Instant Pot Chicken Lo Mein

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!