Instant Pot Shrimp Lo Mein Recipe

If you’ve ever craved takeout-quality shrimp lo mein but didn’t want to fuss over the stove, you’re going to love this Instant Pot Shrimp Lo Mein recipe. In just about 15 minutes, you’ll have a vibrant, flavor-packed noodle dish brimming with plump shrimp, tender-crisp veggies, and a glossy, savory sauce—all made in one pot with minimal cleanup. This recipe is a weeknight dream: quick, uncomplicated, and so delicious, you might just put the local takeout joint on pause.

Ingredients You’ll Need

Gather everything you need for noodle perfection—it couldn’t be simpler!

• Shrimp: Adds a sweet, briny pop and cooks perfectly in the residual heat.
• Spaghetti Noodles: Standard spaghetti works beautifully and soaks up flavor; feel free to swap in lo mein or linguine if you have them.
• Sesame Oil: Infuses the noodles with unmistakable toasty notes—you don’t want to skip this.
• Garlic: Brings foundational aroma and depth; freshly minced is best.
• Snow Peas, Broccoli Florets, Carrots, Red Pepper: These veggies add crunch, vivid color, and delicate sweetness. Don’t be afraid to substitute with what you love or have on hand.
• Chicken Broth: Keeps noodles moist and infuses everything with savory backbone. Vegetable broth works if you prefer.
• Ginger: Essential for brightness and warmth; use fresh for biggest flavor.
• Soy Sauce: The cornerstone of the sauce—brings umami and salt.
• Oyster Sauce: Adds complex, sweet-salty undertones. If allergic to shellfish, try mushroom sauce instead.
• Rice Wine: For a whisper of acidity and depth (mirin or dry sherry can substitute).
• Brown Sugar: Rounds out all the savory notes with a touch of caramel sweetness.
• Red Pepper Flakes: A hint of heat to keep things lively—adjust to your spice preference.
• Chives/Red Pepper Flakes (For Garnish): A bright, fresh finish and an extra hit of heat.

Variations

Here’s where you can really get creative:

• Protein Swap: Use sliced chicken, beef, or even tofu for a different spin. Just adjust the cook time for meat—shrimp is quickest.
• Veggie Lovers: Swap in bell peppers, mushrooms, baby corn, bok choy, or snap peas. Clean out the fridge!
• Low-Carb: Replace noodles with spiralized zucchini or shirataki noodles (cook those separately).
• Spicy: Love heat? Toss in extra red pepper flakes or a squirt of sriracha.
• Noodle Choice: Soba, rice noodles, or traditional lo mein noodles all work—just watch cook times.

How to Make Instant Pot Shrimp Lo Mein

Let’s make this weeknight hero:

Step 1: Sauté Garlic

Set your Instant Pot to sauté. Add sesame oil and garlic, and cook until the garlic is just turning golden and wildly fragrant. This step unlocks unbeatable aroma and flavor in your sauce.

Step 2: Layer Noodles & Veggies

Break spaghetti noodles in half and lay them in the pot. Top with your vegetables—snow peas, broccoli, carrots, and red pepper. Don’t stir; just let them rest on top.

Step 3: Mix the Sauce

In a bowl, stir together chicken broth, minced ginger, red pepper flakes, soy sauce, oyster sauce, rice wine, and brown sugar. Pour this over the vegetables and noodles.

Step 4: Pressure Cook

Seal the Instant Pot lid and set it to manual/high pressure for 5 minutes. Perfect timing for perfectly cooked noodles—no mushy mess.

Step 5: Quick Release

Once the timer beeps, do a careful quick release to avoid overcooking.

Step 6: Add Shrimp & Rest

Remove the lid, add shrimp, and gently stir them into the hot noodles and veggies. The residual heat will cook the shrimp perfectly in about 5-10 minutes. Let everything sit (lid off) so the sauce thickens and flavors marry.

Step 7: Garnish and Serve

Give everything a final toss, then top with chives, a sprinkle of red pepper flakes, or whatever fresh herbs you enjoy.

How to Serve

This noodle dish is a meal on its own, but it plays well with others:

• Side Salad: Serve with an Asian-style cucumber or cabbage salad for freshness.
• Soup: Want to start light? A bowl of miso or egg drop soup makes a wonderful opener.
• Garnishes: Always finish with sliced green onions, a squeeze of lime, or toasted sesame seeds. They add brightness and crunch.
• Dipping Sauce: Pair with a little extra chili oil, soy sauce, or even a drizzle of sriracha for those who love more heat.

Make Ahead and Storage

Storing Leftovers

Store any leftover shrimp lo mein in an airtight container in the fridge. It keeps well for up to 3 days. The flavors get even better the next day!

Freezing

It’s best enjoyed fresh or from the refrigerator—shrimp can get a little rubbery after thawing from the freezer, and the noodles may turn mushy. If you must freeze, do so without the shrimp, then add freshly cooked shrimp when reheating.

Reheating

Reheat gently in the microwave or on the stovetop. Add a splash of broth or water to loosen up the sauce as it reheats. If possible, reheat shrimp separately or for just a few seconds to avoid overcooking.

FAQs

Final Thoughts

Instant Pot Shrimp Lo Mein brings that comforting takeout flavor home in record time, with a whole lot more freshness and flexibility. It’s got the best chewy noodles, crisp-tender veggies, and a sauce that demands second helpings. Whether you’re craving something quick after a long day or just want to wow your family with minimal effort, give this recipe a try. It’s one of those dishes that will slide right into your weeknight dinner routine—and stay there!

Print