Start by washing your produce.

Cut the pork into small dice and marinate with half of the dark 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 and let it get golden brown for about 30 seconds.

Add the water to the Instant Pot and deglaze the bottom by scraping it clean with a spatula.

Break the spaghetti noodles in half and put them down in a crisscross pattern. Gently push the spaghetti 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.

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.

Garnish with sesame seeds, and season to your liking. Enjoy while hot! If you’re not ready to eat take advantage of the Instant Pot Keep warm mode to keep your meal at the perfect temperature.