This instant pot chicken lo mein recipe made with spaghetti noodles is the perfect quick weeknight meal and just as good to meal prep ahead of time for satisfying work week lunches. It’s easy, fast and full of fresh veggies to boot. Instant pot chicken lo mein is simple to make gluten free as well. A breeze to make vegetarian, and is sure to be on your short list of favorite instant pot pasta recipes!
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Instant Pot Chicken Lo Mein Ingredients
In order to make the instant pot chicken lo mein you will need two cups of chicken broth, soy sauce, minced garlic, coconut sugar (or brown sugar), chili paste, sesame oil, and ginger for the sauce. You will also need a pound of chicken breasts, diced in around that 1-1.5 inch piece range, and 8 ounces of spaghetti noodles. Spaghetti noodles hold up much better in an instant pot than lo mien noodles tend to!
The fresh veggies used in this recipe are about a cup of matchstick carrots, one cup of sliced mushrooms, and two roughly chopped green onions. You also need a cup of broccoli florets, half of a thinly sliced red bell pepper, and a cup of snow peas with the tips removed.
Making Chicken Lo Mein in the Instant Pot
To start this delicious instant pot pasta recipe we first make the sauce. Place the chicken broth with the soy sauce, minced garlic, sugar, chili paste sesame oil, and ginger together in a medium bowl. Mix it together until its well dispersed and there’s no little clumps of chili paste hiding in there. Set it aside for a moment.
Next break the spaghetti noodles in half and add them to the bottom of the instant pot. Try to keep them in an even layer at the very bottom. Then add the chicken on top of the noodles and pour the sauce you just made over the top.When you add the sauce the noodles should be fully submerged.
Now add the carrots, green onions, and mushrooms to the top. Don’t stir it as we want the layers set up like that for cooking. The layering helps prevent the dreaded “BURN” error on the instant pot. Place the lid on the instant pot making sure the valve is set to “sealing” and set it to manual high pressure for 5 minutes.
Once it’s done do a quick release and remove the lid. Add in the broccoli, snow peas, and the sliced bell pepper. Stir it all together into the lo mein sauce making sure to break apart any of the noodles that may still be sticking together. Now place the lid back on the instant pot without sealing it.
Let the chicken lo mein rest for about five minutes in the instant pot so the vegetables finish steaming/cooking and the spaghetti noodles can absorb a bit more of that delicious lo mein sauce you made for them. After you’ve let the lo mein nap, remove the lid, take the insert out of the instant pot to prevent overcooking, and enjoy!
Making Instant Pot Shrimp Lo Mein
Shrimp lo mein is delicious and a fantastic substitution I, personally, love to mix it up with this instant pot lo mein recipe! Its also a simple swap to make; just add frozen shrimp in place of the chicken (frozen so it doesn’t overcook). Or, if you have shrimp that is thawed out, just add it in when you add in the broccoli, snow peas, and bell pepper, after pressure cooking.
You can also use other cooked meats in your instant pot lo mein if you like. Just add it with the vegetables after pressure cooking and let it heat through. It’s a good use for leftover ground pork or ham or whatever your favorite lo mein protein may be.
Making Instant Pot Vegetarian Lo Mein
Making this instant pot lo mein vegetarian is a great option. It’s super simple as well. The first step is omitting the chicken. Bet you didn’t see that coming! Swap out the chicken broth for vegetable broth and that’s that. You could also add a few extra veggies like bamboo shoots or water chestnuts and a small can of baby corn.
Making Chicken Lo Mein Gluten Free
For a gluten free instant pot chicken lo mein you’ll replace the spaghetti noodles with a gluten free variety. Some of my favorites are Barilla and Jovial but you can use your preferred variety. Check the cooking instructions for them and just cut the cook time in half and subtract one minute for cooking gluten free noodles in the instant pot. The only other thing to do is to swap out the soy sauce for coconut aminos and you’re all set!
Serving and Storing Instant Pot Chicken Lo Mein
To serve the instant pot chicken lo mein, I like to spoon some of the sauce over the noodles to get a bit more of that flavor. Garnish it with some chopped green onion or sesame seed. You can also mix in a little thinly sliced cabbage for just a little bit of crunch.
Storing the instant pot chicken pasta just involves letting it completely cool and placing it in a large airtight container. In the refrigerator it will keep well for about 5 days. You can also divvy it up into meal prep containers for workweek lunches. This recipe reheats very well so its a great option for both!
More Instant Pot Recipes You’ll Love
- Instant Pot White Chicken Chili
- Instant Pot Hamburger Helper
- Instant Pot Beef and Broccoli
- Instant Pot Broccoli Cheese Soup
- Instant Pot Fajita Pasta
PS. If you’ve made this recipe, don’t forget to rate this recipe and let me know in the comments how you liked it!
- 2 cups chicken broth
- 8 ounces spaghetti noodles
- 1 pound boneless, skinless chicken breasts, diced in 1 to 1.5 inch pieces
- 3 tablespoons soy sauce
- 1 tablespoon minced garlic
- 1 tablespoon coconut sugar or brown sugar
- 1–2 teaspoon chili paste (adjust to taste)
- 2 teaspoons sesame oil
- 2 teaspoons minced ginger
- 1 cup matchstick carrots
- 2 green onions, roughly chopped
- 1 cup sliced white mushrooms
- 1 cup chopped broccoli florets
- 1 cup snow peas, ends/tips removed
- 1/2 red bell pepper, thinly sliced
- Garnish: chopped green onions, sesame seeds
- In a medium bowl, mix together the chicken broth, soy sauce, garlic, sugar, chili paste, sesame oil and ginger
- Break the spaghetti noodles in half and add to the instant pot. Add the diced chicken on top of the noodles, and then pour the sauce over top
- Add the carrots, green onions and mushrooms on top of that. Do not stir
- Place the lid on the instant pot and set the valve to “sealing”. Set it to manual high pressure for 5 minutes
- Once done, do a quick release and remove the lid. Add in the broccoli, snow peas and red bell pepper. Stir into the lo mein and sauce, breaking apart any noodles that may be sticking together
- Set the lid back onto the instant pot, but do not seal. Let it rest for about 5 minutes. This will steam/heat the vegetables so they are crisp-tender and the noodles will absorb more of the lo mein sauce
- Serve with the sauce spooned over the noodles, and garnished with chopped green onion and sesame seeds
- *Be sure to keep the pasta on the bottom of the instant pot so it will be submerged in the sauce during cooking. It keeps the other ingredients from scalding on the bottom of the pot and avoids the BURN error.
- Optional vegetables to add: 1 small can water chestnuts, 1 small can baby corn, 1/2 cup thinly sliced cabbage, roughly chopped onion, 1/2 cup bok choy, 1/2 cup bamboo shoots
- You can substitute a bag of frozen stir fry veggies if you like, just add them to the instant pot after pressure cooking and let them heat through
- Season with salt and pepper after cooking. Because of the sodium in soy sauce, adding salt to this recipe is to taste and not included in the ingredient list
- See post for gluten-free or vegetarian options
Keywords: instant pot pasta, instant pot lo mein, instant pot chicken, chicken lo mein, dinner recipes, gluten free recipes
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