Instant Pot Vegetable Chowmein

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

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Instant Pot Vegetable Chowmein

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

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

Prep Time10

Cook Time5

Total Time15

Course: Main Course

Cuisine: Asian

Diet: Vegan, Vegetarian

Servings:

Calories: 307kcal

Author: Smruti

Ingredients

10 oz dry noodles
½ cup red peppers (sliced)
½ cup carrots (thin sliced)
½ cup mushrooms (sliced)
½ cup broccoli florets
½ cup red cabbage (shredded)
¼ cup spring onion greens
1 tablespoon garlic (minced)
1 teaspoon ginger (grated)
3 cups water
1 tablespoon soy sauce
½ tablespoon vinegar
1 tablespoon chili sauce
3 teaspoon sesame oil
1 teaspoon salt
½ teaspoon black pepper powder

Instructions

Chop the vegetables for the recipe and set aside.
Set the Instant Pot mode to Saute. Once the display reads Hot add the oil.
3 teaspoon sesame oil
Then add the garlic and ginger and sauté till the raw flavor vanishes.
1 tablespoon garlic, 1 teaspoon ginger
Add some water (or vegetable broth) to deglaze the pot.
0.25 cups water
Add the sauces, salt and pepper. Mix well.
1 tablespoon soy sauce, ½ tablespoon vinegar, 1 tablespoon chili sauce, 1 teaspoon salt, ½ teaspoon black pepper powder
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.
10 oz dry noodles, 2.75 cups water
Let the water come to a boil and then add mushroom, peppers and carrots. Do not stir.
½ cup red peppers, ½ cup carrots, ½ cup mushrooms
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).
Once the Instant Pot beeps, quick release the pressure and open the lid.
Add in broccoli, cabbage and spring onion greens.
½ cup broccoli florets, ½ cup red cabbage, ¼ cup spring onion greens
Close the lid and let it sit for 2 minutes.
Open the lid, fluff the noodles with a fork and serve immediately.

Video

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.
Instant Pot: Remember to always account for the time needed for the Instant Pot to come to pressure. The cook time listed does not account for this.

Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition