Instant Pot Miso-Glazed Eggplant Donburi

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A savory miso-glazed eggplant served over steaming rice, made quickly in the Instant Pot for an umami-packed vegetarian bowl. This japanese-inspired vegetarian (vegetarian) ready in about 30 minutes pairs white miso paste, mirin, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 2 Japanese cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear. Add rice and 1 1/4 cups water to the Instant Pot. Seal the lid and set to 'Pressure Cook' on high for 4 minutes. Allow natural pressure release for 10 minutes before opening.
  2. Step 2: While rice cooks, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 2 tbsp soy sauce, 2 tbsp sake, and 1 tbsp brown sugar until smooth.
  3. Step 3: Set Instant Pot to 'Sauté' mode and heat 1 tbsp vegetable oil. Add 2 medium Japanese eggplants cut into 1/2-inch rounds, cooking for 3 minutes per side until golden.
  4. Step 4: Pour miso glaze and 1/2 cup water over the eggplant in the pot. Press 'Cancel' then set to 'Pressure Cook' high pressure for 2 minutes. Quick release pressure once done.
  5. Step 5: Serve the miso-glazed eggplant over the cooked jasmine rice, garnished with 2 thinly sliced green onions and 1 tbsp toasted sesame seeds.

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Frequently asked questions

How long does Instant Pot Miso-Glazed Eggplant Donburi take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Instant Pot Miso-Glazed Eggplant Donburi?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep white miso paste from drying out.

Can I substitute ingredients in Instant Pot Miso-Glazed Eggplant Donburi?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Instant Pot Miso-Glazed Eggplant Donburi for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Instant Pot Miso-Glazed Eggplant Donburi vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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