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Instant Pot Pork lo Mein in blue bowls with chopsticks
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Instant Pot Pork Lo Mein

If you love one pot meals, you'll love this Instant Pot Pork Lo Mein recipe. Tender pork with crisp vegetables, and noodles are cooked with a delicious savory sauce that is ready in under 30 minutes.
Prep Time10 minutes
Cook Time20 minutes
Course: Dinner
Cuisine: Chinese
Keyword: 30 minutes, instant pot, instant pot pork lo mein, pork, pork lo mein
Servings: 4 servings

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

  • 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.
  • 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.
  • 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.

Notes

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 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.