Easy Instant Pot Chicken Lo Mein
How to make easy Instant Pot Chicken Lo Mein!
Chicken Lo Mein in the Instant Pot is one of my new favorite Instant Pot recipes! It is quick, easy, and delicious. All of our favorite things! Oh, and budget friendly! I can have dinner ready to go in about 30 minutes with this Instant Pot Chicken Lo Mein recipe and I love that we’re getting good veggies and protein all in one pot.
The ingredients are pretty simple. Whisk together an easy sauce of chicken broth, low sodium soy sauce (or coconut aminos), avocado oil (or olive oil), sesame oil, dried minced garlic, ground ginger, and cornstarch. Just enough ingredients for a nice flavor.
How to cook pasta in the Instant Pot
Then throw in the noodles! I use 8 ounces of thin spaghetti, broken in half. Layer each section of noodles in opposite directions, criss cross, in order to help prevent them from sticking together. Doesn’t need to be perfect though. 😉
If the chicken broth mixture doesn’t cover the noodles, add a little more chicken broth.
Chicken goes in the pot next! Chicken tenders or sliced boneless skinless chicken breast work well here. If using 1 1/2 pounds chicken breast, cut it into 1 1/2-inch slices so it will cook evenly and quickly.
Can I steam the veggies right in the Instant Pot?
It is so so easy to just grab a bag of fresh stir fry veggies from the store. That is the best way to do veggies for this Instant Pot Lo Mein recipe. I love easy prep! You can usually find the fresh stir fry veggies near the bagged salad. Just dump it in, put on the lid with the valve closed, and let it steam!
This mix includes broccoli, snow peas, carrots, and cabbage.
The veggies steam perfectly to a tender crisp and the chicken and noodles cook up perfectly as well. Seriously easy, low maintenance one pot dinner right here.
Can I make Instant Pot Lo Mein without an Instant Pot?
Now if you don’t have an Instant Pot, consider getting one! Also, you can make this Chicken Lo Mein on the stovetop… 😉
Stovetop One Pot Chicken Lo Mein Instructions
- Add chicken broth, soy sauce, oil, sesame oil, garlic, ginger, and cornstarch to a large pot. Whisk to combine.
- Place the chicken on the bottom of the pot. Layer noodles on top.
- Bring to a boil, then reduce heat and simmer for 5-7 minutes, or until most of the liquid is gone and the chicken is cooked through.
- Remove chicken from the pot and cut it into bite-size pieces.
- Stir in the stir fry vegetables. Cover with a lid and let it sit for 5-10 minutes, or until veggies are steamed to your preference.
- Add the chicken back to the pot and serve!
Other Instant Pot recipes to try:
- Easiest Instant Pot Yogurt
- Instant Pot Chicken Gnocchi Soup
- Instant Pot Chicken Alfredo
- Honey Teriyaki Chicken
- Instant Pot Chicken Noodle Soup
I hope you enjoy this easy Instant Pot Chicken Lo Mein! I know my family does! Thank you for following our recipes. 🙂
Easy Instant Pot Chicken Lo Mein
- 3 cups chicken broth
- 1/4 cup low sodium soy sauce (or coconut aminos)
- 1 tablespoon avocado oil (or olive oil)
- 1/2 teaspoon sesame oil
- 1 teaspoon dried minced garlic
- 1/4 teaspoon ground ginger
- 1 teaspoon cornstarch
- 8 ounces uncooked thin spaghetti (or Chinese noodles)
- 1 1/2 pounds boneless skinless chicken, cut into 1 1/2-inch strips (or 6-8 chicken tenders)
- salt and pepper
- 12-ounce bag fresh stir fry vegetables
- Add chicken broth, soy sauce, oil, sesame oil, garlic, ginger, and cornstarch to Instant Pot. Whisk to combine.
- Break noodles in half and layer criss cross in the Instant Pot. Add a little more chicken broth to cover noodles, if needed.
- Place chicken strips or tenders over top of noodles. Season with salt and pepper.
- Cook on manual high pressure for 3 minutes. Let natural release for 6 minutes, then do quick release. Leave pot on "keep warm" setting.
- Remove the chicken and set aside. Add the fresh vegetables to Instant Pot and stir in with the noodles. Place lid back on pot, with valve sealed, and let sit on "keep warm" for about 5-10 minutes to steam the veggies.
- Meanwhile, cut up the chicken into bite-size pieces. When veggies are steamed, add chicken back to pot, stir to combine. Serve warm.
Recipe Source: Cooking with Karli