Spinach Artichoke Dip
Vegetable Lo Mein
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This quick noodle bowl is loaded with vegetables and flavor. It makes a great lunch because it’s light and full of nutrients. The noodles are coated in an appetizing sauce that you’ll come back to time and time again. Feel free to add extra vegetables or your own favorites, such as snap peas. Excerpted from The “I Love My Instant Pot®” Three-Step Recipe Book by Robin Fields. Available where books are sold.
| Prep Time | 5 Minutes |
| Cook Time | 3 Minutes |
| Servings |
6 Servings
|
Ingredients
- 4 cups vegetable broth
- 1 tablespoon low-sodium soy sauce
- 1/2 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 4 ounces sliced button mushrooms
- 1 large carrot peeled and thinly sliced
- 1 medium head bok choy trimmed
- 7 ounces lo mein noodles
- 2 scallions trimmed and sliced
- 1 tablespoon toasted sesame seeds
Ingredients
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Instructions
- Pour broth and soy sauce in an Instant Pot®, then add ginger, garlic powder, onion powder, mushrooms, carrot, and bok choy. Fan lo mein noodles out on top of vegetables and gently press down to submerge in broth.
- Place the lid on the Instant Pot® and click into place to close. Press the Pressure Cook button and adjust the timer to 3 Minutes.
- When the timer beeps, quick-release the pressure until float valve drops. Unlock lid. Stir noodles. Serve topped with scallions and sesame seeds.
Robin Fields is an experienced food blogger, air fryer user, and recipe developer who specializes in creating quick and easy recipes that have minimal ingredients and maximum flavor. She lives in Missouri with her husband and two young children.
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