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–+ servings

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.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Chinese
Servings 4
Calories 450 kcal

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.

Nutrition

Calories: 450kcal
Keyword Chinese sausage rice
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