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    Home ≫ Main Dish

    Instant Pot Lo Mein with Pork

    Updated July 2, 2022. Originally Posted July 2, 2022 By Nikole This post may contain Amazon affiliate links.

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    the finished recipe
    a noodle dish
    a bowl of lo mein noodles with vegetables and chopsticks
    veggies cooked into pasta
    an image with text overlay for pinterest
    an image with text overlay for pinterest

    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!

    a bowl of lo mein noodles with vegetables and chopsticks

    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!

    a noodle dish

    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.

    ingredients to make the recipe

    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.

    pork with a sauce
    marinated pork for lo mein

    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.

    pasta in a crisscross patern in a instant pot
    noodles after they have cooked

    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.

    veggies added to an instant pot
    veggies cooked into pasta

    Tips for making lo mein in the instant pot

    Do I have to marinate the pork?

    You don't have to, but I highly recommend it. If you must skip that step, be sure to season your protein well with salt and pepper.

    Do I have to use pork in lo mein?

    No, in fact you can have lo mein with just vegetables, tofu, or another protein like chicken or beef. Just always be sure it's cooked to a safe internal temperature.

    Can I use chicken broth instead of water to make my lo mein noodles?

    Yes, you can, just be sure to use low sodium as this dish has plenty from the other ingredients.

    Can I use different vegetables-I don't like onions and can't find baby bok choy?

    Of course, use whatever vegetables you like. You can easily customize this recipe to your taste. It's a great way to clean out the fridge!

    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!

    the finished recipe

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    a bowl of lo mein noodles

    Instant Pot Lo Mein with Pork

    Recipe by Nikole Berg
    A an easy Asian inspired dinner made in your instant pot.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Main Dish
    Cuisine American, Asian
    Servings 4
    Calories 489 kcal

    Equipment

    Instant Pot

    Ingredients
     
     

    • 1 lb pork, center cut cut into strips or diced small
    • salt and pepper to season pork
    • 3 tablespoon dark soy sauce, divided
    • 1 tablespoon sesame oil
    • 1 tablespoon oil for sautéing vegetable oil, canola oil, coconut oil
    • 4 garlic cloves minced
    • 2 cups water or low sodium chicken broth
    • 8 Oz spaghetti noodles
    • 2 tablespoon light soy sauce
    • 1 tablespoon hoisin sauce
    • 1 tablespoon mirin (rice wine) or aji-mirin, or rice vinegar
    • 1 red bell pepper sliced
    • 1 lb baby Bok choy chopped, or use Napa cabbage, green cabbage
    • 2 carrots sliced
    • 1 yellow onion sliced
    • Sesame seeds garnish, optional
    US Customary - Metric

    Instructions
     

    • 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.
    • Set 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.
    • 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, just use a spoon to submerge them in the water.
    • Close and lock lid being sure valve is sealed. Set 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.
    • Hit SAUTE (high). Add red bell pepper, baby bok choy, carrots, onions, and pork back to the pot. Cook, stirring frequently, until pork is done and veggies are crisp tender, about 5 to 8 minutes.
      Sprinkle with sesame seeds.

    Notes

    • 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.
    • 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.

    Nutrition

    Calories: 489kcalCarbohydrates: 56gProtein: 38gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 75mgSodium: 1484mgPotassium: 830mgFiber: 5gSugar: 8gVitamin A: 11074IUVitamin C: 94mgCalcium: 176mgIron: 3mg
    Keyword Chinese take out, chow mein, ramen
    Tried this recipe?Click here to leave a helpful tip!

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    About Nikole

    Nikole is the creator and photographer behind The Travel Palate, a food and travel blog featuring quick and flavorful recipes and getaway guides. Nikole hopes to inspire your inner foodie whether you're in the kitchen or traveling on your next adventure.

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    Welcome, I'm Nikole! I'm the blogger, photographer, and recipe developer dedicated to bringing you recipes that are simple to make, affordable and taste incredible.

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