If you’ve ever craved a quick weeknight dinner that’s packed with flavor and ready in a flash, you’re going to love this Instant Pot Chicken Lo Mein Recipe. I absolutely love how this one-pot meal comes together — the noodles soak up all those savory juices, and the veggies stay perfectly tender yet crisp. Trust me, once you try this, you’ll wonder why you ever ordered takeout instead!
Why You’ll Love This Recipe
- Fast and Easy: This recipe takes just about 40 minutes from start to finish, perfect for busy evenings.
- One Pot Wonder: Minimal cleanup since everything cooks in the Instant Pot together.
- Balanced Flavors: Tangy, savory, and a hint of sweetness with fresh veggies for an all-around satisfying bite.
- Family Favorite: My family goes crazy for this, and I love that they’re getting a wholesome homemade meal.
Ingredients You’ll Need
All the ingredients in this Instant Pot Chicken Lo Mein recipe come together in such a harmonious way. When you use fresh vegetables alongside the right sauces, you get that classic takeout flavor with a homey, homemade vibe that’s even better.
- Boneless skinless chicken breast: It cooks quickly and stays tender, making it perfect for pressure cooking.
- Salt & pepper: Just a pinch to season the chicken and bring everything together.
- Sesame oil: Adds a wonderful nutty aroma that instantly feels Asian-inspired.
- Garlic: Minced fresh garlic is essential for that punchy flavor you expect in lo mein.
- Onion: Minced onion softens nicely and lends sweetness and depth.
- Red bell pepper: The vibrant color and crunch make this dish pop visually and texturally.
- Mushrooms: Add earthiness that balances the bright veggies.
- Matchstick carrots: For a little sweetness and chew.
- Snow peas: They retain their snap, which gives the lo mein a fresh, crispy quality.
- Bok choy: Tender leafy greens add a mild bitterness and volume.
- Chicken stock: This forms the tasty cooking liquid that the noodles soak up.
- Lemon juice: Adds brightness and a subtle tang.
- Rice wine vinegar: Classic in Asian cooking, it brings a gentle acidity that lifts the flavors.
- Hoisin Sauce: Sweet and savory with umami depth — a must for that signature taste.
- Soy sauce: Brings saltiness and complexity to the sauce.
- Rice stir fry noodles: They cook quick and soak in all those delicious flavors perfectly.
Variations
I love that this Instant Pot Chicken Lo Mein recipe fits so many tastes and lifestyles. Feel free to make it your own — I’ve experimented with a few twists depending on what we’re craving or what’s in the fridge.
- Swap the chicken for beef or tofu: When I tried this with thinly sliced beef, it was just as delicious and added a richer flavor.
- Make it gluten-free: Use tamari or coconut aminos instead of soy sauce and pick gluten-free noodles to keep it safe.
- Add heat: For a little kick, I sometimes toss in some chili garlic sauce or a pinch of red pepper flakes—my family loves that bit of spice.
- Extra veggies: Sneak in broccoli florets, baby corn, or snap peas to boost nutrition and color; this recipe is really forgiving.
How to Make Instant Pot Chicken Lo Mein Recipe
Step 1: Sauté the Chicken and Aromatics
Start by turning your Instant Pot on to the sauté setting and waiting for it to get nice and hot. Add the sesame oil, then toss in the minced garlic and onion with a pinch of salt and pepper. As they begin to soften and fill your kitchen with that irresistible aroma, add the chicken breasts. Stir everything occasionally until the chicken turns white all the way through and the onions become translucent. This step builds your flavor foundation — don’t rush it!
Step 2: Layer in the Noodles and Sauces
Turn off the sauté function. Break the rice stir-fry noodles in half — I find this helps them cook evenly. Layer them evenly over the chicken mixture without stirring, then pour in the chicken stock, lemon juice, rice wine vinegar, Hoisin Sauce, and soy sauce. Leaving the noodles on top without stirring helps prevent them from becoming mushy during pressure cooking.
Step 3: Add the Veggies and Pressure Cook
Next, spread the sliced red bell pepper, mushrooms, matchstick carrots, snow peas, and bok choy on top of the liquid and noodles. Seal the Instant Pot lid and flip the vent to the sealing position. Set it to manual high pressure (or pressure cook if you have a newer model) for 4 minutes. This quick cook time perfectly softens the noodles and veggies without overcooking.
Step 4: Quick Release and Finish Up
When the timer beeps, perform a quick pressure release immediately to keep the veggies crisp. Open the lid and gently stir everything together so the sauce thickens slightly and coats the noodles and chicken beautifully. Let it sit for a couple of minutes before serving to allow the flavors to meld and the sauce to thicken just right.
Pro Tips for Making Instant Pot Chicken Lo Mein Recipe
- Don’t Stir the Noodles Before Cooking: Layering the noodles on top without stirring helps them cook evenly and prevents them from sticking or clumping.
- Use Quick Pressure Release: I learned this the hard way — it keeps the veggies from turning mushy and preserves their vibrant colors and crunch.
- Fresh Veggies Matter: Using crisp, fresh vegetables really elevates the texture, so avoid frozen for best results.
- Adjust the Sauce to Taste: If you like it saltier or sweeter, tweak the soy and Hoisin amounts next time — it’s super forgiving!
How to Serve Instant Pot Chicken Lo Mein Recipe
Garnishes
I love topping my lo mein with toasted sesame seeds and a sprinkle of chopped green onions — it adds a fresh crunch and extra nutty flavor right before serving. If you want a little heat, a drizzle of chili oil brightens things up perfectly.
Side Dishes
This dish shines on its own, but pairing it with some simple steamed dumplings or a crisp Asian cucumber salad makes a complete meal. My family also enjoys light miso soup alongside when we’re in the mood for a bit more comfort.
Creative Ways to Present
For special occasions, I like to serve this Instant Pot Chicken Lo Mein in individual bowls garnished with edible flowers or fresh cilantro sprigs—makes it feel festive yet approachable. You could also toss in some chopped cashews for a surprising crunch that impresses guests!
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge and find they keep well for up to 3 days. The noodles do soak up sauce over time, so I add a splash of chicken broth or water when reheating to loosen it up and keep everything moist.
Freezing
This recipe freezes well if you want to batch cook. I portion it out into freezer-safe containers and thaw overnight in the fridge before reheating. Just a heads-up: some veggies may soften more after freezing, so I slightly undercook them before freezing for better texture when reheated.
Reheating
My favorite way to reheat is gently warming it in a skillet over medium heat with a splash of broth to revive the sauce and refresh the veggies. The microwave works in a pinch, but the skillet method keeps the texture more like fresh.
FAQs
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Can I use other types of noodles for this Instant Pot Chicken Lo Mein Recipe?
Absolutely! While rice stir-fry noodles work great here because they cook quickly and absorb flavors well, you can use egg noodles, udon, or even spaghetti in a pinch. Just adjust cooking times and break them up similarly before pressure cooking.
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Is it possible to make this recipe vegetarian or vegan?
Yes! Simply swap the chicken for firm tofu or tempeh and use vegetable broth instead of chicken stock. Make sure your hoisin sauce and soy sauce are vegan-friendly, and you’ve got a delicious plant-based version.
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How do I prevent the noodles from sticking together?
Breaking the noodles in half and layering them on top of the chicken mixture without stirring before pressure cooking helps prevent clumping. Also, quick releasing the pressure right when the timer ends keeps everything from overcooking and sticking.
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Can I double this recipe for a larger crowd?
You can, but keep in mind the Instant Pot capacity; it shouldn’t be filled past the max line. For a bigger batch, it’s best to cook in two batches to ensure even cooking and avoid overflow.
Final Thoughts
This Instant Pot Chicken Lo Mein recipe quickly became one of my go-to meals because it hits all the right notes — fast, flavorful, and comforting. I love sharing it with friends who don’t believe homemade can beat takeout until they try this! Give it a whirl and watch it become a favorite in your household, too.
Print
Instant Pot Chicken Lo Mein Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 40 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Asian
Description
This Instant Pot Chicken Lo Mein is a flavorful and convenient one-pot meal that combines tender chicken breast, vibrant vegetables, and rice stir-fry noodles cooked to perfection with a savory garlic and hoisin sauce. Perfect for a healthy homemade alternative to take-out, it’s quick to prepare and packed with delicious Asian-inspired flavors.
Ingredients
Chicken and Aromatics
- 1 ½ – 2 lbs boneless skinless chicken breast
- Salt & pepper to taste
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 medium onion, minced
Vegetables
- 1 large red bell pepper, julienned (or cut into strips)
- 12 oz mushrooms, sliced
- 1 cup matchstick carrots
- 1 cup snow peas
- 1 cup bok choy
Sauce and Noodles
- 1 ½ cup chicken stock
- 2 tablespoon lemon juice
- 2 tablespoon rice wine vinegar
- ¼ cup Hoisin Sauce
- ¼ cup soy sauce
- 10 oz rice stir fry noodles
Instructions
- Sauté Chicken and Aromatics: Turn the Instant Pot to sauté mode and wait until it heats up. Add sesame oil, minced garlic, minced onion, salt, pepper, and chicken breast pieces. Cook while stirring occasionally until the chicken turns white and the onion is soft, ensuring the chicken is partially cooked.
- Add Noodles and Liquids: Turn the Instant Pot off. Break the rice stir-fry noodles in half and layer them evenly on top of the chicken mixture without stirring. Pour in the chicken stock, lemon juice, rice wine vinegar, Hoisin sauce, and soy sauce carefully over the noodles.
- Layer Vegetables and Pressure Cook: Arrange all the prepared vegetables evenly on top. Secure the Instant Pot lid and set the vent to the sealing position. Select manual high pressure (or the pressure cook function) and set the timer for 4 minutes to cook everything together quickly.
- Release Pressure and Thicken Sauce: When the cooking cycle ends, perform a quick release to release the steam immediately. Open the lid carefully and stir the contents thoroughly to combine all ingredients well. Let it sit for a few minutes off the heat so the sauce thickens slightly.
- Serve: Dish the Chicken Lo Mein into bowls or plates and enjoy this wholesome, saucy noodle dish hot.
Notes
- For a healthier alternative to take-out, this recipe provides a balanced meal with lean protein, fresh vegetables, and flavorful sauce all made in one pot.
- Breaking the noodles and layering without stirring before pressure cooking helps prevent clumping and uneven cooking.
- You can substitute chicken breast with chicken thighs for more juiciness if desired.
- Adjust soy sauce and Hoisin sauce amounts to taste for saltiness and sweetness.
- Leftovers store well refrigerated for up to 3 days and reheat gently with a splash of broth to maintain moisture.
Nutrition
- Serving Size: 1 cup
- Calories: 530 kcal
- Sugar: 7 g
- Sodium: 1098 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 61 g
- Fiber: 4 g
- Protein: 47 g
- Cholesterol: 118 mg
