Easy Chicken Lo Mein
A fast and flavorful pressure cooker Chicken Lo Mein packed with tender chicken, crisp veggies and bold Asian-inspired sauce—perfect for busy weeknights.
Equipment
- 1 Mixing bowl for sauce
- 1 Skillet or wok for softening vegetables
- 1 Pressure cooker for cooking everything together
Ingredients
Main ingredients
- 8 ounces cremini mushrooms quartered
- ½ red pepper sliced
- 1 tablespoon sesame oil
- 1 to 2 teaspoons sriracha hot sauce
- 3 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 2 teaspoons sesame oil extra drizzle
- 2 tablespoons hot water
- 8 ounces lo mein noodles fresh or dried
- 1 teaspoon sesame oil and 1 tablespoon vegetable oil oil for cooking
- 1 pound boneless chicken breast sliced thin
- ½ head green cabbage shredded (about 3 cups)
- 1 large carrot grated
- fresh scallions chopped, for garnish
- sesame seeds for garnish
Instructions
Instructions
- Cook your lo mein noodles according to package directions. Drain and set aside.
- Whisk together soy sauce, hoisin, sriracha, hot water, and 1 teaspoon sesame oil to make the sauce. Set aside.
- In a skillet or wok over medium-high heat, heat 1 tablespoon sesame oil. Add mushrooms and red pepper. Cook 5-7 minutes until softened.
- In the pressure cooker, heat 1 teaspoon sesame oil and 1 tablespoon vegetable oil. Add sliced chicken and sear until golden (do not cook through).
- Add softened veggies and sauce to the chicken in the pressure cooker. Gently toss to combine.
- Lock lid and pressure cook on high for 5 minutes. Quick release the pressure when done.
- Stir in cooked noodles, shredded cabbage, and grated carrot. Toss to combine using steam to soften the cabbage.
- Garnish with scallions and sesame seeds. Serve hot. Add drizzle of sesame oil or sriracha if desired.
Notes
You can prepare ingredients ahead for quick assembly, and leftovers reheat well in a skillet. Use variations in sauces and spice level to customize each batch to your style.