Instant Pot Lo Mein with Pork

Your family will love this filling Instant Pot Lo Mein made with pork and spaghetti noodles all coated in a savory sauce. No need for stir fry take out when you can get this dish on the table in about 30 minutes!

Some of our favorite dishes around here are ones that use my pressure cooker. I love how easy and quick it makes dinner meal prep on the days when I'm busy - and even on the days when I'm not!

This instant pot lo mein is great because you get it all cooked up in one pot- that means few dishes to wash, and I'm all about that!

These Lo mein noodles with pork are a versatile meal that can be made vegetarian or with different types of protein.

This dish is delicious and inspired by my Asian heritage.

Try my Ground Beef Ramen, Instant Pot Hawaiian Chicken, or my IP Carne Guisada for some other delicious one pot meals I'm sure you and your family will love!

Why this recipe works

One pot meal - no need to dirty a bunch of pots and pans making clean up a lot easier.

Quick - pressure cooking makes meals faster using hot steam to cook food.

Asian inspired flavor - skip take out meals and save money by making your dinners at home, but getting all the same flavor.

Ingredients

Full recipe card at end of post.

Pork - I like to use boneless center cut pork chops. Cut them into even pieces and let them marinate at room temperature while you prep the other ingredients.

Spaghetti noodles - regular noodles are no fail in this dish--they don't get mushy or soggy. Traditionally Lo Mein is made with fresh yellow or egg noodles. I've chosen pasta noodles since it's easy to find and plays well in the instant pot.

Bell pepper - I prefer red for flavor and color, but you can use orange, yellow, or green.

Baby bok choy - you could try green or Napa cabbage instead.

Carrots - adds a nice crunch. You could try matchsticks that are already cut up for faster prep.

Onion and garlic - I use yellow or sweet onion because I find them a bit milder. I like green onions as well (white and green parts).

Soy sauce - this recipe uses light and dark soy sauce. Most soy sauce you find at the grocery store is "all purpose" and is considered light. Dark soy is different--it has an intense flavor and will make the noodles turn dark. You can choose just the all purpose version if desired. Or try oyster sauce. I always choose low sodium soy sauce.

Hoisin sauce - one of my favorite Asian seasonings! Hoisin is common in grocery stores. You can use more of this to substitute for the dark soy sauce. If you can't find Hoisin, try oyster sauce.

Mirin - this is a Japanese rice wine. If you like to do a lot of Asian cooking I recommend getting a bottle because it will last. However "aji-mirin" is the cooking version by Kikoman and is likely to be available at your grocery store. You can also use rice vinegar, just be sure to sweeten it up a bit with about ½ teaspoon of white or brown sugar.

Sesame oil - use this for the best flavor, but a regular oil can be subbed.

How to make Instant pot lo mein

Step 1: Evenly cut pork into cubes or slices and add to a bowl. Lightly season with salt and pepper. Stir in 1 ½ tablespoon of the dark soy sauce (or light soy sauce if that's what you're using) and the sesame oil and mix until well coated. Let marinate at room temperature while you prep the veggies or at least 15 minutes.

Step 2: Set cooker to SAUTE (high) on the Instant Pot. Once heated, add oil, then add the pork. Cook until lightly browned, stirring to keep the bottom from scorching, about 5 minutes. Press CANCEL. Remove pork to a plate and set aside.

Step 3: Add minced garlic to pot and cook for about 30 seconds using residual heat. Add water then stir to deglaze the pot. Add broken spaghetti noodles in a crisscross pattern (will help them from sticking). Don't stir the noodles once you place them in the pot, but use a spoon to submerge them in the water.

Step 4: Close and lock lid being sure valve is sealed. Set cooker to HIGH PRESSURE for 4 minutes. At the end of the cooking cycle, do a QUICK RELEASE by immediately releasing the pressure - and hit CANCEL. Let noodles rest for 4 more minutes without opening the lid. After four minutes, open lid and give the noodles a stir. Then add dark and light soy sauce, hoisin, and mirin. Stir until well combined.

Step 5: Hit SAUTE (high). Add baby bok choy, red bell pepper, onion, carrots and pork back to the pot. Cook, stirring frequently, until pork is done and veggies are crisp tender, about 5 to 8 minutes.

Garnish with sesame seeds.

Tips for making lo mein in the instant pot

A note on the vegetables - they should be crisp tender, not soggy. Overcooking might make the sauce watery as the vegetables will release some water as they cook, especially if they overcook.

Storage

Store covered in the refrigerator for 3 or 4 days.

Freeze in freezer safe containers for up to 3 months. Thaw overnight in the refrigerator.

Serving suggestions

Instant pot lo mein with pork is a meal all by itself. But you may want to stretch it further by including this carrot and cucumber salad and this no bake chocolate pie for dessert!

📖 Recipe