Instant Pot™ Chicken and Vegetable Lo Mein
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You’d be hard pressed to find a Chinese restaurant that doesn’t feature lo mein on the menu. It’s so good, you won’t even miss the fortune cookie—promise!MORE+LESS-
Make with
Progresso Broth
1
package (20 oz) boneless skinless chicken thighs, cut in 1-inch pieces
1
tablespoon chile garlic sauce
1
tablespoon vegetable oil
1/2
cup chopped green onions
4
teaspoons finely chopped gingerroot
1
tablespoon finely chopped garlic
2 1/2
cups Progresso™ classic chicken broth (from 32-oz carton)
1
tablespoon packed brown sugar
12
oz uncooked spaghetti, broken in thirds
1 1/2
cups sliced mushrooms
1
cup 1/2-inch slices carrots
1
medium red bell pepper, cut in 1/4-inch strips
2
cups baby spinach, lightly packed
Hide Images
1
In medium bowl, mix chicken and chile garlic sauce, stirring to coat. Set aside.
2
On 6-quart Instant Pot™, select SAUTE; adjust to normal. Heat oil in insert. Add onions, gingerroot and garlic; cook and stir 1 to 2 minutes or until fragrant. Select CANCEL.
3
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 pepper on top of spaghetti. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 9 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
4
Add spinach and stir well, breaking up any spaghetti that may be stuck together.
Expert Tips
- Deglazing the bottom of the insert is important to ensure even heating when cooking under pressure.
- When you stir in the spinach, it is normal for some of the spaghetti to stick together. Just stir to separate.
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 660
- Calories from Fat
- 110
% Daily Value
- Total Fat
- 13g
- 19%
- Saturated Fat
- 3g
- 15%
- Trans Fat
- 0g
- Cholesterol
- 135mg
- 45%
- Sodium
- 1570mg
- 65%
- Potassium
- 800mg
- 23%
- Total Carbohydrate
- 89g
- 30%
- Dietary Fiber
- 7g
- 28%
- Sugars
- 11g
- Protein
- 47g
- Vitamin A
- 150%
- 150%
- Vitamin C
- 40%
- 40%
- Calcium
- 8%
- 8%
- Iron
- 35%
- 35%
Exchanges:
5 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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