How to Make Perfect Pork Lo Mein in the Instant Pot

Whenever I’m craving takeout but don’t want to wait on delivery, I turn to my Instant Pot. There’s just something about a big bowl of saucy noodles that hits the spot after a busy day. This pork lo mein recipe has become one of my favorite quick dinners because it tastes just like restaurant-style lo mein, only fresher and lighter. Plus, it all cooks in one pot, which means fewer dishes to wash and more time to actually enjoy dinner.

I love how easy this dish comes together. The pork turns tender and flavorful, the noodles soak up all that savory sauce, and the veggies add just the right amount of color and crunch. You don’t need anything fancy, either. Just simple ingredients you probably already have in your pantry and fridge. Once you see how quickly the Instant Pot works its magic, you’ll be tempted to make this again and again.

What makes this recipe so great is that you can easily make it your own. Toss in your favorite vegetables, use chicken or beef instead of pork, or adjust the sauce to make it as sweet or spicy as you like. However you make it, this dish is the perfect mix of comfort and convenience. It’s one of those meals that makes you feel like a kitchen pro without spending hours at the stove.

Ingredients

• 8 oz spaghetti – I like using spaghetti because it’s easy to find and cooks up perfectly in the Instant Pot.
• 1 lb center pork – Tender pork adds the perfect savory flavor and soaks up the sauce beautifully.
• 2 cups water – Just enough liquid to cook the noodles evenly and keep everything from sticking.
• 1 red bell pepper – Adds a pop of color and a little sweetness to balance the salty sauce.
• 1 lb baby bok choy – I love the freshness and crunch it brings once it’s lightly cooked.
• 2 small carrots – They give the dish a nice texture and a hint of natural sweetness.
• 1 yellow onion – Adds depth and that delicious aromatic base every good stir-fry-style dish needs.
• 4 cloves of garlic – Because no lo mein is complete without a generous hit of garlicky flavor.
• 3 tbsp dark soy sauce – This gives the noodles their deep color and rich, savory taste.
• 2 tbsp light soy sauce – Balances out the dark soy with a slightly saltier, lighter flavor.
• 1 tbsp hoisin sauce – Brings a touch of sweetness and that classic lo mein flavor.
• 1 tbsp sesame oil – Adds that warm, nutty aroma that makes the kitchen smell amazing.
• 1 tbsp mirin – A splash of mirin adds just the right bit of sweetness and shine to the sauce.
• Oil of your choice (vegetable oil, canola oil) – Great for sautéing the pork and veggies until golden and flavorful.
• Salt, optional – A pinch helps fine-tune the flavor if needed.
• Pepper, optional – Adds a little kick and rounds out the seasoning.
• Sesame seeds, optional – Perfect for a simple garnish and a little extra crunch on top.

Recipe Instructions

You can find a printable recipe card at the bottom of this post.

1. Wash all your produce thoroughly.

2. Cut the pork into small pieces, then marinate with half of the dark soy sauce and the sesame oil. Mix until well coated.

3. Set the Instant Pot to Sauté on high. Add 1 tablespoon of oil and let it heat up. Add the pork and cook until golden brown on the outside. Remove from the pot and set aside.

4. Slice the onions, bok choy, carrots, and red bell pepper. Mince the garlic and set everything aside.

5. Add the minced garlic to the Instant Pot and sauté for about 30 seconds until golden brown.

6. Pour in the water and deglaze the bottom of the pot, scraping with a spatula to remove any bits stuck to the surface.

7. Break the spaghetti in half and arrange in a crisscross pattern in the pot to prevent sticking. Do not stir. Gently press the noodles down until they’re submerged in the liquid.

8. Secure the lid, seal the valve, and pressure cook on High for 4 minutes.

9. When the cooking time is up, perform a quick pressure release and let the pasta rest for 4 minutes.

10. Open the lid and stir the noodles. Add the remaining dark soy sauce, light soy sauce, hoisin sauce, and mirin. Stir until everything is evenly combined.

11. Turn the Instant Pot back to Sauté on high. Add the sliced bok choy, red bell pepper, onions, carrots, and cooked pork. Stir frequently for 5–8 minutes, depending on how crisp you like your vegetables.

12. Garnish with sesame seeds and adjust seasoning to taste.

13. Serve hot and enjoy!

Tips & Tricks for Perfect Pork Lo Mein

• Cut the pork thinly and evenly so it cooks quickly and stays tender. Slicing it against the grain makes a big difference in texture.

• Use spaghetti or lo mein noodles depending on what you have. Spaghetti works great in the Instant Pot and holds up beautifully.

• Layer the noodles in a crisscross pattern before pressure cooking to help prevent clumping or sticking.

• Deglaze the pot well after sautéing the pork and garlic to avoid a burn warning and keep all that flavorful browned goodness in the sauce.

• Don’t overcook the veggies — a quick sauté at the end keeps them crisp and colorful.

• Adjust the sauce to taste by adding extra soy sauce for saltiness, hoisin for sweetness, or a dash of chili oil for spice.

• Let the noodles rest for a few minutes after pressure release to absorb more sauce and develop flavor.

• Garnish right before serving with sesame seeds or a drizzle of sesame oil to make it look (and taste) restaurant-worthy.

• Store leftovers properly — a splash of water when reheating helps bring the noodles back to life.

Serving

• Serve it hot straight from the Instant Pot for the best texture and flavor.

• Sprinkle sesame seeds or chopped green onions on top for a simple but pretty garnish.

• Pair it with spring rolls or dumplings for a complete takeout-style meal at home.

• Add a drizzle of extra sesame oil or a squeeze of lime juice before serving to brighten the flavors.

• For a little heat, top with red pepper flakes or a spoonful of chili crisp.

• Serve it family-style in a big bowl so everyone can help themselves.

• Enjoy leftovers cold or reheated, it’s just as tasty the next day.

Storing

• Let the lo mein cool completely before transferring it to an airtight container.

• Store leftovers in the fridge for up to 3 days.

• Reheat gently in the microwave or on the stovetop with a splash of water to loosen the sauce.

• If you plan to freeze it, skip the veggies when cooking and add fresh ones after reheating to keep them crisp.

• Freeze in portion-sized containers for up to 2 months for an easy grab-and-go meal later.

• Always stir well after reheating to make sure the sauce is evenly distributed again.

FAQs

Can I use a different type of meat?

Absolutely! Chicken, beef, or shrimp all work great in this recipe. Just adjust the cooking time slightly depending on what you use.

Can I make this without an Instant Pot?

Yes, you can cook the noodles on the stovetop and stir-fry everything in a large skillet or wok. It’ll take a little longer, but it’ll still taste delicious.

What kind of noodles work best?

Spaghetti is an easy option that holds up perfectly in the Instant Pot, but you can also use lo mein or ramen noodles if you prefer.

How can I make this dish spicier?

Add chili flakes, sriracha, or a spoonful of chili crisp to the sauce for a little extra heat.

Can I add more vegetables?

Definitely! Snow peas, mushrooms, or broccoli are all tasty additions that blend well with the sauce.

Why did my noodles stick together?

Make sure to layer the noodles in a crisscross pattern and press them gently into the liquid without stirring before pressure cooking.

Can I double the recipe?

You can, as long as you don’t fill the Instant Pot past the max line. Keep the liquid-to-noodle ratio the same for best results.

How long do leftovers last?

Stored in the fridge in an airtight container, leftovers will stay fresh for about 3 days.