Instant Pot Sunny Side Up Rice Bowl is the perfect meatless Monday option. Hey there friends, this is Jennifer from Jenron Designs. Today you are in luck I am sharing one of my favorite weeknight wonder bowls, my Instant Pot Sunnyside Up Rice Bowl.

This meal is perfect for a “Meatless Monday” option! Before you get all squeamish on the egg please note that it adds a velvety sauce-like consistency to the entire dish which my husband absolutely loves!

Check out all my easy one-pot wonder bowls for an easy weeknight meal like Instant Pot Santa Fe Chicken Rice Bowl, Mediterranean Israeli Couscous Bowl, or my Thai Basil Chicken Fried Rice Bowl.

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Ingredients

This recipe uses a lot of basics you probably already have in your pantry like rice, eggs, and a mix of fresh vegetables. Along with a few refrigerator staples like sriracha, tamari, or soy sauce. Then add in fresh ginger to liven up the entire dish.

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Saute

Start by setting your Instant Pot to the sauté setting, this will heat up your pot and save you time. Then lightly sauté your diced carrot, zucchini, and mushrooms along with 2 tbsp of olive oil for approximately 5-7 minutes. Remove from Instant Pot and set the side. Mix vinegar, tamari, and sugar together and pour over veggies to marinate.

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Add in 1 1/4 cup of vegetable stock, diced ginger, scallion whites, a pinch of salt, along with your rice, to your Instant Pot. Seal and cook at the High-Pressure Cook setting for 10 minutes. Carefully quick vent your Instant Pot and fluff rice with a slotted Spurtle. Stir in veggie to mix and re-warm.

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While you are cooking the rice go ahead a pan fry up your eggs so they are ready for the assembly at the end. Place rice and veggies into a bowl top with eggs and garnish with sriracha, and green scallions, and cilantro.

*Note: consuming undercooked or raw eggs can result in food poisoning issues make sure that all food is thoroughly heated.

You may also enjoy my other recipes made in the 3 Qt. Instant Pot HERE. It may be mini, but it does the job! Enjoy.

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Sunny-Side-Up-Veggie-Stir-Fry

Instant Pot Sunny Side Up Rice Bowl

Jennifer G
Prep Time 10 mins
Cook Time 15 mins
10 mins
Course Dinner, Lunch, Main Course
Cuisine Asian, Stir Fry, Vegetarian
Servings 4 people
Calories 610 kcal

Equipment

  • Instant Pot 3 Qt. Mini ( Recipe Can be doubled for larger size Instant Pots)

Ingredients
  

  • 1 1/2 cups Jasmine Rice
  • 4 Eggs
  • 2 large Carrots cut into strips
  • 2 large Zucchini cut into half moons
  • 8 oz Mushrooms cleaned, sliced
  • 5 Scallions cut, divided into white and green parts
  • 4 thumbs Ginger (thumbs are the little stub pieces) peeled and diced
  • 1 1/4 cups Vegetable Stock
  • 1 tbsp Butter
  • 2 tbsp Olive Oil (or Sesame Oil)
  • 10 tsp White Vinegar or Rice Wine Vinegar
  • 1 tsp Sugar
  • 4 tbsp Tamari or Soy Sauce
  • 4 tbsp Sriracha
  • 1 bunch Cilantro
  • Salt & Pepper to taste

Instructions
 

  • Start by setting your Instant Pot to the saute setting, this will heat up your pot and save you time.
  • Then lightly saute your diced carrot, zucchini and mushrooms along with 2 tbsp of olive oil for approximately 5-7 minutes. Remove from Instant Pot and set the side.
  • Mix vinegar, tamari and and sugar together and pour over veggies allow to sit and to marinate.
  • Add in 1 1/4 cup of vegetable stock, diced ginger, scallion whites, pinch of salt, along with your rice, to your Instant Pot.
  • Seal and cook at the High-Pressure Cook setting for 10 minutes. When cooking time is done, carefully quick vent your Instant Pot and fluff rice with a slotted Spurtle. Stir in veggie to mix and re warm.
  • While you are cooking the rice, go ahead a pan fry up your eggs so they are ready for the assembly at end, by cracking your egg directly into a hot pan with 1 tbsp of olive oil. Allow to cook until the edges are completely white and solid, while leaving the center slightly uncooked.
    *Note: consuming undercooked or raw eggs can result in food poisoning issues make sure that all food is thoroughly heated.
  • Place rice and veggies into a bowl top with eggs and garnish with sriracha, and green scallions and cilantro.

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