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Instant Pot Better Than Takeout Chicken Lo Mein

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4.7 from 12 reviews

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 15 minutes
  • Cook Time: 6 minutes (plus 5-10 minute NPR)
  • Total Time: 21 minutes
  • Yield: 4-6 servings 1x


Noodles, chicken, sauce and vegetables all cooked together in your pressure cooker. It’s an easy dump and go recipe. 


  • 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


  1. Add broth into Instant Pot. Break noodles and add them into the pot in a criss cross pattern. 
  2. Add the raw cubes of chicken on top of the noodles, spread out evenly over the chicken.
  3. 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). 
  4. 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.
  5. Dump the vegetables into the pasta. Stir in the sesame oil and stir contents of pot well. 
  6. Serve and enjoy. Add extra soy sauce and hoisin to taste. 
  • Category: Chicken
  • Method: Instant Pot