Fast Prep Instant Pot Vegetable Lo Mein
Try this Fast Prep Instant Pot Vegetable Lo Mein recipe, or contribute your own.
Try this Fast Prep Instant Pot Vegetable Lo Mein recipe, or contribute your own.
- 1/4 tsp pepper
- 1 cup frozen peas
- 1 tsp sea salt
- 2 large carrots peeled and chopped
- 1/4 cup coconut aminos
- 4-5 cloves of garlic minced
- 2 cups bone broth (a rich beef broth works best. you can
- 2 inch knob ginger peeled and grated (or 1 tsp ground ginger)
- 1/4 tsp red pepper flakes (this leaves a kid friendly mild heat - if you like more kick add more!)
- 1 bunch green onions sliced on a bias
- 8 ounces of mushrooms sliced
- 1/2 lb gluten free pasta of choice (i used the tinkyada b
- 2 cups baby spinach chopped finely
- Carbohydrate 20.5923829326923 g
- Cholesterol 0 mg
- Fat 0.778228365384615 g
- Fiber 7.416887047841 g
- Protein 8.73843822115385 g
- Saturated Fat 0.128713557692308 g
- Serving Size 1 1 recipe (652g)
- Sodium 1936.34105769231 mg
- Sugar 13.1754958848513 g
- Trans Fat 0.260393365384615 g
- Calories 118 calories
Step-by-step
- Add everything except the spinach to the Instant Pot, stir to combine, and seal the lid. Be sure the valve is closed.
- Turn your Instant Pot on, press manual, and then use the (+/-) button to press the time down to 2 minutes.
- The Instant Pot will turn "ON" and come to pressure before it counts down the 2 minutes.
- When the 2 minutes is done, turn the Instant Pot "OFF", and set a timer for 4 minutes to let the pot naturally release some of the pressure and finish cooking the noodles through.
- After the 4 minutes, release the rest of the pressure, take the lid off, and stir in the fresh spinach to combine.
- There will be a little bit of liquid in the bottom that will continue to soak up into the noodles and the starch from the noodles will make it "saucy".
- Serve topped with sliced green onion or chopped nuts.
My Weeknight Instant Pot Savior: Vegetable Lo Mein
As a busy working mom, time is my most precious commodity. Dinner prep often feels like a race against the clock, a frantic scramble to get something healthy and satisfying on the table before bedtime. That's why I've become completely obsessed with my Instant Pot. It's transformed my weeknight dinners from stressful events into quick, easy affairs. This Instant Pot Vegetable Lo Mein recipe is a perfect example. It's ready in under 10 minutes, bursting with flavor, and packed with nutritious vegetables. Forget takeout; this recipe is my go-to for a delicious and healthy meal that requires minimal effort and cleanup.
The beauty of this recipe lies in its simplicity. I love how easily I can throw all the ingredients into the Instant Pot, set the timer, and walk away. No more slaving over a hot stove, meticulously stirring noodles to prevent sticking. The Instant Pot handles all that, allowing me to focus on other things – like helping with homework, catching up on emails, or simply enjoying a moment of peace. And the result? Perfectly cooked noodles, tender vegetables, and a light, flavorful sauce that coats everything beautifully. The subtle heat from the red pepper flakes adds a pleasant kick without being overwhelming, making it a kid-friendly option too. I often adjust the spice level depending on my family's preferences, sometimes adding a little more for a bolder taste.
Beyond its convenience, this recipe is also a fantastic way to incorporate a variety of vegetables into my family’s diet. I often experiment with different combinations, substituting whatever is fresh and in season. Sometimes I add broccoli florets, bell peppers, or even zucchini. The possibilities are endless! The recipe is incredibly versatile; you can truly customize it to your liking and use whatever vegetables you have on hand. This makes it a perfect choice for busy weeknights when I don't have much time for grocery shopping. It’s a great way to use up leftover vegetables, minimizing food waste and maximizing flavor.
The secret ingredient, in my opinion, is the bone broth. It adds a depth of flavor that you simply can't replicate with other broths. The richness of the bone broth perfectly complements the vegetables and noodles, creating a harmonious blend of textures and tastes. It makes the whole dish feel incredibly satisfying and nourishing, something that’s really important to me. I often double the recipe, knowing that we'll happily devour the leftovers the next day for lunch or a quick dinner. The flavors actually improve after a day in the fridge! The ease of preparation, coupled with the healthy and delicious outcome, makes this Instant Pot Vegetable Lo Mein my go-to recipe when I need a quick, easy, and satisfying meal. I can finally enjoy a delicious, healthy dinner without sacrificing my precious time or energy.
This recipe has quickly become a staple in our house, a reliable and delicious solution for those busy weeknights. It's healthy, flavorful, and undeniably easy. If you're looking for a quick, satisfying, and healthy meal, give this Instant Pot Vegetable Lo Mein a try. You won't be disappointed!
Tips and Variations:
- For a spicier kick, add more red pepper flakes.
- Feel free to substitute your favorite gluten-free pasta.
- Add other vegetables, such as broccoli, bell peppers, or zucchini.
- Garnish with sesame seeds or chopped peanuts for added crunch.
- If you don't have coconut aminos, soy sauce can be used as a substitute.
Enjoy!
