Wash and prep your vegetables by slicing the baby bok choy, onions, carrots, and red bell pepper. Mince the garlic. Set aside.

Cut the pork into 1-inch cubes and place in a mixing bowl. Add half of the dark soy sauce and mix until well combined.

Turn the Saute setting on high on the Instant Pot and add 1 tablespoon of oil. Allow the oil to get hot.

Add the pork to the pot and saute it until it is golden brown on the outside. Remove from the Instant Pot and set aside.

Add the minced garlic to the Instant Pot and saute for about 30 seconds or until fragrant.

Add the water to the Instant Pot and deglaze the bottom of the pan by scraping all the brown bits up.

Break the spaghetti noodles in half and place them in a crisscross pattern. This will help keep them from sticking together. Do not stir the noodles! Instead, gently press them down into the water.

Close the Instant Pot lid and seal the valve. Pressure cook on high for 4 minutes.

After the 4 minutes have passed, immediately release the natural pressure release valve, and let it rest for another 4 minutes.

After it rests for 4 minutes, open the pot and stir the noodles.

Add the remaining dark soy sauce, light soy sauce, hoisin sauce, and mirin to the noodles and stir until well combined.

Turn on the saute setting on high and add the sliced vegetables and pork to the Instant Pot. Cook and stir for about 5-8 minutes depending on how crispy you like your vegetables.

Serve pork lo mein hot garnished with sesame seeds!