Instant Pot™ Chicken and Vegetable Lo Mein

Name: Instant Pot™ Chicken and Vegetable Lo Mein
Prep time: 35 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 package (20 oz) boneless skinless chicken thighs, cut in 1-inch pieces; 1 tablespoon chile garlic sauce; 1 tablespoon vegetable oil; 1/2 cup chopped green onions; 4 teaspoons finely chopped gingerroot; 1 tablespoon finely chopped garlic; 2 1/2 cups Progresso™ classic chicken broth (from 32-oz carton); 1/4 cup soy sauce; 1 tablespoon packed brown sugar; 12 oz uncooked spaghetti, broken in thirds; 1 1/2 cups sliced mushrooms; 1 cup 1/2-inch slices carrots; 1 medium red bell pepper, cut in 1/4-inch strips; 2 cups baby spinach, lightly packed

Save Recipe

Prep 35 min
Total 1 hr 5 min
Servings 4

Save
Print
Pinterest
Facebook
Email

Ready to make?

Save
Share
Keep Screen On

You’d be hard pressed to find a Chinese restaurant that doesn’t feature lo mein on the menu. Resist the temptation to order it off the takeout menu, and make this Instant Pot™ chicken and vegetable lo mein instead. It’s so good, you won’t even miss the fortune cookie—promise!

by: Tablespoon Kitchens

Updated Mar 14, 2018

Ingredients

1 package (20 oz) boneless skinless chicken thighs, cut in 1-inch pieces
1 tablespoon chile garlic sauce
1 tablespoon vegetable oil
1/2 cup chopped green onions
4 teaspoons finely chopped gingerroot
1 tablespoon finely chopped garlic
2 1/2 cups Progresso™ classic chicken broth (from 32-oz carton)
1/4 cup soy sauce
1 tablespoon packed brown sugar
12 oz uncooked spaghetti, broken in thirds
1 1/2 cups sliced mushrooms
1 cup 1/2-inch slices carrots
1 medium red bell pepper, cut in 1/4-inch strips
2 cups baby spinach, lightly packed

Steps

1

In medium bowl, mix chicken and chile garlic sauce, stirring to coat. Set aside.
2

On 6-quart Instant Pot™, select SAUTE; adjust to normal. Heat oil in insert. Add onions, gingerroot and garlic; cook and stir 1 to 2 minutes or until fragrant. Select CANCEL.
3

Add broth, soy sauce and brown sugar; stir to deglaze bottom of insert. Add chicken and spaghetti; stir to coat. Add mushrooms, carrots and bell pepper on top of spaghetti. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 9 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
4

Add spinach and stir well, breaking up any spaghetti that may be stuck together.

Expert Tips

tip 1
Deglazing the bottom of the insert is important to ensure even heating when cooking under pressure.
tip 2
When you stir in the spinach, it is normal for some of the spaghetti to stick together. Just stir to separate.

Nutrition Information

660 Calories, 13g Total Fat, 47g Protein, 89g Total Carbohydrate, 11g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 660

Calories from Fat: 110

Total Fat: 13g; 19%

Saturated Fat: 3g; 15%

Trans Fat: 0g

Cholesterol: 135mg; 45%

Sodium: 1570mg; 65%

Potassium: 800mg; 23%

Total Carbohydrate: 89g; 30%

Dietary Fiber: 7g; 28%

Sugars: 11g

Protein: 47g

% Daily Value*:

Vitamin A: 150%; 150%

Vitamin C: 40%; 40%

Calcium: 8%; 8%

Iron: 35%; 35%

Exchanges:

5 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;