that’s it! In just a few minutes, you’ll have perfectly cooked noodles and chicken.
3. Quick release and add the slurry: After the timer goes off, carefully do a quick release. In a small bowl, mix the water and cornstarch to make a slurry, then pour it into the Instant Pot. Stir well to combine and break up the noodles a bit—they may stick together at first, but they’ll separate as you stir.
4. Add veggies and let it rest: Toss in the carrots and red pepper slices, then put the lid back on (but don’t seal it). Let everything sit for about 10 minutes. This allows the veggies to soften slightly without overcooking.
5. Final touches: Remove the lid, give everything one last stir, and sprinkle in the chopped green onions and sesame seeds. Your Instant Pot chicken lo mein is ready to serve!

Try these variations for a fun twist

Once you’ve got the hang of this recipe, there are endless ways to mix things up!

• Vegetarian lo mein: Simply leave out the chicken and add more vegetables like broccoli, snap peas, or mushrooms. You could also toss in tofu cubes for some added protein.
• Spicy lo mein: For a kick, drizzle some sriracha or sprinkle in red pepper flakes. You can adjust the heat level to your taste.
• Low-carb option: If you’re looking for a lower-carb version, try using zucchini noodles or shirataki noodles instead of spaghetti. Add them at the end so they don’t overcook.
• Add more veggies: Lo mein is super versatile, so feel free to add any other veggies you have in the fridge. Bell peppers, broccoli, or snap peas would be delicious in here.
• Gluten-free: Use gluten-free tamari instead of soy sauce and substitute gluten-free spaghetti. Just make sure to adjust the cook time according to your noodle package directions.

Serving and presentation ideas

To serve, scoop the lo mein into shallow bowls or plates and garnish with a sprinkle of sesame seeds and extra green onions. If you’re feeling fancy, a little sriracha drizzle over the top adds a pop of color and a bit of heat. This lo mein is already packed with veggies, so it works well as a standalone dish, but you could serve it with a light side salad or steamed edamame for a little extra something.

Drink pairings

Looking for something refreshing to go with this dish? Here are a few ideas:

• Iced green tea: Light and refreshing, green tea complements the savory flavors of lo mein without overpowering them.
• Lemon-ginger iced tea: The zing of ginger and citrus works beautifully with the umami flavors in the sauce. Plus, it’s easy to make at home!
• Sparkling water with a splash of lime: If you’re looking for something simple, sparkling water with a squeeze of fresh lime is crisp and palate-cleansing.

Storage and reheating tips

Got leftovers? Lucky you! Store your Instant Pot chicken lo mein in an airtight container in the fridge for up to 3 days. To reheat, pop it in the microwave for a minute or two, stirring halfway through to ensure even heating. Alternatively, you can reheat it on the stovetop over low heat—just add a splash of chicken broth or water to help rehydrate the noodles.

Freezing isn’t recommended for this recipe since the noodles can get mushy, but honestly, it’s so tasty you probably won’t have leftovers for long!

Scaling the recipe for more or fewer servings

If you’re cooking for a crowd, you can easily double the recipe. Just make sure not to overfill your Instant Pot, as noodles expand when they cook. For smaller servings, simply halve the ingredients, but keep the cook time the same. You’ll still get great results without any adjustments.

FAQs

Q: Can I use frozen chicken?
A: Yes! Just make sure to dice it while it’s still frozen, and add an extra minute to the cook time.

Q: What other vegetables can I add?
A: Broccoli, snap peas, and mushrooms all work well. Just add them at the same time as the carrots and red pepper.

Q: Can I use a different type of noodle?
A: Definitely! You can use lo mein noodles if you have them. Just follow the package directions for Instant Pot cook time.

Q: How do I prevent the noodles from sticking?
A: Make sure to stir well after cooking, and try to submerge the noodles in the liquid as much as possible before cooking.

Q: Is this recipe spicy?
A: Not at all, but you can add sriracha or red pepper flakes if you like some heat!

Give this Instant Pot chicken lo mein a try the next time you’re craving takeout, and feel free to tweak it to make it your own! It’s a simple, customizable recipe that’s sure to become a family favorite. Enjoy!

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