Instant Pot Pork Lo Mein
Skip the takeout and let your Instant Pot do the heavy lifting with this comforting and flavorful Instant Pot Pork Lo Mein. It tastes just like the real deal!
Ingredients
- 8 Oz spaghetti
- 1 lbs. center pork
- 2 cups water
- 1 red Bell pepper
- 1 lbs. baby Bok choy
- 2 small carrots
- 1 yellow onion
- 4 cloves of garlic
- 3 tbsp dark soy sauce
- 2 tbsp Light soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp Sesame oil
- 1 tbsp Mirin
- 1 tbsp Oil of your choice vegetable oil, canola oil
- 1 tbsp Salt optional
- 1 tbsp Pepper optional
- 1 tbsp Sesame seeds optional
Instructions
- Start by washing your produce.1 red Bell pepper, 1 lbs. baby Bok choy, 2 small carrots
- Cut the pork in small dice and marinate with half of the dark soy sauce and sesame oil and mix until well combined.1 lbs. center pork, 3 tbsp dark soy sauce, 1 tbsp Sesame oil
- Turn on the Sauté setting on high on the Instant Pot. Add 1 tbsp 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 aside.1 tbsp Oil of your choice, 1 lbs. center pork
- Slice your onions, Bok choy, carrots and red bell pepper and mince your garlic. Set aside.1 red Bell pepper, 1 lbs. baby Bok choy, 2 small carrots, 1 yellow onion, 4 cloves of garlic
- Add the minced garlic to the instant pot and let it get golden-brown for about 30 seconds.
- Add the water to the instant pot and deglaze the bottom by scraping it clean with a spatula.2 cups water
- 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.8 Oz spaghetti
- Close the Instant Pot with the lid, seal the valve, and pressure cook on high 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.
- After those 4 minutes, open the pot and stir the noodles around. Add the remaining dark soy sauce, light soy sauce, hoisin sauce, mirin to the noodles and stir until combined well.3 tbsp dark soy sauce, 2 tbsp Light soy sauce, 1 tbsp hoisin sauce, 1 tbsp Mirin, 1 tbsp Salt, 1 tbsp Pepper
- Then turn on the sauté setting on 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, and season to your liking.1 tbsp Sesame seeds
- Enjoy while hot!
Notes
Instant Pot Success Tips
- A 6‑quart pot was used for testing. In an 8‑quart, bump water to 2½ cups to avoid a burn warning.
- Criss‑crossing broken spaghetti really prevents clumps—resist the urge to stir!
- Deglaze thoroughly. Even tiny browned bits can trigger the burn message.
- Prefer softer veggies? Sauté them before pressure cooking, set aside, then stir back in at the very end to reheat.
- Add ½ tsp white pepper and a pinch of red‑pepper flakes to the sauce for a gentle kick.
- Finish with 1 tsp toasted sesame oil after cooking for extra aroma.
- Sprinkle with sliced green onions or a dash of chili crisp for restaurant vibes.
Calories: 548kcal | Carbohydrates: 58g | Protein: 37g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 76mg | Sodium: 5005mg | Potassium: 832mg | Fiber: 5g | Sugar: 9g | Vitamin A: 11081IU | Vitamin C: 94mg | Calcium: 185mg | Iron: 3mg