Cut the pork into small cubes and marinate with half of the dark soy sauce and sesame oil, mixing until well combined.

Set the Instant Pot to the Sauté setting on high. Add 1 tablespoon of oil and let it heat up. Add the pork and sauté until it turns golden brown on the outside. Remove the meat from the pot and set it aside.

Add the minced garlic to the Instant Pot, allowing it to cook until golden brown, about 30 seconds.

Pour in the water and deglaze the bottom of the pot by scraping it clean with a spatula to prevent any sticking.

Break the spaghetti in half and arrange it in the pot in a crisscross pattern to help prevent sticking. Gently press the spaghetti down until it’s submerged in the liquid without stirring.

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

When the 4 minutes are up, perform a quick pressure release and allow the pot to rest for an additional 4 minutes.

Afterward, open the pot and stir the noodles. Add the remaining dark soy sauce, light soy sauce, hoisin sauce, and mirin, stirring until everything is well combined.

Set the Instant Pot back to the Sauté setting on high. Add the sliced bok choy, bell pepper, onions, carrots, and cooked pork to the pot, stirring frequently for 5-8 minutes, depending on your preferred vegetable crispness.