Instant Pot Veggie Low Mein

Quick, flavorful, and packed with fresh veggies! Tender spaghetti noodles cook right in a savory soy-ginger sauce, then get topped with crisp broccoli and green onions. Ready in just 20 minutes, this one-pot meal is perfect for a busy weeknight.

Servings: 4

Cook Time: 20 minutes

Prep Time: 10 minutes

Ingredients:

Noodles & Veggies:

8 oz spaghetti noodles (or linguine)

1 large carrot, thinly sliced on the diagonal

1 cup tri-color coleslaw mix (or shredded cabbage)

1 cup broccoli florets, cut into bite-size pieces

1 bunch green onions, white and green parts separated

1 tsp sesame seeds (optional, for garnish)

Salt & pepper, to taste

Sauce:

2 cups vegetable broth

3 tbsp soy sauce (or tamari for gluten-free)

1 tbsp rice vinegar

2 tsp sesame oil

1 tsp minced garlic

1 tsp ginger paste or freshly grated ginger

1–2 tsp red pepper flakes (adjust to taste)

1 tsp brown sugar or honey

1 tsp cornstarch (optional, to slightly thicken the sauce)

Instructions:

Break spaghetti noodles in half and place them in the bottom of the Instant Pot.

Whisk together all sauce ingredients in a small bowl. Pour evenly over the noodles.

Top noodles with sliced carrots, coleslaw mix, and the white parts of the green onions.

Close the lid and set the Instant Pot to High Pressure for 4 minutes.

Perform a quick release carefully when the cooking is done.

Stir in broccoli florets, season with salt and pepper.

Close the lid again and let the dish sit on Keep Warm for 5 minutes to steam the broccoli lightly.

Open the lid, stir gently, and adjust seasoning if needed.

Garnish with the tops of the green onions and a sprinkle of sesame seeds.