Instant Pot Chicken Lo Mein Recipe

There’s nothing quite like homemade Chicken Lo Mein—perfectly cooked noodles, tender chicken, and a medley of colorful veggies all coated in a savory sauce. But let’s be honest, whipping this up from scratch on the stovetop can take a little time and effort. Enter the Instant Pot, my absolute favorite kitchen tool for nights when I want takeout-quality food without the takeout wait. This Instant Pot Chicken Lo Mein is everything you love about the dish but faster, easier, and with way fewer dishes to wash.

I remember my first attempt at Instant Pot noodles. I was skeptical. Could it really cook everything perfectly without the dreaded “burn” warning halfway through? But the Instant Pot worked like magic, delivering noodles with just the right amount of chewiness, juicy chicken, and flavors that tasted like they’d simmered all day. Now, it’s my go-to recipe whenever a Lo Mein craving hits!

this RECIPE

Lo Mein, the Takeout Favorite: A Little Background

Lo Mein is a beloved Chinese-American dish that translates to “tossed noodles.” Traditionally, it’s made by tossing cooked noodles in a savory sauce with stir-fried veggies and protein like chicken, beef, or tofu. Unlike Chow Mein, which has a drier, stir-fried texture, Lo Mein is all about those soft, sauce-coated noodles. While you’ll usually see it prepared in a hot wok, the Instant Pot does a surprisingly good job of creating that tender, saucy texture in a fraction of the time. And with fewer dishes! Win-win, right?

Let’s talk ingredients: how to make this Lo Mein perfect

Each ingredient in this recipe plays a crucial role, from the savory soy sauce to the colorful veggies. Here’s a rundown of the essentials and a few tips I’ve picked up along the way.

• Chicken breast: Lean and mild, chicken breast works beautifully here, but boneless, skinless chicken thighs are a great option if you want a richer flavor. Just make sure you cut it into bite-sized pieces for even cooking.
• Garlic: Four cloves give a nice depth of flavor. Feel free to add more if you’re a garlic lover (or less if you’re not).
• Chicken broth: This adds moisture to cook the noodles and builds the foundation of the sauce. You can substitute with vegetable broth if you’re in a pinch, but chicken broth gives a richer taste.
• Soy sauce and hoisin sauce: The duo that creates the savory-sweet balance in Lo Mein. Soy sauce is salty, while hoisin has a slightly sweet, earthy flavor. If you’re looking for a low-sodium option, go for a low-sodium soy sauce.
• Spaghetti noodles: Yup, spaghetti! You don’t need to hunt down special noodles for this one. Breaking them in half helps them fit in the pot and cook evenly.
• Cornstarch: Mixing cornstarch with water thickens the sauce just enough to coat every noodle. A must for that classic Lo Mein texture.
• Carrots and red pepper: These veggies not only add color but also crunch and sweetness. Feel free to substitute with what you have on hand—snap peas, broccoli, or even zucchini work well.
• Green onions and sesame seeds: Green onions add a nice pop of freshness at the end, and sesame seeds (if you have them) add a hint of nuttiness.

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

For this recipe, you don’t need much—just an Instant Pot, a cutting board, and a sharp knife for chopping your ingredients. Here’s what’s essential:

• Instant Pot: Any model with a “Manual” or “Pressure Cook” function will work here. If you’re new to using the Instant Pot, don’t worry; this recipe is pretty forgiving.
• Tongs or a large spoon: After cooking, you’ll need something sturdy to mix the noodles and sauce together.
• A small bowl: To mix up your cornstarch slurry for thickening the sauce at the end.

If you don’t have an Instant Pot, you could adapt this recipe for the stovetop or a slow cooker, but keep in mind it will require more monitoring.

Step-by-step: my foolproof method for perfect Lo Mein

1. Prep and load the Instant Pot
   Start by hitting the “Sauté” function on your Instant Pot. Add the vegetable oil and let it warm up slightly. Toss in the diced chicken and minced garlic, stirring for a minute until the garlic is fragrant. You don’t need to fully cook the chicken here; just get it a bit seared.
2. Add the broth and sauces
   Pour in the chicken broth, soy sauce, and hoisin sauce. Give everything a good stir to combine. Now, add your broken spaghetti noodles. Try to submerge them as much as possible in the liquid to ensure they cook evenly. Don’t worry if they’re not completely covered—they’ll steam-cook under pressure.
3. Cook under pressure
   Put the lid on, ensuring the valve is set to “Sealing.” Select the “Manual” or “Pressure Cook” button, set the timer to 4 minutes on high pressure, and let the Instant Pot work its magic. When the timer beeps, do a quick release to avoid overcooking the noodles.
4. Thicken the sauce
   In a small bowl, mix the cornstarch with water to create a slurry. Once the pressure has released, carefully open the lid and pour in the cornstarch mixture. Stir well to incorporate—this will help thicken the sauce, so it clings to the noodles instead of pooling at the bottom.
5. Add veggies and rest
   Toss in the carrots and red pepper. Place the lid back on (don’t seal it, though) and let everything “rest” for about 10 minutes. The residual heat will soften the veggies just enough to keep them crunchy but not raw.
6. Finish with green onions and sesame seeds
   Finally, remove the lid, add the chopped green onions and sprinkle with sesame seeds if you like. Give everything a last good toss. If you want an extra kick, drizzle some sriracha on top!

Variations and adaptations: make it your own

• Vegetarian Lo Mein: Skip the chicken and load up on extra veggies—think mushrooms, snap peas, and even baby corn.
• Low-carb or gluten-free: Swap the spaghetti for zucchini noodles or gluten-free pasta. Just adjust the cooking time slightly if you’re using a different type of noodle.
• Spicy Lo Mein: Add a spoonful of chili garlic sauce or sriracha to the broth before cooking. You can also top it with more sriracha for extra heat.
• Different proteins: Swap chicken for beef strips, shrimp, or even tofu. For tofu, press it well and sauté before adding it to the pot.
• Seasonal veggies: Make this dish year-round with what’s in season. In spring, add asparagus and snap peas; in winter, try cabbage and mushrooms.

Serving and presentation ideas for a takeout vibe

For a classic Lo Mein look, serve this dish in shallow bowls with chopsticks (or a fork if that’s more your style). Sprinkle a few extra sesame seeds on top, and maybe even a handful of chopped cilantro for a touch of green. This Lo Mein is hearty enough to be a meal on its own, but you can serve it with some egg rolls, dumplings, or even a quick cucumber salad on the side for a full feast.

Drink pairings: what goes best with Lo Mein?

If you’re looking to keep things traditional, a chilled jasmine tea or green tea pairs beautifully with this dish. If you’re feeling a little more celebratory, try a light, crisp white wine like Sauvignon Blanc or Riesling. For beer lovers, a light lager or even a pilsner would be a refreshing contrast to the savory sauce.

Storing and reheating leftovers

Got leftovers? Store them in an airtight container in the fridge for up to 3 days. To reheat, simply pop it in the microwave with a splash of water to keep the noodles from drying out, or warm it gently on the stovetop. I don’t recommend freezing this dish, as the noodles can get a bit mushy after thawing.

Adjusting for different servings

This recipe makes about 4 hearty servings, but it’s easy to adjust. If you’re cooking for a crowd, you can double the ingredients, just be mindful that the noodles may need an extra minute or two of pressure cooking. For a smaller batch, simply halve the ingredients. Just keep the cooking time the same!

Potential issues and how to handle them

• Burn warning: If you get the dreaded “burn” message, it usually means something is stuck on the bottom of the pot. Just add a bit more broth, give it a stir, and try again.
• Too much liquid: If your noodles are too watery after cooking, don’t panic! Just let it sit with the lid off for a few minutes, and the sauce will thicken as it cools.

Ready to try this Instant Pot Chicken Lo Mein?

This Instant Pot Chicken Lo Mein has become a weeknight staple in my kitchen because it’s just so easy and tasty. I hope you’ll give it a try and find it as delicious and simple as I do! The best part? You can tweak it however you like, adding your favorite veggies and spices. So, go ahead—ditch the takeout and make your own Lo Mein masterpiece at home!

FAQs

1. Can I use rice noodles instead of spaghetti?
   Yes, but the cooking time may vary. Rice noodles usually cook faster, so try 2-3 minutes at high pressure.
2. What if I don’t have hoisin sauce?
   Substitute with a mix of soy sauce and a little brown sugar or honey for sweetness.
3. Can I add more veggies?
   Absolutely! Feel free to add mushrooms, broccoli, or snap peas.
4. Is there a way to make this gluten-free?
   Yes! Just use gluten-free spaghetti and gluten-free soy sauce.
5. How can I make it spicier?
   Add a spoonful of chili garlic sauce or sriracha to the broth for a spicy kick.

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