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Dr. Margie's Instant Pot Chicken and Vegetable Lo Mein

Dr. Margies Recipe

Instant Pot Chicken & Vegetable Lo Mein


  • 1 20 oz package boneless, skinless chicken thighs cut in pieces or simply left whole…organic is best!
  • 1-2 Tbs chili garlic sauce (Siracha is great!)
  • 1 Tbs olive oil
  • ½-1 cup chopped green onion or regular cooking onion
  • 1 ½ tsp ground ginger
  • 1 Tbs chopped garlic
  • 2 cups chicken broth or bone broth
  • ¼ Cup water
  • ¼ Cup soy sauce or Bragg’s Aminos
  • 1 Tsp brown sugar or Swerve substitute
  • 7 oz gluten free pasta (we like Aldi’s GF organic soybean pasta)
  • 3 Cups sliced mushrooms
  • 1 Cup (about 2 large carrots) ½” sliced carrots
  • 1 Medium red pepper, cored and sliced into ¼” slices
  • 4 Cups baby spinach, lightly packed


In medium bowl, mix chicken and chili sauce, stirring to coat. Set aside. On your   6 quart Instant Pot or other electric pressure cooker, select SAUTE. Heat oil in Instant Pot. Add onions and garlic, cook and stir 1 minute. Add ginger and cook 1 minute until fragrant. Select CANCEL.

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 peppers on top, select MANUAL, cook on high 9 minutes. Select CANCEL and vent to quick release.

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

Serve and enjoy!

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