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A bowl of finished pasta

Gluten Free Lo Mein-Themed Meatball Pasta in the Pressure Cooker

An easy one-pot pasta meal with meatballs and plenty of veggies, cooked simply in the Instant Pot.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, One Dish
Cuisine: American, Chinese, East Asian-inspired
Ingredients Method

Ingredients
  

  • 1 small onion sliced
  • 3-4 cups white cabbage (750ml-1L) shredded fairly thickly
  • ¼ tsp salt mixed in to season the cabbage
  • 200-300 g chunky frozen vegetable mix of your choice (just around ½ lb.)
  • 1 large green onion Chopped, with the whites and green top separated
  • 300 g frozen meatballs (just around ½ lb.)
  • 200-250 g short dry pasta shape of choice (just around ½ lb.)
  • 500-600 ml broth (2-2½ cups)
  • OR water plus enough Better than Bouillon or crushed cubes to make 500ml/2 cups of broth
Seasoning Sauce
  • 2 tbsp GF soy sauce
  • 1 tbsp sake
  • 1 tbsp mirin
  • OR 1 tsp. sugar
  • 1 tbsp GF oyster sauce
  • ½ tsp garlic powder
  • ¼ tsp ground white pepper can use black
At the End
  • salt and white pepper to taste
  • 1 tsp toasted sesame oil
  • sliced green onion green tops, to garnish

Method
 

  1. After assembling your ingredients as detailed above, it's time for some simple layering.
    Start with your onions, the white part of the green onion (if using), and frozen meatballs.
    Sliced onions and meatballs in the pressure cooker's inner pot
  2. Distribute the dry pasta over the top.
    Layer of dry pasta on top of the meatballs
  3. Pour over about half the liquid, and pour the seasoning sauce over the top.
    Rinse out the bowl with the rest of the liquid, and pour that in too.
    Liquid and seasoning sauce poured over the pasta
  4. This is roughly the liquid level we're going for: just barely up to the top of the dry pasta. No need to stir, just poke any pieces of pasta that are sticking up down into the liquid.
    We're aiming for most of the liquid to be absorbed, and the vegetables will contribute a little more as they cook.
    Liquid just barely coming to the top of the pasta
  5. Add the lightly salted cabbage, and then the frozen veggies to steam on the very top.
    Cabbage and frozen veggies layered on
  6. Cook on "Manual - High" for 5-7 minutes depending on your pasta. I know these Garofalo bowties need 7 to my taste.
  7. Let the pressure natural release for 10 minutes before opening the valve.
  8. Stir together, and evaluate pasta doneness and the remaining liquid level. If it's too watery and your pasta is not quite there, simmer uncovered for a few minutes until it's good.
    Also adjust the seasoning as required. I added a little more salt and pepper, but did not need to simmer.
    NOTE: the pasta will absorb a little more liquid as it rests.
  9. Remove from the base, stir in the sesame oil, and let sit covered for 10 minutes before serving.
    Serve with the green onion tops, and whatever other garnishes you prefer. Enjoy!
    Finished dish in the inner pot