Go Back
–+ servings
a bowl of lo mein noodles

Instant Pot Lo Mein with Pork

Course: Main Dish
Cuisine: American, Asian
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: 489kcal
Author: Nikole Berg
A an easy Asian inspired dinner made in your instant pot.
Print Recipe Add to Collection
US Customary - Metric

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

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: 489kcal | Carbohydrates: 56g | Protein: 38g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 75mg | Sodium: 1484mg | Potassium: 830mg | Fiber: 5g | Sugar: 8g | Vitamin A: 11074IU | Vitamin C: 94mg | Calcium: 176mg | Iron: 3mg