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5 from 15 votes

Instant Pot Chinese Sticky Rice

Step-by-Step Guide on how to make Instant Pot Chinese Sticky Rice (臘味糯米飯). Easy to make Traditional Lo Mai Fan with Chinese sausage. Umami-savory sticky rice bursting with flavors and satisfying mouthfeel. The ultimate Chinese comfort food!
Servings 4 - 6
Total Time 1 hr 20 mins

Ingredients

Instructions

  • Rehydrate Shiitake Mushrooms & Dried Shrimp:
    Shiitake Mushrooms: In a 500ml measuring cup, rehydrate shiitake mushrooms with 1 cup (250ml) warm water.
    Dried Shrimp: In a separate bowl, rehydrate dried shrimp with ½ cup (125ml) warm water.
    Soak them for 10 to 15 minutes until softened.
    *Note: Save these two soaking liquids for the next step.
  • Prepare Ingredients: Prepare other ingredients while the dried shrimp and shiitake mushrooms are rehydrating.
    Shiitake Mushrooms: Once the shiitake mushrooms are rehydrated & softened, squeeze all the liquid out of the mushrooms, remove the stems, then dice them.
    Drain the rehydrated shrimp, then combine the "shrimp soaking liquid" with the "mushroom soaking liquid".
    Add ¾ cup (188ml) unsalted chicken stock, 1 tbsp (15ml) regular soy sauce, 1½ tsp (7.5ml) dark soy sauce, and 1 tsp (5ml) roasted sesame oil to the combined "shrimp mushroom liquid".
  • Sauté Sausages & Shrimp: Add the diced sausages to Instant Pot.
    Heat up Instant Pot using Sauté More function. Stir the diced sausages occasionally while the Instant Pot is gradually heating up.
    *Note: The diced sausages will begin to release oil.
    Sauté for a few minutes. Add in the rehydrated dried shrimp, then sauté for 1 minute. Add in minced garlic and diced shiitake mushrooms, then sauté for another minute.
  • Deglaze Instant Pot: Pour the "shrimp mushroom liquid" in Instant Pot, then completely deglaze the bottom of the pot by scrubbing the flavorful brown bits with a wooden spoon.
    In a stainless steel bowl, combine 2 cups (400g) glutinous rice with all the ingredients that are in the Instant Pot. Give it a quick mix.
    Make Scrambled Eggs (Optional): Wait until Instant Pot is hot. Add in some oil, then scramble the eggs in Instant Pot.
  • Pressure Cook Chinese Sticky Rice: Press "Cancel" button to turn off Instant Pot.
    Add 1 cup (250ml) cold water and a trivet in Instant Pot. Then, add the stainless steel pot with glutinous rice in Instant Pot.
    Close lid and turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 35 minutes, then Natural Release for 15 minutes. Turn the Venting Knob to Venting position, then remove the lid carefully.
  • Fluff Sticky Rice & Garnish: Fluff rice and make sure it’s fully cooked in the middle.
    Transfer rice to a large mixing bowl. Add in sliced green onion and scrambled eggs, then give it a quick thorough mix. Taste and season with salt if necessary.
  • Serve: Serve & enjoy this flavorful & satisfying Instant Pot Chinese Sticky Rice.

Notes

1) Glutinous Rice (Lo Mai; 糯米): It's a long-grain rice with solid pearl white color. It's sometimes labeled as Sweet Rice, Sticky Rice, or Thai Sticky Rice. It's not the same as white rice such as Jasmine rice, Calrose rice, basmati rice, or Nishiki rice. It’s also not the type of “sticky rice” some people use to make sushi rice. 
2) Rinsing Rice: If you're rinsing the glutinous rice, make sure it's drained very well after rinsing. So it won't throw off the water to ingredient ratio.
3) Unsalted Chicken Stock Substitution: If you don’t have unsalted chicken stock, you can use cold water.
4) Best Cooking Time: The optimal cooking time depends on your stainless steel bowl’s size, thickness, and material. Be sure to check if the rice in the middle is fully cooked. If not, fluff the rice and pressure cook at High Pressure for another 5 minutes.
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Author: Amy + Jacky
Calories: 307kcal

Nutrition

Calories: 307kcal | Carbohydrates: 59g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 427mg | Potassium: 129mg | Fiber: 2g | Sugar: 1g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg