Instant pot pork lo mein recipe

If you’re anything like me, there are evenings when you really fancy a takeaway but don’t fancy the cost, the wait or that slightly guilty feeling afterwards.

That’s exactly where this Instant Pot Pork Lo Mein comes in.

It has everything I love about a good lo mein recipe – tender pork, colourful crunchy vegetables, soft noodles and a rich, savoury sauce that coats every mouthful. Best of all, it’s all made in the Instant Pot, so there’s hardly any washing up afterwards.

I love recipes like this because they’re perfect for busy weekdays. While it might look like something you’d order from your favourite Chinese takeaway, it’s actually surprisingly easy to make at home using simple ingredients you can find in most supermarkets.

Another bonus is that it’s really easy to adapt. Got mushrooms that need using up? Throw them in. Prefer chicken to pork? That works beautifully too. Want to add a bit of spice? A sprinkle of chilli flakes or a drizzle of sriracha will do the trick.

It’s one of those recipes that feels like comfort food but still includes plenty of vegetables, making it a family favourite in our house.

Why you’ll love this pork lo mein recipe

One of the reasons I come back to this recipe time and time again is because it’s so forgiving. You don’t have to be an experienced cook to make it, and it’s a brilliant way to use up vegetables lurking in the fridge.

You’ll love it because:

• It’s ready in around 40 minutes.
• Everything cooks in the Instant Pot, so there’s less washing up.
• It tastes like a takeaway fakeaway for a fraction of the price.
• It’s packed with colourful vegetables.
• It’s easy to adapt with whatever you’ve already got at home.
• Leftovers reheat brilliantly for lunch the next day.

Whether you’re feeding the family or batch cooking for a couple of meals, this recipe is one you’ll want to keep coming back to.

Ingredients needed to make the Instant Pot Pork Lo Mein

First of all, it is a good idea to ensure that you can get all of the ingredients together. Focusing on this first means that the cooking process will be simple. You will need:

• 230g of spaghetti or noodles
• 450g of boneless pork loin
• 2 cups of water 
• 1 red pepper 
• 450g of baby Bok choy
• 2 small carrots
• 1 brown onion
• 4 cloves of garlic 
• 3 tbsp of dark soy sauce
• 2 tbsp of Light soy sauce 
• 1 tbsp of hoisin sauce
• 1 tbsp of Sesame oil
• 1 tbsp of Mirin 
• Oil of your choice (vegetable oil, canola oil)
• Salt, optional
• Pepper, optional
• Sesame seeds, optional

Ingredient tips

There’s nothing complicated about the ingredients in this recipe, but a few little tips will help you get the best results.

Pork loin is ideal because it’s lean, cooks quickly and stays lovely and tender. If you’ve already got pork tenderloin in the fridge, that works just as well.

Spaghetti might seem a little unusual in a lo mein recipe, but it’s an excellent substitute if you don’t have dried lo mein noodles. It cooks beautifully in the Instant Pot and absorbs all those delicious flavours. If you do have dried egg noodles, feel free to use those instead.

Baby bok choy adds freshness and a lovely crunch, but don’t worry if your supermarket doesn’t stock it. Pak choi, shredded cabbage or even spinach all work well.

The combination of dark soy sauce, light soy sauce, hoisin and mirin creates that rich takeaway-style flavour without needing lots of different ingredients.

How to make the Instant Pot Pork Lo Mein

Now that you have all your ingredients to hand it is time to make the Pork Lo Mein dish. 

Start by washing your produce and preparing the ingredients.

Cut the pork into small dice pieces and marinate with half of the dark soy sauce and sesame oil and mix until well combined.

Turn the Sauté setting to high on the Instant Pot. Add 1 tbsp of oil of your choice and let the oil get hot. Add the pork to the pot and let it sauté until it’s golden brown on the outside. Remove the meat from the pan and set aside.

Slice your onions, Bok choy, carrots and red pepper and crush your garlic. Set aside.

Add the crushed garlic to the instant pot and saute it for about 30 seconds.

Add the water to the instant pot and deglaze the bottom by cleaning it with a spatula.

Break the noodles in half and lay them down in a crisscross pattern. This will help prevent sticking to each other. Do not stir the noodles after you’ve created the pattern. Gently push the noodles down, so it is under the liquid.

Close the Instant Pot with the lid, seal the valve, and pressure cook on high for 4 minutes. 

Once the 4 minutes have passed, immediately release the natural pressure release valve, and let it rest for an additional 4 minutes.

After those 4 minutes, open the pot and stir the noodles around. Add the remaining dark soy sauce, light soy sauce, hoisin sauce, Mirin to the noodles and stir until combined well. 

Then, turn the sauté setting on high and add the sliced Bok choy, red bell pepper, onions, carrots, and pork to the pot. Stir often for about 5-8 minutes. (Depending on how crispy you like your vegetables.

Garnish with sesame seeds, and season to your liking.

Enjoy it while it’s hot!

Tips for the best Instant Pot Pork Lo Mein

Like any Instant Pot pasta recipe, there are a few tricks that help everything cook perfectly.

The biggest one is arranging the spaghetti in a criss-cross pattern rather than dropping it into one big bundle. It might sound like a small detail, but it really helps stop the noodles clumping together while they cook.

Make sure all of the pasta is sitting below the liquid before putting the lid on. Any noodles left sticking out are more likely to cook unevenly.

When browning the pork, don’t worry about cooking it all the way through. You’re simply adding colour and flavour at this stage. It’ll finish cooking later when everything comes together.

Finally, don’t overcook the vegetables. One of the nicest things about this recipe is the contrast between the tender pork and noodles and the slight crunch of the peppers, carrots and bok choy.

Easy variations to try

Once you’ve made this recipe once, it’s really easy to make it your own.

Some of my favourite variations include:

• Swap the pork for chicken breast, turkey or lean beef strips.
• Make it vegetarian by replacing the pork with tofu or extra mushrooms.
• Stir through bean sprouts just before serving for extra crunch.
• Add broccoli, mangetout or sugar snap peas if you’ve got them in the fridge.
• Like things spicy? Add fresh chilli, chilli flakes or a spoonful of sriracha.
• Sprinkle over chopped spring onions and sesame seeds before serving for extra flavour.

Recipes like this are perfect for using up whatever vegetables need eating, so don’t feel you have to stick rigidly to the ingredient list.

What to serve with pork lo mein

Honestly, this recipe is filling enough to enjoy on its own, which makes it ideal for busy evenings.

If you’re making it as part of a fakeaway night, though, you could serve it alongside:

• Homemade spring rolls
• Vegetable dumplings
• Edamame beans
• Cucumber salad
• Steamed broccoli
• Prawn crackers for a treat

FAQs

Like with any recipe, there are often questions that need answering. I thought I would share some of the common questions here, but if you have any comments or questions please don’t hesitate to contact me directly.

How should I serve the Instant Pot Pork Lo Mein?

I like to serve it as it is. If you want to add to the meal then you could serve some oriental side dishes such as spring rolls or dumplings. 

How do I store the Instant Pot Pork Lo Mein?

You can allow any leftovers to cool completely before transferring to an airtight container and storing in the refrigerator for up to three days. 

How do I reheat the Lo Mein?

Simply add any leftovers to the stove to reheat. It may be worth adding a little extra water or stock to bring the dish back to life. You don’t want to add too much liquid, just enough to revitalise the noodles. 

Can you make this Vegetarian?

Sure you could, just marinate your chosen vegetables instead and then cook without the pork. 

Can I use egg noodles instead of spaghetti?

Yes. Dried egg noodles work brilliantly in this recipe. If you’re using fresh noodles, you’ll need to adjust the cooking method because they cook much more quickly.

Can I freeze pork lo mein?

Yes. Allow it to cool completely before freezing in airtight containers for up to three months. Defrost overnight in the fridge before reheating.

Is this recipe good for meal prep?

Definitely. It reheats really well, making it ideal for packed lunches or quick weekday dinners.

Can I make this without an Instant Pot?

Absolutely. Simply cook the noodles separately and stir-fry the pork and vegetables in a large wok or frying pan before combining everything with the sauce.

How do I stop the noodles sticking together?

Lay them in a criss-cross pattern, make sure they’re covered with liquid and resist stirring them before pressure cooking. Those three little tricks make all the difference.

I hope you enjoy making and eating your Instant Pot Pork Lo Mein. 

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