Instant Pot Chicken Lo Mein | Better than Takeout

You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯

But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!

This is an simple chicken lo mein recipe that you can make in less time than ordering takeout! The best part is that you can put only what you want into it and you know all of your ingredients are fresh.

Some options:
• Spice level: You can omit the heat if you love things milder, but I always take the spicy route so I used some Laoganma spicy chili crisp in the sauce. It’s my favorite and you can find it at most oriental markets.
• Sodium: You can use some lower sodium options for the soy sauce and broth if you are watching your sodium intake.
• Noodles: You can use actual lo mein noodles. I used regular spaghetti noodles since they are almost always in everyone’s pantry and they fit it in just perfectly into the dish. I also think the spaghetti holds up much better after reheating leftovers.
• Vegetables: Pick one or a variety of fast-cooking veggies for this since they are only added at the stop and the residual heat in the pot will steam and soften them. This is a great way to use up any leftover cabbage and broccoli! If you want to simplify even more, you can often find pre-packaged stir-fry mixes in the grocery store.

IP Duo 6-Qt:
#lomein #instant pot #madewithfilmora

Today’s Ingredients:

For the sauce:
4 garlic cloves, grated
2 inch piece of ginger, minced
1 TB brown sugar
2 TB sesame oil
2 TB hoisin sauce
2 TB spicy chili crisp (optional)
¼ cup soy sauce
2 cups chicken broth

For pressure cooking:
1 small onion, sliced
1 lb chicken breast (or thigh), 1” cubes
8 oz uncooked spaghetti, broken in half (or lo mein noodles)
8 oz mushrooms, sliced

After pressure cooking
2 TB cornstarch + 2 TB water
12 oz mixed stir-fry veggies of your choice (cabbage, broccoli, carrots, snow peas, scallions, celery leaves)
optional topping: toasted sesame seeds

1. Whisk all of the sauce ingredients together in a bowl until the brown sugar is dissolved.
2. Now layer the next four ingredients into the pot in this order starting from the bottom: onion, chicken, spaghetti, mushrooms.
3. Pour the sauce mixture over the top to moisten all of the noodles. The liquid won’t cover the noodles, but it will steam and cook everything when it comes to pressure.
4. Lock the lid and cook on manual/high for 5 minutes followed by a fast pressure release and then remove the lid.
5. Stir to separate the noodles. Use a fork to separate if any have clumped.
6. In a small cup, mix the cornstarch and water together before stirring into the pot.
7. Add stir-fry veggies and stir until thoroughly mixed in with the noodles and sauce.
8. Cover the pot loosely with the lid (don’t lock it since we’re not cooking) and let it sit for 5-10 minutes to let the sauce thicken while the residual heat softens the veggies.
9. Serve with a sprinkle of toasted sesame seeds and enjoy!

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