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
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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.

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147 Comments

  1. Any tips on how to make this gluten free? I know that the cook time would be less for the noodles and I would have to use gluten free soy sauce. Just not sure of exact measurements and cook times. Worried that the veggies won’t cook since gluten free noodles need less cook time I think . Thank you!

    1. Hi Rupal – I have not tried with gluten-free noodles, and want to be careful as we don’t want them to get mushy. If you pressure cook even for 1-2 minutes, the thinly cut veggies we have used here will get cooked. Would love to hear back if you give this a try with gluten-free noodles.

    1. Hi Robin – I would air fry or saute tofu in a pan. Then add to the lo main after it is pressure cooked. Hope you enjoy it!

  2. Turned out absolutely delicious. I made it on a week night (I usually stay away from cooking on weekday just coz of our crazy work schedules) but wow! so easy and quick to make and tasty too! I’m
    Definitely going to add this to my recipes list. Thanks much!😊

  3. Really good! I doubled the brown sugar, and I used 8 oz broccoli (raw), which I steamed separately and then mixed in.

    I recommend making this a couple hours before you want to eat it. It takes a while for the excess water to absorb and for the pasta and everything to absorb the flavors of the sauce.

  4. Wow! Thank you for this! Our vegan household loved it and omitted the oil. Doubled it, but replaced broccoli with a stir fry mix, brown sugar with maple syrup and also added edimame. I’m putting this in work lunches next week. I can’t believe I didn’t even have to pry the noodles apart. I always have to pry them apart when we have spaghetti! Thanks again!

    1. If you doubled everything did you have to change to cook time at all or was it still just the 4 mins on high?!

  5. This recipe was easy, quick, and delicious! I doubled it for extra leftovers and baked the broccoli for 20 minutes at 400F because I love broccoli and wanted bigger pieces; I still added them at the end and put the lid on for 5 minures and that seemed to help with absorbing the extra liquid. I also added some crushed red pepper at the end since my fiance and I love spicy food. Thin spaghetti worked perfectly for this and the cook time was spot on. Next time I will probably bake up some tofu to add at the end, too! Really looking forward to trying more of your recipes ❤

  6. I have made this recipe before and it was awesome. This time around I don’t have the veggie broth. Could I just use water for the sauce?

    1. Hi Megan – It will be fine to use water in place of broth. You might want to add some more of the sauces and seasoning to compensate. You can add to taste after the noodles are cooked too.

    1. Hi Barbara – You can use raw chicken. To add boneless chicken, cut it into 1-2 inch pieces. Then sauté the chicken in some oil for 1-2 minutes before adding other ingredients. Then follow the recipe. Hope you enjoy the Lo Mein.

  7. Adjusted the chili paste since we like things a little more spicy! I also added chopped up chicken thighs for protein. Husband and I both enjoyed this! Thank you!