Vegetable lo mein is a popular Asian dish and also kid-friendly. This instant pot vegetable lo mein recipe is better than a takeout. It is a perfect vegan, one-pot, dump-and-go recipe when you are looking to make a meal in under 30 minutes or for meal planning.
Turn the instant pot on saute mode on the normal setting.
Once the instant pot is hot, add the sesame oil.
Once sesame oil is hot, add the garlic, ginger, and green onion whites and saute for few seconds.
Turn the instant pot off by pressing cancel.
Add water, chili sauce, dark soy sauce, salt, and sugar. Deglaze the pot with a spatula.
Break the spaghetti into half and place them in 3-4 criss-cross layers.
With the help of a spatula gently push the spaghetti under the liquid.
Layer all the vegetables (except broccoli) on top of the spaghetti and lock the instant pot lid.
Turn the instant pot pressure release knob in the sealing position.
Turn the instant pot on high-pressure mode for 0 (zero) minutes with the keep warm setting turned on.
Instant pot will come to pressure and then go into keep warm mode.
Allow the pressure to release naturally for 6 minutes and then turn the pressure knob to venting position and release all the remaining pressure until the silver pin drops.
Open the lid and mix in broccoli.
Gently mix everything with the help of kitchen tongs and loosen up the spaghetti if needed.
Garnish with green onion greens.
Notes
To make gluten-free vegan lo mein, you can use gluten-free noodles and tamari sauce instead of soy sauce.
If you like to add protein, you can add cubes of extra firm tofu along with the vegetables while cooking.