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Instant Pot Thai Peanut Chicken Lo Mein

Servings 6 -8 Servings


  • 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.


Recipe by: Connie Murray @Happybellyfoodie.com