Instant Pot Better Than Takeout Chicken Lo Mein–Noodles, chicken, sauce and vegetables all cooked together in your pressure cooker. It’s an easy dump and go recipe.
Instant Pot Better Than Takeout Chicken Lo Mein
If you’re looking for a super fast and easy, one-pot, dump-and-go meal I’ve got you covered! With the use of frozen vegetables you don’t even have to chop one thing. This meal is faster and better than takeout!
Related: Better Than Takeout Instant Pot Recipes
Ingredients
- Chicken broth–you can also use water and Better Than Bouillon Chicken Base
- Fettuccine or linguine noodles–or spaghetti
- Boneless, skinless chicken thighs–cut into cubes. You can also use boneless, skinless chicken breasts (although they won’t be as tender).
- Low sodium soy sauce–if you use regular it will likely be too salty
- Hoisin sauce–it’s sort of like an Asian BBQ sauce and can be found next to the other Asian foods at the grocery store
- Garlic, brown sugar, sriracha and ginger–for flavor
- Frozen Asian medley vegetables–you might have to search a little for these. You can also use another type of frozen vegetable that you enjoy
- Sesame oil–for yummy flavor
Instructions
- Add noodles into pot strategically so they don’t stick together: Add broth into Instant Pot. Break noodles and add them into the pot in a criss-cross pattern.
- Add chicken: Add the raw cubes of chicken on top of the noodles, spread out evenly over the chicken.
- Add rest of ingredients: Add in soy sauce, hoisin, garlic, brown sugar, sriracha and ginger. Don’t stir. Add a tall trivet* into the pot and pour the vegetables into a pot-in-pot dish*. Add the dish on top of the trivet (or you can cook vegetables on the stove, separately).
- Pressure cook: Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes for spaghetti or 6 minutes for fettuccine or linguine. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Dump the vegetables into the pasta. Stir in the sesame oil and stir contents of pot well.
- Serve and enjoy. Add extra soy sauce and hoisin to taste.
Tips/Suggestions:
- I used frozen vegetables for sake of ease. You can also use fresh raw vegetables. Cut them up and add them into the pot on top of the chicken. Don’t stir.
- For crisper vegetables sauté them on the stove in some oil and stir in after pressure cooking time is up.
- Don’t try this with Chinese lo mein noodles. Unfortunately, they get gloopy and don’t work well in the Instant Pot.
- You can double or halve this recipe. Just adjust the ingredients and keep the same cooking time.
- Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
More Instant Pot Chinese Recipes…
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Instant Pot Better Than Takeout Chicken Lo Mein
- Prep Time: 15 minutes
- Cook Time: 6 minutes (plus 5-10 minute NPR)
- Total Time: 21 minutes
- Yield: 4–6 servings 1x
Description
Noodles, chicken, sauce and vegetables all cooked together in your pressure cooker. It’s an easy dump and go recipe.
Ingredients
Scale
- 1 3/4 cups chicken broth
- 8 ounces fettuccine or linguine noodles or spaghetti
- 1 pound raw boneless, skinless chicken thighs, cut into cubes
- 3 Tbsp low sodium soy sauce
- 3 Tbsp hoisin sauce
- 1 tsp minced garlic
- 1 Tbsp brown sugar
- 1 1/2 tsp sriracha
- 1 1/2 tsp minced ginger
- 1 (10-12 oz) bag frozen Asian medley vegetables
- 1 tsp sesame oil
Instructions
- Add broth into Instant Pot. Break noodles and add them into the pot in a criss cross pattern.
- Add the raw cubes of chicken on top of the noodles, spread out evenly over the chicken.
- Add in soy sauce, hoisin, garlic, brown sugar, sriracha and ginger. Don’t stir. Add a tall trivet* into the pot and pour the vegetables into a pot-in-pot dish*. Add the dish on top of the trivet (or you can cook vegetables on the stove, separately).
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes for spaghetti or 6 minutes for fettuccine or linguine. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Dump the vegetables into the pasta. Stir in the sesame oil and stir contents of pot well.
- Serve and enjoy. Add extra soy sauce and hoisin to taste.
- Category: Chicken
- Method: Instant Pot
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
I have compared this to your instant pot chicken lo mein recipe. It is pretty much the same except this one calls for a trivet. I have a trivet but not the pot that goes in it. I noticed in the other recipe that I can just add the frozen vegetables after cooking and use saute. Can I do that with this one? I have all the recipe ingredients and I am ready to cook this is the only thing I am waiting on!
★★★★★
Sure thing that would work!
My wife and I had a craving for Lo Mein. Alas, the craving lives on, because the outcome was pretty bland and runny. The fettuccine was a bit hard at the ends and the veggies mushy after cooking for 6 minutes. We added soy and hoisin sauce liberally after the fact in an attempt to coerce some flavor. We’ll stick to a stovetop recipe next time.
★
If using beef would you still use chicken broth?
It’s up to you! You could use chicken or beef broth.
OMG this was the BEST! Made it exactly as written! I must admit that I was concerned that the chicken wouldn’t be done or that the linguine would be over cooked at 6 minute cooking time and 10 minute wait time, but it was perfect!!!
★★★★★
Awesome thank you so much Jody!
Can frozen chicken be used ??
If they are cut into cubes you could do that but not whole pieces of frozen chicken.
Would the cook time remain the same for frozen cut up thighs?
★★★★★
Yep!
Another excellent 365 Asian recipe! I ended up using fettucine as I didn’t want to experiment with udon (not lo mein) noodles. I used 1.5 lbs. of chicken thighs as that’s what I had on hand and did not regret it. Also marinated the chicken in soy sauce first and then added 1 tsp. of oyster sauce to the pot for umami, as per a commenter suggestion. All fit comfortably in the 3 qt. IP Mini. Not sure if I’ll ever go to an Asian restaurant again now. Thanks, Karen!
★★★★★
So glad to hear it. Thank you so much John!
I’d like to make this tomorrow using udon noodles, but surprisingly I can’t find a single source that gives pressure cooking times for them. Have you tried it, Karen? in a pinch, I reckon I can just cook them on the stove and add later. Thanks!
I have tried lo mein noodles and if they are similar then I wouldn’t cook them in the IP. They always get gloopy and don’t turn out for me.
Karen, just so you know, when you double or halve the recipe the bag of Asian veggies stays the same and doesn’t change. Is that on purpose? I want to make this tonight and double it but didn’t know if I needed two bags or still just the one.
Thank you!!
I would double or halve the amount of vegetables too. Sorry, that feature doesn’t always work the way it is supposed to.
Because of import issues with the app, Paprika, the ingredients of brown sugar, garlic, sugar, siracha and ginger were left off. The recipe was still delicious. The recipe made a solid 1/2 gallon. Can’t wait to make this again with all the ingredients. (The bagged Asian vegetable worked well, but additional veggies wouldn’t hurt.)
★★★★★
Thanks Gina for the 5 stars!
Delicious!!! I suggest doubling the chicken as I did (didn’t want to use just part of a package). I also suggest drizzling with teriyaki sauce to add just a tiny hint of sweet.
Will try this with pork next.
Never buying Lo Mein out, again.
★★★★★
Ahhh thanks so much Barbara!
Can I make this in the crockpot?
I wouldn’t. Pasta doesn’t turn out great in the crockpot. Sorry!
I have never had any luck cooking pasta or noodles in the instant pot. I always get a burn notice and/or uncooked pasta at the end. Any tips for how to avoid that with this recipe?
You may want to try adding in a half cup more liquid and then layering as stated in the recipe and using the criss cross pattern with the pasta.
This was fantastic! I made it exactly as written but just used coconut aminos instead of soy sauce. I recently discovered I have an intolerance to canola/ vegetable oil (along with a few others), so I’ve been avoiding Chinese restaurants due to the oil typically in the dishes. I absolutely love lo mein and this completely satisfied the craving! Will definitely be making again – thanks!
★★★★★
Thanks Stephanie! I am so glad you liked it!
Would chicken breasts work? Picky husband won’t eat thigh meat.
You can also use boneless, skinless chicken breasts (although they won’t be as tender).
Used the chicken breasts….the meat was moist and just perfect!
★★★★★
The “print version” of this recipe leaves off some of the ingredients. Might want to check this. Weird!
that is strange!
It sure does!
“Weird” is right.
I had to add 1 tbsp of cornstarch mixed with 1 tbsp of water to thicken up the sauce. It’s a must make again! Absolutely delicious!😋
★★★★★
For the many yrs I’ve cooked and baked you would think almost anything can be improvised.. with all the new appliances I still use my slow cooker and range. Thanks for your input.
I used this recipe last nite bought fresh / bagged vegetables from Trader Joe’s. Snow peas, scallions, cabbage, brockley, mushrooms, onion, ginger, & garlic. Because I used less light soy sauce than the recipe required it came out kind of bland. It’s still a good recipe it just lacks the high sodium content that authentic chinese restaurants saturate their menu items with. Therefore I enjoyed it & look forward to making it again. There is also a video on YouTube identical to this one. That video recommended more veggies. Overall I would recommend this recipe. 👌
I don’t have low sodium soy sauce .could I just use 2 tbsp regular soy sauce instead just so not so salty.
You could try that!
We have a sesame and nut allergies…any suggestions for substitutions?
I would just leave out the sesame oil!
I made my own hoisin sauce and subbed onion pwd for garlic. Or if you’re a ‘just add in some extra stuff cook’, a bit of peanut butter, a bit of onion pwd, a bit of honey and a bit of spicy something will work.
Thanks for the ideas Pam!
We really liked this one and will be making it on a regular basis, pork next time
★★★★★
Great! Pork would be awesome!
Nice and easy. I would like to make 12oz.of noodles. How much liquid would I add and how long to cook?
I would add another cup of liquid for the 4 extra ounces.
I would like to make this recipe in a crockpot, how much time i let it cook for?
Thanks!
I do not think this would translate to a crockpot recipe. Especially with the noodles
If you use Angel hair pasta how long would you pressure cook?
I would try 4 minutes.
What size pot? Looks like it might be 5/6 qt?joan. Can this be done on stove?
I’m going to make it in my 3 qt one since it’s all ive had. There doesn’t seem like a crazy amount of ingredients so if that’s what you have you should be fine. Some recipes call for half the ingredients and cook time and everything stays the same.
I thot so but the amt of pasta made me think a lg one. I will probably use a 4 qt first. Thanks. Live the variety of recipes -and pictures really do help.
I used a 6 quart pot! I haven’t tried this one of the stove but I bet it totally could be made on the stove.
Do you have to saute the chicken, before adding it in?
no it goes in raw
My wife cant eat garlic, any suggestions to replace the hoisin sauce?
Another reader said, “I made my own hoisin sauce and subbed onion pwd for garlic. Or if you’re a ‘just add in some extra stuff cook’, a bit of peanut butter, a bit of onion pwd, a bit of honey and a bit of spicy something will work.”