Instant Pot Chicken Lo Mein Zoodles Recipe

5 from 4 ratings

Instant Pot Chicken Lo Mein Zoodles are an easy recipe! Packed with veggies, this 30 minute meal is low carb, gluten free, and delicious!

Prep Time15

Cook Time11

Total Time26

Course: main

Cuisine: Chinese

Keyword: 21 Day Fix, 2bmindset, healthy, instant pot, lo mein, zoodles

Servings: servings

Calories: 298kcal

Turn the Instant Pot to sauté mode. Sauté the garlic, ginger, and onions in the olive oil. 1 tsp olive oil, 2 cloves garlic, 2 tsp fresh ginger, 1 cup onion
Add the chicken to the Instant Pot. Let it brown for 2-3 minutes. This will prevent the chicken from sticking together. 1.5 lbs chicken breast
Turn off the Instant Pot. Mix in the bell peppers, celery, carrots, mushrooms, coconut aminos, rice vinegar, and honey. 1/2 cup bell pepper, 1/2 cup celery, 1/2 cup carrots , 1 cup mushrooms, 3 tbsp coconut aminos, 1 tbsp rice vinegar, 1 tbsp honey
Close the lid and turn the pressure valve to Sealing. Pressure cook on high using the “manual” or “pressure cook” button for 2 minutes. Release the pressure by turning the pressure valve with the end of a spoon.
Add the zucchini noodles. Mix them in so they are covered with sauce. Gently close the lid (don't secure the lid, we don't want the pot coming to pressure again) and let the noodles sit in the warm Instant Pot for 1-4 minutes to soften. Over-cooking zoodles can turn them to mush, so keep a close eye on them! 6 cups zucchini
Remove the lid, turn the Instant Pot to sauté and mix in the rice flour. Mix the rice flour for 1-2 minutes until the sauce thickens. 1 tbsp brown rice flour

Heat the olive oil in a skillet on medium high heat. Sauté the garlic, ginger, and onions in the olive oil. 1 tsp olive oil, 2 cloves garlic, 2 tsp fresh ginger, 1 cup onion
Add the chicken to the skillet. Let it brown for 2-3 minutes. 1.5 lbs chicken breast
Mix in the bell peppers, celery, carrots, mushrooms, coconut aminos, rice vinegar, and honey. 1/2 cup bell pepper, 1/2 cup celery, 1/2 cup carrots , 1 cup mushrooms, 3 tbsp coconut aminos, 1 tbsp rice vinegar, 1 tbsp honey
Cover the skillet and reduce the heat to medium low. Let the chicken and vegetables cook for 7-10 minutes until the chicken is cooked through and the carrots have softened (if the carrots are softened, the other vegetables will be cooked as well).
Remove the lid and add zucchini noodles, and cook for an additional 2-5 minutes until the zucchini noodles soften and the sauce thickens. It's very easy to overcook the zucchini noodles–keep an eye on them! 6 cups zucchini

Heat the olive oil in a skillet on medium high heat. Sauté the garlic, ginger, and onions in the olive oil. 1 tsp olive oil, 2 cloves garlic, 2 tsp fresh ginger, 1 cup onion
Add the chicken to the skillet. Let it brown for 2-3 minutes. This will prevent the chicken from sticking together in the slow cooker. 1.5 lbs chicken breast
Transfer the chicken and onions to the slow cooker. Add the bell peppers, celery, carrots, mushrooms, coconut aminos, rice vinegar, and honey. 1/2 cup bell pepper, 1/2 cup celery, 1/2 cup carrots , 1 cup mushrooms, 3 tbsp coconut aminos, 1 tbsp rice vinegar, 1 tbsp honey
Place the lid on the slow cooker. Cook on high heat for 2-3 hours or low heat for 4-5 hours.
During the last 15 minutes of cooking mix in the zucchini noodles and brown rice flour. Cover and let the zoodles cook and the sauce thicken. Serve still hot. 6 cups zucchini , 1 tbsp brown rice flour

21 Day Fix/Portion Fix:

Entire Recipe: 6 red containers, 9.5 green containers, 1 oil teaspoon, 3 sweetener teaspoons. I give you the counts for the entire recipe so it's easier for you to recalculate if you change something.
Per Serving (each serving will be about 1 3/4 cups): 2 green containers, 1 1/4 red container, negligible oil teaspoon (I don't even count it), 3/4 sweetener teaspoon.

2B Mindset:

This makes a great dinner option. If you want to make it for lunch you can add in the FFC of your choosing to balance out your plate.

Weight Watchers:

1 Serving (about 1 3/4 cups): 3 2025 Points | 3 2023 Points | 2 Blue Plan Points | 5 Green Plan Points | 2 Purple Plan Points

Recipe Tips:

I don't normally add salt and pepper to my recipes. Most healthy eating plants stay away from added salt and I like to allow readers to decide how much they'd like to add to their meals.
Chop your veggies ahead of time for an even quicker weeknight dinner!
If using tofu instead of chicken, I'd season and saute the tofu ahead of time and add it in with the zucchini at the end of the recipe.
If you'd like to use noodles in this recipe, I'd cook them separately and use a teaspoon or two of sesame oil after they're cooked to keep them from sticking.