Name: Instant Pot Chicken Lo Mein Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 40 min
Cuisine: Asian
Ingredients: 1 ½ – 2 lbs boneless skinless chicken breast; Salt & pepper to taste; 1 tablespoon sesame oil; 3 cloves garlic, minced; 1 medium onion, minced; 1 large red bell pepper, julienned (or cut into strips); 12 oz mushrooms, sliced; 1 cup matchstick carrots; 1 cup snow peas; 1 cup bok choy; 1 ½ cup chicken stock; 2 tablespoons lemon juice; 2 tablespoons rice wine vinegar; ¼ cup hoisin sauce; ¼ cup soy sauce; 10 oz rice stir fry noodles

If you’re anything like me, you’ll appreciate a weeknight dinner that’s both speedy and packed with flavor—and that’s exactly why I’m excited to share this Instant Pot Chicken Lo Mein Recipe with you. It’s one of those magical meals where the Instant Pot truly shines, turning a classic takeout favorite into a wholesome, home-cooked delight without the fuss. Trust me, once you try it, it’ll become your go-to for busy nights when you want something comforting and impressively tasty!

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Why You’ll Love This Recipe

Super Convenient: The Instant Pot does most of the work, so dinner comes together fast and cleanup is a breeze.
All-in-One Flavor Bomb: Chicken, veggies, noodles, and sauce cook together for perfectly infused taste in every bite.
Customizable Veggies: It’s easy to swap or add your favorite garden finds, making it a versatile family pleaser.
Healthy Takeout Alternative: You control the ingredients for a nutritious, homemade version of a classic Chinese dish.

The image shows a close-up of a bowl filled with a colorful noodle stir-fry. The bottom layer consists of long, light yellow noodles, mixed evenly with sliced vegetables including bright green snow peas, orange thin carrot strips, chunky red bell pepper pieces, and light brown mushroom slices. There are also pieces of light tan tofu or chicken mixed into the dish. The noodles and vegetables are coated with a glossy sauce, giving them a shiny and slightly wet texture. The bowl is white, and it sits on a white marbled surface with some green leaves blurred in the background. photo taken with an iphone --ar 2:3 --v 7 - Instant Pot Chicken Lo Mein, Chinese chicken noodle stir-fry, quick weeknight dinner, healthy Instant Pot recipes, easy Asian inspired meal

Ingredients You’ll Need

These ingredients combine to deliver that irresistible chicken lo mein flavor with a fresh, homemade touch. When you shop, look for fresh veggies that are crisp and vibrant to keep your dish bright and tasty.

Flat lay of boneless skinless chicken breasts with smooth, pale pink flesh, three whole uncracked brown garlic cloves, a medium white onion cut in half showing its layers, a large red bell pepper sliced into thin vibrant red strips, a cluster of sliced white mushrooms with tan caps, a small white bowl filled with slender, bright orange matchstick carrots, a small white bowl with fresh crisp green snow peas, a small white bowl containing fresh green bok choy leaves, a small white bowl of clear golden chicken stock, a small white bowl of pale yellow lemon juice, a small white bowl of translucent rice wine vinegar, a small white bowl of thick dark reddish-brown Hoisin sauce, a small white bowl holding glossy dark soy sauce, and a neat bundle of pale tan rice stir-fry noodles broken in half -- all ingredients arranged symmetrically with perfect balance, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Instant Pot Chicken Lo Mein, Chinese chicken noodle stir-fry, quick weeknight dinner, healthy Instant Pot recipes, easy Asian inspired meal

Boneless skinless chicken breast: It cooks quickly and stays tender in the Instant Pot—feel free to use chicken thighs for extra juiciness.
Sesame oil: Adds that signature nutty warmth that really brings out the Asian flavor profile.
Garlic: Freshly minced garlic is key—it provides that aromatic punch that dried garlic just can’t match.
Onion: Adds sweetness and helps build the savory base of the dish.
Red bell pepper: For color and crunch, julienned or sliced thinly so it cooks just right.
Mushrooms: I love the extra earthiness they bring, but you can always swap with your favorite variety.
Matchstick carrots: They cook quickly and add a subtle sweetness.
Snow peas: A refreshing green touch that stays crisp in the pressure cooking.
Bok choy: Its tender leaves and crunchy stalks create perfect texture contrast.
Chicken stock: Your noodles soak this up to stay flavorful without drying out.
Lemon juice: Adds a bright pop of acidity to balance the richness.
Rice wine vinegar: Provides a subtle tang that deepens the sauce’s complexity.
Hoisin sauce: That thick, sweet-savory staple you find in your favorite Chinese dishes.
Soy sauce: Brings saltiness and umami; low sodium works great if watching salt intake.
Rice stir-fry noodles: These thin noodles cook perfectly in the pot with everything else—no need to boil separately!

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love trying different takes on the Instant Pot Chicken Lo Mein Recipe depending on what’s in the fridge or my mood—don’t be afraid to make it your own!

Vegetarian Version: Replace chicken with tofu or extra mushrooms—I’ve done this many times, and you still get amazing flavor and texture.
Spicy Kick: Add a dash of chili garlic sauce or fresh sliced chili peppers when sautéing for a fiery twist that my spice-loving friends adore.
Gluten-Free Swap: Use tamari instead of soy sauce and make sure your noodles are gluten-free rice noodles for a safe, tasty meal.
Seasonal Veggies: I’ve tossed in snap peas, baby corn, or even broccoli florets—just adjust the pressure cooking time slightly to keep veggies crisp-tender.

How to Make Instant Pot Chicken Lo Mein Recipe

Step 1: Sauté to Build Flavor

Set your Instant Pot to sauté and wait until it’s hot—this step really unlocks those deep flavors. Add the sesame oil, then toss in the garlic and onion with a pinch of salt and pepper. Stir for a couple of minutes until fragrant and the onion starts to soften. Next, add your chicken pieces and sauté until the chicken just turns white on the outside—not fully cooked, but this seals in moisture and locks flavor. Trust me, this step makes a world of difference.

Step 2: Layer in Noodles and Sauce

Turn off the sauté function and break the rice stir-fry noodles in half. Layer them evenly over the chicken, then carefully pour your chicken stock, lemon juice, rice wine vinegar, hoisin sauce, and soy sauce on top. One key trick I learned: don’t stir after adding the liquids—this helps the noodles cook evenly without sticking.

Step 3: Add Your Vegetables

Layer the bell peppers, mushrooms, carrots, snow peas, and bok choy just on top of the noodles. You don’t want to mix; just let the pressure do its magic. Place the lid on your Instant Pot and set the vent to sealing. Cook on manual high pressure for 4 minutes. This timing is perfect for tender chicken and crisp-tender veggies.

Step 4: Quick Release and Final Stir

When the timer’s up, perform a quick release to let out the steam—my favorite part because that smell fills the whole kitchen! Open the lid carefully, then give everything a good stir to combine the noodles, sauce, chicken, and veggies. Let it sit for a few minutes off the heat so the sauce thickens slightly and everything melds beautifully together.

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Pro Tips for Making Instant Pot Chicken Lo Mein Recipe

Don’t Overcrowd the Pot: Make sure your ingredients have enough space to steam evenly, or you might get unevenly cooked noodles or veggies.
Fresh Garlic is a Game-Changer: Using fresh minced garlic instead of powder elevates the whole dish with crisp, aromatic notes.
Quick Release is Key: Leaving the pressure to naturally release can lead to mushy veggies, so I always do a quick release when the timer is up.
Layer, Don’t Stir: Adding noodles and veggies on top without stirring prevents clumping and ensures even cooking throughout.

How to Serve Instant Pot Chicken Lo Mein Recipe

A close-up shot of a round white bowl filled with a noodle dish that has three main visible layers. The base layer consists of light yellow noodles that look soft and slightly shiny. Mixed in and on top of the noodles are bright orange thin carrot strips, pale green sliced snow peas, and light brown sliced mushrooms. Scattered throughout are small pieces of light brown cooked chicken or tofu, adding texture contrast. The background shows an out-of-focus white marbled surface, giving the dish a clean and fresh look. Photo taken with an iphone --ar 2:3 --v 7 - Instant Pot Chicken Lo Mein, Chinese chicken noodle stir-fry, quick weeknight dinner, healthy Instant Pot recipes, easy Asian inspired meal

Garnishes

My go-to garnishes? A sprinkle of toasted sesame seeds and some thinly sliced green onions—it adds freshness and a little crunch that makes every bite pop. Sometimes, I drizzle a touch more sesame oil at the end for that extra nutty depth.

Side Dishes

I like pairing this Instant Pot Chicken Lo Mein Recipe with simple sides like steamed edamame or Asian cucumber salad to keep things light and vibrant. A bowl of hot miso soup is also a warming complement that feels just right on cooler nights.

Creative Ways to Present

For a fun twist when entertaining, serve your lo mein in hollowed-out bell peppers or in cute mini bento-style boxes with divided compartments—it adds visual interest and makes portions easy for guests to enjoy.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge, and I always wait until the dish cools completely before sealing it up. This helps keep the veggies firm and the noodles from turning gummy. Leftovers usually last about 3-4 days, perfect for packed lunches or quick dinners.

Freezing

Freezing is possible, but I recommend freezing just the chicken and veggies separately from the noodles if you want best texture later. When reheating, add freshly cooked noodles or toss frozen noodles straight into a stir-fry.

Reheating

Reheat leftovers gently in a skillet over medium heat or microwave with a splash of chicken stock or water to loosen the sauce and keep everything moist. Stir occasionally to heat evenly without drying out the noodles.

FAQs

Can I use frozen chicken for this Instant Pot Chicken Lo Mein Recipe?

Yes! You can use frozen chicken breasts, but I recommend increasing the pressure cooking time by a couple of minutes and ensuring the chicken pieces are separated so they cook evenly. However, thawed chicken is ideal for the best texture.
What kind of noodles work best in this recipe?

Rice stir-fry noodles are perfect because they cook quickly under pressure and absorb the sauce beautifully. If you prefer, thin egg noodles or lo mein-style wheat noodles work too—just adjust cooking time accordingly.
Can I make this recipe vegetarian?

Absolutely! Substitute the chicken with firm tofu, tempeh, or extra mushrooms, and swap chicken stock for vegetable broth. The sauce and veggies still shine nicely without the meat.
How do I avoid mushy vegetables in this Instant Pot Chicken Lo Mein Recipe?

Layering the veggies on top of the noodles and using a quick pressure release prevents overcooking. Also, don’t stir after adding liquids—letting the ingredients steam gently helps keep the veggies crisp-tender.

Final Thoughts

This Instant Pot Chicken Lo Mein Recipe has genuinely become one of my favorite weeknight go-tos because it feels special without any hassle. I love how every bite delivers tender chicken, fresh veggies, and saucy noodles, all in one pot with minimal cleanup. If you’re craving that perfect blend of comforting and healthy, I honestly can’t recommend giving this recipe a try enough—it’s like your favorite Chinese takeout come home. Let me know how it goes when you make it, because I’m pretty sure your whole family will be just as obsessed as mine!