Chicken Lo Mein


  • 2 tbsp vegetable oil
  • 1 tsp sesame oil
  • 4 garlic cloves, minced
  • 1 inch ginger, deskinned and minced
  • 4 chicken thighs, diced
  • 1 tsp salt
  • 10 oz. Chinese lo mein noodles
  • 1 ½ cups chicken broth
  • 3 cups broccoli, cut into florets
  • 2 red bell peppers, diced
  • 1 cup shredded carrots
  • 2 cups snow peas
  • ¼ cup sweet soy sauce
  • ¼ cup rice wine vinegar
  • 3 tbsp cornstarch
  • Sesame seeds, for sprinkling
  • Preheat the inner pot on Sauté, High/More for 15 Minutes. Add the vegetable oil, sesame oil, garlic, ginger, chicken thighs, and salt. Sauté until the chicken is browned and fragrant, about 10 minutes.
  • Press Cancel. Place the noodles on top of the sauteed chicken. Top with chicken broth and toss the noodles to coat.
  • Top with broccoli, bell peppers, shredded carrots, and snow peas. Pressure Cook on High for 2 Minutes, immediately releasing pressure once complete.
  • Meanwhile, in a small bowl stir together the soy sauce, rice wine vinegar, and cornstarch, making sure no clumps exist.
  • Press Saute, High/ More for 5 Minutes. Pour the sauce into the pot and stir to combine until slightly thickened, about 3-5 minutes.
  • Serve in bowls with sesame seeds. Enjoy!
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