Instant Pot Chicken Lo Mein
Instant Pot Chicken Lo Mein, an easy one-pot dump & start recipe for a popular Chinese takeout. Noodles, chicken & vegetables tossed in a sweet and savory sauce in 30 mins!
Yields: Servings: 4
- 3 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 2 tsp. chili garlic sauce (sambal Olek or sriracha)
- 1 tsp agave or honey (or brown sugar)
- 1 tsp sesame oil
- 1/2 tsp black pepper
- 1/4 tsp salt if needed (wait till after cooking to taste)
Vegetables (total about 4 cups)
Add broth or water the Instant Pot. Add the ginger, garlic soy sauce, hoisin sauce, vinegar, chili sauce, agave, sesame oil, and black pepper. Stir to combine.
Break the spaghetti into half and lay it in a criss-cross pattern. Push the spaghetti down such that it is fully submerged in liquid.
Add diced chicken, sliced onions, sliced carrots on top, and DO NOT stir. If you prefer the peppers and snow peas softer, add those at this point. I prefer a crunchier texture so add them after pressure cooking. If using matchstick carrots, add after pressure cooking.
Close lid and pressure cook at high for 4 mins.
Once the cooking time is up, release the pressure manually by turning the steam valve to ‘venting’ position.
Once the pin drops, open the lid. Using tongs, stir the noodles so they separate and get coated with the sauce. If you find clumps, run a fork through the center and pull them apart.
Add the remaining vegetables including peppers, cabbage, snow peas and broccoli florets. Stir well, then close the lid and let it rest for 5 mins. The heat from the noodles softens the vegetables and they absorb the Lo Mein flavors.
After 5 mins, open the lid, check for salt. Add chopped scallion greens and sesame seeds for garnish and enjoy warm!