Instant Pot Thai Peanut Chicken Lo Mein is a delicious one pot meal, made super easy with your electric pressure cooker. Using complimentary elements in the sauce such as sesame oil, peanut butter, ginger, garlic, honey and soy makes this dish wonderfully tasty!
Based on my Thai Peanut Vinaigrette sauce, I decided to make a lo mein dish in my pressure cooker. I love how the sauce tastes with the light lo mein noodles and chicken. It may sound a little strange to put peanut butter in a dish but just the aroma of it makes my mouth water.
Have a look at how the flavors all come together..
Makes you want a bowl right now, doesn’t it?
You’re in luck because that handy printout below will get you on your way, right quick. It’ll be ready in no time with your pressure cooker. Don’t ya just love that gadget?
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Have a fantastic day and as always, keep it delicious!
Till next time ~ much love, Connie
Instant Pot Thai Peanut Chicken Lo Mein
- 2 tbsp sesame oil
- 1 lb boneless skinless chicken thighs
- 2 tbsp rice wine vinegar
- 3 tbsp soy sauce
- 1/4 C creamy peanut butter
- 2 tbsp honey
- juice from 1 lemon
- 1 1/2 C chicken stock
- 2 tbsp butter
- 1 garlic clove minced
- 1 tbsp fresh ginger grated
- 8 oz lo mein noodles
- 1 C carrots julienne sliced
- 1 C snow peas
- 2 red jalapenos cored and sliced
- 1/2 C green onion chopped
- Preheat the cooker on saute.
- Add the sesame oil.
- Add the chicken and brown each piece on both sides.
- Remove and set aside.
- In a bowl, combine the rice wine vinegar, soy sauce, peanut butter, honey, lemon juice and chicken stock.
- Place the butter in the pot.
- Add the garlic and ginger.
- Add the liquid mixture.
- Arrange the noodles on top by spreading them out.
- Add the carrots, snow peas and jalapenos.
- Lay the chicken on top.
- Cover with the lid and close into locked position.
- Turn the steam release valve to closed.
- Press the keep warm/cancel button to reset the unit.
- Press the manual button and adjust the time to 12 minutes.
- When the timer has counted to zero, carefully release the steam.
- Remove the lid and take the chicken out to dice.
- Add the green onion and the mixture stir well.
- Add the chicken back to the pot, stir and serve.
thanks for sharing this! where do you buy lo mein noodles? did the noodles come out clumping together and sticky and soft/mushy? or more al dente like?
Connie Murray says
Hi Jamie, good questions. I bought my noodles in the international section of my local grocery here in Kentucky. The first time I made this, the noodles did stick together and were mushy. I adjusted the recipe (liquid and time to cook) to fix that. The second time they turned out great and were soft but not mushy. So, just a hair past al dente. Hope you can find them and give it a try. The flavor is fantastic. You could try spaghetti noodles but I haven’t tested this recipe with them. Good luck. Thanks for visiting. <3
Daniela Dobson says
This recipe did not work for me at all. The pasta absorbed all the liquid and got stuck to the bottom which caused the burn notice on the Instant Pot. I scraped the bottom and tried again and the same thing happened. While it was coming to pressure and before the burn notice most of the liquid was already absorbed and the pasta was completely stuck together and mushy. In addition, I felt that 12 minutes was way too long to cook this meal. I have three different settings on mine, low, medium and high pressure. I wonder if you used a different setting. I used high. This was still pretty good once I finished cooking it on the stove. The sauce was really good and I will try the sauce recipe again using a different cooking method.
I’d have to agree – most of the pasta i’ve made in my IP i’ve cooked about 4 minutes! I’m thinking i may try this but with a shorter cook time, then if more needed just saute uncovered
I think you’re right, 12 minutes is far too long. My guess is the author may have meant 1-2 minutes not 12.