If you love flavorful noodle dishes but crave a speedy, no-fuss weeknight dinner, you’ll adore this Instant Pot Shrimp Lo Mein Recipe. Bursting with juicy shrimp, crisp vegetables, and a craveable, savory-sweet sauce, this dish brings restaurant-level taste right to your kitchen, all in about 20 minutes. Let’s dive in and see how easy and delicious homemade lo mein can be with your trusty Instant Pot!
Ingredients You’ll Need
Every ingredient in the Instant Pot Shrimp Lo Mein Recipe plays a vital role, from garlicky aromatics to crunchy veggies and umami-loaded sauces. Gather these simple yet essential items to build rich flavor, color, and that classic, slurpable lo mein texture.
- Shrimp (1 pound, peeled and deveined): The star protein, adding juicy sweetness and speedy cooking.
- Lo mein noodles or spaghetti (8 ounces): These become silky and perfectly springy after pressure cooking.
- Sesame oil (1 tablespoon): Delivers rich, toasty depth and that unmistakable Asian flair.
- Olive oil (1 tablespoon): Helps the shrimp sear and keeps the noodles from sticking.
- Red bell pepper (1, sliced): Bright color and subtle crunch for fresh bite.
- Shredded carrots (1 cup): Offer sweetness and vibrant color, plus extra veggie goodness.
- Snow peas or snap peas (1 cup): Snap into every bite with a gentle crunch and garden-fresh taste.
- Green onions (3, sliced): Add a punch of onion flavor and a pop of green finishing color.
- Garlic (3 cloves, minced): Essential aromatic for savory depth.
- Low-sodium soy sauce (1/4 cup): The heart of that umami-packed classic lo mein flavor.
- Oyster sauce (2 tablespoons): Adds richness and a subtle touch of sweetness.
- Hoisin sauce (1 tablespoon): Balances the flavors with its signature sweet-savory complexity.
- Rice vinegar (1 tablespoon): Adds gentle acidity to brighten up the sauce.
- Fresh ginger (1 teaspoon, grated): Lively heat and aromatic zing elevate each bite.
- Red pepper flakes (1/2 teaspoon, optional): Sprinkle in for a little kick if you like gentle heat.
- Chicken broth or water (2 cups): Cooks the noodles and helps integrate the sauce flavors.
How to Make Instant Pot Shrimp Lo Mein Recipe
Step 1: Sauté the Shrimp & Aromatics
Kick things off by setting your Instant Pot to Sauté mode. Swirl in the olive oil, then add the minced garlic, grated ginger, and glorious shrimp. Sauté for just 2 to 3 minutes, until the shrimp are pink and just cooked through—don’t overdo it, as they’ll finish cooking later. Lift out the shrimp and set them aside so they stay perfectly tender for the final toss.
Step 2: Layer in the Sauce and Noodles
Pour the soy sauce, oyster sauce, hoisin sauce, rice vinegar, chicken broth (or water), and red pepper flakes right into the pot. Give it a gentle stir to combine. Next, break the noodles in half, then layer them in a crisscross fashion over the sauce to help prevent sticking. Gently press the noodles into the liquid, but don’t stir them in—this trick ensures evenly cooked, luscious noodles every time.
Step 3: Pressure Cook for Quick Perfection
Lock the Instant Pot lid, set the valve to Sealing, and choose High Pressure for 4 minutes. It’s amazing how quickly these noodles come together! Once the time is up, do a quick release of pressure (carefully) and open the lid. The noodles will look a little wild, but a gentle stir will separate them beautifully.
Step 4: Finish with Veggies & Shrimp
Time for the final magic! Pour in the sesame oil, add back the just-cooked shrimp, then top with the sliced red bell pepper, shredded carrots, snow peas, and green onions. Close the lid and let your Instant Pot rest on Warm mode for another 5 minutes. This allows the veggies to soften just slightly, staying vibrant and crisp-tender while all the flavors meld together. After 5 minutes, open up, give everything a good gentle toss, and serve the Instant Pot Shrimp Lo Mein Recipe right away!
How to Serve Instant Pot Shrimp Lo Mein Recipe
Garnishes
Don’t hold back on those finishing touches! Sprinkle with extra slices of green onion, a dash of sesame seeds, or even a hint of chopped cilantro for a fresh, inviting look. For a little heat, tuck a few slivers of red chili or a spoonful of chili crisp on top. The right garnish not only adds flavor—it makes the whole bowl pop with color.
Side Dishes
This dish is a meal in itself, but if you’re setting a table for friends or family, it loves a simple cucumber salad, steamed edamame, or crispy egg rolls alongside. A bowl of hot-and-sour soup or wonton soup can transform your dinner into a full-on Asian-inspired feast. It’s all about easy going, fun dining!
Creative Ways to Present
Try serving your Instant Pot Shrimp Lo Mein Recipe in wide, shallow bowls for dramatic noodle twirls. For parties, scoop portions into Chinese takeout boxes with chopsticks for a playful, hands-on vibe. Or make a noodle bar: offer different sauces, chili oils, or extra veggies on the side so everyone can build their perfect bowl.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, lucky you! Cool the lo mein completely, then transfer it to an airtight container. It’ll keep happily in the fridge for up to 3 days. The flavors often get even better overnight, so you’re in for a savory treat on round two.
Freezing
While noodles can soften a bit from freezing, this recipe can definitely be frozen for up to one month. Pack into single-serve portions so you can grab a meal on busy days. Thaw overnight in the fridge for best texture—or gently reheat from frozen if you’re in a hurry.
Reheating
To revive your Instant Pot Shrimp Lo Mein Recipe, warm gently in a skillet with a splash of water or broth, tossing just until heated through. The microwave works too—cover loosely, heat in short intervals, and stir between bursts. Avoid overheating so the shrimp stay nice and tender.
FAQs
Can I use frozen shrimp in this Instant Pot Shrimp Lo Mein Recipe?
Absolutely! If you’re starting with frozen shrimp, just thaw them fully and pat dry before sautéing. This helps ensure they sear rather than steam, locking in that delicious flavor.
What can I substitute for lo mein noodles if I can’t find them?
If lo mein noodles aren’t available, regular spaghetti or even linguine work beautifully in this Instant Pot Shrimp Lo Mein Recipe. They soak up the sauce and deliver that same slurpable texture we love.
Is it okay to add other vegetables?
Get creative! Mushrooms, bok choy, broccoli florets, or baby corn all taste fantastic in this recipe. Just chop to similar sizes so they cook evenly with the other veggies during the final step.
Can I make this recipe gluten-free?
Yes—just swap in gluten-free tamari for the soy sauce, be sure your oyster and hoisin sauces are gluten-free, and use gluten-free noodles or rice noodles. You’ll still get loads of flavor in every bite!
Can I use chicken or tofu instead of shrimp?
Absolutely! Thinly sliced chicken breast or extra-firm tofu are both delicious substitutes. Cook slices just until done in the initial sauté, set aside, then return when adding the veggies at the end.
Final Thoughts
There’s truly nothing like sharing a cozy, flavor-packed plate of noodles, and the Instant Pot Shrimp Lo Mein Recipe is one you’ll come back to again and again. Give it a try—your weeknights just got a whole lot tastier and easier!
Print
Instant Pot Shrimp Lo Mein Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Instant Pot Shrimp Lo Mein recipe is a quick and flavorful Asian-inspired dish that is perfect for a weeknight dinner. Loaded with shrimp, veggies, and noodles in a savory sauce, it’s a satisfying meal that’s ready in no time!
Ingredients
For the Shrimp:
- 1 pound large shrimp (peeled and deveined)
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 3 cloves garlic (minced)
- 1 teaspoon grated fresh ginger
For the Lo Mein:
- 8 ounces lo mein noodles or spaghetti
- 1 red bell pepper (sliced)
- 1 cup shredded carrots
- 1 cup snow peas or snap peas
- 3 green onions (sliced)
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon red pepper flakes (optional)
- 2 cups chicken broth or water
Instructions
- Sauté the Shrimp: Turn the Instant Pot to Sauté mode. Add olive oil, garlic, ginger, and shrimp. Sauté for 2 to 3 minutes until the shrimp are just pink. Remove shrimp and set aside.
- Prepare the Sauce: Add soy sauce, oyster sauce, hoisin sauce, rice vinegar, red pepper flakes (if using), and chicken broth to the pot.
- Cook the Noodles: Break the noodles in half and layer them in a crisscross fashion to prevent sticking. Pressure cook on High for 4 minutes. Quick release the pressure when done.
- Finish the Dish: Stir the noodles, add sesame oil, cooked shrimp, bell pepper, carrots, snow peas, and green onions. Let sit on Warm mode for 5 minutes. Stir and serve.
Notes
- Customize with your favorite vegetables like mushrooms or baby corn.
- You can substitute chicken or tofu for shrimp.
- For a thicker sauce, stir in a cornstarch slurry at the end while on Sauté.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 6g
- Sodium: 880mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 180mg
