Instant Pot Chow Mein

Ramen noodles with broccoli, bell pepper, carrot, onion and spices with chopsticks on side

This homemade Instant Pot Chow Mein Noodles recipe is so good it will make you forget all about Chinese take-out.

A super easy, fast version, plus it’s healthier and cheaper than take out too! Perfect for a busy weeknight.

Ramen noodles with broccoli, bell pepper, carrot, onion and spices with chopsticks on side

Can I Use Frozen Vegetables?

You can use fresh or frozen vegetables for Instant Pot Chow Mein. There are a lot of different veggies in this recipe, so purchasing frozen pre-cut vegetables such as broccoli florets or diced bell pepper can really cut down on the prep time.

Can I Add Chicken?

Yes! This recipe is for vegetable chow mein, but you could make chicken chow mein or even beef chow mein by adding your favorite protein.

If you want to add meat to this recipe, you should cut raw meat into bite size pieces and cook on sauté mode first, then remove from the pressure cooker prior to the first step. Add the partially cooked meat back to the pot at the same time as the broth to finish cooking.

chow mein zoom

Can I Use Dried Ground Ginger?

I highly recommend using fresh ginger if possible, for this recipe, since it’s so aromatic and adds a fresh zingy flavor. However, you can use dried ground ginger in a pinch! Just lower the amount to ½ teaspoon.

You can also buy pre-minced ginger paste in the produce section of many grocery stores, which will save on prep time. It’s less aromatic than freshly grating ginger but is a good substitute for fresh!

What Type of Noodles Do I Use?

Traditional chow mein uses long, thin Chinese egg noodles made with wheat flour. Chow mein noodles are available in both fresh and dried form.

I used fresh noodles for this recipe. You can find them in the refrigerated section, or sometimes in shelf-stable pouches.

How Should I Prep the Green Beans?

I like to trim the ends of the green beans and cut them in half or thirds to make them easier to eat in the chow mein.

Frozen green beans are sold either whole or cut. It’s fine to use whole frozen green beans for this recipe if that’s what you have on hand.

Can I Add Mushrooms?

Absolutely! The beauty of this recipe is that it’s extremely adaptable. You could easily add or substitute vegetables in the recipe.

I like to add sliced shiitake mushrooms and mung bean sprouts.

You can add the mushrooms to the pot at the same time as the other vegetables. Mung bean sprouts should be added after cooking—simply stir into the cooked noodle mixture at the end.

How Can I Make Vegan Instant Pot Chow Mein?

A couple easy swaps to make this a vegan dish! Just leave the oyster sauce out and replace the 1½ cups of chicken broth with 1½ cups of vegetable stock.

Similar Recipes

If you enjoyed this recipe, you’ll love these other Asian recipes on the site!:

Instant Pot Chicken Udon Noodle

Instant Pot Mongolian Beef

Hong Kong Noodles

Instant Pot Moo Goo Gai Pan

Instant Pot Lo Mein

Ramen noodles with broccoli, bell pepper, carrot, onion and spices with chopsticks on side

Instant Pot Chow Mein

This classic Chow Mein is one of the most favorite Chinese main course dishes. The recipe is simple and easy to make and is packed with healthy vegetables.
4.67 from 39 votes
Print Pin Rate
Course: Main Course
Cuisine: Chinese
Keyword: Chowmein, pasta
Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes
Servings: 4
Author: Corrie


  • 1 cup broccoli florets
  • 2 carrots peeled and sliced
  • 1 cup green bean
  • 1 red pepper in cubes
  • cups chicken broth
  • 1 garlic clove minced
  • 1 teaspoon ginger minced
  • 1 tablespoon sesame oil
  • 2 tablespoon low sodium soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon light brown sugar
  • 8 ounce ramen noodle


  • Put oil in the Instant Pot and press "saute"
  • Add garlic and ginger, and sauté for about 2 minutes.
  • Spread noodles across the bottom of the pot and top with vegetables.
  • Add chicken broth, sauces and brown sugar and stir well.
  • Close the lid and cook at high pressure for 5 minutes.
  • Once done, do a quick pressure release.
  • Dish out and serve hot.


Calories: 341kcal Carbohydrates: 49g Protein: 9g Fat: 13g Saturated Fat: 5g Polyunsaturated Fat: 2g Monounsaturated Fat: 5g Sodium: 1899mg Potassium: 488mg Fiber: 4g Sugar: 8g Vitamin A: 6367IU Vitamin C: 70mg Calcium: 62mg Iron: 3mg
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