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.
12ozColeslaw Mix in a BagRed and green cabbage and carrots
3 TbspSoy Sauce
2Tbsp Sesame Oil
1TbspRice Wine Vinegar
1 TbspHoisin Sauce
1 Tbsp Corn Starch
1/2tsp Crushed Red PeppersOptional
1/4 tspBlack PepperFresh ground
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
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
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.
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:
We are a family of 4 living in a fifth wheel. Cooking and traveling our way through the United States.
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