Kirbie's Cravings

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. For an even healthier option be sure to check out my Garlic Beef Zucchini Noodles which are a low-carb lo mein option.
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.

Want more easy dinners? Be sure to check out my 30-Minute Meals recipe round-up!

overhead picture of plate of lo mein

Instant Pot Lo Mein

Servings: 4
Prep Time: 10 minutes
Cook Time: 5 minutes
Course: Main Dishes, Side Dish
Cuisine: Chinese
Easy Chinese Lo Mein made in the Instant Pot. Ready in less than 30 minutes!
4.72 from 7 votes

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

Instructions

  • 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.
  • 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.
  • Seal your Instant Pot and set to manual, high pressure, 5 minutes.
  • 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

Serving: 0.25of recipe, Calories: 299kcal, Carbohydrates: 53.7g, Protein: 10.1g, Fat: 4.7g, Saturated Fat: 0.7g, Sodium: 780.6mg, Fiber: 3.8g, Sugar: 8.2g, NET CARBS: 50g

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.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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52 comments on “Instant Pot Lo Mein”

  1. Taste was spot on. I doubled the recipe but it needed more broth as the noodles were not fully cooked. I am gonna do 6 minutes cooking time next time as well. I used frozen broccoli, snow pea, carrot and water chestnut vegetables and if you don’t mind them soft it was good. Overall it was great ? 

  2. The flavor was very good.  The noodles weren’t quite soft enough and the veggies were mush.  I would do this recipe but sauté the veggies separate and add to the noodles at the end. 

    • The noodles are supposed to be al dente but you can cook them longer if you want them softer. Thank you for sharing your experience

  3. I found this recipe and am looking forward to trying it during an upcoming kitchen renovation. I do have a question regarding the oyster sauce. I am allergic to all seafood and am unable to use oyster sauce, fish sauce etc. Is there a substitute that you would recommend I use in it’s place?

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