Instant Pot Chow Mein

Originally I wasn’t going to post this Instant Pot Chow Mein recipe. I sat back and I started working on some other YouTube videos. It wasn’t until the family was asking for me to make it again I realized that it was a bigger hit than I thought it was.

I am a fan of making easy recipes. Weirdly enough, I CAN be bad at it. haha. Of course there are those dinners that I love to add, add, add, add to recipes. Anyone else experience this problem? As you will see, one of the best things about this recipe is MOST of these ingredients you will have in your house if you have (or like) to cook Asian inspired dinners / side dishes.

Inspiration for Instant Pot Chow Mein

Perhaps I should not title this section as “inspiration”. Kim and I both remember the days of being in college and tightly budgeting. As you might also remember, the days of ramen are days of trying to figure out how to “beef up” and “add too” a package of ramen. It was weird to have cravings for those salty noodles, but we both did.

As a little “here and then” side dish, this recipe is just perfect. For sure, it will give you nostalgia.

Instant Pot Chow Mein

Raman noodles with flavorful fresh vegetables mixed with a chow mein sauce.

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Course: Side Dish

Cuisine: Chinese

Keyword: Chow Mein, Instant Pot

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 5 people

Calories: 237kcal

Author: David Wayne

Cost: $10

Equipment

• Instant Pot

Ingredients

To Pressure Cook

• 3 Packages Top Ramen Seasoning packets thrown away
• 1.5 cups Chicken Broth
• 1 Tbsp Olive Oil
• 1 Carrot Julienned ~5 Baby Carrots
• 3 Garlic Cloves Sliced Thin
• 1 tsp Ginger Sliced Thin
• 1/4 Red Onion Sliced

After Pressure Cook

• 1 Baby Bok Choy Washed Well and Sliced
• 1/4 Red Bell Pepper Sliced Crosswise
• 3 Green Onions Sliced 1 saved for topping
• 12 oz Coleslaw Mix in a Bag Red and green cabbage and carrots

Sauce

• 3 Tbsp Soy Sauce
• 2 Tbsp Sesame Oil
• 1 Tbsp Rice Wine Vinegar
• 1 Tbsp Hoisin Sauce
• 1 Tbsp Corn Starch
• 1/2 tsp Crushed Red Peppers Optional
• 1/4 tsp Black Pepper Fresh ground

Instructions

Sauté

• Chop or slice all vegetables
• Press Sauté on the instant pot
• When the pot is Hot, add ~1 Tbsp Olive Oil to the Instant Pot
• Add Carrots to the Instant Pot and sauté for ~2 minutes stirring occasionally
• Add Red Onions to the carrots and let sauté for another minute
• Add garlic and ginger to the pot and stir for ~30 seconds

Pressure Cook

• Cancel Sauté and add chicken broth to the pot
• Add Ramen noodles, I broke them up a bit to get them all touching the broth
• Lid, Seal, and Pressure Cook for Zero minutes

Sauce and Soft Vegetables

• Mix all sauce ingredients: soy sauce, rice wine vinegar, sesame oil, hoisin sauce, black pepper, crushed red pepper, and corn starch in a small mixing bowl, set aside
• When the instant pot beeps, release the pressure and when the pin drops, remove the lid
• Stir in the sauce and all of the other vegetables (baby bok choy, red bell pepper, green onions, and coleslaw mix)
• Put the lid back on and let it sit for 5-7 minutes or until the vegetables are the softness you like, I like the vegetables a little crisp so I do 5 minutes.
• Remove the lid after 5-7 minutes, stir well, and serve your favorite Asian protein, like Chicken Katsu or Orange Chicken

Video

Notes

Serve chow mein with any kind of Asian main dishes or have chow mein by itself.  The Ramen noodles are more fun to eat then the traditional chow mein noodles and are more likely to be eaten by picky eaters.  

Nutrition

Serving: 6oz | Calories: 237kcal

Instant Pot-ing is our life!

Come join Dave as he cooks up breakfast, lunch, and dinner using our Instant Pot and Air Fryer. Enjoy some of the top favorites as:

• Million Dollar Spaghetti
• Copy Cat Chipotle Chicken
• Hawaiian Chicken Tacos