Chicken Chow Mein

The pot lid rattles and you know dinner is almost ready. That sound is like music in your kitchen, y'all. It means the pressure build is going strong, and soon you gonna have a hearty meal that’s all done without much fuss.

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You spot the steam escaping the valve hiss gently, and the sealing ring working hard to keep it all tight. You remember how fast pressure cookers can take something like Chow MeinNagi from startup to table in a flash. It’s kinda like you got a secret helper for weeknights.

As the aroma starts filling the kitchen, you catch yourself already kinda hungry. The broth depth in this recipe is just right, giving the noodles and chicken that perfect little kick. You know that natural release is gonna keep everything juicy and tender when you open it up.

What Makes Pressure Cooking Win Every Round

• Fast cooking means you spend less time waiting and more time eating what you love.
• Sealing ring and valve hiss keep the pressure just right for tender chicken and crunchy veggies.
• Pressure build locks in moisture and flavors better than regular stovetop meals.
• You don’t gotta babysit the pot constantly, freeing you up for other stuff.
• Natural release saves the noodles and veggies from getting mushy, keeps that bite you want.
• Easy cleanup cause you’re usually just using one pot for the whole thing.
• It works real good for making broth depth that coats noodles with tasty sauce.

The Complete Shopping Rundown

• 200g chicken breast or thigh fillets, thinly sliced. You can tenderise it if you wanna, makes it extra soft.
• 4 cups green cabbage, finely shredded. It’s what gives that crunch and freshness you’re looking for.
• 1 ½ tablespoons peanut oil or your fav cooking oil. This helps everything stir-fry nice and easy.
• 2 cloves garlic, finely chopped, because garlic just makes every dish kinda better.
• 200g chow mein noodles. Make sure they’re good quality, so they don’t get soggy.
• 1 carrot, julienned. Adds color and sweet crunch to your noodles.
• 1 ½ cups bean sprouts. They gotta be fresh to keep that crisp texture.
• 3 green onions, cut into 5 cm pieces. These bring a nice oniony pop without overpowering.

Plus you gotta grab ¼ cup water, 2 teaspoon cornflour, 1 ½ tablespoon soy sauce, 1 ½ tablespoon oyster sauce (or Hoisin if you prefer), 1 ½ tablespoon Chinese cooking wine or Mirin, 2 teaspoon sugar, ½ teaspoon sesame oil, and a pinch of white pepper or black pepper if that’s what you got.

The Exact Process From Start to Finish

• First, mix the cornflour with water in a small bowl and set aside. This is gonna help thicken your sauce later on.
• Heat half the peanut oil in your pressure cooker on high heat, like you’re using it as a wok.
• Add the sliced chicken and stir-fry it for 2-3 minutes till it’s lightly browned but not overcooked. Then take it out and set aside.
• Put the rest of the oil in, toss in garlic and stir for 10 seconds till fragrant. You’ll smell it real quick.
• Add shredded cabbage and julienned carrot. Stir-fry these for 2 minutes until they soften just a little.
• Throw in your chow mein noodles next and toss everything around for about 2 minutes till the noodles warm all the way through.
• Now toss the chicken back in, along with bean sprouts and green onions. Stir everything so it sorta combines well.
• Pour in the cornflour mixture and stir-fry for another minute until the sauce thickens nicely and clings to the noodles. Serve it hot off the pot, and enjoy!

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Valve Hacks You Need to Know

• Keep an ear out for the valve hiss change. When it starts to hiss steadily, pressure build is solid and you got your cook time starting.
• Use natural release for chow mein to stop noodles from turning too soggy or overcooked.
• Double check your sealing ring before starting so you don’t lose pressure and ruin your broth depth.
• If you want extra crispy veggies, quick release the pressure right after cooking instead of waiting natural release.

What It Tastes Like Fresh From the Pot

Right when you open the lid, that steam hits you with a burst of savory goodness. The smell of garlic and soy sauce kinda wraps around you warm and cozy.

The chicken is tender, juicy with a slight caramelized bite from the stir-fry step. It melts in your mouth easy.

The noodles are perfectly coated in a thick sauce that isn’t too sticky but just enough to hold flavors tight.

Your veggies still have a good snap to them, all the cabbage, carrot, and bean sprouts work together to keep the texture fun and fresh in every bite.

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Making It Last All Week Long

• Store leftovers in an airtight container in the fridge. They keep well for 3-4 days, just reheat gently to keep noodles from drying.
• You can freeze chow mein, but wrap it tightly to keep the broth depth from leaking out and messin stuff up.
• When reheating frozen chow mein, add a splash of water and stir it well to loosen things back up.
• Use microwaving on low heat or a quick stir-fry in a pan for best texture when warming up leftovers.

What People Always Ask Me

• Can I use other meats? Totally! Pork, beef, even shrimp works real good. Just adjust cook time so it stays tender.
• What if I don’t have chow mein noodles? You can use egg noodles or even spaghetti in a pinch. Texture might be a bit different but still tasty.
• How do I avoid mushy veggies? Quick release the pressure to stop cooking faster or add veggies after cooking if you want extra crunch.
• Can I make it vegetarian? Sure thing. Swap chicken for tofu and use veggie oyster sauce or soy sauce alone.
• Do I have to use Chinese cooking wine? Nope, Mirin is good substitute, or even skip it if you want. It adds just a slight sweetness.
• Why is my sauce too thin? Make sure you mix cornflour and water well before adding and stir till it thickens. Also, let it cook a minute more to get better sauce consistency.

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Chow MeinNagi in Your Pressure Cooker

A quick, flavorful pressure cooker Chicken Chow Mein with juicy chicken, crunchy veggies, savory sauce and perfect noodles. Easy for weeknight dinners!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Cuisine Mediterranean

Servings 2 people

Calories 554 kcal

Equipment

• 1 Mixing bowl for sauce
• 1 Pressure cooker for cooking

Ingredients

  

Main Ingredients

• 200 g Chicken breast or thigh thinly sliced
• 4 cups Green cabbage finely shredded
• 1 ½ tablespoon Peanut oil or other cooking oil
• 2 cloves Garlic finely chopped
• 200 g Chow mein noodles
• 1 Carrot julienned
• 1 ½ cups Bean sprouts
• 3 Green onions cut into 5 cm pieces
• ¼ cup Water
• 2 teaspoon Cornflour
• 1 ½ tablespoon Soy sauce
• 1 ½ tablespoon Oyster sauce or Hoisin
• 1 ½ tablespoon Chinese cooking wine or Mirin
• 2 teaspoon Sugar
• ½ teaspoon Sesame oil
• 1 pinch White pepper or black pepper

Instructions

 

Instructions

• Mix cornflour with water in a small bowl and set aside to thicken sauce later.
• Heat half the peanut oil in your pressure cooker on high heat.
• Add chicken and stir-fry for 2–3 minutes until lightly browned. Set aside.
• Add remaining oil, garlic and stir for 10 seconds until fragrant.
• Add cabbage and carrot. Stir-fry for 2 minutes until slightly softened.
• Add chow mein noodles and stir for 2 minutes until warmed through.
• Return chicken to pot. Add bean sprouts and green onions. Mix well.
• Pour in cornflour mixture and stir-fry for another minute until sauce thickens.
• Serve hot directly from the pot and enjoy!

Notes

Store leftovers in an airtight container for up to 3-4 days. Can be frozen. Reheat with a splash of water for best texture.