Instant Pot Chicken Chow Mein Recipe
If you’re after a bowl of ultimate comfort with just the right punch of flavor, the Instant Pot Chicken Chow Mein Recipe is about to become your new best friend. This dish is a weekday hero—satisfying, speedy, and reminiscent of your favorite takeout, but with the wholesome goodness of homemade magic. Tender chicken, snappy veggies, and slurp-worthy noodles come together in record time, all coated in a savory, slightly sweet sauce that clings to every bite. The Instant Pot does all the heavy lifting, making it easier than ever to put a delicious chow mein on the table without the fuss or mess of a traditional stir-fry.

Ingredients You’ll Need
One of the joys of this Instant Pot Chicken Chow Mein Recipe is how each ingredient pulls its weight to create a dish that’s lively in both taste and color. Every component is simple yet so perfectly chosen—expect crisp veggies, juicy chicken, toothsome noodles, and an irresistible sauce that brings everything together.
- Cooked chicken (2 cups, shredded): A great way to use up leftovers or a rotisserie chicken—juicy, protein-packed, and super convenient.
- Hokkien noodles (14.2 ounces): These springy, slightly chewy noodles are the backbone of a classic chow mein.
- Cabbage (1/2 cup, thinly sliced): Adds sweet crunch and bulks up the veggies for a more filling meal.
- Carrot (1, sliced into matchsticks): For vibrant color, natural sweetness, and added texture.
- Red bell pepper (1/2 cup, cubed): Brings a pop of color and brightness to the pan.
- Green onions (1/4 cup): Lively and fresh, they make the perfect finishing touch for serving.
- Broccoli (1/2 cup, florets): For color, crunch, and a little nutritional boost—add these at the end for a perfect tender bite.
- Sesame seeds (for garnish): A final flourish for crunch and nutty flavor, totally optional but highly recommended.
- Salt (to taste): Dial the seasoning up or down based on your preference or broth saltiness.
- Chicken broth (2 cups): The base for a deeply savory sauce that soaks into the noodles.
- Vegetable oil (1 teaspoon): Helps the sauce ingredients meld together and adds richness to the dish.
- Ginger paste (1 teaspoon): A subtle zing and warmth in every bite—don’t skip it!
- Garlic (1 teaspoon, minced): Because nothing says flavor quite like fresh garlic.
- Soy sauce (1 tablespoon): Brings the essential savory, umami goodness.
- White wine vinegar (1 tablespoon): Adds the necessary brightness and balances all the savory flavors.
- Red chili powder (1 teaspoon): Optional heat for those who like a gentle kick to their chow mein.
- Brown sugar (1 teaspoon): Rounds out the flavors with a touch of subtle sweetness.
How to Make Instant Pot Chicken Chow Mein Recipe
Step 1: Prepare the Vegetables and Chicken
Start by dicing all your vegetables and shredding your cooked chicken. This quick bit of prep is a huge timesaver—get everything ready before it hits the Instant Pot and you’ll be rewarded with even cooking and the perfect, balanced bite in every forkful.
Step 2: Whisk the Sauce
Combine the chicken broth, soy sauce, white wine vinegar, brown sugar, ginger paste, garlic, red chili powder, and vegetable oil in a bowl. Whisk thoroughly until the sugar dissolves and the mixture smells irresistible. This sauce is the flavor backbone of your Instant Pot Chicken Chow Mein Recipe, so make sure everything’s well-blended!
Step 3: Layer Noodles, Veggies, and Chicken
In your Instant Pot insert, layer the hokkien noodles, cabbage, carrots, red bell pepper, and shredded chicken. Don’t worry about perfect order—these ingredients are going to get cozy together. Skip the broccoli and green onions for now; we’ll add them later for ideal texture.
Step 4: Add the Sauce and Stir Well
Pour your delicious sauce mixture right over the vegetables, noodles, and chicken. Use a pair of tongs to gently toss everything—this ensures the sauce starts soaking into the noodles and every ingredient gets a little love.
Step 5: Pressure Cook
Secure the Instant Pot lid and set the pressure release valve to “sealing.” Cook on high pressure for just four minutes—yes, four! Once the timer dings, do a manual pressure release. The magic of this Instant Pot Chicken Chow Mein Recipe is that, in almost no time, those noodles soak up maximum flavor and the chicken stays tender.
Step 6: Steam the Broccoli
Add the broccoli florets (not earlier, so they stay perfectly crunchy). Give everything a toss with tongs, pop the lid back on, and let the residual heat steam your broccoli for about three minutes. No need to turn the Instant Pot back on; just let the gentle warmth do its work.
Step 7: Finish and Serve
Remove the lid once more, toss in the green onions, and use the tongs to give one last, enthusiastic mix. Plate it up, sprinkle sesame seeds over the top, and pat yourself on the back—you just made chow mein that rivals your favorite takeout!
How to Serve Instant Pot Chicken Chow Mein Recipe

Garnishes
A shower of fresh green onions just before serving lifts the whole dish, adding color and a delicate sharpness. Toasted sesame seeds are optional, but their subtle nuttiness and crunch make every bite pop. If you’re feeling adventurous, a drizzle of toasted sesame oil or a sprinkle of chili flakes will elevate things even further.
Side Dishes
Pair this Instant Pot Chicken Chow Mein Recipe with steamed dumplings, egg rolls, or a fresh cucumber salad for a true restaurant spread at home. A cup of miso soup or simple broth-based soup is comforting and keeps things light if you’re making this chow mein the centerpiece.
Creative Ways to Present
Serve in shallow bowls with chopsticks for an authentic vibe, or go family-style on a big platter so everyone can help themselves. For lunchboxes, divide chow mein into airtight containers and top with a handful of green onions and sesame seeds right before eating. It’s also fun to fill lettuce cups with chow mein for a bite-sized, party-ready option.
Make Ahead and Storage
Storing Leftovers
To keep your Instant Pot Chicken Chow Mein Recipe tasting its best, transfer leftovers to an airtight container as soon as it cools. Stored in the fridge, it will stay fresh for up to three days. The flavors mellow and strengthen overnight, so don’t be surprised if the second helping tastes even better!
Freezing
If you want to plan ahead or batch cook, this chow mein freezes beautifully. Let the noodles cool fully, then place in a freezer-safe container or a heavy-duty zip bag, removing as much air as possible. Freeze for up to two months for best quality. Thawed chow mein may be a bit softer, but it will still be delicious.
Reheating
Reheat the chow mein gently in the microwave or in a skillet over medium heat, adding a splash of broth or water to loosen up the noodles if needed. Give it a good toss to get everything evenly warm, and add fresh green onions or a tiny drizzle of soy sauce to perk up leftovers.
FAQs
Can I use uncooked chicken in this Instant Pot Chicken Chow Mein Recipe?
You can, but for food safety and best texture, it’s best to use cooked, shredded chicken. Rotisserie chicken, leftover roast, or even sautéed diced chicken breast work great and keep the dish quick and easy.
Do I have to use hokkien noodles?
Nope! While hokkien noodles offer that signature chew and spring, you can swap in lo mein noodles, spaghetti, or even ramen noodles in a pinch. If you use dried noodles, adjust the cook time slightly and add extra broth as needed.
Is this Instant Pot Chicken Chow Mein Recipe spicy?
The recipe has a gentle kick from the red chili powder, but it’s not overly spicy. If you’re heat-averse, just use less or omit it altogether—add a dash of sriracha or chili oil at serving for those who like extra heat.
Can I make this recipe vegetarian?
Absolutely! Swap the chicken for firm tofu, extra veggies, or your favorite plant-based meat substitute, and use vegetable broth in place of chicken broth. It’s just as satisfying and full of flavor.
How do I keep the noodles from sticking together?
Giving everything a good toss before pressure cooking helps prevent clumping. Layering the sauce over the noodles before sealing the Instant Pot and stirring gently once cooked ensures the noodles stay separate and silky.
Final Thoughts
If you’ve been craving a big, twirlable bowl of takeout-style noodles made in a flash, this Instant Pot Chicken Chow Mein Recipe is your answer. Fast, flexible, and full of bold flavors, it’s bound to become a repeat favorite. Give it a try and share the joy of homemade chow mein with your crew tonight!
Print
Instant Pot Chicken Chow Mein Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A quick and easy Instant Pot Chicken Chow Mein recipe that’s loaded with tender chicken, fresh vegetables, and flavorful noodles in a savory sauce. This dish is perfect for a delicious weeknight dinner that the whole family will love!
Ingredients
For the Chicken Chow Mein:
- 2 cups cooked chicken (shredded)
- 14.2 ounces hokkien noodles
- 1/2 cup cabbage (thinly sliced)
- 1 carrot (peeled and sliced into matchsticks)
- 1/2 cup red bell pepper (cubed)
- 1/4 cup green onions
- 1/2 cup broccoli (cut into small florets)
- sesame seeds for garnish (if desired)
- salt to taste
For the Sauce:
- 2 cups chicken broth
- 1 teaspoon vegetable oil
- 1 teaspoon ginger paste
- 1 teaspoon garlic (minced)
- 1 tablespoon soy sauce
- 1 tablespoon white wine vinegar
- 1 teaspoon red chili powder
- 1 teaspoon brown sugar
Instructions
- Dice all the vegetables and the chicken. Prepare all your ingredients before starting to cook.
- Mix together everything for the sauce. In a bowl, combine the chicken broth, vegetable oil, ginger paste, minced garlic, soy sauce, white wine vinegar, red chili powder, and brown sugar. Whisk well and set aside.
- Add the noodles, cabbage, carrots, bell pepper, and chicken to your Instant Pot. Place these ingredients in the pot.
- Pour the sauce over the vegetables and noodles. Do not add the broccoli or green onions at this stage. Stir well using tongs.
- Close the lid and pressure valve on your Instant Pot. Set the pressure to high for four minutes. Once the timer is up, perform a manual pressure release.
- Add the broccoli. Mix well with tongs. Close the Instant Pot by putting the lid back on, and allow the broccoli to cook for an additional three minutes in the residual heat. Do not turn the Instant Pot back on.
- Once the three minutes are up, open the lid to the Instant Pot. Mix your chow mein once more with the tongs, then serve topped with the green onions.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 65mg
Keywords: Instant Pot, Chicken Chow Mein, Noodles, Asian, Pressure Cooker, Quick, Easy