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.