Instant Pot Pork Lo Mein
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If you love one-pot meals, you’ll love this Instant Pot Pork Lo Mein recipe. Tender pork, crisp vegetables, and noodles are cooked with a delicious savory sauce that is ready in under 30 minutes.
Last week our family of four went to one of our favorite Chinese restaurants for dinner and while the food was delicious, the price of that food hurt the wallet. Food prices rise which means restaurants have to raise prices, too. Makes sense but I’m over it. Each of us ordered a different meal but I can make the four meals at home much cheaper and using the ingredients I may already have, like this Instant Pot Pork Lo Mein.
I do love getting out and having others make dinner for me, but let’s face it with today’s prices, it can only be a treat now and then to do so. Reminds me of my childhood. I remember we would go to a restaurant only a few times to sit down and eat. Just wasn’t in the budget.
Saving money, time, and even having some leftovers for lunch the next day is a win.
Instant Pot Pork Lo Mein
To make this take-out classic noodle dish, I used the Instant Pot which has the meal on my table in about 30 minutes. Fast, easy, and minimal cleanup is what I like.
You’ll also need to do some prep work but it’s nothing more than chopping and slicing. You can even prep the meat and the vegetables the night before storing them separately in airtight containers or Ziploc bags.
Typically you would use lo mein noodles when making this dish, but I rarely have those in my pantry. I always have spaghetti noodles which is what I chose to use. Make it easy, my friends.
The richness of the hoisin sauce, the saltiness from the soy sauce, plus the nuttiness from the sesame oil makes this homemade lo mein sauce just about perfect.
The only ingredients, I had to buy were the Bok Choy and the Mirin sauce. Everything else is a staple in my house. The key to making this easy lo mein recipe better than take-out is to use fresh ingredients.
Try these delicious pork egg rolls to serve with this lo mein recipe!
Ingredients
- 8 ounces dry spaghetti
- 1 pound center pork, cut into ½ pieces
- 2 cups water
- 1 red Bell pepper, cut into strips
- 1 pound baby Bok choy, chopped (Chinese cabbage)
- 2 small carrots, cut into thin coins
- 1 yellow onion, cut into strips
- 4 cloves of garlic, minced
- 3 tablespoons low sodium dark soy sauce, divided
- 2 tablespoons low sodium Light soy sauce
- 1 tablespoon hoisin sauce (a Chinese version of bbq sauce)
- 1 tablespoon Sesame oil
- 1 tablespoon Mirin
- Canola or Vegetable oil
- Salt and pepper, to taste
- Sesame seeds, optional
How to Make Instant Pot Pork Lo Mein
Step 1
Be sure you’ve got all your ingredients prepped and ready to go. It makes things go smoother if everything is out before beginning the recipe.
Step 2
In a medium bowl, combine the pork pieces with 1 ½ tablespoon of the dark soy sauce and all of the sesame oil and mix until well combined.
Step 3
Turn on the Sauté setting on high on the Instant Pot. Add 1 tablespoon of oil of your choice and let the oil get hot. Add the pork to the pot and let it sauté until it’s golden brown on the outside. Remove the meat from the pan and set it aside.
Step 4
Add the minced garlic to the instant pot and let it get golden brown for about 30 seconds. Then add the water to the instant pot and deglaze the bottom of the pot with a spatula.
Step 5
Break the spaghetti in half and put them down in a crisscross pattern. This will help prevent sticking to each other. Do not stir the noodles after you’ve created the pattern. Gently push the spaghetti down, so it is under the liquid.
Step 6
Close the Instant Pot with the lid, seal the valve, and pressure cook on high pressure for 4 minutes. Once the 4 minutes have passed, immediately release the natural pressure release valve, and let it rest for an additional 4 minutes. You want the noodles al dente.
Step 7
After those 4 minutes, open the pot and stir the noodles around. Add the remaining 1 ½ tablespoon of the dark soy sauce, light soy sauce, hoisin sauce, and mirin to the noodles and stir until combined well.
Step 8
Turn on the sauté setting to high and add the sliced Bok choy, red bell pepper, onions, carrots, and pork to the pot and stir often for about 5-8 minutes. (Depending on how crispy you like your vegetables.
Garnish with sesame seeds or sliced green onions.
Tips, Tricks, and FAQs
- If you can find low-sodium soy sauces, use those as they will cut down on the saltiness.
- The great thing about this recipe is that you can use whatever vegetables you like. Try using mushrooms and snow peas.
- Use lean meat such as pork tenderloin or center-cut chops.
- It’s important to break the noodles in half and place them into the Instant Pot in a crisscross pattern so they don’t stick together when cooking. You don’t want clumpy noodles!
- Change the protein to chicken or shrimp (cooking time may be a little less with shrimp). Or make it vegetarian by omitting the meat. Add tofu chunks or more vegetables.
- For more flavor, substitute the water for unsalted chicken broth.
- Make it spicer by adding some red pepper flakes, or drizzle with chili paste or oil.
- Save money by shopping at your local Asian grocery store. Many ingredients are cheaper and of better quality there.
- Check the vegetables as they saute, you want them to be crisp, not soggy.
- No Instant Pot? use your wok or a high-sided frying pan to make this. Cook your spaghetti noodles separately and keep warm. Stir-fry the rest of the ingredients and then toss with sauce and noodles.
Check out this Sweet and Sour Pork Recipe
How to Store Leftover Pork Lo Mein
Leftover pork lo mein can be stored in an airtight container in the fridge. It will last 3-5 days in the fridge. Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator.
Printable Instant Pot Pork Lo Mein Recipe
Instant Pot Pork Lo Mein
Equipment
Ingredients
- 8 ounces dry spaghetti
- 1 pound center cut pork, cut into ½ pieces
- 2 cups water
- 1 medium red bell pepper, sliced into strips
- 1 pound baby Bok choy, chopped
- 2 small carrots, sliced into thin coins
- 1 medium yellow onion, slided into strips
- 4 cloves garlic, minced
- 3 tablespoons reduced sodium dark soy sauce divided
- 2 tablespoons light soy sauce, reduced sodium
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon Mirin
- 1 tablespoon canola or vegetable oil
- salt and pepper, to taste
- sesame seeds, optional
Instructions
- In a medium bowl, combine the pork pieces with 1 ½ tablespoon of the dark soy sauce and all of the sesame oil and mix until well combined.
- Turn on the Sauté setting on high on the Instant Pot. Add 1 tablespoon of oil of your choice and let the oil get hot. Add the pork to the pot and let it sauté until it’s golden brown on the outside. Remove the meat from the pan and set it aside.
- Add the minced garlic to the instant pot and let it get golden brown for about 30 seconds. Then add the water to the instant pot and deglaze the bottom of the pot with a spatula.
- Break the spaghetti in half and put them down in a crisscross pattern. This will help prevent sticking to each other. Do not stir the noodles after you’ve created the pattern. Gently push the spaghetti down, so it is under the liquid.
- Close the Instant Pot with the lid, seal the valve, and pressure cook on high pressure for 4 minutes. Once the 4 minutes have passed, immediately release the natural pressure release valve, and let it rest for an additional 4 minutes. You want the noodles al dente.
- After those 4 minutes, open the pot and stir the noodles around. Add the remaining 1 ½ tablespoon of the dark soy sauce, light soy sauce, hoisin sauce, and mirin to the noodles and stir until combined well.
Notes
- If you can find low-sodium soy sauces, use those as they will cut down on the saltiness.
- The great thing about this recipe is that you can use whatever vegetables you like. Try using mushrooms and snow peas.
- Use a tender cut of pork such as tenderloin or center-cut chops.
- It’s important to break the noodles in half and place them into the Instant Pot in a crisscross pattern so they don’t stick together when cooking. You don’t want clumpy noodles!
- Change the protein to chicken or shrimp (cooking time may be a little less with shrimp). Or make it vegetarian by omitting the meat. Add tofu chunks or more vegetables.
- Make it spicer by adding some red pepper flakes, or drizzle with chili paste or oil.
- Save money by shopping at your local Asian grocery store. Many ingredients are cheaper and of better quality there.
- Check the vegetables as they saute, you want them to be crisp, not soggy.
- No Instant Pot? use your wok or a high-sided frying pan to make this. Cook your spaghetti noodles separately and keep warm. Stir-fry the rest of the ingredients and then toss with sauce and noodles.
Nutritional Disclaimer
“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Other Easy Instant Pot Recipes You May Enjoy
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