Instant Pot Lo Mein Noodles with Beef and Broccoli
Servings: 6
Calories: 426 kcal
This hearty Chinese-inspired Instant Pot Lo Mein noodles recipe features an umami-rich blend of oyster sauce, soy sauce, sesame oil, and red chili flakes. The tender beef is tossed together with noodles and broccoli to make a healthy one-pot meal that’s quick and requires minimal cleanup!
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Ingredients
- 2 tablespoon vegetable oil
- 1 lb. beef chuck (500 grams) or beef round roast, sliced very thin
- 5 cups broccoli florets
- ¼ cup soy sauce
- 2 tablespoon ginger minced
- 2 tablespoon garlic minced
- 2 cups beef broth
- 2 tablespoon Chinese rice wine Shaoxing
- 2 teaspoon sesame oil
- 2 teaspoon oyster sauce
- ¼ teaspoon white pepper
- ½ teaspoon crushed red pepper or to taste
- 2 tablespoon brown sugar
- 2 cups mushrooms sliced
- 8 oz dry spaghetti (Barilla No. 5) - 226 grams - strands broken in half
- 1 ½ teaspoon sesame seeds toasted
Instructions
- In Saute mode, heat Instant Pot. Once Instant Pot is hot, add 1 tablespoon vegetable oil. Saute beef until beef is browned on all sides. To prevent overcrowding, saute beef in batches if needed.
- Transfer beef to a medium bowl and set aside.
- Add 1 teaspoon of oil to the inner pot and saute the broccoli until crisp-tender. Add ½ teaspoon soy sauce to the broccoli, saute briefly and remove to a medium bowl.
- Select Cancel and turn off the Instant Pot.
- Add remaining oil to the Instant Pot.
- Add ginger and garlic; stir for 30 seconds.
- Deglaze the inner pot by adding a tablespoon or two of broth to the hot inner pot, and scraping until the brown bits come loose.
- Stir in broth, rice wine, sesame oil, remaining soy sauce, oyster sauce, white pepper, crushed red pepper, brown sugar, mushrooms and reserved beef.
- Divide spaghetti into four batches. Add noodles to the inner pot in batches: add one-fourth of noodles into the broth, fanning it out. Repeat with remaining batches, in a criss-cross pattern (see blog post for step by step photos or watch the video).
- Using a spatula, gently push down on the spaghetti until it's submerged in the broth. This might take 20 to 30 seconds.
- Close the lid and pressure cook the noodles for 8 minutes on High Pressure.
- Do a quick release, in small bursts. See Tips. [Read More: The Different Pressure Release Methods]
- Open the lid and stir in the broccoli.
- If there's too much liquid remaining in the inner pot, allow the noodles to rest for 5 to 10 minutes. The Instant Pot Lo Mein Noodles should thicken up. *
- Select Cancel and stir in sesame seeds.
Notes
- Prep time does not include steps that are already accounted for in the ingredient list, e.g. sliced beef, cut vegetables, etc.
- Because lean beef can become tough when pressure cooked, I prefer to use beef chuck or chuck roast. I like to trim off as much of the fat as possible. That way the noodles aren't too greasy.
- Try and slice the beef very thinly. That allows it to cook up tender in the time it takes to cook the noodles. If it isn't cut thin, you can end up with tough meat.
- * If there's still liquid left, you can use the Saute function to allow the liquid to evaporate.
Nutrition
Serving: 1 serving | Calories: 426 kcal | Carbohydrates: 38 g | Protein: 24 g | Fat: 20 g | Saturated Fat: 6 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 2 g | Cholesterol: 47 mg | Sodium: 1015 mg | Fiber: 3 g | Sugar: 7 g
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