Some nights just call for a big bowl of something warm, slurpy, and satisfying. For me, that’s vegetable lo mein. And when the Instant Pot’s doing the heavy lifting? Dinner goes from idea to ‘ready to eat’ in a flash. I still remember the first time I tried making lo mein in the Instant Pot. I was skeptical. Would the noodles be mushy? Would the veggies lose all their crunch? Nope. It was spot on, and my kitchen smelled like the best kind of takeout spot (without the wait or the bill). This recipe is one of those Instant Pot recipes that I keep coming back to—not just because it’s fast, but because it checks all the boxes. It’s the kind of instant pot recipe you can pull together with whatever veggies are lurking in your fridge. Whether you’re new to Instant Pot recipes or already hunting for Instant Pot Recipes Easy, chicken instant pot recipes, or Instant Pot Recipes Healthy, this one fits the bill. And hey, if you’re aiming to keep it healthy, this one leans into that too. Comforting, colorful, and ready when you are.

1) Key Takeaways
2) Easy Instant Pot Vegetable Lo Mein Recipe
3) Ingredients for Instant Pot Vegetable Lo Mein
4) How to Make Instant Pot Vegetable Lo Mein
5) Tips for Making Instant Pot Vegetable Lo Mein
6) Making Instant Pot Vegetable Lo Mein Ahead of Time
7) Storing Leftover Instant Pot Vegetable Lo Mein
8) Try these Main Course recipes next!
9) Instant Pot Vegetable Lo Mein
10) Nutrition

1) Key Takeaways

This Instant Pot recipe makes a flavorful veggie lo mein in just 20 minutes.
Perfect for weeknights, easy to customize with your favorite vegetables.
Uses pantry staples like soy sauce and spaghetti, no trip to the store needed.
The Instant Pot handles it all, one pot and minimal cleanup.

2) Easy Instant Pot Vegetable Lo Mein Recipe

When I’m craving noodles but not the mess of three pots and a wok, I turn to this Instant Pot Vegetable Lo Mein. It’s quick, cozy, and kind of addictive in the best way. The first time I tossed noodles, crunchy peppers, and garlic into the pot, I wasn’t expecting magic. But then dinner basically made itself. Fast forward to now, it’s a go-to in our house.

This recipe checks all the boxes for what I want after a long day. Quick? Absolutely. Healthy-ish? Definitely. Comforting? Always. It’s one of those Instant Pot recipes that makes you wonder why we ever cooked lo mein any other way. No joke, it’s that good.

Instant Pot recipes don’t have to be intimidating. This one proves it. You toss everything in, hit a button, stir once, and you’re done. That’s the kind of weeknight win I’ll never stop celebrating.

3) Ingredients for Instant Pot Vegetable Lo Mein

Spaghetti or Lo Mein Noodles: Use whatever you’ve got. I’ve used both and they work beautifully. Just break them in half so they fit nicely into the Instant Pot.

Oil (Avocado or Sesame): You need just a splash to sauté the garlic and ginger. Sesame adds a nutty aroma that gives it that classic lo mein smell.

Garlic and Ginger: These two are the flavor base. Don’t skimp. That first sizzle when they hit the hot oil? It smells like dinner’s about to be good.

Carrots, Bell Peppers, Snow Peas: This mix brings color, crunch, and a little sweetness. You can swap in mushrooms, broccoli, or whatever’s hiding in your fridge drawer.

Vegetable Broth: This keeps the noodles from sticking and infuses them with flavor. You can use water, but broth makes it richer.

Soy Sauce, Hoisin Sauce, Rice Vinegar: These bring the salty, sweet, and tangy notes that make this dish sing. Just stir and let the Instant Pot work its magic.

Toasted Sesame Oil: Add this at the end. It gives that signature takeout flavor that makes you close your eyes and nod with every bite.

Green Onions & Sesame Seeds: Totally optional, but they make the dish look and taste a little more special. I love the crunch and fresh pop they give.

4) How to Make Instant Pot Vegetable Lo Mein

Step 1: Break your spaghetti in half. It’s not traditional, but trust me, it helps them fit without sticking out weirdly.

Step 2: Turn the Instant Pot to sauté. Add oil, then toss in the garlic and ginger. Let them sizzle for a minute. It’ll smell amazing.

Step 3: Layer the veggies right on top. No need to stir. Just pile them in—carrots, peppers, snow peas or whatever you’ve got.

Step 4: Add the noodles right over the veggies. Then pour in the broth and all the sauces. Push the noodles down gently so they’re covered.

Step 5: Lock the lid. Set the Instant Pot to pressure cook on high for four minutes. Walk away, sip some tea, or scroll your phone.

Step 6: Once the timer beeps, quick release the pressure. Be careful of the steam—it’s hot and angry.

Step 7: Open the lid, drizzle in sesame oil, and use tongs to stir. The noodles might be clumped, but they’ll loosen right up.

Step 8: Let it rest a minute or two so the noodles soak up any extra liquid. Then serve it up, garnished or not, totally your call.

5) Tips for Making Instant Pot Vegetable Lo Mein

Let’s talk about noodles. They love to soak up everything around them, including broth and sauce. So once the lo mein finishes cooking in the Instant Pot, give it a minute. Let it rest. The noodles will keep soaking up flavor, and that bit of extra broth? It disappears.

If your noodles clump, don’t panic. That’s normal. A quick toss with tongs and a drizzle of sesame oil does wonders. I like to twist the noodles around a fork and lift them—if they move easily, you’re golden.

Use what’s in your fridge. Don’t feel tied to the veggie list. Got leftover broccoli? Use it. Only have mushrooms? Toss them in. This is one of those instant pot recipes that plays well with swaps and improvising.

6) Making Instant Pot Vegetable Lo Mein Ahead of Time

I get it. Weeknights are chaos. If you want to prep this ahead, here’s how I do it. Cook the lo mein as directed. Let it cool completely before sealing it up in a container. The flavors continue to deepen, which honestly makes leftovers taste even better.

Store the garnishes separately. Green onions and sesame seeds can wilt or lose texture in the fridge. I keep mine in a small zip-top bag and add them right before serving. Same goes for a splash of soy sauce if you want to freshen it up.

This is one of those Instant Pot recipes easy enough to make fresh but flexible enough to enjoy the next day without losing its charm.

7) Storing Leftover Instant Pot Vegetable Lo Mein

Lo mein keeps pretty well, especially when it’s not overcooked. Pop the leftovers in an airtight container and they’ll last in the fridge for up to three days. I’ve even stretched it to four when I forgot it was hiding behind a jar of pickles.

Reheat gently on the stove or in the microwave. I like to add a tablespoon of water before warming it up to loosen the noodles a bit. You don’t want a dry tangle. You want silky strands that twirl easily around a fork.

This recipe isn’t just fast. It sticks around and feeds you twice, sometimes three times if you’re lucky. That’s a win in my book.

8) Try these Main Course recipes next!

9) Instant Pot Vegetable Lo Mein