This Instant Pot Chinese Sausage Rice is a comforting and flavorful dish that’s packed with savory goodness. Made with sticky rice, umami-rich shiitake mushrooms, Chinese sausage, and water chestnuts, this dish is infused with soy sauce and Shaoxing wine for that signature depth of flavor. Using an Instant Pot ensures the rice is perfectly cooked and fluffy, while the rich combination of ingredients makes it a complete meal that’s both easy to prepare and satisfying.
Ingredients:
- 4 tablespoons unsalted butter
- 2 large shallots, sliced (or 1 onion)
- 8 medium-sized dried shiitake mushrooms, soaked and sliced (*see notes)
- 5 links (7 oz / 200 g) of Chinese sausage, thinly sliced
- 1/4 cup Shaoxing wine (or dry sherry)
- 2 1/2 cups short grain sticky rice (glutinous rice), rinsed
- 2 cups chicken broth
- 1/2 cup mushroom soaking liquid
- 1 cup whole water chestnuts, sliced
- 2 tablespoons soy sauce
- 2 teaspoons of dark soy sauce (or standard soy sauce)
- 1/2 teaspoon salt
- 2 green onions, thinly sliced (for garnish)
Instructions:
- Prepare the Mushrooms:
- Soak the dried shiitake mushrooms in hot water for about 20 minutes until softened.
- Once softened, drain and reserve ½ cup of the soaking liquid.
- Slice the mushrooms and set aside.
- Sauté the Aromatics and Sausage:
- Set your Instant Pot to the sauté mode and add the unsalted butter.
- Once the butter melts, add the sliced shallots (or onion) and sauté until softened and translucent, about 2-3 minutes.
- Add the sliced Chinese sausage and sauté for another 2-3 minutes until the sausage starts to render some fat and become fragrant.
- Add the Mushrooms and Shaoxing Wine:
- Stir in the sliced shiitake mushrooms and cook for another 1-2 minutes.
- Pour in the Shaoxing wine (or dry sherry) to deglaze the pot, scraping up any browned bits from the bottom.
- Let the wine cook off for about 1 minute.
- Add the Rice and Liquid:
- Add the rinsed sticky rice to the Instant Pot and stir to combine with the aromatics and sausage.
- Pour in the chicken broth and reserved mushroom soaking liquid.
- Add the soy sauce, dark soy sauce, and salt, stirring to combine.
- Ensure that the rice is completely covered by the liquid.
- Pressure Cook the Rice:
- Secure the lid on the Instant Pot and set it to “Pressure Cook” or “Manual” for 10 minutes on high pressure.
- Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure.
- Add Water Chestnuts and Stir:
- Open the lid and stir in the sliced water chestnuts.
- Let the rice sit for a few minutes to allow the flavors to meld.
- Garnish and Serve:
- Fluff the rice with a fork, garnish with thinly sliced green onions, and serve warm.
Conclusion:
This Instant Pot Chinese Sausage Rice is a delicious and comforting dish with a perfect blend of savory flavors. The sticky rice absorbs the umami from the sausage, mushrooms, and soy sauce, while the water chestnuts add a pleasant crunch. This recipe is a fantastic one-pot meal that’s easy to prepare and full of deep, satisfying flavors.
Instant Pot Chinese Sausage and Sticky Rice
A savory and fragrant dish made with sticky rice,Chinese sausage, shiitake mushrooms, and water chestnuts, all cooked toperfection in the Instant Pot for an easy one-pot meal.
Ingredients
- 4 tablespoons unsalted butter
- 2 large shallots sliced (or 1 onion)
- 8 medium-sized dried shiitake mushrooms soaked and sliced (*see notes)
- 5 links 7 oz / 200 g of Chinese sausage, thinly sliced
- 1/4 cup Shaoxing wine or dry sherry
- 2 1/2 cups short grain sticky rice glutinous rice, rinsed
- 2 cups chicken broth
- 1/2 cup mushroom soaking liquid
- 1 cup whole water chestnuts sliced
- 2 tablespoons soy sauce
- 2 teaspoons of dark soy sauce or standard soy sauce
- 1/2 teaspoon salt
- 2 green onions thinly sliced (for garnish)
Instructions
Prepare the Mushrooms:
- Soak the dried shiitake mushrooms in hot water for about 20 minutes until softened.
- Once softened, drain and reserve ½ cup of the soaking liquid.
- Slice the mushrooms and set aside.
Sauté the Aromatics and Sausage:
- Set your Instant Pot to the sauté mode and add the unsalted butter.
- Once the butter melts, add the sliced shallots (or onion) and sauté until softened and translucent, about 2-3 minutes.
- Add the sliced Chinese sausage and sauté for another 2-3 minutes until the sausage starts to render some fat and become fragrant.
Add the Mushrooms and Shaoxing Wine:
- Stir in the sliced shiitake mushrooms and cook for another 1-2 minutes.
- Pour in the Shaoxing wine (or dry sherry) to deglaze the pot, scraping up any browned bits from the bottom.
- Let the wine cook off for about 1 minute.
Add the Rice and Liquid:
- Add the rinsed sticky rice to the Instant Pot and stir to combine with the aromatics and sausage.
- Pour in the chicken broth and reserved mushroom soaking liquid.
- Add the soy sauce, dark soy sauce, and salt, stirring to combine.
- Ensure that the rice is completely covered by the liquid.
Pressure Cook the Rice:
- Secure the lid on the Instant Pot and set it to “Pressure Cook” or “Manual” for 10 minutes on high pressure.
- Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure.
Add Water Chestnuts and Stir:
- Open the lid and stir in the sliced water chestnuts.
- Let the rice sit for a few minutes to allow the flavors to meld.
Garnish and Serve:
- Fluff the rice with a fork, garnish with thinly sliced green onions, and serve warm.