Can I use frozen shrimp?

Absolutely! Just thaw your shrimp before adding them to the Instant Pot. They’ll cook through just as beautifully using the steam during the resting step.

What if I don’t have an Instant Pot?

No problem. Sauté garlic in a pot, add the sauce and bring to a boil, add noodles and veggies, simmer until noodles are cooked, then stir in shrimp at the end until they turn pink.

Can I make this gluten-free?

Yes! Use gluten-free noodles and substitute tamari (or coconut aminos) for the soy sauce. Check your oyster sauce label too—some brands add wheat.

Is there a vegetarian version?

Definitely. Swap shrimp for tofu or extra-firm tempeh, use vegetable broth, and pick a mushroom-based “oyster” sauce. Simple and so tasty.

Instant Pot Shrimp Lo Mein Recipe

Name: Instant Pot Shrimp Lo Mein Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Asian
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; 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; 8 oz shrimp (peeled and deveined, add at the end); Chives, for garnish (optional); Extra red pepper flakes, for garnish (optional)

Description

This Instant Pot Shrimp Lo Mein is a quick and flavorful Asian-inspired one-pot dish, packed with fresh vegetables, tender shrimp, and a savory soy-based sauce. Ready in just 15 minutes, it’s perfect for busy weeknights and delivers restaurant-style taste using simple ingredients. The noodles soak up the delicious sauce, while snow peas, broccoli, carrots, and red peppers offer vibrant crunch, all conveniently cooked in the Instant Pot.

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

Sauce

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

Protein and Garnish

8 oz shrimp (peeled and deveined, add at the end)
Chives, for garnish (optional)
Extra red pepper flakes, for garnish (optional)

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Instructions

Saute Aromatics: Set your Instant Pot to ‘Sauté’ mode. Add minced garlic and sesame oil, cooking the garlic until it is lightly browned and fragrant, about 1-2 minutes.
Add Pasta and Vegetables: Layer the broken spaghetti noodles into the Instant Pot, followed by snow peas, broccoli florets, sliced red peppers, and carrots on top of the noodles.
Prepare Sauce: In a medium bowl, combine chicken broth, minced ginger, red pepper flakes, soy sauce, oyster sauce, rice wine, and brown sugar. Stir well to combine.
Add Sauce: Pour the prepared sauce evenly over the vegetables in the Instant Pot.
Pressure Cook: Secure the Instant Pot lid and set it to ‘Manual’, high pressure, for 5 minutes. Ensure the valve is set to sealing.
Quick Release and Add Shrimp: Once cooking is complete, perform a quick release of the pressure. Remove the lid and immediately add the shrimp to the pot. Stir the hot noodles with the shrimp several times to help cook the shrimp through. The residual heat will cook the shrimp and finish absorbing the sauce as it thickens.
Rest and Garnish: Allow the mixture to sit, uncovered, for 10 minutes so the noodles can finish absorbing the sauce and the shrimp can cook fully. Garnish with chives and extra red pepper flakes if desired. Serve hot.

Notes

You can substitute spaghetti with traditional lo mein noodles if available.
For a vegetarian version, omit the shrimp and use vegetable broth instead of chicken broth.
Adjust the spice level by increasing or reducing the amount of red pepper flakes.
Shrimp cooks very quickly from the residual heat; avoid overcooking to keep them tender.
Leftovers keep well refrigerated for up to 2 days; reheat gently to preserve the noodles’ texture.

Nutrition

Serving Size: 1/4 of recipe
Calories: 340
Sugar: 7g
Sodium: 890mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 51g
Fiber: 4g
Protein: 18g
Cholesterol: 90mg