Description
This Instant Pot Chicken Lo Mein is a flavorful, one-pot Asian-inspired meal perfect for a quick and healthy dinner. Tender chicken breast cooks perfectly alongside a medley of fresh vegetables and rice stir-fry noodles, all brought together with a savory sauce of hoisin, soy, and rice wine vinegar. Ready in under 40 minutes, this recipe is a delicious homemade alternative to take-out noodles.
Ingredients
Scale
Protein and Seasoning
- 1 ½ – 2 lbs boneless skinless chicken breast
- Salt & pepper to taste
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 medium onion, minced
Vegetables
- 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
Liquids and Sauces
- 1 ½ cups chicken stock
- 2 tablespoons lemon juice
- 2 tablespoons rice wine vinegar
- ¼ cup hoisin sauce
- ¼ cup soy sauce
Noodles
- 10 oz rice stir fry noodles
Instructions
- Prepare the Instant Pot: Turn the Instant Pot to sauté mode and let it heat up thoroughly, ensuring it is hot before adding any ingredients. This step sets the stage for properly searing your chicken and developing flavor.
- Sauté aromatics and chicken: Add sesame oil, minced garlic, minced onion, salt, and pepper to the hot pot. Stir briefly, then add the chicken breasts. Cook, stirring occasionally, until the chicken turns white all over and the onions have softened, creating a fragrant base.
- Add noodles and liquids: Turn off the sauté function. Break the rice stir-fry noodles in half and layer them evenly over the chicken mixture without stirring. Pour in the chicken stock, lemon juice, rice wine vinegar, hoisin sauce, and soy sauce evenly over the noodles, keeping the layers intact to avoid mixing.
- Top with vegetables and pressure cook: Layer the red bell pepper, mushrooms, carrots, snow peas, and bok choy evenly on top of the noodle mixture. Close the Instant Pot lid and seal the vent. Set to manual high pressure (or pressure cook on newer models) for 4 minutes to cook everything perfectly together.
- Release pressure and finish: When the cooking cycle finishes, perform a quick release to safely open the pot. Stir the contents thoroughly to combine the sauce, noodles, chicken, and veggies evenly. Let the mixture sit for a few minutes to allow the sauce to thicken and flavors to meld.
- Serve: Dish out your Instant Pot Chicken Lo Mein hot and enjoy this delicious, healthy homemade takeout alternative with family or friends.
Notes
- If you’re craving a healthy homemade alternative to take-out, this Chicken Lo Mein fits the bill with its fresh ingredients and flavorful sauce.
- This recipe is a complete one-pot meal, saving time on cleanup.
- You can adjust the vegetable mix according to your preference or seasonal availability.
- Use low-sodium soy sauce to reduce the sodium content if desired.
- Doubling the recipe is possible with adjustments to cooking time based on your Instant Pot size.
Nutrition
- Serving Size: 1 cup
- Calories: 530 kcal
- Sugar: 7 g
- Sodium: 1098 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 61 g
- Fiber: 4 g
- Protein: 47 g
- Cholesterol: 118 mg
