Instant Pot Chinese Sausage Rice

4.43 from 19 votes
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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.


  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.


  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.


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.

Chinese sausage rice in a bowl
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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

4.43 from 19 votes
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!
Author: Maggie Zhu
Course: Main, Side
Cuisine: Chinese
Keyword: comfort food
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 8 servings


  • 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



  • 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 “Rice” 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.


  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.


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
Did You Make This Recipe?Don’t forget the last step! Leave a comment below, and tag me @OmnivoresCookbook and #OmnivoresCookbook on Instagram!

More Instant Pot recipes

Lilja Walter is a part of the Omnivore’s Cookbook team and worked closely with Maggie to develop and test this recipe.

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Reader Questions and Reviews

  1. Fanny Palacios says:

    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

    • Maggie says:

      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!

      • Fanny says:

        5 stars
        Just wanted to let you know that I’ve been making this dish almost every week! Great for taking into work for lunch. Cooking in the pressure cooker works fine – no burning or sticking of rice to the bottom of pot! Only change I made after a couple of times is to add about 1.5 ounces of sliced matchsticks of fresh ginger and eliminated the salt. I’ve always loved this dish but could never perfect until now! Comes out consistently good every time. Thank you, Maggie!

  2. Susan Chee says:

    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?

  3. Kevin says:

    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!!

    • Maggie says:

      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! 🙂

  4. Vivian Sullivan says:

    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?

    • Maggie says:

      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.

  5. Jennifer Gryn says:

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

  6. Dan says:

    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.

  7. lee says:

    4 stars
    really good and simple.

  8. Tricia says:


    I would like to make Bak Chang or Zhongzi using the pressure cooker I was wondering how i should adjust the liquid and time since there would be pork belly, mushrooms, mung beans, dried shrimps and egg yolks together with the glutinous rice. Thank you. Appreciate your help.

    • Maggie says:

      I think you won’t need to adjust water amount since these ingredients don’t really release or absorb a lot of liquid.

  9. STEPHANIE says:


    • Maggie says:

      The rice will have a different texture but yeah I think you totally can! We use the combo of roasted chestnut with grains quite a lot in China and the result is tasty.

  10. Jane says:

    I followed the recipe exactly but used 1.5C of chicken broth for chewier rice as per the footnote and it ended up being a disaster. Half the rice was uncooked and the bottom was slightly burnt. I don’t think this amount of broth coupled with the mushroom water is enough to cook it throughly in the instant pot.

    • Maggie says:

      Hi Jane, I’m sorry to hear your dish didn’t turn out well. We tested the recipe using different Instant Pot and did find the result is not very consistent depending on the model. Sometimes the rice came out too wet, and that’s why I added a footnote using less liquid. Could you let me know the type of rice and the Instant model you use? That will help with the troubleshooting.

      • Jen says:

        Can you substitute other types of rice, such as Thai jasmine or medium grain rice, for example, that is not glutinous rice?

      • Maggie says:

        Hi Jen, I’ve never tried it with other type of rice, but I think you totally can.
        For plain jasmine rice, rice liquid ratio is 1: 1 1/4, and for medium grain rice, it’s 1:1. The ingredients besides rice won’t release so much liquid. So it’s quite close to what I’ve written here – maybe add 2 more tablespoons broth for medium grain rice, and 1/4 cup more broth for jasmine rice.

      • Jane says:

        I used Mogami sweet rice and the Instant Pot Duo 6qt. I ended up adding the extra 1/2C broth afterwards and cooking for longer until the rice was cooked through . I believe the original amount of 2C broth is needed from the get go and is probably the minimum needed to cook the rice throughly without burning. Thanks for your reply. I’ve enjoyed making several of your recipes.

    • Elle says:

      This looks amazing. Do you recommend using fresh or canned water chestnuts?

      • Maggie Zhu says:

        I used the canned in the recipe, but if you can find fresh that would be even better!

  11. Karen Lee says:

    3 stars
    Hi Maggie, I tried this recipe last night and did it both in the instant pot and rice cooker (for 2 families). I kept getting the ‘Burn ‘warning from the Instant Pot and after a couple of times had to turn it on to the ‘Rice’ function. The result was tasty but rice was too soft. I doubt it was the amount of water as I followed the recipe to the T. I did however add in chicken pieces though. I put them in at the same time as the chinese sausage. Could this be why? I would like to perfect this dish though. It’s one of my dad’s favourite and the instant pot is so quick vs steaming!

    • Maggie says:

      Hi Karen, adding chicken to the rice will affect its doneness because meat releases liquid during cooking. Also I’ve added a footnote that you should reduce the broth from 2 cups to 1.5 cups if you prefer a chewy texture. The liquid amount is tricky because depending on the glutinous rice (different type of grains) and the Instant Pot model, the result will come out slightly different. I tested it on two Instant Pot and the results were noticeably different. I’m afraid you need to adjust the liquid amount (based on the extra ingredients you add etc) in order to get the texture you desire.

  12. Sarah says:

    Am I the only one that kept getting the “burn food” error message over and over? What am I doing wrong?! I ended up putting the rice in a steamer basket with the broth in the actual pot. It’s cooking now, we will see how it turns out……
    From everyone else’s comments, it seems like everyone had success!
    I did add a tablespoon of oyster sauce.

    • Maggie says:

      Hi Sarah, did your rice turn out OK? I only have the old Instant Pot model and it doesn’t have the “burn” notification, so I’m afraid I can’t help with the troubleshooting. However, this is the type of dish that’s a bit tricky to cook with, because it is very starchy and it contains ingredients that causes burning bottom (soy sauce, also oyster sauce if you used it). That’s why I included a note on the cleaning, because it’s common that the bottom of the rice will scorch a bit.

  13. Marilyn says:

    Just made your lion’s head meatballs and they were DELISH, can’t wait to try this recipe! If I want to add in uncooked pork belly to this recipe to make a lazy Zongzi of sorts, how would you recommend adjusting the cooking time or any other ingredients? Thanks!!

    • Maggie says:

      Hi Marilyn, glad to hear you like the meatball recipe!
      Re cooking pork belly with the rice – I wouldn’t do it in this recipe because it calls for a very short cooking time. For the pork belly to properly cook through, I would cut the pork quite small, and at least double or even triple the cooking time. Sorry I don’t have a great answer without testing the recipe.

  14. Fiona says:

    This looks delicious! If I leave out the water chestnuts, should I alter the amount of liquid?

    • Maggie says:

      Hi Fiona, you don’t need to alter the liquid amount. Water chestnut doesn’t release a lot of moist during cooking so it’s totally OK to leave them out. Happy cooking!

  15. Elizabeth says:

    4 stars
    Love this one pot recipe! However, be mindful that if not enough water is used, the float valve will not rise which might mean there is no pressure. That’s what happened to me, not sure if that was the reason for the rice not being cooked for the most part even when I waited 10 minutes before opening the lid. No pressure release was needed since there was no pressure. I had to add more water, let it cook for another 8 minutes to salvage the dish, by then the rice was too wet for my liking and the bottom was burnt. To note, I did use 3 cups of rice instead of 2 1/2 cups with the recommended amount of broth (2 cups) initially. Thought that would be ok since 1 1/2 cups of broth was ok for 2 cups of rice. The dish was tasty otherwise, will try making the recipe again using the recommended amount of rice and broth.

    Thank you Maggie for all your wonderful recipes and instructions! I am making more Chinese dishes than ever owing to your website.

    • Maggie says:

      Hi Elizabeth, thanks for the comment and the feedback!
      Re not adding pressure – I’ve come across this at least three times in the past, while cooking different dishes. I use it to cook a beef stew multiple times, all went successfully but one time it didn’t add pressure add all, so the meat came out raw. I wonder if it’s caused by not enough water or it’s just an error made by the pot once in a while. It’s super annoying and I hope it won’t happen to you the next time.
      As for the water amount, it’s so tricky because it’s affected by the type of sweet rice you use (long grain vs short grain), and the version of the pot. I’ve tested it two different Instant Pots, and that’s why I ended up having two water measurements.
      Anyhow, I hope the recipe will work for you the next time if you decide to make it again 🙂

  16. Karen Mariani says:

    Absolutely delicious! So simple using the Instant Pot. The recipe works! Thank you so much!!

  17. Art NYC says:

    Hi Maggie,

    I’m cooking this dish now. In less than a minute I got the burn …. I transfer everything to a standard rice cooker, add water and cooking it over a few cycles…
    IP Duo 6Qt was used.

  18. Brittany says:

    5 stars
    Omg this is delicious!! So happy to have found this recipe. First time making it and it is so flavorful! Wow. It’s so simple and easy to make. Cannot wait to try more of your recipes!

  19. Kevin says:

    I can’t even cook this because the instant pot keeps showing burn! I opened it to scrape the burnt rice and it went back to cooking but before the timer started it said burn again! This is my second attempt with 2.5c broth. I’m starting to think it’s not possible with my instant pot. Ip-duo

    • Maggie says:

      Hi Kevin, I’m sorry to hear it. My Instant Pot is the old version, but we did test the recipe in a IP-duo. The key is to scrape off all the brown bits when you saute the ingredients (before adding the rice). If the bottom of your IP is clean, then I’m afraid I don’t know why it keeps showing the burn warning.

      • Kevin says:

        I was able to finally complete the recipe by using the “Rice” function on the instant pot rather than using “Pressure Cook High Pressure”. Hopefully this helps others who have an IP-DUO. It was impossible to cook on the other setting because it would stop heating when BURN was shown.

  20. Xs petite says:

    5 stars
    This is an awesome recipe!! I’ve made it 5 times in the past few months. Rice turned out perfect.

  21. Allison says:

    Hi, I tried this recipe and also got the burning signal from instant pot. What I’ve concluded is that instead of cooking at high pressure, you should do 12 minutes at low pressure (the rice preset) and then it will be fine.

    • Maggie says:

      Hi Allison, thanks so much for the tip! I’m going to test this again using the method you shared and update this recipe later.

  22. May Chan says:

    4 stars
    Hi Maggie, I love your recipes. I made this tonight following recipe as is using my Instant Pot IP-DUO60 V2. When I went to do a quick release after 5 minutes no steam came out so I thought it didn’t cook. It didn’t look like it was done either when I opened the lid so I put the lid back on and turn it on to Rice setting instead but it never came up to pressure after 30 mins. I then tried again for another 30 mins thinking maybe I didn’t seal the lid properly. I did see some steam coming out of the pressure valve but it never come to pressure. So I gave up and decided to try cooking the rice mixture on the stovetop. Lo & Behold when I went to stir up the rice to scoop it into the pot the rice was fully cooked. The bottom was a little burned but I never got a “Burned” notice. It was delicious! I must try making it again and see what happens.

  23. Courtney says:

    5 stars
    I followed this recipe exactly (using 2 cups chicken broth and the 1/2 cup mushroom water) and it came out perfectly (and delicious!), though I did let the rice soak in water while I was prepping the ingredients. I did not get a Burn error but there was a thin layer of rice stuck to the bottom of the pot (not a big deal). Now I want to double the recipe, but should I double all the ingredients (both solid and liquid ingredients) and keep the same cook time? Or is there any other adjustments I should make? Thank you!

  24. Melinda says:

    5 stars
    I want to add oyster sauce would 2 teaspoon oyster sauce in place of dark soy be a reasonable substitute ?

    • Maggie says:

      I think so, a bit more like 1 tablespoon wouldn’t hurt either.

  25. D Lee says:

    3 stars
    Hi Maggie, I made this dish today using 2 cups of chicken broth and 1/2 cup of mushroom liquid. I realized my instant pot (IP-Lux) did not come to pressure with 5 minutes left to cook. So I restarted instant pot and later tried the Rice function and it still did not come to pressure. I finally open the instant pot and most of the rice was cooked – no moisture left in pot. The bottom of pot was bit burnt. I wonder if I should use the rice function instead.

  26. Jane says:

    5 stars
    My family loved this recipe! A nostalgic flavor and such an easy way to make glutinous rice. Question: have you tried doubling it? How much time would I add? Thank you for the recipe- very delicious!

  27. Leylola says:

    I followed everything to a T in my 8 qt instapot. I got a burn message. Checked it and saw the soy sauce carmelized on bottom. The rice was not fully cooked.

    • Maggie Zhu says:

      Hi Leylola, I’m sorry to hear your dish didn’t come out as expected.
      My Instant Pot is very old and it doesn’t have the burn notification. I will be purchasing the newer model soon and retest the recipe.
      From some of the feedback, using the rice cooking setting will resolve the issue.

  28. Jeff says:

    Just made this, so delicious! Thank you. I can’t remember what I ended up doing, but I was a bit confused if the mushroom water was in addition to the chicken stock? So for example if I was using 1 cup long grain rice to 1.25 cup stock, do I add 0.5 cup mushroom water on top of that or is that part of the stock?

  29. Litostressedone says:

    I tried this using the rice function on my instant pot and it was my first time using it and it didn’t go well. It never came up to pressure and when it was done the rice was mushy and there was thick layer of burnt rice on the bottom. Will this work better using pressure cook function high or low for 12 minutes instead? Thanks

  30. Karla says:

    5 stars
    This is the best rice I’ve ever made! Definitely five stars. I’d give it 20 if I could! It reminded me of the rice we get at the local dim sum restaurant where we live. I’ve been trying and trying to get the texture. This is it! Tbank you, from the bottom of my heart!

    • Karla says:

      I did have to play with it, though. It never came up to pressure so I think not enough liquid for pressure cooking in an 8-quart Instant Pot. A 6-quart would probably be better. Also, the rice function didn’t help. I ended up letting it just cook for about 16 minutes and then dished it up. There was a thin layer of crust thought not burned but I have a non-stick insert so it came out just fine, kind of like a Chinese tahdig. The rice was thoroughly cooked, though so I saved it. You may want to revisit what kind of pot you cook it in and specify the settings you use. Also, warning: not enough liquid will not get you the pressure you need so big pots won’t work. I gave the stars because it was so freakin’ delicious, once I figured out how to salvage it.

  31. Karla says:

    1 star
    I’ve tried this recipe twice and the instructions are a no go. The first time I tried it, I did it in an 8 quart pot. I put it on the rice setting and it never came up to pressure. I figured that the 8 quart was too big so not enough liquid to get it there. I bought a 6 quart. I just made it, put it on the rice setting and, again, it did not come up to pressure. I switched it to the pressure setting… nothing. I can hear it boiling but it’s just not coming up to pressure. I followed it each time, to the specifications you have listed and it has been an abject failure. I just let the rice cook until it was done, on saute. It was okay but took longer to do. What can be the problem here?

  32. Melanie says:

    I’ve made sticky rice in my IP in the past, combining a few different recipes and techniques, but never wrote it down! Your recipe is the closest to what I was doing, and I’m trying it now with a few minor tweaks. Thank you, will follow up with a few notes on what I modified once I see how it worked out.

    • Melanie says:

      5 stars
      Success! Yummy sticky rice for dinner. Thank you so much for your recipe and tips. I changed up a few things to make it more like my Mom’s (see below). Testing this out so we can make it on Thanksgiving.
      1 Cup sweet rice and 1 Cup jasmine rice
      2.25 Cup chix broth (I used 2.5 Cup but would reduce it next time)
      Chinese sausage
      1 large shallot
      2 stalks celery
      Shiitake mushrooms
      Water chestnuts 1 can
      2 TBS soy sauce
      1 TBS oyster sauce
      Skipped the wine
      Used my instant pot on the rice setting. It automatically adjusts the time for what’s in the pot, and it cooked for 13 min (low pressure). I let it sit for 10 min before releasing pressure. It was a bit soggy which I dealt with by turning the IP back on for a few min until the burn signal came on, then turned it off and let it sit for 30 min. Next time I will reduce the liquid to 2 – 2.25 Cup.

      • Maggie Zhu says:

        Hi Melanie, thanks so much for sharing your cooking tips and I’m glad to hear the rice turned out well!
        I think it’s a great idea to add some jasmine rice, so the rice will have a lighter fluffier texture.
        The recipe has had mixed reviews due to water amount. I often start with just enough water so the rice won’t turn soggy. But apparently some Intant Pot shows burning sign (mine never did) so it’s hard to judge. I hope the rice will turn out well for you next time when you reduce the water.

  33. Vivien C says:

    5 stars
    It turned out quite tasty! This is my first time making sticky rice. Thank you for another great recipe.
    But the bottom seems to have burnt. Any tips to prevent that?

    • Maggie Zhu says:

      I’m glad to hear you like the recipe! For the scorched bottom, unfortunately there’s little way to prevent that because because the soy sauce and the starchy rice is causing it. You might be able to make it less scorched by adding more liquid, but the rice might get a bit mushier.

  34. Aralex says:

    Can I substitute carrots for mushrooms?

    • Maggie Zhu says:

      You totally can!

  35. Carmen Wong says:

    5 stars
    This is an awesome recipe for 臘味返! So easy, fast and delicious. I use 臘肉 in stead of butter for a deeper flavor and I use Chinese chives in stead of green onions 😊 Thank you so much for this recipe!

  36. Wen says:

    5 stars
    Wow! Flavor and texture bomb. Hard to stop eating it. I’ve only had this while out for dimsum. Never thought I’d be able to make it myself. It was surprisingly easy. I love the combo of sticky savory rice, crispy water chestnuts, chewy sightly sweet sausage and the freshness and heat of the green onion. I like to cut the sausage lengthwise into 4 strips, then diced so that the sausage is more evenly distributed though the rice.

    • Maggie Zhu says:

      So happy to hear you like this one and thanks so much for leaving a positive review 🙂

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