Instant Pot Pork Lo Mein
Skip the takeout and try a quick bowl of Instant Pot Pork Lo Mein at home.
This one-pot recipe packs in very bold flavors, crisp vegetables, and tender pork with the speed and convenience you need on a busy night.
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The Instant Pot does most of the work, turning simple ingredients into a filling meal in about 25 minutes. Which is amazing, if you ask me.
If you want something that tastes like takeout, but is homemade, and faster than delivery, this recipe checks all the boxes!
Ingredients
For the best flavor and results, starting with the right ingredients makes all the difference.
Instant Pot Pork Lo Mein calls for a blend of noodles, fresh veggies, aromatics, and savory sauces that come together quickly. Each adds its own taste and texture, so here’s a quick rundown and a few tips to get you set up for success.
- 8 oz spaghetti: Traditional lo mein uses egg noodles, but regular spaghetti works great and holds up well under pressure. Break the spaghetti in half for even cooking and easier stirring.
- 1 lb center pork: Choose center-cut pork for its tenderness. Slice into small, bite-sized pieces so it cooks fast and absorbs the marinade.
- 2 cups water: Enough liquid helps the noodles cook evenly without sticking or turning mushy.
- 1 red bell pepper: Adds sweetness, crunch, and a pop of color. Slice thinly for quicker cooking.
- 1 lb baby bok choy: These tender greens offer a slight crunch and mild flavor. Rinse carefully to remove any grit and slice for easy mixing.
- 2 small carrots: Carrots give natural sweetness and more color. Aim for thin matchsticks or half-moons so they cook fast.
- 1 yellow onion: Sliced onions add a savory depth that blends right into the sauce.
- 4 cloves garlic: Fresh garlic is a must for rich flavor. Mince it for quick sautéing.
- 3 tbsp dark soy sauce: This thick, rich soy sauce brings color and strong flavor. Using half to marinate the pork builds taste from the inside out.
- 2 tbsp light soy sauce: Lighter in color and saltier. It balances out the dark soy, bringing that classic noodle-shop taste.
- 1 tbsp hoisin sauce: Thick, slightly sweet sauce gives a hint of umami and helps tie the flavors together.
- 1 tbsp sesame oil: Toasted sesame oil brings a nutty aroma both in the marinade and at the end. A little goes a long way.
- 1 tbsp mirin: This mild, sweet rice wine brightens the sauce and helps balance saltiness. You can skip this if needed, but it does round things out.
- Oil of your choice (vegetable, canola): Use for sautéing pork and garlic. Go with a neutral-flavored oil for best results.
- Salt and pepper, optional: Start light—there’s plenty of seasoning in the sauces. Adjust after cooking if needed.
- Sesame seeds, optional: For garnish and a little crunch, sprinkle over the top right before serving.
Using these everyday ingredients with a few Asian pantry staples means you get a bold, rich noodle dish in no time. Buy the freshest produce you can and don’t worry if you swap a veggie for what you have on hand—it’ll still be delicious.
How to Make It
Getting Instant Pot Pork Lo Mein right comes down to a few key steps: prepping the pork and vegetables, building flavor with a hot sauté, pressure cooking the noodles, and finishing with fresh add-ins.
Here’s how to do each step for the tastiest, most reliable results every time.
Prepare Pork and Vegetables
Start with your pork. Slice the pork against the grain into small, even pieces—think the width of your finger. This keeps the meat tender and helps it soak up the marinade quickly.
Toss the pork with half of your dark soy sauce and a drizzle of sesame oil. Mix until all pieces shine with the marinade.
Move on to the vegetables. Slice onions, bell pepper, and bok choy into bite-sized strips. Cut carrots into skinny matchsticks or thin half-moons so they soften quickly without turning mushy.
Try to keep all your veggies about the same width, so they cook at the same rate. Give everything a quick rinse and let it drain while the pork marinates.
Quick tips for prepping:
- Cold pork is easier to slice thinly.
- Use a sharp knife for smooth cuts and less shredding.
- Pat vegetables dry to avoid excess water in your pot.
Sauté in the Instant Pot
Set your Instant Pot to Sauté (high). Pour in a tablespoon of neutral oil. Once it’s shimmering, add the marinated pork. Spread it out in a single layer and leave it undisturbed for a minute or two to get a deep, golden crust. Sauté, stirring just enough to brown the outside.
Remove the pork and set aside for later. Toss in the minced garlic. Let it fry just until fragrant and golden—about 30 seconds—to draw out its flavor without burning.
You want the bottom of the pot to stay clear of stuck bits. If you see browned spots, add a splash of water and scrape them up with a spatula. This keeps the pot from triggering the burn warning later.
Pressure Cook the Noodles
Pour two cups of water into the Instant Pot. Scrape the bottom thoroughly so nothing’s sticking. Break your spaghetti in half, then fan it out in a crisscross pattern. This keeps the noodles from forming a big clump.
Don’t stir the spaghetti. Gently press it down so it’s submerged just below the liquid. Secure the lid and set the Instant Pot for 4 minutes on high pressure.
When time’s up, use a quick release. Let everything rest for another 4 minutes.
Add Sauce and Vegetables
After 4 minutes of resting, open the pot and stir the noodles around. Add the remaining dark soy sauce, light soy sauce, hoisin sauce, and mirin directly on top.
Now it’s time for fresh flavor.
Turn Sauté back on high. Add the sliced Bok choy, red bell pepper, onions, carrots, and pork back to the pot. Stir often so the veggies stay crisp but heat through evenly.
You’re looking for that classic lo mein texture—tender bright noodles with fresh, slightly crunchy vegetables.
This should take about 5-8 minutes, depending on how crispy you like your vegetables.
To finish, sprinkle sesame seeds on top for a pop of nuttiness. Taste and season with salt or pepper if you like.
Instant Pot Pork Lo Mein
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
- Oil of your choice vegetable oil, canola oil
- Salt optional
- Pepper optional
- Sesame seeds optional
Instructions
- Slice your onions, Bok choy, carrots and red bell pepper and mince your garlic. Set aside.
- Cut the pork in small dices and marinate with half of the dark soy sauce and sesame oil and mix until well combined.
- 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.
- 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.
- 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 for 4 minutes.
- Once the 4 minutes have passed, 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.
- Turn on the sauté setting on high and add the sliced Bok choy, red bell pepper, onions, carrots, and pork to the pot. Stir often. Cook for about 5-8 minutes, depending on how crispy you like your vegetables.
- Garnish with sesame seeds, and season to your liking.
