Instant Pot Chinese Sausage Rice (腊肠饭)
User Reviews
4.6
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
8 servings
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Calories
365 kcal
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Course
Side Dish, Main Course
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Cuisine
Chinese
Instant Pot Chinese Sausage Rice (腊肠饭)
Description
Instant Pot Chinese Sausage Rice (腊肠饭) features short grain glutinous rice cooked together with sliced Chinese sausage, dried shiitake mushrooms soaked and sliced, and onions sautéed in butter. Shaoxing wine is added to deglaze the pot, infusing the dish with aromatic notes. Chicken broth and reserved mushroom soaking liquid provide moisture and umami for the rice to absorb. The cooking method in the Instant Pot ensures even heat distribution and a soft, sticky texture.
The result is a comforting rice dish where the Chinese sausage edges turn lightly golden, releasing smoky and savory flavors balanced by moist mushrooms and subtly sweet onions. The lightly salted soy sauce blend enriches the taste without overpowering the natural ingredients.
Serve this rice as a main course or alongside simple steamed greens. Garnish with thinly sliced green onions to add color and mild freshness.
For soaking dried shiitake mushrooms, keep the soaking liquid to use in cooking. If fresh mushrooms are used instead, replace the liquid with chicken broth. When using the sauté function of the Instant Pot, it is best to wait until the pot is warmed before adding butter to avoid burning. Proper deglazing after adding wine prevents cooking errors.
Ingredients
- 4 tablespoons butter unsalted
- 2 large onion sliced, or shallots, 1
- 8 medium-sized shiitake mushroom Footnote 1, dried, about 0.5 oz / 15 g
- 5 links Chinese sausage sliced, 7 oz / 200 g
- 1/4 cup Shaoxing wine (or dry sherry)
- 2 1/2 cups short grain rice glutinous rice, sticky
- 2 cups chicken broth
- 1/2 cup mushroom soaking liquid
- 1 cup water chestnuts sliced, whole
- 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 using fresh shiitake mushrooms, substitute mushroom soaking liquid with 1/2 cup chicken broth.
- Wait until the Instant Pot is warmed before adding butter to prevent burning.
- Fully deglaze the pot with Shaoxing wine to avoid burn errors during pressure cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 365 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 365kcal | 18% |
| Carbohydrates | 59.4g | 20% |
| Protein | 10.8g | 22% |
| Fat | 8.1g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 21mg | 7% |
| Sodium | 767mg | 32% |
| Potassium | 336mg | 7% |
| Fiber | 1.6g | 6% |
| Sugar | 1.8g | 4% |
| Calcium | 31mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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