Instant Pot Vegetable Chow Mein

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Struggling with mushy noodles in the instant pot? Master the art of 15-minute Instant Pot Vegetable Chow Mein with this foolproof method.

From layering tips to preventing the burn error, get the perfect Vegan weeknight meal every time.

A blue plate filled with noodles and vegetables with a fork by it's side.

Weeknight meals is an ongoing discussion more often than not. Every evening the family wants something delicious, and often unique. That is when I think through cuisines and then specific dishes.

From creamy red sauce pasta and instant pot Mexican rice to tofu Thai curry and tortellini in cream sauce; we keep rotating out options. And then there is always a fall back of dal and rice or an Indian curry and roti for some days.

Noodles is one category of food that is generally loved for weeknight dinner. Whether it is wheat noodles cooked with vegetables, stir fried noodles with tofu or rice noodles with vegetables and a sauce; we enjoy them all. And vegetable chow mein happens to be a favorite among all of us at home.

Jump to:

What is Chow Mein
Why this recipe works
Ingredients and Substitutions
How to make this recipe
Serving Suggestions
Storage and Reheating
Expert Tips and Notes
Recipe FAQs
More Asian Recipes to try
Instant Pot Vegetable Chowmein

What is Chow Mein

At its core, Chow Mein translates literally to "stir-fried noodles" (chǎo = stir-fried, miàn = noodles). While the traditional recipe calls for cooking the noodles and stir frying with vegetables; it is easy to use the instant pot instead.

Vegetable chow mein transforms simple pantry staples—dried noodles, a splash of soy sauce, and a handful of veggies—into a steaming, savory bowl of comfort that beats waiting for takeout.

Instant Pot Chow Mein is a one-pot, pressure-cooked version of this classic Chinese stir-fried noodle dish. By layering dried noodles (like Hakka or Lo Mein) over a savory sauce base and pressure cooking for just 3 to 4 minutes, the noodles infuse with flavor without needing to be boiled or drained separately.

This method produces perfectly tender noodles and crisp-tender vegetables in a fraction of the time required for traditional wok-frying, making it an ideal choice for quick, vegetarian weeknight meals.

Why this recipe works

It is a perfect weeknight dinner recipe thats doubles as a quick lunch box recipe too.

The recipe is naturally Vegan.

The recipe can be customized very easily with different vegetables and sauces.

We use just one pot to make the entire recipe in one go!

The noodles are more delicious when they cook with the vegetables and sauces instead of boiling in just water.

We can convert the recipe to gluten-free with one simple swap!

An instant pot insert with vegetarian noodles, vegetables and sauces.

Ingredients and Substitutions

Noodles: The first ingredient we talk about is noodles. We start with dry noodles in this recipe. I like to use Ching's Secret brand but any similar brand works.

Aromatics: I like to use garlic, ginger and green onions for the recipe. Also, add some pink onions if you like.

Vegetables: A mix of vegetables gives the recipe color, crunch and taste. I like to use a mix of peppers, carrots, mushrooms, broccoli and cabbage to the noodles. Adding more vegetables or replacing is an option. Snow peas, celery, cauliflower and baby corn work well here.

Sauces: I like to keep the seasoning simple. A combination of soy sauce, vinegar and hot sauce works perfect. Use Sriracha hot sauce or another of your choice. Balance the spice level based on your preference.

Seasonings: A mix of salt and pepper is best for the recipe. I leave out MSG but if you like, add a pinch for the perfect Indo-Chinese flavor. Often, using a teaspoon of mushroom seasoning is great too.

Oil: Sesame oil works best like all Asian recipes. However, use any neutral oil if you like. Some chili oil is great in the recipe too. It adds some spice throughout the vegetables and noodles.

See the recipe card for detailed ingredient information, measurements and nutrition.

How to make this recipe

1- Chop the vegetables for the recipe and set aside.

2- Set the Instant Pot mode to Saute. Once the display reads Hot add the oil.

3- Then add the minced garlic and grated ginger and sauté till the raw flavor vanishes.

4- Add some water (or vegetable broth) to deglaze the pot.

5- Add soy sauce, vinegar, chili sauce, salt and pepper. Mix well.

6- Break the noodle cakes and add them with the remaining water to the Instant Pot. Make sure they are almost completely covered with water/broth.

7- Let the water come to a boil and then add mushroom, peppers and carrots. Do not stir.

8- Close the lid and press the Manual or Pressure Cook button. Set time to 2 minutes and cook on high pressure (the time should be set to ½ the time mentioned on the noodle package).

9- Once the Instant Pot beeps, quick release the pressure and open the lid.

10- Add in broccoli, cabbage and spring onion greens.

11- Then, close the lid and let it sit for 2 minutes.

12- Open the lid, fluff the vegetable chow mein with a fork and serve immediately.

A fork holding vegetarian chow mein over a bowl filled with instant pot chow mein.

Serving Suggestions

This vegetable chow mein is best served with your choice of Asian main dish like manchurian, paneer chili or cauliflower manchurian.

To make it a complete meal, serve this vegetable chow mein with manchow soup, crispy thread paneer, chinese bhel and vegetable dumplings. Also a side of vegetable fried rice or schezwan fried rice is great.

Storage and Reheating

Having leftovers here is not really a problem. Chow mein is one of those rare dishes that sometimes tastes even better the next day as the noodles fully soak up the ginger and garlic.

There are two ways to quickly heat up leftovers. Simply pop in the microwave and heat through for 30-60 seconds based on how much is left. This is the fastest and easiest way.

The other way is to use the stovetop. Simply heat up some sesame oil in a pan. Then add the cold noodles and a tiny bit of water. Toss the noodles for a couple of minutes till it is warm. This also makes it slightly crisp and makes it delicious!

Moreover, leftover noodles can be converted to a popular Mumbai street recipe called Noodle frankie.

Expert Tips and Notes

Pick the right noodles: The water and time is adjusted for medium thickness noodles or spaghetti. Skip the thick ones that may stay under cooked with this recipe. Moreover, the super thin ones that will simply disintegrate in the process of cooking.

Avoid the burn error: Make sure the broth or water is above all the dry ingredients. This will ensure the noodles do not burn. When in doubt add a couple of spoons of extra liquid.

Vegetable texture: If you like your veggies super crisp, steam them separately or add them at the very end. The method above creates a tender-crisp texture.

Add protein: To add protein, use extra-firm tofu. Press out the moisture, cube it, and toss it in a little soy sauce before layering it on top. It absorbs the steam and the sauce beautifully. If you are in a rush; use shelled, frozen edamame. Stir them in at the end; they provide a great pop of bright green and a nice snap to the texture.

Recipe FAQs

Can I double the recipe?

You can, but do not double the cook time. The time remains 2 minutes because the pot will simply take longer to come up to pressure with more volume, which accounts for the extra food.

What if I get the burn error?

The Burn notice usually means there isn't enough liquid at the bottom of the pot, or some sauce has scorched. Always pour the broth in first. Layer the noodles on top and do not stir them into the liquid before cooking. This keeps the starch from sticking to the bottom heating element.

My chow mein has too much thin sauce after cooking. What should I do?

Because the lid is sealed, no steam escapes, which can sometimes leave the sauce looking a bit watery. To fix this simply set the instant pot to sauté after opening the lid. The sauce thickens on cooking to a glossy glaze that coats the noodles.

Can I use frozen vegetables instead of fresh?

Yes absolutely! If using a frozen stir-fry veggie mix, do not add them to the pressure cook cycle. They will turn into mush. Instead, add them immediately after you open the lid. The residual heat will thaw and cook them to a perfect tender-crisp in about 60 seconds of stirring.