Lean pork tenderloin, dry Chinese egg noodles and lots of veggies make this one-pot meal a weeknight win. A spoonful of chili crisp, an addictive jarred Chinese condiment, adds a little warm heat and umami, but it’s optional. It looks wickedly spicy, but it’s more savory than hot.

Active time: 25 minutes | Total time: 40 minutes

Pressure Cooker Pork Lo Mein

Ingredients

• 1/2 cup (120g) low-sodium chicken broth
• 2 tbsp low-sodium soy sauce
• 1 lb (454g) pork tenderloin, fat trimmed, cut crosswise into 2 large pieces
• 1/2 tsp black pepper
• 1 tbsp safflower oil
• 1 medium red bell pepper, sliced
• 1/2 medium yellow onion, sliced
• 1 large carrot, thinly sliced
• 1 cup (135g) baby corn, drained and cut into bite-size pieces
• 2 tbsp rice cooking wine or dry sherry
• 5 oz. dried Chinese egg noodles (not instant ramen)
• 3 cups steamed broccoli florets
• 4 tbsp (60g) chili crisp oil

Directions

In a small bowl, combine the broth with 3 tbsp water and soy sauce; set aside. Season the pork all over with the pepper. Put the oil in the Instant Pot, select sauté, and adjust to medium-high heat. When the oil is hot, add the pork pieces and cook, turning occasionally, until browned all over, about 5 minutes. Transfer the meat to a cutting board and slice into 1/2-inch (1.27cm) thick slices. Cut the slices into 1/2-inch (1.27cm) strips, set aside.

Add the bell pepper, onion, carrot, and baby corn to the pot and cook, stirring frequently, until the onions just begin to brown, about 4 minutes. Press cancel. Add the rice cooking wine and scrape up all the browned bits from the bottom of the pot.

Return the pork and any accumulated juices from the cutting board to the pot. Break the noodles into 3-inch (7.6cm) pieces and scatter them over the pork and vegetables. Pour the broth mixture over the noodles.

Lock the lid and set the valve to sealing. Select pressure cook, adjust to high pressure, and set the timer for 2 minutes. Unlock the lid and ensure the pork has reached an internal temperature of 145 °F.

Add the broccoli and chili crisp oil and combine. Cover the pot and let the mixture stand for 2–3 minutes to finish cooking the noodles. Serve immediately.

Tip: To steam broccoli, place it in a small microwave-safe bowl with 1/4 cup water. Cover and microwave on high until crisp-tender, 2–3 minutes. Drain.

Serves: 4 | Serving Size: 1 3/4 cups/390g

Nutrition (per serving): Calories: 488; Total Fat: 20g; Saturated Fat: 3g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 1g; Cholesterol: 104mg; Sodium: 656mg; Carbohydrate: 42g; Dietary Fiber: 8g; Sugar: 7g; Protein: 34g

Nutrition Bonus: Calcium: 9%; Iron: 19%; Potassium: 1077mg; Vitamin A: 323%; Vitamin C: 200%

Originally published January 2021; Updated May 2026

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