Add stock or water in the Instant Pot. Add the ginger and garlic, all the spices and seasoning listed under "sauce', including soy sauce, hoisin sauce, vinegar, chili sauce, agave, sesame oil and black pepper. Stir to combine.
Break the spaghetti into half and lay it in a criss cross pattern. What that means is spread half of it width-wise in the sauce. Layer the remaining half vertically on top. Push the spaghetti down such that it is fully submerged in liquid.
Add diced chicken, sliced onions, sliced carrots on top and DO NOT stir. If you prefer the peppers and snow peas softer, add those at this point. I prefer a crunchier texture so add them after pressure cooking. If using matchstick carrots, add after pressure cooking.
Close lid and pressure cook at high for 4 mins. (vent set to sealing position in DUO models)
Once the cook time is up, release pressure manually by turning the steam valve to 'venting' position on Duo, or push it down if using Ultra.
Once the pin drops, open the lid. Using tongs, stir the noodles so they separate and get coated with the sauce. If you find clumps, run a fork through the center and pull them apart.
Add the remaining vegetables including peppers, cabbage, snow peas and broccoli florets. Stir well, then close the lid and let it rest for 5 mins. The heat from the noodles softens the vegetables and they absorb the Lo Mein flavors.
After 5 mins, open the lid, check for salt. Add chopped scallion greens and sesame seeds for garnish and enjoy warm!
Thin spaghetti works great for this recipe. If using noodles instead, pick egg noodles or lo mein noodles with egg. They hold their shape during pressure cooking.
For best results and moist chicken, I prefer using chicken thighs in this recipe.
I use hoisin sauce to make the sauce. Alternatively, oyster sauce can be used.
This recipe can be made vegetarian by skipping chicken. Extra-firm Tofu can be added instead for protein.
This dish is best served warm right-away. The longer it sits, the sauce dries out. To re-heat, toss the noodles with a few tablespoons of warm water and re-heat.
This recipe can be easily customized by using your favorite kind of egg noodles and your preferred vegetable medley. When switching veggies, the total should be about 3.5-4 cups.
Vegetables like carrots, onions, mushrooms can be added before pressure cooking. Broccoli, snow peas etc. should be added later for best results. Red peppers can be added before or after pressure cooking. If you prefer them crisper, add later.