Instant Pot Vegetable Lo Mein is a quick and easy vegan meal packed with healthy vegetables and cooked in a flavorful sauce. Made at home in only 20 minutes, you’ll have this delicious Lo Mein ready and on the table in less time than it takes to order takeout.

vegetable lo mein on a white plate with chopsticks and a side dish of sauce
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

This is one of those recipes that just makes you feel good. When you need some comfort food without regret later, the fresh vegetables and noodles soak up the sauce that hits just the spot.

With just a quick mix of the sauce and then a few minutes in the Instant Pot, you’ll be surprised by just how simple that takeout fix can become.

This instant pot lo mein recipe is so much easier than the traditional method of cooking noodles by first boiling and then stir-frying in a wok. You are saving time by cooking everything in a single pot, along with the benefit of lesser dishes to wash.

Note that the noodles cooked in the instant pot are a bit stickier, but also very moist and delicious.

This recipe for Lo Mein noodles in the pressure cooker is a one-pot wonder. You will love how easy it is to put together and have dinner ready. It is great for meal prep too.

If you are new to the instant pot, check out my quick start beginner guide.

Watch How to Make Instant Pot Vegetable Lo Mein

What is Lo Mein?

Lo Mein is a Chinese noodle dish. The noodles are made with wheat flour and egg and are generally boiled to softness.

Typically Lo Mein noodles are tossed in a light sauce and served with vegetables.

Lo Mein vs. Chow Mein

Lo Mein and Chow Mein are very similar dishes.

The big difference between Lo Mein and Chow Mein is the texture of the noodles. Lo Mein noodles are traditionally boiled or steamed for a soft, smooth noodle texture. Chow Mein noodles are typically pan fried so they have a crispier, firmer texture.

Both dishes incorporate the same foundations of flavor and ingredients. Feel free to call this dish Hakka Noodles, Chow Mein or your very loved Lo Mein.

Ingredients in Vegetable Lo Mein

The great thing about this Lo Mein recipe is that you can customize it to your tastes. Here are the ingredients that I recommend you start with for the noodles and sauce:

  • Noodles – use spaghetti (works best), or use thicker chow mein or hakka noodles
  • Veggie broth
  • Sesame oil
  • Ginger paste
  • Minced garlic
  • Soy sauce
  • Vinegar
  • Red chili sauce
  • Brown sugar

My favorite veggies to use in this easy Lo Mein recipe are cabbage, carrots, bell peppers, green onion, and broccoli.

You can easily add some snap peas and mushrooms if you like. Just remember to add the snap peas in the last few minutes, like the broccoli, so it doesn’t overcook.

Where to Buy Noodles?

You can find noodles at your local Asian foods store or in the Asian section of your nearest international food store. I recommend using chow mein, hakka noodles, or Spaghetti in this Instant Pot Vegetable Lo Mein recipe.

Make sure to not use instant noodles in this recipe. As the name suggests, they are instant and would not work well when pressure cooked.

ingredients for Instant Pot vegetable Lo Mein on a cutting board

How to make Vegetable Lo Mein in the Instant Pot?

  • Let’s start by gathering the ingredients. This recipe is very simple and uses mostly staples you’re likely to have on hand.
  • In a bowl, add all the sauce ingredients. Whisk until evenly combined.
  • Add the noodles to the Instant Pot. Then, pour the sauce into the pot above the noodles.
  • Add all of your veggies except for the broccoli. It will be added closer to the end.
Chinese Sauces being whisked in a white bowl
Vegetables topped on noodles and sauces in instant pot
Noodles and sauces in the instant pot insert
Cooked noodles with broccoli in the instant pot
  • Seal your Instant Pot and set it to manual, high pressure, for 4 minutes. (Note: When using spaghetti, check the cooking time on the package. Usually, the cook time in the pressure cooker is half the cook time on the package minus one minute. eg if the package says 12 minutes, cook for 5 minutes in the instant pot)
  • When Instant Pot is done cooking, do a quick pressure release.
  • Open the lid and add the broccoli florets.
  • Stir the noodles with tongs several times, breaking up any that may have clumped together during cooking.
  • Close the lid for 3 minutes so the broccoli gets cooked. Make sure to cut the broccoli to small florets.
  • Open the lid. Sprinkle some green onions and sesame seeds, then serve.
Overhead image of cooked vegetable lo mein inside an Instant Pot

Tips to make the best Instant Pot Lo Mein

  • Use the right variety of noodles.
  • Make sure to pour the sauce over the noodles, so they all get a bit wet.
  • Take the steel insert out of the instant pot once cooked so the noodles don’t overcook.
  • Adjust the sauces to your taste when serving.
  • This noodles recipe is very versatile; you can change the vegetables and sauces to your preference.
  • You could also add sauteed tofu or another favorite protein.

How to Serve Vegetable Lo Mein?

This Lo Mein recipe is hearty enough to stand on its own, served on a plate or in a bowl with chopsticks. But if you want to make it into a more substantial meal, it would pair well with other Chinese-inspired recipes, such as Sweet Corn Soup, Din Tai Fung Green Beans, or Garlic Chili Potatoes.

Garnish with sesame seeds and chopped green onions to add extra texture and flavor.

Lo Mein noodles with vegetables in a white bowl and being picked by fork

Check out other Instant Pot recipes to enjoy:

4.83 from 295 votes

Instant Pot Vegetable Lo Mein

Instant Pot Vegetable Lo Mein is a quick and easy meal packed with healthy vegetables and cooked in a flavorful sauce. Made at home in only 20 minutes, you'll have this delicious Lo Mein ready and on the table in less time than it takes to order takeout. 

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4

Ingredients 

  • 8 ounces Noodles, Spaghetti works best (you can also use thicker chow mein or hakka noodles)
  • 1/4 teaspoon Salt , adjust to taste
  • 1/4 teaspoon Black Pepper, adjust to taste
  • Sesame seeds, for garnish, if desired

For the Sauce

Vegetables

  • 1/2 cup Cabbage, thinly sliced
  • 1 Carrot, peeled and sliced into matchsticks
  • 1/2 cup Bell Pepper, thinly sliced
  • 1/4 cup Scallion or Green onion, white and green part divided
  • 1/2 cup Broccoli, cut into very small florets

Instructions 

  • In a bowl, add all the sauce ingredients. Whisk until evenly combined. Taste and adjust as needed.
  • Add the noodles to the instant pot (break spaghetti in half).
  • Pour the above sauce into the pot above the noodles. Add vegetables on top except broccoli. (check the video)
  • Seal your Instant Pot and set to manual, high pressure, 4 minutes. (see note for cooking time)
  • When Instant Pot is done cooking, do a quick pressure release.
  • Open the lid and add the broccoli florets (make sure they are cut into small pieces). Stir the noodles with tongs several times, breaking up any that may have clumped together during cooking. Add salt and black pepper to taste. Close the lid for 5 minute so the broccoli get cooked (do not pressure cook in this step).
  • Open the lid. Sprinkle some green onions and sesame seeds and serve.

Video

Notes

Taste & Texture: These noodles have a different texture than the stovetop noodles. They are a bit stickier as they are cooked as a one-pot recipe. So whether you enjoy this Lo Mein or not will depend on your preference of taste and texture. 
Noodles: Spaghetti works best in this recipe. Chow Mein noodles also work in this recipe (however they vary a lot by brand). Make sure to not use instant noodles. As the name suggests, they are instant and would not work well when pressure cooked.
Cooking time: When using spaghetti, check the cook time on the package. Usually the cook time in the pressure cooker is half the cook time on the package minus one minute. eg if the package says 12 minutes, cook for 5 minutes in the instant pot. 
Broccoli: Adding the broccoli toward the end is important so that it does not get overcooked. Also, cut it into small pieces, so it gets cooked with the heat of the cooked noodles. 
Variation: Other veggies you could add to this recipe: snap peas, mushrooms.
Sauce: Adjust the sauces to taste while serving. You can also add hoisin sauce or vegetarian oyster sauce to your preference.
Created: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Programmable Pressure Cooker.

Nutrition

Calories: 257kcalCarbohydrates: 50gProtein: 9gFat: 2gSaturated Fat: 1gSodium: 760mgPotassium: 292mgFiber: 3gSugar: 6gVitamin A: 3514IUVitamin C: 40mgCalcium: 30mgIron: 1mg

Additional Info

Course: Main Course
Cuisine: Indo-Chinese
Diet: Vegan, Vegetarian
Tried this recipe?Mention @pipingpotcurry or tag #pipingpotcurry!

About Meeta

I strongly believe that each one of us has a chef inside us, we just need to explore the ingredients and create great food. My passion is to share easy, healthy, and wholesome recipes made using Instant Pot & Air Fryer, that are well tested, so you can cook with confidence.

You May Also Like

Get new recipes sent to your inbox!
Don't miss out! Subscribe and get all the new recipes first.
4.83 from 295 votes (242 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




147 Comments

  1. First of all, I changed this a bit, but I think it’s a very versatile recipe. It’s a wonderful dish to bump up the vegetables and whole grains in a meal.
    My husband dislikes restaurant lo mein – he doesn’t like the noodles. I prefer to eat only whole grains, so I used whole wheat vermicelli. Let me say that I was SUPER skeptical that the skinny pasta would overcook and be gummy and gross. But NO! It turned out wonderfully! Yes, the pasta stuck together in a few areas, but loosened as I stirred.
    I added extra cabbage and carrot, didn’t have peppers or broccoli, and used low sodium soy, and adding extra soy at the end. This was actually very good as a cold salad the next day, too. I’ll be making again and again, with veggie variations (cabbage, carrot, and onion base though), and from time to time turning it into a non-vegetarian main dish adding cooked meats to (AKA leftovers). THANK YOU so much, Meeta! ANOTHER WINNER!

  2. This was so delicious! I used whole wheat spaghetti cooked for 5 minutes it was perfect. I also upped the veggies like doubled at least and could have used more! Kids loved it as well.