Vegetable Lo Mein
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.
Servings Prep Time
6Servings 5Minutes
Cook Time
3Minutes
Servings Prep Time
6Servings 5Minutes
Cook Time
3Minutes
Ingredients
  • 4cups vegetable broth
  • 1tablespoon low-sodium soy sauce
  • 1/2teaspoon ground ginger
  • 1/2teaspoon garlic powder
  • 1/4teaspoon onion powder
  • 4ounces sliced button mushrooms
  • 1 large carrotpeeled and thinly sliced
  • 1 medium head bok choytrimmed
  • 7ounces lo mein noodles
  • 2 scallionstrimmed and sliced
  • 1tablespoon toasted sesame seeds
Instructions
  1. 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.
  2. 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.
  3. When the timer beeps, quick-release the pressure until float valve drops. Unlock lid. Stir noodles. Serve topped with scallions and sesame seeds.