Instant Pot Lo Mein

Easy Chinese Lo Mein made in the Instant Pot. Everything cooks together in one pot and there is no need to drain water from the noodles. This meal is ready in less than 30 minutes!
overhead picture of plate of lo mein

Lately I’ve been obsessed with cooking pasta and noodles in my Instant Pot. I love that I don’t have to drain off the water and the noodles come out perfectly cooked.
close-up picture of lo mein
So far I’ve made Instant Pot Spaghetti, Instant Pot Bang Bang Pasta and Instant Pot Macaroni and Cheese.

Chinese lo mein is a stir fried noodle dish that usually requires quite a bit of oil. This healthier version has all the flavors from the original, but without all the oil.
preparation photos for making instant pot lo mein
You add all the ingredients in at once, seal, and cook. When it’s done, the noodles are perfectly cooked and sauced. The vegetables are softer than if you were to stir fry them, but I don’t mind too much because of just how easy this is to make. I recommend sticking to vegetables that take longer to cook and are usually cooked until soft, like mushrooms, bok choy, cabbage, carrots.
chopsticks photo picking up lo mein
This was so quick and easy and we had leftovers for lunch. I also made it again for meal prep.

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Instant Pot Lo Mein

Prep Time: 10 minutes
Cook Time: 5 minutes
Course: Main Dishes, Side Dish
Cuisine: Chinese
Servings: 4
Easy Chinese Lo Mein made in the Instant Pot. Ready in less than 30 minutes!

Ingredients:

  • 1 garlic clove minced
  • 1 tbsp sesame oil
  • 8 oz linguine pasta broken in half
  • 1 cup snow peas trimmed
  • 1 cup broccoli florets
  • 2 carrots peeled and sliced into matchsticks
  • 1 1/2 cups chicken broth
  • 1 tsp grated ginger
  • 2 tbsp low sodium soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp shaoxing rice wine
  • 1 tbsp light brown sugar

Directions:

  1. Add garlic and sesame oil to the inner pot within your Instant Pot. Set to saute function and when the pot is heated, cook garlic until lightly browned. Spread noodles across the bottom of the pot. Add vegetables on top.
  2. In a medium bowl, add chicken broth, ginger, soy sauce, oyster sauce, rice wine and brown sugar. Whisk until evenly combined. Taste and adjust as needed. Pour sauce into the pot.

  3. Seal your Instant Pot and set to manual, high pressure, 5 minutes.
  4. When Instant Pot is done cooking, do a quick release (do not do the natural release as it will cause your food to overcook). When it is safe, remove the lid from Instant Pot. Initially, your noodles will look watery. Stir the noodles several times, breaking up any that may have clumped together during cooking. During this stirring, you should see that the water is quickly evaporating. Stir until all the water is gone. Dish out and serve.

Notes:

  • The cooking times and measurements are based on the Instant Pot 7-in-1 Multi-Functional Pressure Cooker (6 Quart Version).* Ingredient amounts and cooking time may vary for other versions of the Instant Pot.
  • The vegetables are softer than if you were to make a stir-fried version. You can use vegetables that take longer to soften or are usually cooked until soft. Carrots, mushrooms, cabbage and bok choy work well.
  • *Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
Nutrition Facts
Instant Pot Lo Mein
Amount Per Serving (0.25 of recipe)
Calories 299 Calories from Fat 42
% Daily Value*
Total Fat 4.7g 7%
Saturated Fat 0.7g 4%
Polyunsaturated Fat 1.8g
Monounsaturated Fat 1.5g
Cholesterol 1.9mg 1%
Sodium 780.6mg 33%
Total Carbohydrates 53.7g 18%
Dietary Fiber 3.8g 15%
Sugars 8.2g
Protein 10.1g 20%
Vitamin A 18%
Vitamin C 52%
Calcium 5%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have. All images and content are © Kirbie's Cravings.
Instant Pot Lo Mein. An easy and healthier version of Chinese Lo Mein. Everything cooks in one pot, no need to drain the noodles. Ready in less than 30 minutes.

16 comments on “Instant Pot Lo Mein”

  1. Looks delicious! I will have try it in my “Power Pressure Cooker XL” 
    One question though……..What type of grater do you use to grate the ginger? A regular cheese grater or micro planer?

  2. Have yet to try cooking noodles in the instapot but this sounds so fast and simple especially for a noodle dish!

  3. Is there an easy way to add chicken?

    • You can try sauteing the chicken until browned after adding the garlic, and then adding the noodles, vegetables and sauce. I have not tried it this way yet but I’ve done other similar pasta recipes this way.

  4. Would it work with frozen veggies and if so any time changes on cooking time? Curious in case I don’t have the veggies in the house one day

    • I don’t recommend using frozen vegetables because they will break down quite fast and are more likely to be mushy. They also may throw off the cooking time.

  5. Can this recipe be doubled?  Does the cooking time change?

  6. Can I do this recipe in my normal crockpot!?? Or is it just for the instant pot

  7. The flavor of this recipe is DELICIOUS! My only complaint is the veggies turn to mush. I added chicken and onion in the saute phase with no issues at all. I prefer my veggies still a tiny bit crisp, so I am thinking of ways to have fun with this recipe. The sauce will be a staple from here on out though! Thank you so much!

    • I’m happy you enjoyed the noodles. I warned in the notes section of the recipe box that the vegetables do turn soft. That is why I recommend vegetables that take longer to cook or ones that are naturally enjoyed softened. I also prefer crisper vegetables but it’s much harder to do with the IP unless you cook the vegetables separately, which you can do of course, but it does add more steps to the recipe and prevents it from being a “one pot” recipe.

  8. Do you think you could use rice noodles instead? I have a bunch.

    • I have not tested with rice noodles but I imagine cooking time and water levels would need to be adjusted and it would not work as a direct substitute.

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