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.
