In a bowl add in 2 tbsp Soy Sauce,1.5 tsp Chilli sauce. I am using green chili sauce you may use red or green as you prefer. Then add in 2 tbsp sriracha sauce, 1 tsp sesame oil, 1 tbsp rice vinegar, and 1 tsp brown sugar.
Whisk everything together until they are combined and set aside.
cook the speghetti
Switch on the Instant Pot in saute mode. Wait for 30 secs and then add in 2 tbsp of vegetable oil. Wait for the oil to hot. It may take around 30 secs. Add in 4 garlic cloves and 1 inch ginger piece. Chop them into small pieces and then add. Saute for a few secs. Next, add in 1 cup of sliced onions. Saute till the onions are soft.
Next add in 1 big bell pepper and 2 carrots. Slice them into julienne cut and then add. Saute for a few secs.
Add 1.5 cups of water. Scrape the instant pot edges so that nothing sticks to the pot.
Next add in 200 gms spaghetti. I am using whole wheat spaghetti. You may break them into half and arrange them in a crisis cross fashion. Pour in the prepared sauce over the spaghetti.
Press the spaghetti gently so that it touches the water and is slightly wet. Close the Instant Pot and set 5 mins in high pressure. Make sure you move the pressure knob to the sealing position.
Toss in the veggies
After 5 mins do a quick release and open the Instant Pot. Use a tong and gently fluff the cooked spaghetti. You might still see a little water in the Instant Pot at this stage. But don't worry it will eventually go away. Press saute mode and start cooking. Add in the required salt and ½ tsp pepper powder.
Next add in 1 cup broccoli florets and ¾ cup cabbage. Slice the cabbage into thin strips and then add. Combine the veggies with a tong and then cook for another 1 min.
Now switch off the Instant Pot and keep it closed for 15 mins. After 15 mins open and fluff the spaghetti. The water is now completely evaporated and then spaghetti looks fluffy. Garnish the lo mein with 2 tbsp of green onions. Instant Pot Lo mein is now ready to serve.