Chinese sausage rice (腊肠饭) 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 an ideal one-pot weekday dinner!
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?
- 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.
- 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.
- Shortened cooking time. It takes about 25 minutes to cook this dish on the stovetop. The Instant Pot version only takes 12 minutes.
- 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 ingredients
1. What is Chinese sausage (腊肠)?
Chinese sausage (腊肠, lap cheong) is made from fatty pork. It is normally smoked, sweetened, and seasoned with rose water, rice wine, and soy sauce. 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.
3. Sticky rice
Sticky rice (糯米, Nuo Mi) is also called glutinous rice or sweet rice. It looks like white rice, but has a sticky and gooey texture once cooked. It is important to use this type of rice in this recipe for the best texture. You can easily find the rice in most Asian markets or on Amazon.
4. Mise en place
When you’re ready to cook, you should have the shiitake mushrooms soaked and sliced. The other ingredients should be chopped and measured out.
How to make instant pot Chinese sausage rice
- Saute the mushrooms and shallots with butter
- Saute the Chineses sausage
- Pour in Shaoxing wine to deglaze and use spatula to scrape off the browns bits from the bottom (very important)
- Mix in the sticky rice
- Add the rest of the ingredients and seasonings
- Cook on high for 12 minutes
That’s it! It is super easy to prepare. The rice will come out tender and gooey, soaked with rich sauces and the fat from the sausage, with a slightly charred bottom.
4. Easy clean up
When I cook Chinese sausage rice on the stovetop, the bottom of the rice usually 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 brown, 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.
Frequently asked questions
Why does the instant pot keep showing “burn food” error?
I’ve gotten this question quite a few times, but unfortunately I was never able to recreate it when I was testing the recipe.
Over the years, I have used 3 different generations of Instant Pot. I suspect that it may show the “burn food” warning if you did not scrape the brown bits off completely after deglazing the pan with Shaoxing wine. During my latest cooking experience, I did find that it is best to not brown the shallot and sausage too much, so the bottom of the pot does not get too charred. And it will not affect the flavor of the finished dish.
Why did the bottom of the rice burn?
It is quite normal if the bottom of the rice gets browned because of the soy sauce and the sticky texture of the rice. Depending on the type of glutinous rice you use, you might get different results. For example, this recipe specifically uses short grain glutinous rice. If you use long grain glutinous rice, you might need to add 1/2 cup of chicken broth because long grain rice absorbs liquid differently.
I also found that after I upgraded my Instant Pot to the newer version, the result is much better. I noticed that the latest Instant Pot is heavier and distributes heat better. When I used my old IP, the bottom of the rice might burn a little (but could be easily cleaned off). And when I use the new IP, the rice is beautifully charred without any burning at all.
Can I replace the water chestnuts with other vegetables?
Yes! The water chestnuts are sweet and crunchy, adding a nice texture to the dish. But you can also use bamboo shoots or carrots in their place.
Can I use a pressure cooker to cook this dish?
Yes! Make sure you use no higher than medium heat when adding the pressure, then turn to low heat once pressure is added. This will prevent the bottom of the rice from burning.
Afterthoughts
I love receiving requests and questions from you, the reader, because it makes me think outside the box and improve my recipes. This Instant Pot Chinese sausage rice is a great example of a recipe developed in response to readers’ requests. 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
- Instant Pot Pork Ribs (Chinese-Style)
- Instant Pot Bolognese (Hong Kong Style)
- Instant Pot Oxtail Soup
- Asian-Style Instant Pot Pulled Pork
- Asian Instant Pot Chicken Noodle Soup
- Instant Pot Eggs (Perfect Hard-Boiled & Soft-Boiled Eggs)
Instant Pot Chinese Sausage Rice (腊肠饭)
Ingredients
- 4 tablespoons unsalted butter
- 2 large shallots , sliced (or 1 onion)
- 8 medium-sized (about 0.5 oz / 15 g) dried shiitake mushrooms (*Footnote 1)
- 5 links (7 oz / 200 g) Chinese sausage , sliced
- 1/4 cup Shaoxing wine (or dry sherry)
- 2 1/2 cups short grain sticky rice (glutinous rice)
- 2 cups chicken broth
- 1/2 cup mushroom soaking liquid
- 1 cup whole water chestnuts , sliced
- 2 tablespoons soy sauce
- 2 teaspoons dark soy sauce (or soy sauce)
- 1/2 teaspoon salt
- 2 green onions , thinly sliced (for garnish)
Instructions
Prep
- Add the dried shiitake mushrooms in a medium size bowl and pour in hot water. 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 the soaking water for cooking.
Instant Pot
- Turn on the “Saute” function on your Instant Pot and wait until it’s warmed up (*Footnote 2). 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 softened, 6 minutes or so.
- Add the Chinese sausage. Cook and stir until the edges turn light golden, 2 minutes.
- Pour in the Shaoxing wine. Use your spatula to release any brown bits stuck to the bottom of the pan. This is very important. If you don’t deglaze the pot thoroughly, you might get a “burn food” error later on. Cook until most of the liquid has evaporated.
- Turn off “Saute”. Add the rice. Stir to mix the rice evenly with the other ingredients. Add the chicken stock, 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 at least 5 minutes, then switch to fast release by using 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 3 months. Reheat in the microwave before serving.
Notes
- If you used fresh shiitake mushrooms, use 1/2 cup chicken broth to replace the mushroom soaking liquid.
- You don’t have to wait until the Instant Pot is “heated” to add the butter. Instant Pot saute function only has one heat setting and I found it too hot to melt butter. You should add the butter once the pot has warmed up.
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
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!
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!
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?
Hi Susan, I have a stovetop version here: https://omnivorescookbook.com/sticky-rice-stuffing/
Happy cooking!
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!!
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! 🙂
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?
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.
We loved the stickiness of this rice and sausage. The amounts, including the mushroom water, worked out perfectly.
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.
really good and simple.
Hello,
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.
I think you won’t need to adjust water amount since these ingredients don’t really release or absorb a lot of liquid.
CAN I USED ROASTED CHESTNUT INSTEAD OF WATER CHESTNUT?
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.
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.
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.
Can you substitute other types of rice, such as Thai jasmine or medium grain rice, for example, that is not glutinous rice?
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.
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.
This looks amazing. Do you recommend using fresh or canned water chestnuts?
I used the canned in the recipe, but if you can find fresh that would be even better!
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!
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.
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.
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.
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!!
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.
This looks delicious! If I leave out the water chestnuts, should I alter the amount of liquid?
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!
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.
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 🙂
Absolutely delicious! So simple using the Instant Pot. The recipe works! Thank you so much!!
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.
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!
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
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.
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.
This is an awesome recipe!! I’ve made it 5 times in the past few months. Rice turned out perfect.