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Instant Pot Chicken Lo Mein

  • Author: 365 Days of Slow and Pressure Cooking
  • 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


  1. 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. 
  2. 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. 
  3. 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. 
  4. 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. 
  5. 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