Cut the pork into small chunks and marinate with half of the soy sauce and sesame oil. Mix until well combined.

Turn on the Sauté setting on high on the Instant Pot. Add 1 tablespoon 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 bell pepper and mince your garlic. Set aside.

Add the minced garlic to the instant pot (again set to Sauté) and let it get golden-brown for about 30-45 seconds.

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

Put down the Chinese Lo Mein egg noodles 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 they are 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 and mirin to the noodles. Stir until combined well.

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

Garnish with sesame seeds, and season to your liking.

Serve and enjoy while hot!