Instant Pot Lo Mein
Imagine slipping dinner on the table in under 30 minutes—tender noodles, crisp veggies, and savory sauce all in one pot. This Instant Pot Lo Mein is your new go-to quick dinner and easy recipe for busy weeknights or lazy weekends.
Ingredients
- 8 ounces lo mein noodles or spaghetti whole wheat noodles work well
- 1 tablespoon vegetable oil (or avocado oil for higher smoke point)
- 1 small yellow onion, thinly sliced
- 2 cloves garlic, minced (fresh is best)
- 1-inch piece fresh ginger, peeled and grated
- 1 medium carrot, julienned or thinly sliced
- 1 red bell pepper, cut into strips
- 1 cup broccoli florets or sugar snap peas
- 2 cups cooked chicken breast, shredded (substitute tofu cubes for vegetarian)
- 3 cups low-sodium chicken or vegetable broth (or mushroom broth for umami boost)
- 1/4 cup soy sauce (use tamari for gluten-free option)
- 2 tablespoons oyster sauce (skip or use hoisin for vegan nuance)
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar or honey (maple syrup also works)
- 1 teaspoon chili garlic sauce (optional, for a kick)
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
- 2 green onions, thinly sliced, for garnish (plus sesame seeds if you like)
Instructions
- and add vegetable oil. When it’s shimmering (about 30 seconds), toss in onion, garlic, and ginger. Stir constantly until fragrant, roughly 1 minute.
- Cook for 2 minutes, stirring every 20 seconds—just enough to wake up their colors.
- Stir to combine and deglaze the pot bottom with a wooden spoon, scraping up any brown bits.
- so they fit and layer them atop the liquid—don’t stir. Press them gently so they submerge in the sauce.
- Yep, only three!
- by carefully flipping the valve to "Venting"—watch for steam. That fast release helps veggies stay crisp.
- stir noodles and veggies gently to loosen. They’ll be perfectly al dente.
- Stir briskly for 1 minute until sauce thickens and coats the noodles.
Notes
Tips on ingredients: Choose firm tofu if going meat-free. Fresh ginger gives zing—store pre-grated in the freezer. Low-sodium broth keeps control of salt.
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