Looking for a dish that brings big, bold flavors to your table in under 20 minutes? This Instant Pot Shrimp Lo Mein is honestly the weeknight hero you need. The noodles soak up a savory, garlicky sauce while plump shrimp, crisp snow peas, tender carrots, and vibrant broccoli make every bite both satisfying and fresh. It’s the takeout favorite reimagined into a single-pot meal—with almost zero fuss. You’ll be amazed at how all the flavors come together, and how easy it is to customize with whatever veggies or proteins you have on hand. If you’re craving a dinner that’s speedy, nourishing, and absolutely packed with flavor, this recipe will quickly become one of your staples.

Why You’ll Love This Recipe

  • Weeknight Friendly: Everything comes together quickly, using only your Instant Pot. Clean-up is a breeze!
  • Incredible Flavor: The combo of garlic, ginger, toasty sesame oil, and a sweet-salty sauce delivers true lo mein magic, no takeout menu needed.
  • Nutritious & Colorful: Shrimp and veggies offer the perfect protein + crunch balance, making each bite delicious and wholesome.
  • Adaptable: Missing an ingredient? No worries. This recipe is extremely forgiving and loves a good fridge clean-out.
  • Restaurant-Quality, Homemade: Impress yourself (and others) with a meal that feels special but couldn’t be easier to make.

Ingredients You’ll Need

  • Minced Garlic: Infuses the noodles with bold, aromatic flavor; don’t skimp here if you love that savory punch.
  • Sesame Oil: Adds authentic depth and a lovely nutty aroma—this is non-negotiable for that classic lo mein taste.
  • Spaghetti Pasta: Yes, regular spaghetti! It’s a fantastic swap for lo mein noodles and cooks perfectly in the Instant Pot.
  • Snow Peas: Brings bright crunch and a pop of green; they cook just enough to stay snappy.
  • Broccoli Florets: Adds substance and soaks up all that yummy sauce.
  • Red Bell Peppers: For sweetness, color, and crunch—thinly sliced for perfect tenderness.
  • Carrots: Sweet, earthy flavor and vibrant color; slice them thin so they cook evenly.
  • Chicken Broth: Provides moisture and subtle savory flavor to help the pasta cook.
  • Minced Ginger: Adds that subtle heat and zing; absolutely essential for the best lo mein.
  • Soy Sauce: Brings the savory, salty backbone of the sauce.
  • Oyster Sauce: Deepens the umami, creating a luscious, glossy finish.
  • Rice Wine: Add a gentle kick and roundness to the sweetness—mirin or dry sherry work, too.
  • Brown Sugar: Balances the salty and savory with a touch of caramel sweetness.
  • Red Pepper Flakes: For gentle heat—adjust to your liking.
  • Shrimp: Tender, juicy, and quick-cooking; the star protein of this dish.
  • Chives & Extra Red Pepper Flakes (for garnish): Add fresh, mildly oniony brightness and a hit of color.

Note: If you’d rather go vegetarian or swap out the shrimp, see the variations below!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

  • Different Proteins: Swap shrimp for chicken, tofu, beef strips, or even rotisserie chicken—just add after pressure cooking to reheat gently.
  • Vegan Lo Mein: Ditch the oyster sauce (use mushroom sauce or more soy sauce), choose vegetable broth, and load up on mixed veggies.
  • No Spaghetti?: Use linguine or even ramen noodles—whatever you have in the pantry works.
  • Spicy Kick: Amp up the red pepper flakes or splash in your favorite hot chili oil when serving.
  • Veggie Swap: Snow peas and broccoli can be subbed with sugar snap peas, mushrooms, shredded cabbage, or baby spinach—whatever needs using up!
  • Sauce Add-ins: Add a little hoisin sauce for extra depth, or a drizzle of sriracha for fiery heat.

How to Make Instant Pot Shrimp Lo Mein

Step 1: Sauté the Garlic

Set your Instant Pot to the sauté function and add the sesame oil. Let it heat for a moment, then toss in the minced garlic. Sauté until the garlic turns fragrant and lightly golden—this step coaxes out all that rich garlicky flavor.

Step 2: Layer Noodles and Veggies

Break the spaghetti in half and lay it right into the pot. It feels a bit unconventional, but trust this process. Scatter the snow peas, broccoli florets, red bell pepper strips, and carrot slices evenly over the pasta. The veggies will gently cook from the steam and take on all the saucey goodness.

Step 3: Mix the Sauce

In a separate bowl, stir together the chicken broth, minced ginger, soy sauce, oyster sauce, rice wine, brown sugar, and red pepper flakes. This mixture should smell amazing already! Pour this sauce right over the veggie-topped noodles.

Step 4: Pressure Cook

Seal the Instant Pot and set it to ‘Manual’ or ‘Pressure Cook’ on high for 5 minutes. That’s it! The pressure does all the work, fusing the flavors and perfectly cooking the noodles and veggies.

Step 5: Quick Release & Add Shrimp

When the timer finishes, do a quick release of the pressure. Carefully remove the lid, then immediately add your raw, peeled shrimp. The residual heat will cook them gently without turning them rubbery.

Step 6: Stir and Rest

Give everything a good toss—the noodles will soak up extra liquid, and the shrimp will turn beautifully pink and tender. Let the pot sit uncovered for about 10 minutes, stirring occasionally as the sauce thickens up.

Step 7: Garnish & Serve

Just before serving, sprinkle everything with chives and an extra shake of red pepper flakes for a little extra color and spice. Dinner is ready!

Pro Tips for Making the Recipe

  • Don’t Overcrowd: If doubling the recipe, avoid filling past the Instant Pot’s max fill line—give those noodles space to fluff up.
  • Mind the Shrimp: Always add shrimp after pressure cooking. Adding them before can easily overcook them into tough little bites.
  • Thin Sauce Solution: If the sauce seems too thin after resting, sauté uncovered for a minute or two, tossing constantly, until it thickens.
  • Garlic Watch: Garlic cooks fast! Stay near your Instant Pot when sautéing to keep from burning it.
  • Prepped Veggies Save Time: Slice and prep all your veggies before starting. The recipe moves quickly!

How to Serve

This Instant Pot Shrimp Lo Mein is truly a one-bowl wonder. Serve hot, straight from the pot. If you want to round out your meal, consider these pairings:

  • Side Ideas: Crisp Asian cucumber salad, steamed edamame, or even a quick miso soup make great companions.
  • Garnishes: Try a scattering of sesame seeds, a handful of chopped scallions, or an extra squeeze of lime for zing.
  • Make it a Feast: Offer with spring rolls or dumplings for a takeout-style spread at home.
  • Lunchbox Favorite: Pack leftovers into containers for the easiest next-day lunch.

Make Ahead and Storage

Storing Leftovers

Transfer any extra lo mein to airtight containers and store in the fridge for up to 2 days. The noodles will continue to absorb sauce, making them even more flavorful.

Freezing

While shrimp and veggies tend to get a bit mushy after freezing, if you must freeze, do so for up to one month. Thaw in the refrigerator before reheating.

Reheating

Reheat gently in the microwave or in a skillet over medium heat. Add a splash of water or broth to loosen the noodles and revive the sauce.

FAQs

  1. Can I use frozen shrimp?

    Absolutely. Make sure to thaw them completely and dry them off before tossing them into the hot noodles. This ensures even cooking and prevents extra water from watering down your sauce.

  2. What if I don’t have oyster sauce?

    No stress! You can use mushroom sauce, hoisin, or simply add a bit more soy sauce for depth. Oyster sauce does add richness, but it’s not a dealbreaker.

  3. Can I make this gluten-free?

    Yes! Swap out spaghetti for your favorite gluten-free noodle (rice noodles work beautifully), and use tamari or coconut aminos in place of regular soy sauce. Double-check your sauces, too.

  4. How do I avoid mushy noodles?

    Stick to the 5-minute cooking time and quick release as soon as it’s done. The residual heat continues to cook the noodles as they rest, so undercooking them slightly at pressure ensures perfect texture.

Final Thoughts

You don’t need a takeout menu or a pile of dirty pans for a dinner that feels truly special. This Instant Pot Shrimp Lo Mein is the kind of meal that proves homemade really can beat restaurant food—fast, flavorful, and full of possibilities. Don’t be afraid to make it your own with different veggies or sauces. Give it a try and enjoy every saucy, slurpable bite!

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Instant Pot Shrimp Lo Mein Recipe

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  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Main-course
  • Method: Instant Pot
  • Cuisine: Asian-inspired
  • Diet: Halal
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Description

This Instant Pot Shrimp Lo Mein is a quick, flavorful stir-fry noodle dish packed with fresh vegetables, tender shrimp, and a savory sauce. Using the Instant Pot, the noodles cook perfectly in a delicious homemade sauce, making it an easy and convenient one-pot meal that’s ready in just 15 minutes.

Ingredients

Units Scale

Main Ingredients

  • 1 tbsp minced garlic
  • 1 tbsp sesame oil
  • 8 oz spaghetti pasta, broken in half
  • 1 cup snow peas
  • 1 cup broccoli florets
  • 1/4 cup red peppers, thinly sliced
  • 2 carrots, peeled and sliced into thin rounds
  • 1 1/2 cups chicken broth
  • 12 oz large shrimp, peeled and deveined

Sauce Ingredients

  • 1 tsp minced ginger
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp rice wine
  • 1 tbsp brown sugar
  • 1 tsp red pepper flakes

Optional Garnish

  • Chives, chopped
  • Extra red pepper flakes, to taste

Instructions

  1. Sauté Aromatics – Set the Instant Pot to sauté mode. Add the minced garlic and sesame oil, and cook until the garlic is lightly browned and fragrant, about 1-2 minutes.
  2. Layer Noodles and Vegetables – Place the broken spaghetti pasta into the pot. Add the snow peas, broccoli florets, sliced red peppers, and carrot rounds evenly on top of the pasta.
  3. Prepare the Sauce – In a medium bowl, combine chicken broth, minced ginger, red pepper flakes, soy sauce, oyster sauce, rice wine, and brown sugar. Stir the mixture thoroughly until the sugar dissolves and all ingredients are well incorporated.
  4. Add Sauce to Pot – Pour the prepared sauce over the vegetables and noodles in the Instant Pot, ensuring even coverage.
  5. Pressure Cook – Seal the Instant Pot lid and set it to manual, high pressure, for 5 minutes. Allow the Instant Pot to cook the ingredients together.
  6. Quick Release – When the cooking time is done, perform a quick release according to the Instant Pot manufacturer’s instructions. Carefully remove the lid once the pressure has fully released.
  7. Add Shrimp – Immediately add the peeled and deveined shrimp to the hot noodles and veggies. Gently stir the contents several times to incorporate the shrimp throughout the mixture.
  8. Rest and Finish – Allow the mixture to sit for 10 minutes with the Instant Pot open; the residual heat will perfectly cook the shrimp and allow the sauce to thicken and mostly evaporate.
  9. Garnish and Serve – Top with chopped chives and extra red pepper flakes before serving, as desired.

Notes

  • Use fresh or frozen shrimp; if using frozen, ensure they are thawed before adding.
  • Adjust red pepper flakes to your preferred level of spiciness.
  • Customize vegetables based on preference or availability.
  • Do not overcook the noodles; the residual heat will continue to cook them after pressure is released.
  • Add a splash of sesame oil or soy sauce just before serving for extra flavor.

Nutrition

  • Serving Size: 1 bowl (about 1/4 of recipe)
  • Calories: 370
  • Sugar: 5g
  • Sodium: 990mg
  • Fat: 7g
  • Saturated Fat: 1.2g
  • Unsaturated Fat: 5.2g
  • Trans Fat: 0g
  • Carbohydrates: 54g
  • Fiber: 4g
  • Protein: 23g
  • Cholesterol: 120mg
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Hey, I'm Emily! I'm a home cook with a passion for fun, real recipes that make my kitchen my happy place. Dive in and share the flavor of my everyday foodie adventures!

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