Instant Pot Pork Lo Mein

This Pork Lo Mein recipe packs all the flavor of your favorite takeout, but it’s fast and easy to whip up at home in your Instant Pot. The pressure cooker does the job perfectly—the pork turns out tender, the veggies still have a bit of bite, and the noodles soak up all that saucy goodness. 

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This is one of those great dishes that’s easy to pull together—like stuffed cabbage rolls—all you need are a few pantry staples and some fresh veggies and you’ve got a dinner that feels a lot more impressive than it really is. The Instant Pot takes care of most of the heavy lifting, and you get all the satisfaction of a great meal without standing over the stove for hours. Plus, it’s a one-pot wonder, which means fewer dishes to wash—always a win in my book.

Ingredients You Need

This dish keeps it simple but packs a punch in the flavor department. Here’s what you’ll need:

• Hokkien noodles: These chewy, egg-based noodles are a must for a solid lo mein. You can find Hokkien noodles at any Asian market, or you can substitute fresh ramen noodles or even spaghetti in a pinch.
• Center-cut pork: You can go with pork tenderloin or pork shoulder. Tenderloin is leaner, but the additional fat in the shoulder meat means it has more flavor.
• Dark soy sauce: This stuff is richer, thicker, and slightly sweeter than regular soy sauce. It’s key to getting that deep, savory flavor.
• Sesame oil: A little goes a long way. It gives the dish a toasty, nutty aroma that ties everything together.
• Garlic: Fresh garlic, always. It adds that pungent, almost spicy element that you just can’t replicate with the powdered stuff.
• Light soy sauce: This really just means regular soy sauce—it’s thinner and less intensely flavored dark soy sauce. It balances out the richness from the dark soy.
• Hoisin sauce: Sweet, salty, and a little tangy—hoisin is like the barbecue sauce of Chinese cuisine. It brings depth and complexity to the dish.
• Mirin: A slightly sweet Japanese rice wine. If you can’t find it, you could swap in sake or really any dry white wine, even dry sherry or vermouth.
• Red bell pepper: Adds sweetness and a pop of color. You could also use yellow or orange if that’s what you’ve got.
• Baby bok choy: Mild and slightly bitter, this leafy green is perfect for soaking up the sauce without overpowering the dish.
• Carrots: A little sweetness and crunch. Use a vegetable peeler for thin ribbons, or just slice them thin with a knife.
• Onion: Yellow onion adds sweetness as it cooks and balances out the richness of the pork.
• Cooking oil: Use a neutral-flavored, high-smoke-point oil like avocado, safflower, or canola oil. You’ll use it to sauté the pork and garlic.
• Salt and pepper: Season to taste. Go easy on the salt since the soy sauce brings plenty of sodium.
• Sesame seeds (optional): If you like a little crunch and nuttiness, sprinkle them on top before serving.

How to Make It

Lo mein can seem intimidating since the ingredient list is a bit long, but trust me, this Instant Pot version is ridiculously simple. Here’s how it’s done:

1. Marinate the pork: Toss the diced pork in half of the dark soy sauce and sesame oil. Let it sit for a few minutes to soak in all that flavor.
2. Sauté the pork: Fire up your Instant Pot on the Sauté setting. Add some cooking oil and when it’s nice and hot, throw in the pork. Sear it until it’s golden brown on the outside. Then, set the pork aside.
3. Cook the garlic: In the same pot, add the garlic and sauté it for about 30 seconds. Don’t walk away—it can burn fast.
4. Deglaze the pot: Add the water and scrape up all those browned bits stuck to the bottom of the pot. That’s where the flavor lives.
5. Cook the noodles: Drop the noodles into the pot and push them down so they’re fully submerged in the water. Lock the lid, seal the valve, and pressure cook.
6. Release the pressure: Once the pressure cooking is done, do a quick release, but leave the lid on and let the noodles rest for a few minutes.
7. Add the sauces: Stir in the remaining dark soy sauce, light soy sauce, hoisin sauce, and mirin. Stir to make sure everything is well combined.
8. Cook the veggies and pork: Turn the Instant Pot back to Sauté, toss in the sliced bell pepper, bok choy, carrots, and onion, and return the pork to the pot. Stir often and cook the veggies to your liking—whether you like them crisp-tender or soft, it’s up to you.
9. Season and serve: Taste and add salt and pepper, if needed. Serve it hot, garnished with sesame seeds if you like.

What to Serve with It

This Pork Lo Mein is pretty much a full meal on its own, but if you want to add a little extra something, here are a few ideas:

Spring rolls: Crisp, light, and filled with veggies—perfect for dunking in some sweet chili sauce. Steamed pork, veggie, or shrimp dumplings are a great side dish, too. Cucumber salad is a refreshing counterpoint to the heavier noodles.

This dish is versatile enough to stand on its own, but a few well-chosen sides can turn it into a feast. Either way, it’s the kind of meal that’ll leave you full and happy without breaking a sweat in the kitchen.

More Ways to Use Lo Mein

Lo mein noodles can easily be transformed into various delicious Asian dishes. One idea is to use them in a simple, flavorful noodle soup by simmering the noodles in a savory broth with bok choy, shiitake mushrooms, and a dash of soy sauce. Or make use them in a noodle salad by tossing the noodles with a light soy-vinegar dressing, fresh cucumbers, carrots, and a sprinkle of sesame seeds for a refreshing dish.

If you’re in the mood for something spicier, lo mein make a great choice for Garlic Chili Oil Noodles. You can also try them in a rich black bean sauce with tofu or pork, adding crunchy veggies like bell peppers for texture. Lo mein noodles are versatile enough to fit into all these traditional Asian dishes, giving you endless options for quick, flavorful meals.