Name: Instant Pot Lo Mein
Prep time: 10 min
Cook time: 7 min
Ingredients: 8 oz Noodles*; 1.5 Cup Water or Broth; 2 tbsp Soy Sauce (Equal Parts Dark and Light Soy Sauce); 1 tbsp Rice Vinegar (or any other vinegar); 1/2 tsp Sriracha; 1 tbsp Sesame Oil; 2 tsp Brown Sugar; 2-3 Cloves Garlic (Minced ); 1/2 tsp Chilli Flakes (or Chilli paste); 1 Red Bell Pepper (julienned); 4-5 Mushrooms (Sliced); 1 Carrot (julienned); 1/2 Cup Snow Peas (trimmed); 1/2 Cup Brocolli (Cut into smalll florets); 1/4 cup Scallions (or green onions)

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Instant Pot Lo Mein- Asian Style Vegan Instant Pot Noodles made with simple pantry ingredients in the pressure cooker.

These Noodles are perrrfect!Slippery,Umami Noodles with oodles of vegetables! My kind of dinner!

In this recipe, you pressure cook the noodles & vegetables along with the sauce.This way you skip the boiling of the noodles, straining and stir frying.

Table Of Contents

Ingredients for Instant Pot Lo Mein

Vegetables
Instant Pot lo mein with frozen vegetables
Noodles

How to make Lo Mein in Instant Pot
How to make Lo mein on the stove Top
More Instant Pot Dinner Recipes

Ingredients for Instant Pot Lo Mein

Super simple pantry ingredients

Noodles
Water or Vegetable Broth
Vegetables- Read the note below on the kind of vegetables
Soy Sauce
Rice Vinegar
Sriracha
Sesame Oil
Brown Sugar
Garlic
Chilli Paste

Instant Pot Lo Mein - Asian Style Vegan Noodles in the instant pot.

Vegetables

You can use any vegetables you like here- Fresh or Frozen

When you read the recipe below, you will find that there are two cooking times- One is the pressure cooking and the other is a couple of minutes of gentle steaming.

The vegetables that need more cooking like carrots & mushrooms should be pressure cooked.Also, frozen (unthawed) vegetables need to be pressure cooked too.

Vegetables like Brocolli, Snap peas,Spinach etc should be steamed at the end gently.

Instant Pot lo mein with frozen vegetables

This Lo mein can be made with precut frozen veggies too.

Though keep in mind that frozen vegetables could be a tad more soggy than fresh vegetables.

Noodles

This recipe would work when using any of the below types of noodles

Hakka Noodles
Egg Noodles
Spaghetti
Soba Noodles

Do not use instant noodles, as they will get over cooked on pressure cooking for sure.

How to make Lo Mein in Instant Pot

The cooking can be broken into 3 steps

Prep– Cut the vegetables,Make the sauce and get all the ingredients toghether.

Pressure Cooking- Layer the ingredients in the pressure cooker and cook for just 4 minutes.Quick release.

Gentle Steaming– This is the last step, where you add vegetables that can be eaten raw and Let the noodles sit in the instant pot in “Keep Warm” mode for 2-3 minutes.

To double the recipe- simply double the ingredients, keeping the cooking time same.

How to make Lo mein on the stove Top

The same recipe can be converted to a stove top recipe with a few tweeks.Boil the noodles el dente.

Make the sauce with just 1/4 Cup of water(instead of 1.5 cups).Stir Fry the vegetables using a wok in 1tsp of oil.Add the sauce and the cooked noodles.

Toss well in the sauce,Garnish with Green onions and serve hot.

Instant Pot Lo Mein - Asian Style Vegan Instant Pot Noodles in a blue bowl

More Instant Pot Dinner Recipes

Here are some more instant pot recipes that you will love!

Instant Pot Tuscan Chicken Pasta
Instant Pot Parmesan Chicken Pasta
Instant Pot Mexican rice
Instant Pot Mushroom Rice

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Instant Pot Lo Mein

Instant Pot Lo Mein – Asian Style Vegan Instant Pot Noodles recipe.This Easy Fool Proof Recipe is perfect for a quick family dinner full of yummy veggies.

3.83 from 70 votes

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Prep Time: 10 minutes

Cook Time: 7 minutes

Course: dinner, lunch, Main Course

Cuisine: Asian

Servings:

Calories: 268kcal

Ingredients

8 oz Noodles*
1.5 Cup Water or Broth

Sauce

2 tbsp Soy Sauce Equal Parts Dark and Light Soy Sauce
1 tbsp Rice Vinegar or any other vinegar
1/2 tsp Sriracha
1 tbsp Sesame Oil
2 tsp Brown Sugar
2-3 Cloves Garlic Minced
1/2 tsp Chilli Flakes or Chilli paste

Vegetables***

1 Red Bell Pepper julienned
4-5 Mushrooms Sliced
1 Carrot julienned
1/2 Cup Snow Peas trimmed
1/2 Cup Brocolli Cut into smalll florets
1/4 cup Scallions or green onions

Instructions

High 4 minutes;QR;Mix & add veggies; cover and keep for 3 min
Mix the ingredients listed under sauce in a bowl- Soy sauce, Vinegar, Sugar,Oil and Sriracha.Taste and adjust.
Place the Noodles in the instant pot.Pour the Sauce over the noodles along with the 1.5 Cups of water.
Add the vegetables that need cooking – Carrots,Red Bell Peppers,Mushroom,Baby Corn on top.DO NOT MIX.
Close the lid,Select PRESSURE COOK for 4 minutes on HIGH.
QUICK Release after 4 minutes are over and the instant pot beeps.
Open the lid and Add rest of the vegetables.Give is a good mix.Close the lid back and let it sit for 3 minutes.
Open the lid, Garnish with scallions or green onions and serve hot.

Video

Notes

Noodles*– You can use Egg Noodles,Spaghetti or Hakka Noodles.Do not use instant noodles.

Chilli Paste**- You can omit this, if serving children or just averse to spice.You can use Chilli oil,Chilli paste,Sambel Olek or plain old chilli flakes for this.

Vegetables***- Add the vegetables that you want to cook before you pressure cook.Any vegetable which takes very little time to cook or you like with crunch should be added after the pressure cooking step is over.

Pressure Cook– Carrots, Beans,Mushroom,Baby Corn or if using Frozen vegetables.

Lightly Steam- Vegetables like Snap Peas, Spinach, Broccoli

To double the recipe- Simply double the ingredients, keeping the pressure cook and rest time same.

Nutrition

268

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