Instant Pot Chicken Lo Mein {Quick + Easy}
This Instant Pot Chicken Lo Mein is super easy to make with spaghetti – it tastes just like your favourite Chinese takeout made at home!
Servings: 6 servings
Calories: 389kcal
Ingredients
- 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
Instructions
- 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!
Video
Notes
I use regular spaghetti noodles for this recipe, but you can try making it with whole-wheat spaghetti too.
Leave out the chicken and use vegetable broth to make this recipe vegetarian.
Serve with a side of steamed broccoli, egg rolls or spring rolls.
Store any leftovers in the fridge for up to 4 days. Reheat in a skillet or wok or in the microwave.
Freeze this recipe for up to 3 months. Thaw in the fridge then reheat.
Nutrition
Calories: 389kcal | Carbohydrates: 62g | Protein: 23g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 29mg | Sodium: 970mg | Potassium: 453mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4100IU | Vitamin C: 78.4mg | Calcium: 40mg | Iron: 3.1mg