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4.6 from 84 votes

Instant Pot Chinese Sausage Rice (腊肠饭)

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!

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 8 servings
Calories: 365 kcal
Course: Side Dish , Main Course
Cuisine: Chinese

Ingredients

  • 4 tablespoons unsalted butter
  • 2 large shallots (or 1 onion) , sliced
  • 8 medium-sized dried shiitake mushrooms (about 0.5 oz / 15 g) (*Footnote 1)
  • 5 links Chinese sausage (7 oz / 200 g) , 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
    Cup of Yum
  1. 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
  1. 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.
  2. 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.
  3. Add the Chinese sausage. Cook and stir until the edges turn light golden, 2 minutes.
  4. 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.
  5. 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.
  6. Cover the Instant Pot and seal the valve. Set on “Manual” at high pressure for 12 minutes.
  7. 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.
  8. Fluff the rice and garnish with sliced green onions. Serve hot as a main or side dish.
  9. 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.

Nutrition Information

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 (10%) Fiber 1.6g (6%) Sugar 1.8g (4%) Calcium 31mg (3%) Iron 3mg (17%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 365

% 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.