Instant Pot Chicken Lo Mein—an easy make-at-home version of your favorite Chinese takeout meal. Spaghetti, bites of chicken and lots of veggies are pulled together with a savory asian sauce.
Instant Pot Chicken Lo Mein
My family used to love going to Pei Wei and getting the lo mein but the restaurant by our house went out of business. No worries though because this Instant Pot chicken lo mein is really tasty and super fast and easy to make. Plus it’s a lot cheaper.
This recipe uses a bag of frozen stir fry veggies for sake of easiness. I really like the stir fry veggies from Costco. I love the water chestnuts and the snow peas! I just stirred the frozen veggies straight into the pot after the chicken and pasta had pressure cooked. The hot food steamed the veggies quickly and cooked them to my desired doneness. If you like your veggies more cooked instead of crisp you may want to steam the veggies before adding them into the pot. I didn’t pressure cook the veggies because they would have turned to mush.
I like to use dark meat chicken for this recipe because it stays juicy and tender. If you’re not a fan of dark meat you can use chicken breasts instead. The cooking time will remain the same. Just make sure to cut the chicken into bite size chunks so that it cooks at the same rate as the spaghetti noodles.
In order to prevent the spaghetti from clumping together make sure to fan it out and lay it in a criss cross pattern. Also try to get as much of the spaghetti under the liquid as possible.
More Recipes You’ll Love…
Instant Pot Million Dollar Spaghetti
Instant Pot Alfredo Sausage Pasta
Instant Pot Lemon Garlic Parmesan Shrimp Pasta
What Pressure Cooker Did You Use?
To make Instant Pot Chicken Lo Mein I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.
Instant Pot Chicken Lo Mein
- Prep Time: 10 minutes
- Cook Time: 4 minutes (plus 5 minute NPR)
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
An easy make-at-home version of your favorite Chinese takeout meal. Spaghetti, bites of chicken and lots of veggies are pulled together with a savory asian sauce.
- 1 3/4 cups chicken broth
- 8 ounces uncooked spaghetti
- 1 1/4 pounds boneless skinless chicken thighs, cut into bite size pieces
- 2 1/2 Tbsp low sodium soy sauce
- 1 tsp minced garlic
- 1 Tbsp brown sugar
- 1 1/2 tsp chili garlic sauce or sriracha
- 1 1/2 tsp minced ginger
- 1/2 tsp sesame oil
- 1 (12 oz) bag of frozen stir fry vegetables
- Pour broth into the bottom of your Instant Pot. Break the spaghetti in half and lay it into the Instant Pot in a criss cross pattern. This will help keep the spaghetti from sticking together.
- Add the chicken into the pot on top of the spaghetti. In a bowl stir together the soy sauce, garlic, brown sugar, chili garlic sauce, ginger and oil. Pour the mixture over the top of the chicken.
- Cover the Instant Pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let the pot sit for 5 minutes and then move the valve to venting. Remove the lid.
- Turn the saute function on. Add in the veggies and stir. They’ll cook in a few minutes. You can also steam the veggies separately before adding them in.
- Turn off the Instant Pot and serve and enjoy.
I used my 6 quart Instant Pot. You can make this recipe in a 3 quart pot with no changes. If you make this in your 8 quart increase the broth to 2 cups.
- Category: Chicken
- Method: Instant Pot
- Cuisine: Asian
*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.
Would it work to completely eliminate the spaghetti noodles, follow the rest of the recipe as written and when done cooking serve the meal over canned chow mein noodles or cooked rice? Thanx!
If you try this I would cut the broth down to half a cup
Lisa Rojas says
I have made this a few times and we all love it. I would like to try it with shrimp and can’t find a good recipe for it. What would be the difference in cooking time be compared to the chicken?
I would add in the shrimp after pressure cooking time is up. It will get rubbery otherwise. I would toss it in a pan on the stove until pink.
Liz petrus says
Can I substitute something for the sriracha and chili sauce? I don’t want to sacrifice flavor but we don’t like spicy.
You could try leaving it out. Add just a small amount to taste at the end.
Easy to prepare but got the “burn” message twice. Started out by putting the broth into the pot, added the pasta, got the burn message a short time afterward. Canceled the cooking, added broth, moved things around in the pot, tried to scrap the bottom. Restarted and got the burn message again. Canceled again, removed all food and scraped everything out of the pot and washed it. Finally got it to build pressure and cook.
The dish itself was tasty but not worth all the effort having twice had the burn message. We feel the dish needs to be a bit stronger in the spices.
Tabitha Henry says
This was delicious! Even my pickiest child said he loved. Will def make again!
I really wanted to like this because I like your other recipes but I was very disappointed 🙁 the sauce had no flavor & was very bland. I even marinated the chicken for awhile like others said, doubled the ingredients, and threw in a couple extras but it was still bland & very liquidy. I expected it to be thicker & richer in flavor like other chinese brown sauces 🙁
Excited to try this! For this recipe, can i put everything in the instapot pot the night before and refrigerate, and just pull if out of the fridge and cook when i get home from work the next day? Would it be a problem to have the noodles touching the liquid/chicken for that long? Wondering this about your other dump and go recipes too. Thanks!
I think that would be fine as long as it is refrigerated.
If I want to leave it vegetarian, do I still NR the noodles or should I do a QR? Also, would I reduce the cook time since no meat has to be cooked?
natural release for 5 minutes. Cook time is right.
“Set the manual/pressure cook button to 4 minutes.” Ok… should I use ‘low’ pressure or ‘high’ ?
High pressure. Always high pressure unless otherwise noted.
This recipe had a great taste! It was a bit spicy for my family. I used minced ginger and Siracha. I would reduce the amounts of both of these ingredients next time, and definitely make it again. So easy to make, and great taste.
Good to hear you liked it Mary!!
Can I make w/o sesame oil? Also cal I use water w bullion cube?
Yes you can for both.
Dee Anna says
Oh no – i just realized now I don’t have ginger. Maybe I should hold off….yes?
I would hold off so it will have more flavor when you end up making it with sesame oil and ginger!
Jennifer Bunton says
LOVE this recipe! How does everyone keep your instant pot from showing burn? Every time I make this I get this message and have to start my cook time over. Any tips?
Have you read this article? https://www.365daysofcrockpot.com/the-instant-pot-burn-message/
I also continuously had issue with the “add water” message on my ninja foodie when I make this recipe. I find that if I add enough liquid that it doesn’t say this the finished result is flavorless and soupy. I almost never have this issue with my foodi and have made many other parts dishes in the past.
Would love to be able to figure out how to get this recipe the way it’s supposed to taste.
Family Favorite. I make a double portion of this almost every week!
Wow! This is great. Thanks for sharing.
Any reccomendations on cooking fresh instead of frozen?
Another reader Shelly said, “I didn’t have frozen veggies so I chopped 3 fresh carrots and 3 celery stalks diagonally and added an extra 1/4 cup water and followed the rest of the recipe exactly. Excellent taste and texture. I’ll keep this recipe for a quick work day dinner.”
Hi I read your how to double the recipe post however I just want to make sure, if I double everything in this recipe I would also double the liquid to make 1 pound of pasta with two ounds of chicken right?
Hi Nicki, yes I would double the broth. That will be great.
Thank you for including the note that this will work in a three quart pot without any changes. Obviously I have a three quart pressure cooker and some of my conversions of six quart recipes haven’s worked out very well. This recipe is a keeper. Easy to make and it tested great! I prepared it with chicken breast instead of thighs, and marinated the cut up pieces in soy sauce for 30 minutes before cooking. Other than that I followed the recipe as written. I did over cook the frozen vegetables at the end, but that’s an easy fix.
I love the idea of marinating the chicken!
I didn’t have frozen veggies so I chopped 3 fresh carrots and 3 celery stalks diagonally and added an extra 1/4 cup water and followed the rest of the recipe exactly. Excellent taste and texture. I’ll keep this recipe for a quick work day dinner.
Nice! Way to go! Sounds perfect to me.
I’ve made this for quite a while and it’s always good. Today I made it with gluten-free spaghetti and tofu and I did make a couple of changes which I want to share for others who might eat gluten-free.
I added a little more broth, about half a cup. My tofu was frozen and even though it had been well pressed before freezing I knew it would add a little bit of liquid so I didn’t want to add too much extra broth.
The dish turned out beautifully. I did have a little extra liquid but when I finished the sauté step I put the lid back on the pot and left it to sit, turned off. Within a few minutes it had all thickened up nicely.
Thanks for such a nice recipe!
Thanks for sharing how to make it gluten free!
Did you PC your tofu or add after? If you added after, did you still NR your pasta or just QR it?
Kristina, the tofu I had baked earlier so I just added it to the pot and let everything sit to get it warm.
Absolutely delicious! This will be my go to instant pot lo mein recipe. The noodles came out very delicious and perfect texture with a saucy bite. I didn’t have chili garlic sauce and used 2 teaspoons of teriyaki I had on hand. My frozen veggies took about 5 minutes to cook and also added shrimp. I did marinate the chicken and shrimp in soy and teriyaki sauce. Fantastic!
Good idea to marinate! I bet that was super tasty!
Forgot to say I used cubed chicken tenders that were marinated with low sodium soy sauce. No stuck noodles, the chicken was Tender and everything was flavorful. Thanks for recommending to add the vegetables at the end!
Glad you liked it Angie! good idea on the marinated chicken. 😊
I used have the noodles amount (only 2 of us). It was absolutely amazing and so easy!
So good! Doubled sauce except for chili sauce. I didn’t have thighs so I used tenders that I’d marinated in teriyaki sauce. Added a little bit of hoisin sauce. Better than most take out I’ve had! I will definitely be making this again!
Thank you for this recipe! My instant pot should arrive tomorrow and I think this is the first thing we’ll make. I don’t have any chicken broth on-hand, but I do have bullion cubes. Could I use those?
Yes that will work just fine!
Simple recipe with bold flavors! I added oyster sauce and red pepper flakes, and it worked well with this recipe. Thanks for the helpful tip about adding veggies in at the end to prevent them from turning to mush.
You’re welcome Lisa! Glad you liked this chicken lo mein!!! 😊
Diana King says
I’d give this 10 stars if I could. Sooo simple I’m yet so good!
Thanks Diana! I’m so glad you liked this Instant Pot Chicken Lo Mein! It’s one of my favorites!
This is such a silly question but…. this calls for uncooked chicken, right? It specifies uncooked noodles but not specified for the chicken.
yes that is correct
Hi there,I would love to try this recipe but don’t have the right chicken.Do you think I can use pre cooked frozen chicken strips we bought for salads?
I bet that would work!!
Just tried this recipe and it’s tasty, though I will double the sauce next time because we like heat. In addition to the frozen veggies, I sliced up a yellow pepper and a small red i
onion while the pot was heating. Gave them a couple of minutes in a frying pan with a bit of ghee, added to IP with frozen veggies. Worked great.
So good!! I will definitely make it again.
YAy! Glad you liked it 😊
You know what I really like about your recipes? You always say “if you don’t like, then try.” You don’t present your recipes as absolutes and the ONLY way to prepare something like some folks do. Cooking good food allows for substitutions, changes based on personal taste and just all around creativity. I love how you present and explain Instant Pot cooking based on your personal experience. I just started using my IP a few months ago and your site was one of the first I consulted when I started – thus far your site is my go-to site when I’m looking for something specific or new. Thank you and keep these amazing recipes/techniques coming.
Thanks Cheryl!!! So glad you are here 😊
OMG Karen& Cheryl. I couldn’t have said it better myself. I too am New ish to the IP craze. Coming up on a year of use. 365 is also MY go to place for ideas advice or new recipes and also love the simple ingredients that yield unique results and leave room for adaptations. Also have told everyone who is thinking of buying or has a newly acquired IP of ur site. Keep it up!!
Thank you SO much JC! This is so nice to hear.
Will cook time vary if I use frozen chicken thighs?
They just need to be cut in bite size pieces and the same cooking time should work.
Can you substitute the minced ginger for ground ginger. I don’t have minced ginger and I need to make the recipe tonight.
Sure you can! I would put in half a teaspoon.
Looking forward to trying this one! Is brown sugar essential in this recipe?
Give is flavor! You could add in honey or white sugar instead if you want.
Denise Maher says
I made this for the first time tonight, it was delicious. I am wondering if you could use fresh vegetables instead. Would you add time?
I wouldn’t add time for fresh. I’d keep the same time. Bet they’ll be tasty!
How would the times change if I were to use fresh veggies instead? (or when to add)
What kind of veggies are you adding? I would probably add after the pressure cooking is over since they may get too mushy otherwise.
Would I need to adjust the cooking time for bone in, skin on chicken thighs?
It’s all I have.
The problem is that you need the chicken cut up in pieces so that it will cook at the same rate as the noodles. So I’m not sure how you’d do that with bone-in chicken. Unless you wanted to debone it.
This is an excellent recipe and I have made it several times! I will be trying your other recipes!
There is a typo in the recipe: 1 ¼ pounds boneless skinless chicken thighs, but (sic: Should be cut, I assume) into bite size pieces.
Thanks! Corrected that 🙂
Charla Jones says
I made this tonight! My package of thighs was 2.2 pounds, so I used 12 oz pasta and made 2.5 times the sauce. I used 1.5 tsp sweet chili sauce and 1.5 tsp sriracha. I also added 1 tbsp hoisin sauce.
We really liked it! I am going to double the sriracha next time, too.
I don’t have many instant pot pot recipes that I want to keep making over and over, but this one is going to be a frequent one from now on.
Thank you so much for an easy recipe with frozen vegetables! I can make this with no notice! I’m going to precut my chicken thighs before I freeze them, and dinner can be so quick.
That’s a great idea to pre cut chicken thighs. I need to do that too!
This sounds yummy…I do not have an instant pot but do have a cuisinart electric pressure cooker cpc600 …. can I do the recipe in that? Would I need to change anything?
FYI…..Also mine has browning, sauté, simmer,low and high pressure and keep warm
It should be pretty much exactly the same!
Hello, I’m wondering if this recipe can be a Dump and Go and if so what are the steps? I’m new to the Instant Pot and would love more Dump and Go’s.
It’s almost a dump and go until you have to add in the veggies at the end. I wouldn’t add veggies at the beginning since they’ll turn to mush.
Loved this recipe so easy and delicious! Made this exactly as written and it came out perfect the right amount of sauce and flavor. Will make again!
Hi Nancy, thanks so much for sharing your experience! I’m glad you liked it!
I have made this before and it was really good! I was wondering if I could make this with steak for just a different variation? Would I need to brown the meat first? Thank you!!
Hi Andrea, I’m sure you could. And you don’t need to brown the steak. If you do it will add more flavor dimension though. Let me know how it goes!
Dave S says
This is one of those recipes that didn’t sit right with me. I didn’t think it tasted that great. Part of it was my fault as I didn’t have thigh meat handy (was frozen) and this was spur-of-the-moment decision to make this. I used chicken breast tenders…which turned out very dry. The chicken really didn’t pick up the taste of the sauce so if I were to use this again, I might want to marinate the chicken for a while. I think doubling the sauce like someone else would have been better. I didn’t have the problem others did with noodles stuck together (your suggestion of criss-crossing was good) and I didn’t have the problem with there being too much liquid. But overall, I was disappointed. I guess I expected this to taste more like a Chinese lo mein dish and it didn’t.
Sorry that you didn’t like it Dave. I do really think thigh meat would have given you a better experience! more juice and flavorful.
I gave this a try today!
I have a 6 qt insta pot
To be honest, I was very hesitant to try because o tried making pasta in instapot before and it was mush. And Im in no position to be wasteful and experiment but I really need to find time saving ways to prep food for the week!
I always make lo mein in the stove top and even though it’s a fairly quick recipe, the extra pots and pans and cooking time doesn’t compare to 1 pot that’s dishwasher safe and 4 min of cooking time and I don’t have to worry about turning things off…
I was also super nervous because the main conosuer of this meal is my 1.5 year old! Haha
First off, this seriously cuts my cooking time to like 15 min in total. That’s a HUGE plus for me.
I used 1lb of spaghetti so when it cooked I felt like it was too al dente with some pieces under cooked actually. I’m not sure if it’s because I didn’t use enough water – 3.5 cups for 1lb spaghetti. I need it softer simply because it’s how my kiddo likes to eat it. Luckily it was an easy fix and I let it stay on “warm” for some time until all pieces cooked through and softened. Which worked well and there was no mush or stickiness.
Nothing burned and there was no excess liquid. This Method though makes the lo mein a bit starchy (As opposed to draining the water and cooking on a pan) but it doesn’t really make a difference to me.
I modified the cooking a bit simply because Some ingredients were not available.
I used water and I added 1 cube of chicken bouillon.
I doubled the soy sauce and used 1 tablespoon of white sugar, 2 teaspoons of sesame oil, and .5 teaspoon of ginger powder. I don’t ever use any hot sauces as it’s primarily for the kiddo and sadly i was out of garlic which I know would help the flavor a lot. Next time 🙂 I didn’t use chicken because my kid won’t eat it.
I would play around with the proportions for the sauce a bit more for next time to make it a bit more stronger and flavorful. I feel like something is missing to make it closer to Chinese takeout.
The frozen veggies at the end came out perfect in terms of softness.
My kiddo seemed to like it today! She’s the real test and has the taste buds comparable to a bloodhounds sense of smell… if one pinch of something is off, she won’t eat it.
My initial review, it’s perfect for my needs! Easy and quick could use a bit adjustments for the sauce! Will make again!!!
Nice! I’m so glad you liked it. You’ll get it perfectly right next time I’m sure.
Kelly Schlangen says
Will cook time change with whole grain pasta? Box says 7 to 8 minutes. Thanks
I’d keep the same time as long as it’s the spaghetti.
Dorothy Heathcote says
I made this tonight, the only change was I sauteed the pieces of chicken thighs in a pan prior to adding to the pot. I also used a teaspoon or so of oyster sauce to the soy sauce combination with ginger, etc. Turned out fantastic! Will definitely be making again! THANKS!
Yum those ideas are fantastic!
Love this recipe! We have made it several times now. I double the sauce because we just like it saucy. I’ve also used leftover pork loin that was already cooked instead of chicken and it was amazing as well! I like steaming the veggies first before adding them. Another great recipe!! Thanks!
Sounds awesome! Thanks for sharing your experience!
I made this today and got the burn sign on the screen. I put the food in in the order it said. Don’t have any idea why this happened. I stopped it and opened it up, mixed it around and it wasn’t sticking. I added extra broth in the beginning. Started it over and it did the same thing again. This time the stuff was done so i just stopped it. It never did pressure cook. I haven’t used the Instant Pot much, so not sure about why this happened. Still turned out pretty good, but noodles were a little mushy.
Sorry you had trouble with the burn signal Bev!
There was a lot of liquid left after it was done cooking. The noodles and chicken cooked well though. The veggies fell apart and made it mushy. Do I drain it if there’s liquid left and then add veggies to sauté? I really wanted this recipe to work for my hubs. :/
Sorry that it didn’t work out for you. did you use a 6 quart pot? What kind of noodles did you use?
We made this tonight for dinner. I doubled the sauce since it didn’t look like enough the first time. My husband thought it was too spicy. Any idea what could have caused that? Is only the sriracha the spicy thing added?
Barb K says
I found that if I double any sauce (recipe) that has sriracha in it, I double everything except for the sriracha. Leave that amount the same (or only increase a tiny bit if you like it spicy) Hope this helps!
Good plan. You can always add more but you can’t take it away once it’s added.
Yeah it would have been the sriracha.
do you think sweet chili sauce will work as a substitute for chili garlic sauce? If I want to make it 10 servings then how much should the broth, pasta, soy and sweet chili sauce should it be?
You could use sriracha or hot sauce instead too. Just double all the ingredients and keep the same cooking time!
Made this the other night and it turned out really good and I doubled the recipe. This is the first time I’ve used spaghetti noodles in the IP and they didn’t turn out all mushy and stuck together. Great flavors, I used both chili garlic sauce and sriracha. Will make again!
YESSSS! Great Tony. Thanks for sharing.
I plan on making this tonight but was wondering if I could just use Lo mein noodles? My hubby is not a fan a fan of Spaghetti
You could try it. You may need to decrease the pressure cooking time. What do the lo mein noodles say on the back of the box?
It says 6 minutes
So I would try it for 2 minutes then.
I want to make this but I am hesitant because I think the pasta will be too mushy. The box says to cook spaghetti for 6 min, but it cooks for 9 min in this recipe with the NPR. I always cook thin spaghetti- is this regular or thick spaghetti?
It was regular spaghetti. Mine came out great!
KARIN Goodman says
I eat gluten free and tried this. Half my noodles stuck together and were not done in the time marked. I added 3/4 cup more liquid and cooked another 6 minutes and it was good. Any suggestions for gluten free besides what I did. Should I double the liquid?
I really am inexperienced with gluten free noodles in general and in the Instant Pot! It sounds like more time and more liquid but I’m not sure exactly how much.
For those that want gluten free I would try zoodles??? They would be pretty darn amazing! Ad with rest of veggies and set to cook for zero minutes. I may just have to try that myself!
Yum! I love this idea. But what about the chicken? It wouldn’t be done in 0 minutes. Perhaps brown the chicken beforehand.
I use Tyson grilled or pulled chicken 🙂
This is delicious! I followed the recipe but doubled the sauce and added half of it while sautéing the vegetables! Chicken was cooked perfectly and there was a perfect amount of liquid added! No need to drain. Thank you!
Love this! Thanks for sharing.
So appreciative of the 3-qt suggestions for this recipe. Although I’ve read and printed your instructions for adapting 6 qt recipes for the mini 3qt, I still get nervous wondering if I’ve used the correct reductions and dreading the final product. Thanx bunches!!!
You’re welcome Teena!
We made this tonight. I was pretty tasty and easy to do. I think that we might double all the additions to the broth though. I was not super flavorful. And we enjoy a little heat. Will definitely make it again. I am just starting to use my pot more. Getting a little more comfortable using it. Thanks for all the advice and recipes!
Hi Kimberly, glad you are here!
I made this tonight and added another batch of sauce and mixed it in when I sautéd the stir fry veggies. It was delicious and amped up the flavor.
Awesome Renee! Thanks for sharing your experience!
Great taste but couldn’t eat it since the noodles all stuck together and to the bottom of the pot. Should chicken be on the bottom and noodles and liquid on top?
You definitely could try that. I’m sorry your noodles stuck.
I followed the recipe and instructions as noted and it was basically a noodle soup. I had to drain it. Is this correct?
Wow really? Interesting. I didn’t have any leftover liquid. Was your chicken frozen by chance?
Another suggestion would be to add a little cornstarch slurry to thicken the sauce a bit…?
yes good idea
I made this for dinner tonight and it was a huge hit with the family! I love your recipes! Thanks for sharing!
Awesome Penny! So glad you liked it 🙂
If I wanted to use 16 oz pasta would the liquid be doubled as well?
So grateful for your blog and many yummy recipes we’ve tried and loved!
Yes I would double the liquid and the sauce and possibly the chicken too 🙂
How long would you cook for if you doubled?
Doubled all except time. Looks and smells perfect!
So glad! Enjoy!
If you double, can you still use 6 Qt Instant Pot, or do you need 8 qt? Thanks.
Hi Loretta, you can double it in a 6 quart pot.
I am old school and am yet to get an instapot. What would be the conversion of cooking time in the Crock-Pot?
I would just do this one on the stove if you don’t have an instant pot.
Cook pasta according to directions on package.
Cook the chicken in a skillet. Cook the veggies too.
Combine sauce ingredients.
Toss pasta and chicken together and then toss in the sauce.
Is the garlic sauce like the Parmesan dipping sauce made for for wings?
no, it’s a spicy sauce made for asian foods. You can leave out or use sriracha.
I didn’t think so. I live in a small town so sometimes things are a little hard to come by. Lol. Thanks so much.
We love this recipe so much! And all of your recipes, for that matter. So glad we found your website! I am hoping to triple the recipe tonight. Can I do this in the 6qt? Would cooking time change? If not I can do double in one pot and 1 in another pot. Thnak you!
I bet you could triple it fine in the 6 quart. Keep the same cooking time.
What if you want to use real lo mein noodles?
How long do real lo mein noodles take to boil on the stove? Send me a link to the kind you use.
The ones I use take 6 minutes. How long should I cook them in the ip?
I would say divide that number by 2 and subtract 1, so 2 minutes. But then the chicken won’t be done. So perhaps brown the chicken first.
Rhonda S. says
I’d like to use leftover rotisserie chicken. Since it won’t need to be cooked, should I add the normal amount of liquid and spices to the instant pot just to cook the spaghetti? I’d like for there to be extra sauce to flavor the chicken when I stir it on?
I would use 2 cups of broth instead of 1 3/4. And then use half of the sauce in the pot and save the other half for later. Stir in the the veggies and chicken and other half of sauce after the noodles have pressure cooked.
I would like to use fresh vegetables from my garden, how would cooking time differ? And how many cups? I have snow peas, carrots, squash, and green beans right now.
I’d add the carrots and green beans into the pot on top of the chicken. Then add the squash and snow peas in after the food has pressure cooked.
Can you make this with pork?
Sure! What kind of pork? I would cut it into bite size pieces so it can cook the same rate as the noodles.
I was thinking boneless loin or cups. Whatever is cheap.
That was chops. 😜
Yep I would just cut it up into bite size pieces, use the same cooking time as the chicken.
Hello! I enjoy making your recipes. Should the chicken be cooked or uncooked ? Thank you.
Mine was uncooked 🙂
Is it for all recipes with gluten-free pasta that the cooking time is reduced by one minute?
Thank you !
I haven’t tried this myself but my gluten free friend said yes.
Hi Karen! This looks tasty and a fast week night dinner. I don’t usually buy stir fry veggies because I can’t seem to find a brand that isn’t mostly onions and broccoli stalks. Yours look wonderful! What brand do you use that has the pea pods and water chestnuts? TIA!
I like the big bag from costco! I don’t know what the brand was called.
TY! I had a feeling they might be Costco. 🙂
Costco for the win!
Ann Marie says
Trader Joe’s also has a fantastic frozen stir-fry vegetable medley that is more than broccoli & onions. Added plus, it has snow peas as well!!
I wish I had a Trader Joes by me.
Any suggestions (changes) for using gluten free pasta with this?
From what I’ve heard you reduce the cooking time by 1 minute for gluten free pasta.