Instant Pot "Better Than Takeout" Chicken Lo Mein
User Reviews
4.1
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Prep Time
5 mins
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Cook Time
4 mins
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Resting Time
10 mins
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Total Time
19 mins
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Servings
6
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Calories
275 kcal
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Course
Main Course
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Cuisine
American
Instant Pot "Better Than Takeout" Chicken Lo Mein
Description
Instant Pot "Better Than Takeout" Chicken Lo Mein brings together bite-sized chicken, minced garlic, and classic Asian-inspired sauces like soy and hoisin with spaghetti noodles cooked right in the broth. Cooking in the pressure cooker shortens prep time while letting the noodles soak up rich flavors. After pressure cooking, a cornstarch slurry thickens the sauce, and fresh carrot sticks and sliced red bell peppers are stirred in to add texture without further cooking. A final touch of chopped green onions and sesame seeds adds brightness and a mild nuttiness.
The dish strikes a balance between tender chicken and soft noodles with crisp vegetables, melding savory, sweet, and aromatic elements typical to lo mein dishes. Its all-in-one method streamlines dinner while still producing a saucy noodle meal that can be served on its own or alongside steamed bok choy or a simple salad.
Adding sriracha offers customizable heat for those who prefer a spicier flavor. The straightforward recipe is convenient and uses common pantry ingredients, making it a practical homemade alternative to takeout lo mein.
Ingredients
- 1 tablespoon vegetable oil *or sesame oil
- 1 lb chicken breast boneless chicken thighs work too, boneless, skinless, diced
- 4 garlic cloves, minced
- 2 1/2 cups chicken broth
- 2 tablespoon soy sauce
- 2 tablespoon hoisin sauce
- 1 lb spaghetti noodles broken in half
- 2 tablespoon cornstarch
- 2 tbsp water
- 1 cup carrot matchsticks
- 1 red bell pepper sliced
- 1/2 cup green onions chopped
- sesame seeds optional
Instructions
- Add the vegetable oil, diced raw chicken, minced garlic, chicken broth, soy sauce, hoisin sauce, and uncooked spaghetti noodles to your instant pot. *Ensure the noodles are as submerged in the liquid as you can get them
- Place lid on Instant Pot and ensure valve at top is in sealing position.
- Cook manual high pressure for 4 minutes, followed by a quick release.
- In a small bowl, combine the water and cornstarch.
- Pour mixture into Instant Pot and stir to incorporate/break up pasta.
- Add in the carrots and red peppers and place lid back onto Instant Pot to allow to "rest" for about 10 minutes.
- Remove lid and stir in the green onions and sesame seeds.
- Serve and enjoy! *You can also drizzle sriracha sauce on top if you want to add an extra kick
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Calories | 275kcal | 14% |
| Carbohydrates | 33g | 11% |
| Protein | 22g | 44% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 49mg | 16% |
| Sodium | 814mg | 34% |
| Potassium | 536mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 4291IU | 86% |
| Vitamin C | 35mg | 39% |
| Calcium | 32mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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