Instant Pot Chicken Lo Mein {Quick + Easy}

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This Instant Pot Chicken Lo Mein is super easy to make with spaghetti – it tastes just like your favourite Chinese takeout made at home!

Ingredients and substitutions

Sesame oil – you could use a neutral cooking oil like olive or canola oil but it won’t have the same flavour.
Boneless skinless chicken breasts – boneless skinless chicken thighs could also work here.
Mushrooms – use any kind of mushrooms you like.
Garlic – fresh minced garlic is best but jarred minced garlic or garlic powder can be used in a pinch.
Low-sodium soy sauce – coconut aminos or tamari are the best substitutes for soy sauce.
Hoisin sauce – oyster sauce would be the best swap here.
Chicken broth – vegetable broth will provide a similar flavour.
Spaghetti – use regular spaghetti or whole wheat spaghetti for a healthier option.
Cornstarch – potato starch or arrowroot would also work well.
Carrot matchsticks – buy carrots already in matchsticks or julienne regular carrots.
Red pepper – any other colour bell pepper is fine.
Green onions – chives would also be good or you can leave these out altogether.
Sesame seeds – white or black sesame seeds will work.

How to make lo mein in the Instant Pot

Add the first eight ingredients to the Instant Pot in order.
Cook on high pressure for 4 minutes.
Do a quick release of the pressure.
Mix in the cornstarch slurry.
Toss the noodles to combine.
Add in the carrots and bell peppers.
Let sit for 5-10 minutes.
Garnish with green onions and sesame seeds then serve.

What is lo mein?

Lo mein is a traditional Chinese dish and a dry version of noodle soup. It contains noodles (typically egg noodles although I used regular spaghetti for this version), vegetables and either chicken or beef. It’s a popular noodle dish and this recipe is a lot healthier than the one you’d get from your local takeout spot.

Frequently Asked Questions

What’s the difference between chow mein and lo mein?

The main difference between chow mein and lo mein is how the noodles are prepared. Chow mein contains fried noodles whereas lo mein noodles and stirred and tossed in sauce.

What kind of noodles should you use?

I used regular old spaghetti noodles for this Instant Pot version because I find that they cook better in the Instant Pot. Traditional lo mein normally uses egg noodles but honestly, the spaghetti noodles taste just as good.

Is this recipe healthy?

This lo mein recipe is definitely healthier than the takeout version. Since you’re making it yourself you can control how much sodium there is and it uses whole ingredients so you don’t have to worry about preservatives. There are about 389 calories per serving and it’s super filling.

Storing and reheating

If you store your leftovers in airtight glass containers, they’ll last in the fridge for 3 to 4 days, making this recipe a great option for meal prep. I find the best way to reheat lo mein is in a skillet on the stovetop or a wok with a little bit of oil, but if you’re in a pinch, you can reheat it in the microwave for 2-3 minutes until heated through.

Freezing this recipe

You can try freezing lo mein, but the texture might not be the same after being frozen. Freeze it in airtight glass containers or freezer-safe Ziploc bags for up to 3 months then let it thaw in the fridge overnight before reheating on the stovetop.

More takeout inspired Instant Pot recipes

Meal prep tools for this recipe

Grab some glass meal prep bowls if you plan on packing this lo mein up for lunch.
And of course I get all my free-range chicken from Butcher Box!