Step 1

Turn the Instant Pot on to “Sauté” and allow it to get hot. Add the sesame oil and sauté the garlic and ginger for 1 minute, stirring often.

Step 2

Stir in the spring onions and continue to cook for another minute. Turn off the “Sauté” function.

Step 3

Add the soy sauce, hoisin sauce, red chilli paste and all spice and stir to combine. Next, add the vegetable stock and the noodles. Push the noodles into the liquid (add more stock or water if they’re not covered). Don’t stir at this point.

Step 4

Place the sliced pepper, snap peas and baby corn on top of the noodles (again, don’t stir).

Step 5

Seal the Instant Pot and set it to high pressure for 1 minute. When the timer goes off, allow the pressure to release naturally for 4 minutes, then perform a quick release.

Step 6

Open the lid carefully and stir the noodles with a pair of kitchen tongs. Add the broccoli florets and close the lid for 5 minutes with the “Keep Warm” function active to allow the broccoli to cook in the residual steam.

Step 7

Serve the lo mein with sesame seeds and chopped green onions if you like.