Instant Pot Pork Lo Mein has the most amazing Lo Mein sauce ever just like this wok made Chicken Lo Mein, al dente Lo Mein, crisp tender veggies & juicy soy doused pork pieces. You’ll love this 15 mins Pork Lo Mein recipe.
Table Of Contents
Pork Lo Mein Instant Pot
15 mins is all you need to make this fabulous Instant Pot Pork Lo Mein with lots of juicy pork slices & crunchy veggies.
An excellent freezer recipe, kids love it & a great quick lo mein recipe to cater to your busy weeknight dinners just like this wok made chicken lo mein recipe.
Wok flavors guaranteed in this pressure cooker recipe.
Find the Ingredients with actual measurements way below the post on the “Recipe Card“. The list below is just a reference.
- Noodles: I used thin spaghetti, a pantry staple that I always have on hand.
- Pork: Thinly sliced, about 1/2 inch wide & 1 inch long. I used Pork Loin.
- Veggies: Bell Pepper, carrots and lots of snow peas. We love thin slices of everything.
- Aromatics: Garlic minced. This ingredient elevates the flavor of the whole dish.
- For the Sauce: Hoisin Sauce ( a Chinese version of bbq sauce, so yum), Dark Soy Sauce, Light Soy Sauce, Sriracha Sauce (optional), Mirin ( slighty sweet & tangy, I can add Mirin to almost every asian recipe, this is bomb), Sesame Oil. **Read NOTES way below the post for ingredient subs.
- Garnish: Green parts of Scallions, white sesame seeds (lightly toasted better).
- Any neutral oil for cooking.
Tips & Tricks
If you follow the tips & tricks below you can simply create the Asian take-out style wok magic in your Instant Pot.
- Pork: Marinate the pork in dark soy sauce & sesame oil and saute it. DO NOT pressure cook with the noodles, instead, mix it later & toss back with the noodles, veggies & sauces. You’ll have flavor packed, Lo mein-appropriate best tasting pork meat ever.
- Noodles: Wok magic in a pressure cooker happens when you pressure cook the noodles first & than toss them with the sauces. Do that for the best pot of Instant Pot Pork Lo Mein.
- Noodles Texture: Al dente noodles is what we love. However, if you prefer softer mushy noodles pressure cook them for 6 mins on High followed by quick release.
- Sauce: For spicy sauce add more sriracha & red pepper flakes. For sweet sauce add 1.5 tbsp brown sugar (dissolve it with the soy sauces first & than add).
- Veggies texture: Crisp tender veggies = todays recipe. Softer mushy Veggies = Pressure cook them along with the noodles.
- Extra Flavor: 2-3 tbsp butter mixed at the end. The calories will shoot up, so will the flavor 😀 I skipped it.
**Steps in words below pictures.
Find the detailed step by step recipe along with measurements way below the post on the “Recipe Card“.
Step #1 Saute Marinated Pork
Marinate the pork with dark soy sauce & sesame oil. Saute the meat in the Instant Pot on SAUTE function set at NORMAL until the meat is golden around the edges. Set aside the sauteed pork.
Step #2 Pressure Cook Noodles
In the same pot add more oil & saute the minced garlic for just 30 seconds. CANCEL the Saute function. Add water and de-glaze the pot very well scraping the bottom of the pot & the sides.
Add the thin spaghetti (broken into halves) in a bird nest or zig zag pattern (watch the Video at the bottom of the post). Gently press them with the spatula just slightly coat them with water.
PRESSURE COOK on HIGH for 4 minutes followed by 3 mins of Natural Release. Than, release the rest of the pressure manually. Open the lid and the cooked al dente noodles will look somewhat like the above picture.
Step #3 Saute with sauces, veggies, pork
CANCEL the Pressure Cook function and de-tangle the cooked noodles strands with the help of a fork. Press the SUATE function and set it on LOW.
Add the sauce ingredients and mix well with the noodles (use fork, it helps) until each strand gets a nice coating of sauces. Add the veggies and the sauteed pork, mix and saute for 1-2 mins.
TURN OFF the Instant Pot and put back the lid of the Instant Pot. Rest the noodles for 5-10 mins. The residual heat will help tenderize the veggies and you’ll have crisp tender veggies. Enjoy!
Fridge: Pork Lo Mein will last for 7 days in the fridge when stored in moisture free air tight containers.
Freezer: Freeze the Lo Mein for 3 months in freezer safe portion controlled bags or containers.
More Noodles Recipes
Instant Pot Pork Lo MeinPrint Recipe Pin Rate
Watch Recipe Video
- 8 oz thin spaghetti noodles broken into half (226 g)
- 1 pound pork loin thinly sliced (1/2 inch wide & 2 inch long slices)
- 1/2 medium red bell pepper thinly sliced
- 1 medium carrot thinly sliced into 2 inch pieces
- 10 snow peas thinly sliced (tips removed, stiff parts removed)
- 1 tbsp Minced garlic
- 4 tbsp avocado oil (divided into two equal portions)
For Marinating the Pork
- 2 tbsp Dark Soy sauce
- 1 tbsp sesame oil (toasted oil recommended)
- 2 cups water (or chicken broth)
For the Sauce
- 1 tbsp Hoisin Sauce
- 1 tbsp Dark Soy sauce
- 1 tbsp Sriracha sauce.
- 1 tbsp Mirin (**Read NOTES below for sub)
- 1 tbsp Sesame oil
- 3.5 tbsp light soy sauce
- Marinate the pork slices with dark soy sauce and the sesame oil mentioned above in the "For Marinating the Pork" section. Either keep it in the fridge over-night or just flash marinate while you chop the veggies.
- Set the Instant Pot on SAUTE function & keep it on NORMAL. Add 2 tbsp oil and when the oil is moderately hot gently release the marinated pork and saute until the meat is lightly golden or light brown around the edges. Set aside.
- In the same pot add more 2 tbsp oil and saute the garlic for just 30 seconds. CANCEL the SAUTE function.
- Add the liquid and de-glaze the pot very well scraping the bottom and the sides of the pot with the help of a spatula. This will prevent the BURN error!
- Add the halved spaghetti noodles in a bird nest pattern (fan or zig zag pattern, refer the recipe Video below, very helpful). DO NOT add the noodles all at once and do not STIR or mix the Noodles after adding them to the liquid. Instead, gently press the noodles with the help of a spatula just to coat them with the liquid.
- Put the lid of the Instant Pot, seal the VALVE and PRESSURE COOK on HIGH for 4 mins for al dente noodles. **Check NOTES below for softer noodles.
- Once the cooking cycle is over the Instant Pot will begin to beep. Wait for 3 mins of Natural Pressure Release and than release the rest of the pressure manually by moving the valve from the SEALING to the VENTING position. CANCEL the pressure cook function.
- Now, with the help of a pair of forks de-tangle the pressure cooked noodles gently. If there's a little trace of liquid in the pot don't worry the noodles will suck it all up.
Add the Sauces, Veggies, Pork
- Turn on the SAUTE function & set it on LOW. Add all the sauces mentioned in the "For the Sauce" section above. Mix well with the noodles so that each strand gets a nice coating with the sauces.
- Add the veggies & the sauteed pork and mix well. Saute for 2-3 mins.
- CANCEL the SAUTE function and put back the lid of the Instant Pot and allow the Pork Lo Mein to rest for 5-10 mins. The residual heat will help tenderize the veggies and make them crisp tender. Enjoy!
- Measuring Units Used, 1 cup = 240 ml & 1 teaspoon = 5 ml.
- Mirin Sub: Use same quantity of rice vinegar + 1.5 tbsp brown sugar.
- For Beef Lo Mein: Sub the pork meat with thin slices of beef.
- Want Softer Veggies: Pressure cook them along with the noodles.
- Today’s recipe: Crisp tender veggies.
- Resting Time: The 5-10 mins resting time is very important at the end if you prefer crisp tender veggies. The residual heat will help tenderize the veggies.
- Spicy Pork Lo Mein: Increase the amount of Sriracha sauce + add red pepper flakes.
- Tossing noodles in sauces: Always toss the noodles on SAUTE at LOW function in the Instant Pot.