Instant Pot Chinese Sausage Rice

Chinese sausage rice made easy using the Instant Pot. No rice soaking required, minimal active cooking time, and perfect results. The rich and savory sticky rice is seasoned with soy sauce and mixed with sweet Chinese sausage and crunchy water chestnuts. It’s a perfect one-pot weekday dinner!

Instant Pot Chinese sausage rice

Since I published the Sticky Rice Stuffing, I’ve received so much positive feedback and lots of questions on how to cook it in an Instant Pot. After testing it out, I was surprised to find out that the Instant Pot version is so easy and the result turned out just as great.

Why this recipe?

  1. No rice soaking required. Glutinous rice usually requires overnight soaking to cook it on the stovetop. You can skip that step when using this recipe.
  2. Minimal active cooking time. All you need to do is to brown the aromatics and the sausage in the Instant Pot. It takes about 10 minutes.
  3. Shortened cooking time. It takes about 25 minutes to cook this dish on the stovetop. The Instant Pot version only takes 12 minutes.
  4. Consistent (perfect) result. The rice and sausage will be cooked until soft and buttery and the chestnuts until crunchy.

The Instant Pot Chinese sausage rice is so simple to make that I would totally cook it on a busy weeknight. If you have an Instant Pot, I highly recommend using this version to make your cooking easier.

Chinese sausage rice close up

Chinese Sausage Rice Cooking notes

1. What is Chinese sausage?

Chinese sausage is made from fatty pork. It is normally smoked, sweetened, and seasoned with rose water, rice wine, and soy sauce. Depending on the brand, the sausage itself can be quite tough. But once cooked with the rice, it becomes melt-in-your-mouth tender. The fat and sweetness melt into the gooey rice and taste so good.

These days you can easily find Chinese sausages in an Asian market. I’ve even seen Costco carry them a couple of times. If you can’t find them in your local stores, you can also purchase them from Amazon.

2. Dried Shiitake mushrooms

I highly recommend using dried shiitake mushrooms because they have an intense smoky flavor that fresh ones do not have. However, if you prefer using fresh shiitake mushrooms, you can replace the dried mushrooms with 8 to 10 medium-sized fresh ones.

You can find dried shiitake mushrooms in most Asian markets and even in regular grocery stores. You can also purchase them on Amazon.

Rehydrating dried shiitake mushrooms

3. Workflow

Making Chinese sausage rice in an Instant Pot is super easy.

Prep

  1. Soak the dried shiitake mushrooms before preparing the other ingredients.
  2. Slice all the ingredients into even-sized pieces, to ensure a pleasant texture.

Cook

  1. Saute the shallots and shiitake mushrooms in butter. Then saute the sausage to brown the surface.
  2. Add the sticky rice and mix it up, so it is coated evenly with butter.
  3. Add the water chestnuts and the rest of the seasonings.
  4. Set on high pressure and cook for 12 minutes. Let it rest for 5 minutes, then use the fast release method to let out the pressure.

How to make Chinese sausage rice in Instant Pot

4. Clean up

When I cook this dish on the stovetop, the bottom of the rice gets burned (due to the soy sauce). However, I found that the Instant Pot version doesn’t have this issue. The bottom of the rice will still be very crispy, but you can easily scrape it off using a wooden spatula. If your rice doesn’t come off easily, simply soak the pot in hot water before scrubbing.

Afterthoughts

I love receiving requests and questions from you, the reader, because it makes me think outside the box and improve my recipes. Such as this Instant Pot Chinese sausage rice. I would not have imagined I could cook glutinous rice in an Instant Pot without soaking. But from now on, this will be my go-to method.

More Instant Pot recipes

Chinese sausage rice in a bowl

If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.

Instant Pot Chinese Sausage Rice | Chinese sausage rice made easy using the Instant Pot. No rice soaking required, minimal active cooking time, and perfect results. The rich and savory sticky rice is seasoned with soy sauce and mixed with sweet Chinese sausage and crunchy water chestnuts. It’s a perfect one-pot weekday dinner!

Instant Pot Chinese Sausage Rice

Chinese sausage rice made easy using the Instant Pot. No rice soaking required, minimal active cooking time, and perfect results. The rich and savory sticky rice is seasoned with soy sauce and mixed with sweet Chinese sausage and crunchy water chestnuts. It’s a perfect one-pot weekday dinner!
5 from 2 votes
Print Pin Rate
Course: Main, Side
Cuisine: Chinese
Keyword: comfort food
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 8 servings
Calories: 365kcal
Author: Maggie Zhu

Ingredients

  • 2 1/2 cups glutinous rice (long grain or short grain sticky rice) (*Footnote 1)
  • 4 tablespoons unsalted butter
  • 2 large shallots , sliced (or 1 onion)
  • 8 (about 0.5 oz / 15 g ) dried shiitake mushrooms (medium-sized)
  • 5 links (7 oz / 200 g) Chinese sausage , sliced
  • 1/4 cup Shaoxing wine (or dry sherry)
  • 2 cups chicken broth (*Footnote 2)
  • 1 cup whole water chestnuts , sliced
  • 2 tablespoons soy sauce
  • 2 teaspoons dark soy sauce (or soy sauce) (*Footnote 3)
  • 1/2 teaspoon salt
  • 2 green onions , thinly sliced, for garnish

Instructions

Prep

  • Add the rice and enough water to cover the rice into a large bowl. Use your fingers to gently rinse the rice in a swirling motion, then drain the water.
  • Heat 1 cup of water in the microwave until hot. Add the dried shiitake mushrooms. Soak until the mushrooms turn soft, 15 to 20 minutes. Once done, squeeze the liquid out of the mushrooms into the soaking water. Slice the mushrooms thinly. Reserve 1/2 cup of the soaking water for cooking.
  • Cut the rest of the ingredients while rehydrating the mushrooms.

Instant Pot

  • Turn on the “Saute” function on your Instant Pot and wait until it’s heated. Add the butter and stir a few times until it melts.
  • Add the shallot and shiitake mushrooms. Stir a few times to coat well with butter. Then spread the ingredients into a single layer. Let cook, stirring occasionally, until the edges of the onions turn golden, 6 minutes or so.
  • Add the Chinese sausage. Cook and stir until the edges turn golden and crispy, 2 minutes.
  • Pour in the Shaoxing wine. Use your spatula to release any brown bits stuck to the bottom of the pan. Cook until the wine has evaporated completely.
  • Turn off “Saute”. Add the rice. Stir to mix the rice evenly with the other ingredients. Add the chicken stock, the 1/2 cup mushroom soaking liquid, water chestnuts, soy sauce, dark soy sauce, and salt. Stir to mix well.
  • Cover the Instant Pot and seal the valve. Set on “Manual” at high pressure for 12 minutes.
  • Once the Instant Pot is done cooking, wait for 5 minutes, then switch to fast release by using a long spatula or other utensil to rotate the valve to “Venting” (or use the release button on your Instant Pot lid). Stay away from the Instant Pot to avoid being burned by the hot steam coming out of the pot when using fast release.
  • Fluff the rice and garnish with sliced green onions.
  • Serve hot as a main or side dish.
  • Store the leftovers in a sealed container in the fridge for up to 3 days or in the freezer for 1 month. Reheat in the microwave before serving.

Notes

  1. I used the standard US measuring cup (8 oz. / 240 ml), not the rice cup that comes with your rice cooker.
  2. If you prefer slightly chewy rice, reduce the chicken stock to 1 1/2 cup.
  3. You can use soy sauce to replace dark soy sauce, but your rice will have a lighter color.

Nutrition

Serving: 1serving | Calories: 365kcal | Carbohydrates: 59.4g | Protein: 10.8g | Fat: 8.1g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 767mg | Potassium: 336mg | Fiber: 1.6g | Sugar: 1.8g | Calcium: 31mg | Iron: 3mg
Instant Pot Chinese Sausage Rice | Chinese sausage rice made easy using the Instant Pot. No rice soaking required, minimal active cooking time, and perfect results. The rich and savory sticky rice is seasoned with soy sauce and mixed with sweet Chinese sausage and crunchy water chestnuts. It’s a perfect one-pot weekday dinner!

Disclosure

Omnivore's Cookbook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Share:
Meet Maggie

Hi I'm Maggie Zhu! Welcome to my site about modern Chinese cooking - including street food, family recipes, and restaurant dishes. I take a less labor-intensive approach while maintaining the taste and look of the dish. I am originally from Beijing, and now cook from my New York kitchen.

Never Miss a Recipe!

Leave a Reply

Your email address will not be published. Required fields are marked *

10 thoughts on “Instant Pot Chinese Sausage Rice

  1. Fanny Palacios

    Hi, I would love to try this as it looks so simple. Is it safe to assume that that I can use a stovetop pressure cooker and still have the same results? I do not own an Instant Pot.
    Thanks, Fanny

    Reply
    1. Maggie Post author

      Hi Fanny, yes you can use a stove top pressure cooker to make this recipe. During the process of adding pressure, make sure you use medium heat (not high heat) to prevent the bottom of the rice from burning. Once the pressure is on, turn to low heat.
      Happy cooking!

      Reply
  2. Susan Chee

    I plan to cook this dish but I do not have an instant pot. I would have to cook it on the stovetop. I presume that the quantity of 2 cups of chicken broth to 2 1/2 cups of glutinous rice is meant for cooking in the instant pot. How much broth would I need to use for the conventional method please?

    Reply
  3. Kevin

    Hi Maggie,

    This is amazing!!! I am enjoying a bowl full right now! It is everything you said it would be; rich and delicious. The sausage is tender, the fatty goodness is throughout the dish, its SOOOO good! There was ZERO sticking in the Instant Pot, it was a flawless execution, just as indicated.

    A few things Id suggest to correct/clarify in the recipe above:
    – the cup of mushroom liquid was indicated to be saved for later cooking, but not listed as an add anywhere later in the recipe. I presumed it was an oversight so I indeed added it along with the broth and other ingredients at that time. Also the 2.5 cups of rice was a good indicator it needed the additional mushroom liquid. Worked great.

    – clarify the 2.5C of rice is the US measurement, not the Japanese (or possibly Asian) measurement, which is about a 6oz cup instead of the US 8oz cup. I trusted my instinct and presumed the 8oz cup was the intention. Again, worked perfect.

    Thanks as always for your fantastic recipes. I have made so many and not a single one has been anything but outstanding, and that’s no joke!

    Have a wonderful week, I’m going to finish this amazing bowl of comfort food!!

    Reply
    1. Maggie Post author

      Hi Kevin, thanks so much for your feedback and I’m happy to hear you like the recipe!
      Re mushroom liquid – I totally forgot to include them! Thanks for reminding me. I’ve updated the recipe so now it’s more accurate.
      And yes, good call on the cup measurement. I also added a note in the recipe just to clarify things.
      You too, happy Friday and have a great weekend! 🙂

      Reply
  4. Vivian Sullivan

    5 stars
    I really thought this was delicious. My first thought was why no garlic or ginger and such.. but I just went with the recipe as is except to trade out the soy sauces for equal parts coconut aminos and Bragg’s to make it gluten free. My husband said “something smells good!”and it did! The problem I had ( and I’m hoping you can help it figure it out ) is that it got just slightly burnt on the bottom. I’m wondering how to fix that.
    Maybe because I have a nuwave instead of an instapot. I used your directions exactly. Maybe use the rice setting instead of manual?

    Reply
    1. Maggie Post author

      Hi Vivian, I’m glad to hear you like the recipe!
      Re burning bottom – it is quite normal if the bottom is slightly burnt because of the soy sauce. I’ve re-tested recipe recently and found out that you can use slightly more liquid (2 1/2 cup in total vs. 2 cups) to cook it, and the bottom will only be slightly charred. However, the rice will be very soft. I personally prefer chewier rice. But if you wouldn’t mind soft rice, maybe try using more liquid next time. That will help with the burnt bottom issue.

      Reply
  5. Jennifer Gryn

    5 stars
    We loved the stickiness of this rice and sausage. The amounts, including the mushroom water, worked out perfectly.

    Reply
  6. Dan

    Followed the recipe to the tee and it came out absolutely perfect! I did add a little white pepper to the onion mushroom mix while sautéing. Ate it as a main dish with some homemade kimchi on the side.

    Reply