Instant Pot Lo Mein is a delicious Chinese inspired noodle recipe. This is an Instant Pot "Dump and Start" recipe that is ready in about 30 minutes. Try this tasty pressure cooker Lo Mein recipe in place of takeout.
Pressure Cooker Lo Mein
If you enjoy Asian inspired noodles, this might be the recipe for you. Lo mein is usually made with vegetables and meat, or just vegetables, and noodles (in this case, spaghetti).
Dump and Start Instant Pot Lo Mein Recipe
What makes this recipe great, besides the delicious flavor, is the fact that it is an Instant Pot "dump and start" recipe.
What that means is that you add the ingredients to the pressure cooker without having to pre-cook anything, then just start the pot.
Layering in the Instant Pot
One important thing to note is that layering the ingredients in the pressure cooker helps avoid the dreaded BURN error.
Layering keeps the ingredients that are most likely to scald on the bottom of the pot, off of the bottom.
Change it Up
You can change up this Instant Pot Lo Mein recipe to suit your taste:
• Try using shrimp. Add them in frozen so they don't overcook. Or, add thawed shrimp with the vegetables that you add after pressure cooking.
• Add tofu in place of meat.
• For vegetarian, use only vegetables, and replace chicken broth with vegetable broth.
• Change up the vegetables. Try bamboo shoots or other veggies that you like.
• Add cooked meat. If you have cooked meat, add it after pressure cooking when you add the last vegetables, and let heat through.
If you make this yummy pressure cooker lo mein recipe, please leave a comment with a star rating in the comments section below.
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Instant Pot Lo Mein is a delicious Chinese inspired noodle recipe. This is an Instant Pot “Dump and Start” recipe that is ready in about 30 minutes.
- 1¾ cups Chicken Broth (2 cups for 8 qt*)
- 8 oz Spaghetti Noodles, uncooked
- 1 lb Chicken Tenders (or just use vegetables)
- 1 cup Matchstick Carrots
- 1 cup Sliced Mushrooms
- 3 Tablespoons Soy Sauce
- 4 lg cloves Garlic, pressed or finely minced
- 1 Tablespoon Brown Sugar
- 1 teaspoon Sriracha or Sambal Oelek Chili Paste
- 1 Tablespoon Grated Ginger
- 2 teaspoons Toasted Sesame Oil
- 1 cup Snow Peas
- 1 cup Broccoli Florets, chopped
- ½ Red Bell Pepper, thinly sliced
- Sliced Green Onions
- Sesame Seeds
Layer the ingredients as listed, and do not stir until after pressure cooking.
Add the chicken broth to the stainless liner of the pressure cooker.
Break the spaghetti noodles in half and add them to the pot in a random "bird's nest" pattern.
Add the carrots and mushrooms.
Arrange the chicken tenders on top of the noodles.
Mix the sauce ingredients together in a small bowl and pour over the chicken.
Place the lid on the pot and seal it. Then set the pressure cook time to 5 minutes (High pressure) and start.
When the cook time is finished, do a Quick release of the pressure, and when the pin in the lid drops, open the lid.
Add the remaining vegetables and stir. Then place the lid back on but don't seal it. Let it sit about 5 minutes so the vegetables can heat through, and the noodles will absorb some more of the sauce.
Serve garnished with sliced green onions and sesame seeds.
*If you use an 8 quart size pressure cooker, increase the broth to 2 cups.
**You can substitute a bag of frozen stir fry vegetables.