This Instant Pot Lo Mein with Chicken is made super easy in your pressure cooker with regular old spaghetti – make Chinese takeout at home with this veggie-packed lo mein recipe!
These Instant Pot Lo Mein Noodles with chicken are just about the easiest thing to make in your Instant Pot and it totally makes Asian stir fry night easy – everything comes together in just one pot so it’s a true dump meal, and all you need is spaghetti so you don’t need to run to the store to grab any fancy noodles.
You’re going to love them!
If you are craving some more authentic noodles though, you can always try these Honey Garlic Instant Pot Noodles or these Instant Pot Ramen Noodles – I swear, noodles are one of my fave things to make in the pressure cooker because you don’t need to boil them on the stove and dirty up more dishes. Everything just goes in the Instant Pot!
While I want to say that there’s no secret formula to making this Instant Pot Lo Mein (aka Chinese stir fry noodles), you will want to do a couple of things to get it right. The sauce, for instance, is going to be thickened up using a cornstarch slurry, and you’ll cut back on some extra sodium by using mushrooms as a means to provide a little extra liquid for the spaghetti to soak up.
I used regular white pasta but you could also try using whole wheat spaghetti to make this lo mein a little bit healthier – I know, this is kind of an Americanized version of stir fry noodles but at least you’ll probably already have everything on hand at home right?
Lo Mein Ingredients
You can use pretty much any vegetable that will cook through from being immersed in the hot noodles. Like many of my Instant Pot recipes, I don’t like to actually cook the veggies under high pressure because they will become mushy and far too overcooked.
Veggies retain most of their nutritional value when they are lightly cooked or steamed, and I still like a crunch to mine so I used vegetables like shredded carrots, thinly sliced bell peppers and green onions because they get cooked within 5 minutes of sitting among the hot noodles.
Besides the veggies, I used mainly pantry staples for the sauce of this Instant Pot Lo Mein so you definitely don’t have to run out and grab anything fancy, you should already have everything on hand at home. Soy sauce, hoisin sauce, garlic and sesame oil are basically all you need!
How to Make Instant Pot Lo Mein
Once you decide on your veggies and get all the ingredients for your Instant Pot Lo Mein organized, you’ll want to get the cooking process going!
These lo mein noodles really are as simple as dumping a bunch of things in your Instant Pot then cooking on high pressure for 4 minutes. You’ll want to layer the mushrooms and chicken on the bottom along with the sesame oil then add in the seasonings/sauces and place the spaghetti noodles on top of everything.
The spaghetti may be sitting on top of the other ingredients but that’s ok! The mushrooms will release a lot more liquid and it will just be a matter of breaking up the noodles and tossing in your veggies after everything is done cooking.
The spaghetti may appear a bit undercooked or stuck together when you first open the lid, and there may also appear to be some excess water in the bottom of the pot.
Before you freak out and pressure cook on high another 5 minutes though, I promise once you get the cornstarch slurry in (just a mixture of water and cornstarch) and start tossing with the carrots and red pepper, the noodles and veggies will continue to soak up all the liquid and everything will come together beautifully!
If you’re looking for some extra veggies to throw in too, you can always add in some greens like bok choy, spinach or kale, or some broccoli would also be amazing! If you’re going to use broccoli though make sure it’s cut up into very small florets so it will become steamed from sitting in the hot noodles. Make the florets too large and you risk the broccoli being raw.
Will you be making this Instant Pot Lo Mein with chicken?
It’s so perfect for busy weeknights and the leftovers reheat wonderfully. This recipe makes a LOT of food so whether you’re making it for yourself or your family, you’ll definitely have at least a couple servings to enjoy all week!
If you try any of my recipes be sure to let me know on Facebook or in the comments – I’d love to see what you come up with!
Grab some glass meal prep bowls if you plan on packing this Chicken Lo Mein up for lunch!
And of course I get all my free-range chicken from Butcher Box!
Instant Pot Lo Mein with Chicken
- 1 tbsp sesame oil
- 2 medium-sized boneless skinless chicken breasts, cut into 1 inch pieces
- 2 cups mushrooms, sliced or quartered
- 4 cloves garlic, minced
- 2 tbsp low-sodium soy sauce
- 2 tbsp hoisin sauce
- 2 cups chicken broth
- 1 lb (454g) spaghetti, broken in half
- 2 tbsp cornstarch
- 2 tbsp water
- 1 cup carrot matchsticks
- 1 red pepper, thinly sliced
- 1 bunch green onions, sliced
- sesame seeds for garnish
- Add sesame oil, chicken, mushrooms, garlic, chicken broth, soy sauce, hoisin sauce and spaghetti Instant Pot in that order. Cook on high pressure for 4 minutes and then do a quick release of the pressure.
- Mix cornstarch and water in a small bowl then pour into cooked noodles. Break up noodles and toss to combine. Add in carrot matchsticks and red pepper, gently mixing to combine. Replace lid and let sit for 5-10 minutes.
- Stir in green onions and then serve in bowls, garnishing with sesame seeds. Enjoy!