Instant Pot Chicken Lo Mein Zoodle
Instant Pot Chicken Lo Mein Zoodles are an easy recipe! Packed with veggies, this 30 minute meal is low carb, gluten free, and delicious!
Servings: 4 servings
Calories: 298kcal
Equipment
- Instant Pot 6 qt
- Kitchen Knife
- Spiralizer
Ingredients
- 1 tsp olive oil
- 2 cloves garlic minced
- 2 tsp fresh ginger fresh and grated
- 1 cup onion sliced (about 1 small onion)
- 1.5 lbs chicken breast cut into bite sized pieces
- ½ cup bell pepper sliced
- ½ cup celery chopped (about 2 stalks)
- ½ cup carrots about 2 carrots, peeled and chopped
- 1 cup mushrooms
- 3 tbsp coconut aminos or low sodium tamari or soy sauce
- 1 tbsp rice vinegar rice
- 1 tbsp honey
- 6 cups zucchini cut into noodles, about 3 zucchini
- 1 tbsp brown rice flour optional
Instructions
Instant Pot
- 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
Stove Top
- 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
Video
Notes
Nutrition
Calories: 298kcal | Carbohydrates: 20g | Protein: 40g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 238mg | Potassium: 1393mg | Fiber: 4g | Sugar: 13g | Vitamin A: 3737IU | Vitamin C: 65mg | Calcium: 64mg | Iron: 2mg