If you’ve ever craved takeout but wanted something quicker and healthier at home, this Instant Pot Chicken Lo Mein Recipe is exactly what you need. I absolutely love how this one-pot wonder comes together so fast, yet tastes like you spent hours in the kitchen. The combination of tender chicken, vibrant veggies, and perfectly sauced noodles is nothing short of fan-freaking-tastic, and I’m excited to share all the juicy details with you!

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Why You’ll Love This Recipe

Quick & Easy: Ready in about 40 minutes, great for busy weeknights without compromising flavor.
One-Pot Magic: Minimal cleanup because everything cooks in your Instant Pot.
Flavor Packed: The sauce blends tangy, savory, and sweet notes that will have you going back for seconds.
Family Friendly: My family goes crazy for this—it’s a winner with kids and adults alike.

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, easy chicken lo mein, quick Chinese stir-fry, healthy instant pot noodles, one-pot lo mein

Ingredients You’ll Need

Every ingredient in this Instant Pot Chicken Lo Mein Recipe plays a special role, balancing fresh veggies with tender chicken and the rich sauce. When shopping, look for crisp snow peas and bok choy for the best crunch and flavor that stands up to pressure cooking.

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, easy chicken lo mein, quick Chinese stir-fry, healthy instant pot noodles, one-pot lo mein

Boneless skinless chicken breast: Lean protein that cooks quickly and stays juicy in the Instant Pot.
Salt & pepper: Basic seasonings that bring out the natural flavors without overpowering the dish.
Sesame oil: Gives a nutty aroma and authentic Asian flavor—trust me, don’t skip it!
Garlic: Freshly minced for that punchy, savory base.
Medium onion: Adds sweetness and depth when sautéed.
Red bell pepper: Adds color and a subtle sweetness that your whole family will enjoy.
Mushrooms: Earthy flavor and meatiness that complements the chicken perfectly.
Matchstick carrots: Crunchy texture and natural sweetness that brighten the dish.
Snow peas: Crisp-tender veggies that hold up well in the Instant Pot.
Bok choy: Adds a slight bitterness balanced by the sauce’s sweetness—love how it blends here.
Chicken stock: The liquid base that keeps everything moist and flavorful.
Lemon juice: A splash of brightness that lifts the dish.
Rice wine vinegar: Adds subtle acidity for balance.
Hoisin sauce: Sweet and savory magic in a bottle that makes the sauce irresistible.
Soy sauce: Umami glory that rounds out the flavor profile.
Rice stir fry noodles: Convenient noodles that cook perfectly under pressure without getting mushy.

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 how adaptable this Instant Pot Chicken Lo Mein Recipe is. Whether you want to change up the protein or sneak in some extra veggies, there’s plenty of room for customization, so make it your own!

Swap the chicken for beef or tofu: When I tried this with thinly sliced beef, it was just as delicious, and tofu is a great vegetarian alternative that soaks up all the flavor.
Add different veggies: Feel free to toss in broccoli florets, snap peas, or baby corn depending on what’s fresh or what you have on hand.
Spicy twist: If you like heat, I add a pinch of crushed red pepper flakes or drizzle some chili garlic sauce on top before serving.
Gluten-free version: Use tamari or coconut aminos instead of soy sauce, and make sure your noodles are gluten-free rice noodles.

How to Make Instant Pot Chicken Lo Mein Recipe

Step 1: Sauté the Aromatics and Chicken

Turn your Instant Pot onto sauté mode and let it heat up until it’s hot (about a minute). Add the sesame oil first—that nutty aroma signals you’re off to a great start. Toss in the minced garlic and onion, seasoning lightly with salt and pepper, then add the chicken breasts. Cook everything, stirring occasionally, until the chicken turns opaque and onions soften, about 4-5 minutes. This step builds the base flavor and ensures your chicken is partly cooked before pressure cooking, which helps keep it tender.

Step 2: Layer the Noodles and Sauces

Turn the Instant Pot off, then break your rice stir-fry noodles in half and layer them evenly over the chicken mixture. Now, pour in the chicken stock, lemon juice, rice wine vinegar, hoisin sauce, and soy sauce—just let those liquids pool on top without stirring. Resist the urge to mix; layering preserves the noodles from getting mushy and helps everything cook evenly under pressure.

Step 3: Add the Veggies and Pressure Cook

Finally, layer all your prepped veggies on top: bell peppers, mushrooms, matchstick carrots, snow peas, and bok choy. Secure the lid, making sure the valve is set to “sealing.” Set your Instant Pot to high pressure for exactly 4 minutes. This is my favorite pressure time for noodles: just enough so everything cooks through while veggies stay crisp-tender.

Step 4: Quick Release and Final Stir

When the timer beeps, perform a quick pressure release to avoid overcooked veggies. Open the lid carefully, then give the whole pot a good stir to combine the chicken, noodles, veggies, and sauce. Let it sit for a couple of minutes to thicken up before serving. You’ll notice the sauce clings beautifully to every noodle and bit of chicken—pure comfort food at its best!

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Pro Tips for Making Instant Pot Chicken Lo Mein Recipe

Don’t Overcrowd the Pot: Give the veggies some space when layering; this keeps textures distinct and prevents sogginess.
Use Quick Release Immediately: I learned this the hard way—delaying quick release can make noodles mushy, so don’t skip it.
Break Noodles Into Smaller Pieces: This helps them fit better and cook evenly under the lid.
Stir Gently After Cooking: Use a wooden spoon to avoid breaking noodles, maintaining that perfect bite.

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, easy chicken lo mein, quick Chinese stir-fry, healthy instant pot noodles, one-pot lo mein

Garnishes

I usually sprinkle on some toasted sesame seeds and chopped green onions right before serving—these little touches add freshness and a bit of crunch. If you’re feeling adventurous, a drizzle of sriracha or a few cilantro leaves give it a nice pop.

Side Dishes

This recipe stands strongly on its own but pairs beautifully with simple sides like steamed dumplings, a crisp cucumber salad, or even some spring rolls if you want to really impress. Light and fresh sides balance the savory richness perfectly.

Creative Ways to Present

For a special occasion, I like to plate this in individual bowls with a lemon wedge on the side and a sprinkle of red pepper flakes for color. Serving family-style in a large shallow dish helps everyone dig in and share the love—it’s always a crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

Once cooled, I place leftover lo mein in airtight containers and store them in the fridge for up to 3 days. It keeps well, though the noodles might soak up some sauce and get firmer overnight—nothing a quick reheat can’t fix.

Freezing

Freezing is possible, but because of the noodle texture, I recommend freezing in portions and thawing overnight in the fridge before reheating. I’ve found it tastes best reheated gently so the noodles don’t get too soft.

Reheating

I like to reheat leftovers in a skillet over medium heat with a splash of water or chicken stock to loosen the sauce and revive the noodles’ softness. Microwave works in a pinch but stirring halfway through helps avoid cold spots.

FAQs

Can I use other types of noodles in this Instant Pot Chicken Lo Mein Recipe?

Yes! While rice stir-fry noodles work great for their quick cook time and texture, you can also use egg noodles or even thin spaghetti. Just be mindful of cooking times and how they absorb liquid—adjust liquid amounts slightly if needed.
Is it possible to make this recipe vegetarian or vegan?

Absolutely! Swap the chicken for firm tofu or tempeh and use vegetable broth instead of chicken stock. Make sure to use soy sauce or tamari without fish ingredients. Add extra veggies to keep it hearty and satisfying.
How do I avoid mushy vegetables in the Instant Pot Chicken Lo Mein Recipe?

Layer your vegetables on top so they steam rather than boil, and use the quick release immediately after cooking. This helps preserve their crisp-tender texture, which is that perfect balance I love in this recipe.
Can I prep ingredients ahead of time?

Definitely! Chop all your veggies and measure sauces the day before to save time. Store them separately and layer fresh when you’re ready to cook. This makes putting dinner together a breeze.

Final Thoughts

This Instant Pot Chicken Lo Mein Recipe has quickly become a staple in my kitchen because it’s hassle-free, delicious, and hits all the right notes of flavor and texture. If you’re looking for a comforting meal that doesn’t tie you to the stove but still impresses, I can’t recommend this enough. Give it a try—you might just find it’s your new go-to dinner for busy nights or anytime you crave that crave-worthy lo mein magic.