Pressure Cooker Vegetable Lo Mein
- 1 tablespoon sesame oil
- ½ cup diced yellow onion
- 2 cloves garlic, minced
- 1 cup julienned carrots
- 1 cup green peas
- 1½ cup vegetable stock
- 3 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 8 ounces lo mein noodles
- sea salt and ground black pepper to taste
For best results, we recommend using:
- Heat oil in a pressure cooker set to Sauté on Normal. Cook and stir onion and garlic in hot oil until softened, about 5 minutes; add carrots, peas, vegetable stock, soy sauce, and rice wine vinegar. Press noodles into the mixture to assure they are covered in liquid.
- Lock pressure cooker lid in place. Set steam vent to Sealing.
- Select Pressure Cook (Manual) and cook for 5 minutes on High pressure.
- Set steam vent to Venting to quick-release pressure.
- Divide lo mein between 2 plates; season with salt and pepper to serve.
Save a little bit of prep time and effort by using your spiralizer. Spiralize your carrots and then cut into matchstick-sized pieces and have them ready in mere minutes.
What others are saying
Jessica Daly says:
Easy recipe. I would add 2 cups of vegetable broth because it was a little dry but very tasty. You could add chicken or shrimp to jazz it up.
Evan Friesner says:
Above person.... you’re doing something wrong.
D G says:
Too salty and the noodles stuck together. Nice again I am terribly disappointed with my mealthy pot. Can I return it?
Kaylee Adams says:
I could have used extra sauce on this dish. It's really good though, I added orange chicken to it. That recipe is also on this website. Oh, and I used spiralized carrots! Love it.
Jenny J says:
This is one of my pressure cooker faves. Perfect go to meal for meatless Mondays. I added baby corn and broccoli florets to enhance the mix of vegetables.
Jordan Clark says:
This is a delicious, simple lo mien recipe. I added more veggies like cabbage and broccoli, and it was really good. The cooking time was short and it didn't take long to pressurize either.
George Delamea says:
Great sauce! I love a stir-fry, though not necessarily the mess I make with my wok. Plus, I always struggle to get the right flavor with the sauce. The soy and the vinegar work great in this. I added strips of bell pepper because I just love them in these dishes. Was surprised to still have texture after pressure cooking, but I did.
McKenzie C says:
I could not find "lo mien noodles" so I used hokkien rice noodles and got great results. I also added a little sesame oil with green onions and mushroom for topping. This is my new go-to for Asian stir fry.