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    Home » Recipes » Instant Pot

    Instant Pot Chicken Lo Mein

    Published: May 7, 2024 by Kristin · This post may contain affiliate links. · 28 Comments

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    This quick and easy Instant Pot Chicken Lo Mein recipe is perfect for a busy weeknight dinner. Made with tender chicken, crisp vegetables, and flavorful sauce, it’s a delicious one-pot meal that the whole family will love.

    chicken lo mein served on a plate with chop sticks.

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    By now, you probably realize I have an obsession with my Instant Pot. Seriously, how did I do life without one?? Not only does it make dinner a breeze, but clean up is even easier! Talk about game changer! Whether I procrastinate thinking about dinner and have frozen meat, or if I am ready to go with thawed…..Instant Pot dinners can be ready in no time! I even find myself experimenting with new recipes more often because its simple and fun!

    A few nights ago, I had a major craving for Chinese food. My typical go to is Chicken Fried Rice and Egg Rolls, but I was craving something new. After rummaging through my pantry and fridge, I found the ingredients for this Instant Pot Lo Mein meal and knew it was just the thing to make. In fact, my kids request this dish often and being that its a dump and go one-pot dinner, I happily oblige.

    tender noodles, chicken, and vegetables in an Asian sauce on a dinner plate.

    Jump to:
    • Chicken Lo Mein Instant Pot Recipe Ingredient Notes
    • How to make Instant Pot Chicken Low Mein
    • One Pot Lo Mein Tips and Tricks
    • Variations of Instant Pot Chicken Lo Mein
    • What is the difference between Lo Mein and Chow Mein?
    • What if I don’t have an Instant Pot?
    • More Asian Inspired Recipes to try
    • Instant Pot "Better Than Takeout" Chicken Lo Mein

    Chicken Lo Mein Instant Pot Recipe Ingredient Notes

    This family favorite dish comes together in no time using a pressure cooker! For exact recipe ingredient amounts and step by step directions, see printable recipe card below.

    • Oil– I use vegetable oil, however, canola oil or sesame oil will work too
    • Chicken– boneless skinless chicken breasts are what I use, but you can also use skinless chicken thighs as they are a bit more tender
    • Garlic– this adds lots of flavor, fresh minced is best versus dried
    • Chicken Broth– I use low sodium chicken broth in this recipe, you can also use water and Better Than Bouillon Chicken Base
    • Soy Sauce– look for low sodium soy sauce as the regular type adds a bit too much salt to this recipe and overpowers the flavors
    • Hoisin Sauce– it’s similar to an Asian BBQ sauce and can be found next to the other Asian foods at the grocery store
    • Spaghetti– you can also use fettuccine or linguine noodles
    • Cornstarch– this helps thicken up the sauce to fully coat the pasta
    • Water– you will combine this and the cornstarch to make a slurry
    • Carrots– I use matchsticks, however, you can use any type and cut them into small slivers
    • Red Bell Pepper– feel free to use any other color or bell peppers as well
    • Green Onions– fresh and chopped adds lots of flavor just before serving
    • Sesame Seeds– although optional, I highly recommend as this is just the finishing touch the recipe needs

    all the ingredients needed to make this Asian inspired recipe.

    How to make Instant Pot Chicken Low Mein

    1. Add the oil, diced raw chicken, minced garlic, chicken broth, soy sauce, hoisin sauce, and uncooked spaghetti noodles to your instant pot. *Ensure the noodles are as submerged in the liquid as you can get them
    2. Place lid on Instant Pot and ensure valve at top is in sealing position.
    3. Set manual high pressure cooking time for 4 minutes, followed by a quick release of the pressure.
    4. In a small bowl, combine the water and cornstarch.
    5. Pour mixture into Instant Pot and stir to incorporate/break up pasta.
    6. Add in the carrots and red peppers and place lid back onto Instant Pot to allow to “rest” for about 10 minutes.
    7. Remove lid and stir in the green onions and sesame seeds.
    8. Serve and enjoy! *You can also drizzle sriracha sauce on top if you want to add an extra kick.

    step by step on how to make chicken lo mein in the instant pot.

    One Pot Lo Mein Tips and Tricks

    • If you don’t want to use fresh veggies, feel free to use frozen vegetables. They make Asian vegetable medley that is perfect in this recipe as well.
    • Feel free to double, triple, or halve this recipe. Simply reduce or increase the ingredients keeping the cook time the same.
    • Don’t use Chinese Lo Mein Noodles as they will get mushy and won’t hold up.
    • If you have leftovers, allow to fully cool before storing in an airtight container in your refrigerator up to 5 days. You can also freeze this meal up to 3 months. To re-heat, toss the noodles with a few tablespoons of warm water and re-heat in microwave.
    • If noodles have clumped together, run a fork through the noodles lengthwise

    Variations of Instant Pot Chicken Lo Mein

    • Feel free to swap out vegetables for your liking. Onion, snow peas, sugar snap peas, cabbage, bean sprouts, spinach, mushrooms, broccoli, and more make great additions.
    • Adding in about 1 tablespoon brown sugar can add a sweetness to this Asian inspired meal. It is a great addition to try.
    • To make this vegetarian, simply use vegetable broth in place of chicken broth and omit the chicken. You can use tofu cut into 1 inch pieces and add it AFTER pressure cooking.
    • Thin spaghetti is best for this recipe, avoid using egg noodles or lo mein noodles with egg as they do not hold up well.
    • Oyster sauce can be used in place Hoisin sauce if you cannot find it in your grocery store.
    • Sprinkle some fresh Ginger on top just before serving.
    • If you don’t want to use chicken, you can also use ground beef or shrimp.

    lo mein made in the Instant pot with chicken.

    What is the difference between Lo Mein and Chow Mein?

    “Mein” simply means noodles so it is easy to mix the two up. The main difference lies in how they are prepared. Lo mein are tossed noodles while chow mein are stir-fried. Both are delicious! Chow mein noodles are first soaked in water before stir frying in oil until cooked and they tend to be crunchier. Lo Mein noodles are cooked completely in hot water before being added to the rest of protein, vegetables, and sauce at the end.

    What if I don’t have an Instant Pot?

    If you don’t have access to an Instant Pot, no worries! You can follow the simple instructions below to make this over the stove!

    1. Prepare the noodles according to package directions.No need to rinse them once they are cooked.
    2. Eliminate the chicken broth from the recipe
    3. Cook the chicken in a hot pan with a dash of oil until cooked. Remove.
    4. Add the vegetables to the hot pan and sauté until tender.
    5. Add the chicken, noodles, and sauce into the pan. Toss to combine.

    an Asian inspired Instant Pot meal with tender noodles, chicken, and vegetables.

    More Asian Inspired Recipes to try

    Baked Honey Sesame Chicken– an irresistible Asian-inspired dish that surpasses takeout! Enjoy the delectable blend of crispy diced chicken, perfectly coated in a delightful sweet, savory, and tangy sauce.

    Asian Ramen Coleslaw– fast and effortless salad that leaves everyone craving for seconds! This vibrant, zesty, and crunchy Asian Slaw recipe takes less than 10 minutes to prepare, making it an ideal choice for picnics, potlucks, BBQs, and beyond!

    PF Chang’s Chicken Lettuce Wraps– healthy, simple to make, and taste just like the classic signature recipe from PF Chang’s. Low carb and packed with flavor, these make a great dinner or appetizer option!

    Teriyaki Chicken Casserole– simple yet flavor-packed casserole features an incredible combination of vegetable stir fry, rice, chicken, and a flavorful homemade Teriyaki sauce.

    Crispy Oven Baked Egg Rolls– made by filling an egg roll wrapper with coleslaw mix and seasonings, then baked in the oven until crispy and golden brown. No need to pull out your fryer for this delicious appetizer, side dish, or snack option!

     

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    chicken lo mein served on a plate with chop sticks.

    Instant Pot "Better Than Takeout" Chicken Lo Mein

    Recipe by: Kristin
    Looking for a quick and easy dinner idea? Try this delicious Instant Pot Chicken Lo Mein recipe that is sure to satisfy your cravings. With tender chicken, savory vegetables, and flavorful noodles, this dish is perfect for busy weeknights. Plus, it's made in the instant pot for a fast and convenient meal that the whole family will love.
    4.07 from 83 votes
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    Prep Time 5 minutes mins
    Cook Time 4 minutes mins
    Resting Time 10 minutes mins
    Total Time 19 minutes mins
    Course Main Course
    Cuisine American
    Servings 6
    Calories 275 kcal

    Equipment

    • Instant Pot
    • Non Stick Instant Pot Liner
    • Garlic Press

    Ingredients
      

    • 1 tablespoon vegetable oil *or sesame oil
    • 1 lb boneless, skinless chicken breasts, diced *boneless chicken thighs work too
    • 4 garlic cloves, minced
    • 2 ½ cups chicken broth
    • 2 tablespoon soy sauce
    • 2 tablespoon hoisin sauce
    • 1 lb spaghetti noodles, broken in half
    • 2 tablespoon cornstarch
    • 2 tbsp water
    • 1 cup carrots, matchsticks
    • 1 red pepper, sliced
    • ½ cup green onions, chopped
    • sesame seeds, optional

    Instructions
     

    • Add the vegetable oil, diced raw chicken, minced garlic, chicken broth, soy sauce, hoisin sauce, and uncooked spaghetti noodles to your instant pot. *Ensure the noodles are as submerged in the liquid as you can get them
    • Place lid on Instant Pot and ensure valve at top is in sealing position.
    • Cook manual high pressure for 4 minutes, followed by a quick release.
    • In a small bowl, combine the water and cornstarch.
    • Pour mixture into Instant Pot and stir to incorporate/break up pasta.
    • Add in the carrots and red peppers and place lid back onto Instant Pot to allow to "rest" for about 10 minutes.
    • Remove lid and stir in the green onions and sesame seeds.
    • Serve and enjoy! *You can also drizzle sriracha sauce on top if you want to add an extra kick

    Nutrition

    Calories: 275kcalCarbohydrates: 33gProtein: 22gFat: 5gSaturated Fat: 2gCholesterol: 49mgSodium: 814mgPotassium: 536mgFiber: 3gSugar: 4gVitamin A: 4291IUVitamin C: 35mgCalcium: 32mgIron: 2mg
    Tried this recipe?Mention @TheCookinChicks or tag #TheCookinChicks!

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    Comments

    1. Jen says

      October 09, 2023 at 8:20 pm

      I’m making this now. Why vegetable oil if you don’t cook the chicken first? I’m going to cook the chicken first.

      Reply
      • Kristin says

        October 13, 2023 at 9:46 am

        It helps with prevent sticking and helps with the moisture. You can definitely add the oil, cook the chicken, and then continue on with the recipe if desired! Hope you enjoy and keep me posted!!

        Reply
    2. weez says

      April 15, 2023 at 8:12 pm

      5 stars
      I just made this and it was really easy and a great way to make spaghetti to change it up from the same old same old. I used 2 3/4 cups broth and added an extra Tbsp of both Hoisin and Soy. When I do it again I’ll probably reduce the Hoisin back to 2 T and increase soy to 4 T. I followed the cooking instructions exactly and it came out perfectly.
      When adding your ingredients start with the pasta at the bottom and the chicken on top – that’s what I did and no burnt or sticky pasta, it was just perfect. Oh, I also skipped the corn starch. I’m generally not a fan of the taste and I don’t believe this dish needed any thickening.

      Reply
      • Kristin says

        April 17, 2023 at 12:14 pm

        Yay! Love hearing that! So glad you enjoyed! Great changes too!!

        Reply
    3. Maxine says

      April 23, 2022 at 11:51 am

      How could I do on the stove or in a crockpot; don’t have instapot. Please and thank you.

      Reply
      • Kristin says

        April 25, 2022 at 9:06 am

        This isn’t my recipe, but here is a great variation that doesn’t require an Instant Pot, https://www.justataste.com/easy-chicken-lo-mein-recipe/

        Reply
    4. Cassie says

      July 01, 2021 at 6:17 pm

      Not enough liquid for a whole pound of pasta. Burnt the noodles to the bottom of the pan.

      Reply
      • Kristin says

        July 02, 2021 at 9:21 am

        Oh bummer to hear that!

        Reply
    5. Debbie says

      January 22, 2021 at 6:59 pm

      Mine came out sticky. I didn’t add chicken but added everything else exactly as instructed. What can I do to reduce the stickiness and clumpiness of the noodles?

      Reply
      • Kristin says

        January 24, 2021 at 10:42 am

        Hmmm, try adding a bit of broth towards the end as you are stirring to loosen things up a bit!

        Reply
    6. Lynn Freed says

      January 19, 2021 at 7:29 pm

      This meal was soooo bland….too bad it makes a large amount…now i have to figure how to salvage the rest

      Reply
      • Kristin says

        January 20, 2021 at 7:00 am

        Awww sorry to hear that! You can add some extra soy sauce, hoisin sauce, etc to increase the flavor if desired!

        Reply
    7. MelB says

      December 16, 2020 at 5:20 pm

      Deviated from original recipe a tad. Made this with lo mein noodles, 3cups broth and an additional tablespoon each of hoisin and soy. Substituted chicken thighs for breast and seasoned generously with pepper for a little spice. Threw a bag of frozen stir fry veggies on top of the chicken and noodles and cooked on high for 4 mins. We really liked the outcome. Thanks for the inspiration!

      Reply
      • Kristin says

        December 17, 2020 at 9:55 am

        Yay! Love the variation you made of this! Glad you enjoyed!

        Reply
    8. Hotchilidog says

      September 19, 2020 at 9:33 am

      Is there any reason we shouldn’t saute the carrots and pepper first then add everything. What if I use lomein noodles? How will that affect liquid measure?

      Reply
      • Kristin says

        September 20, 2020 at 8:40 am

        You could definitely saute the carrots/peppers first, it just adds a slight crunch texture to this that otherwise wouldn’t be there if sauteed! As for lomein noodles, I haven’t cooked with those before, so I am not sure how that would affect the cook time/liquid amounts needed, sorry!

        Reply
    9. jackie says

      April 13, 2020 at 3:14 pm

      what if you use frozen veggies??

      Reply
      • Kristin says

        April 14, 2020 at 11:29 am

        That should work no problem as well!

        Reply
    10. Aimee Mitchell says

      March 21, 2020 at 5:33 pm

      When you say “rest” does that mean to simply place the lid on with no heat? No setting that is? I just worry about how long carrots typically take to soften.

      Reply
      • Kristin says

        March 22, 2020 at 11:18 am

        Yep, Instant Pot is off and lid is on. Just letting it sit with the heat that is already in the pot! The goal is to have the carrots slightly tender, but still with a crunch! Enjoy!

        Reply
    11. Rebecca says

      February 27, 2020 at 6:34 pm

      4 stars
      I made this recipe exactly as written….I have an 8qt instant pot. I absolutely had to add about 3/4C additional chicken broth. It was good & I’ll make again with some changes. I would add an extra tbsp of both soy sauce & hoisIn sauce. I also think I would reduce the corn starch to only 1 tbsp. It definitely needed more liquid….even after adding the extra 3/4C of broth, so I would do 3C of broth and maybe even 1/2C water…..

      Reply
      • Kristin says

        February 29, 2020 at 8:07 am

        Great info, thanks! Hope you enjoyed this!

        Reply
    12. Sophia P says

      February 08, 2020 at 9:46 pm

      4 stars
      Unfortunately the 2 cups wasn’t enough. Has anyone else had to add additional liquid?

      Reply
      • Kristin says

        February 09, 2020 at 10:08 am

        Oh bummer! Did you use the same noodles and make sure they were as submerged as possible? I have heard people increase liquids about 1/2 cup before, but I haven’t needed to. Sorry about that!

        Reply
    13. Tstone says

      January 16, 2020 at 1:24 pm

      2 cups per the recipe above

      Reply
      • Jeff says

        August 05, 2024 at 6:42 pm

        2 1/2 cups chicken broth – as copied and pasted directly from the recipe above.

        Reply
    14. Sue Flory says

      January 16, 2020 at 12:26 pm

      How much chicken broth?

      Reply
      • Kristin says

        January 17, 2020 at 6:18 am

        2 cups chicken broth

        Reply
    4.07 from 83 votes (80 ratings without comment)

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    Welcome to The Cookin' Chicks…I am so glad you've stopped by! I am Kristin, a busy mom of 3, a wife, and a family chef! There are three things that motivate me each day - Family, Faith, and FOOD! I, along with the occasional help of friends and family, want to share my food creations with you! So, I invite you to join me around my dinner table through the recipes that I will share with you here. I hope you will enjoy the journey as much as I do!

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