Dinner/ Instant Pot

Instant Pot Spicy Thai Chicken Lo Mein

Instant Pot Spicy Thai Chicken Lo Mein, Instant Pot Lo Mein

Instant Pot Spicy Thai Chicken Lo Mein is a quick and easy dinner option that gives you loads of flavor.

It’s way better than eating out at your local restaurant. Every bite is filled with juicy chicken, carrots, broccoli, peppers, lo mein noodles, and lots of yummy seasonings. Plus, it stopped with fresh cilantro. 

Instant Pot Spicy Thai Chicken Lo Mein

We love eating Thai food. There’s just something about all of the seasonings & flavors that I truly can never get enough of. There are a million things I love about this recipe, but my favorite is that it can be quickly cooked in my instant pot. I don’t have to spend forever cooking over the stove or doing a bunch of weird steps.

We even make this on those busy weeknights when the last thing I feel like doing is cooking. It truly comes together that easily I will make it even when I don’t feel like it. Because once you bite into it, you realize it was worth every second of effort.

Instant Pot Lo Mein, Chicken Lo Mein

Besides, I get so tired of eating the same food all the time. I like to add variety and flavor to our meals.  It naturally has a lot of flavor from all of the seasonings, plus the fact that you can change it up each time you make it gives you a lot of wiggle room. 

Can I Make This Not Spicy 

Yes, you can take the spice out of this chicken lo mein recipe. In order to do that, you need to omit the cayenne pepper or at least use less of it. And you can also skip the Sriracha from the sauce. If you don’t want to completely omit the pepper and the Sriracha, you can go ahead and just cut back on the amount that you use. You can always add more spice right before serving if you desire to. 

What Noodles To Use For Lo Mein 

When shopping for noodles for lo mein, you need to look for noodles that are labeled egg noodles. They’re usually in the refrigerator section, and they are around 1/8 in thick. They’re typically yellow in color.

Chicken Lo Mein, Pressure cooker lo mein

Variations To Recipe 

There are many different ways you can adjust the flavors of this pressure cooker lo mein recipe. That is one of my favorite parts of this instant pot lo mein; you can easily add variety every time you make it.  Here are a few ideas that you can consider adding to this instant pot lo mein recipe. 

  • snow peas 
  • bok choy 
  • zucchini 
  • shrimp
  • cabbage  
  • mushrooms 
  • bean sprouts 
  • grated ginger 

Can I Swap Out The Vegetables In This Recipe 

Yes, of course! You can easily swap out any of the vegetables in this instant pot lo mein recipe. Just use whatever vegetables that you enjoy, and you can’t go wrong. I like to make mine a little bit different every time I go to cook it. I usually use whatever veggies I have on hand and go with that. Feel free to do the same or stick with the same recipe every time. It’s yours to play with and get used to the flavors.

Pressure cooker lo mein, Instant pot low mein recipe

Can I Do Beef Instead of Chicken 

Oh, absolutely. You can easily swap out the beef swap out the chicken. It’s entirely up to you however you like it. In addition to using beef, you could also use shrimp or pork. All of those meats are very delicious in this recipe. I love adding variety to the dish, and I think you will enjoy it as well. 

Ingredients

As you’ll see, there are two sets of ingredients one for the actually lo mein and the other is for the sauce. The sauce is where you’re going to get a creaminess as well as a tangy spice that is wonderful with this lo mein recipe.

1 tbsp. Oil

2 tsp. Garlic powder

1 tsp. Cayenne

1 tsp. Salt

1 tsp. Black pepper

1 tbsp. Minced garlic

2 Red peppers, thinly sliced

1 cup diced fresh broccoli

One large Carrot, sliced

¼ cup Green onions

1 pound boneless skinless chicken tenders

12oz Lo mein noodles

Fresh chopped cilantro

Sauce:

⅓ cup Soy Sauce

2 tbsp. Rice wine vinegar

1 Lime juiced

1 tbsp. Sriracha

1 tbsp. Peanut Butter creamy

¼ cup Chicken broth

How to Make Pressure Cooker Lo Mein

First Step: In a medium bowl, combine rice wine vinegar, Sriracha sauce, lime juice, peanut butter, chicken broth, and soy sauce. Stir with a whisk until well blended and set aside.

Second Step: Select the ‘Saute’ function and pre-heat the Instant Pot.

Third Step: Add oil to the inner pot and saute the bell peppers, broccoli, minced garlic, and carrots until tender-crisp. This takes around 3 minutes or so.

Fourth Step: Remove the mixture and set it to the side.

Fifth Step: Add more oil as needed. Now add the diced chicken and saute until almost done.

Sixth Step: Press ‘Cancel’ to turn Instant Pot off.

Seventh Step: Add in the pepper mixture and sauce, stir to combine.

Eighth Step: Close the lid and pressure cook for 2 minutes.

Ninth Step: Do a 2-minute natural pressure release and manually release the rest of the pressure.

Tenth Step: Prepare your noodles as directed on the box.

Eleventh Step: Press ‘Cancel’, open the lid and add the noodles, stir the noodles to combine.

Twelfth Step: Garnish this spicy chicken curry with fresh cilantro.

Enjoy!

Instant pot low mein recipe, Chicken Lo Mein

Now, remember to save this recipe on Pinterest for later 🙂

Instant Pot Spicy Thai Chicken Lo Mein

Instant Pot Spicy Thai Chicken Lo Mein

Instant Pot Spicy Thai Chicken Lo Mein

Cook Time: 7 minutes
Total Time: 7 minutes

Instant Pot Spicy Thai Chicken Lo Mein is a hearty and flavorful meal for any day of the week. Skip takeout and make a homemade chicken lo mein in your pressure cooker today. Tender pasta, veggies, and seasoned to perfection.

Ingredients

  • 1 tbsp. Oil
  • 2 tsp. Garlic powder
  • 1 tsp. Cayenne
  • 1 tsp. Salt
  • 1 tsp. Black pepper
  • 1 tbsp. Minced garlic
  • 2 Red peppers, thinly sliced
  • 1 cup diced fresh broccoli
  • 1 large Carrot, sliced
  • ¼ cup Green onions
  • 1 pound Boneless skinless chicken tenders
  • 12oz Lo mein noodles
  • Fresh chopped cilantro

Sauce:

  • ⅓ cup Soy Sauce
  • 2 tbsp. Rice wine vinegar
  • 1 Lime juiced
  • 1 tbsp. Sriracha
  • 1 tbsp. Peanut Butter creamy
  • ¼ cup Chicken broth

Instructions

  1. In a medium bowl, combine rice wine vinegar, Sriracha sauce, lime juice, peanut butter, chicken broth, and soy sauce. Stir with a whisk until well blended and set aside.
  2. Select the ‘Saute’ function and pre-heat the Instant Pot.
  3. Add oil to the inner pot and saute the bell peppers, broccoli, minced garlic, and carrots until tender-crisp. This takes around 3 minutes or so.
  4. Remove the mixture and set it to the side.
  5. Add more oil as needed. Now add the diced chicken and saute until almost done.
  6. Press ‘Cancel’ to turn Instant Pot off.
  7. Add in the pepper mixture, and sauce, stir to combine.
  8. Close the lid and pressure cook for 2 minutes.
  9. Do a 2-minute natural pressure release and manually release the rest of the pressure.
  10. Prepare your noodles as directed on the box.
  11. Press 'Cancel', open the lid, and add the noodles, stir the noodles to combine.
  12. Garnish this spicy chicken curry with fresh cilantro.
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

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Even if you are a beginner at using a pressure cooker, I have a feeling you’re going to love all of these recipes. Each one can be made in your instant pot with not a lot of effort. That’s my style of cooking! Let’s take a look at some of my favorite recipes that I think you’re going to love.

Instant Pot Roast – Everybody needs a good quality roast recipe. This instant pot roast is so juicy and flavorful.

Instant Pot Roast

Instant Pot Spicy Cashew Chicken – When you bite into this homemade instant pot cashew chicken, it’s like you’re in a restaurant but way better.

Instant Pot Orange Chicken – I don’t think you’ll get enough of this tangy and delicious orange chicken recipe.

Instant Pot Chinese Beef – Another one of my ultimate favorite dishes is this instant Pot Chinese beef. It is absolutely so amazing.

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