Instant Pot Chinese Sausage Rice

 

The Instant Pot makes it simple to make Chinese sausage rice. There's no need to soak the rice ahead of time, and the results are flawless. This sticky rice is thick and delicious, seasoned with soy sauce and topped with sweet Chinese sausage and crunchy water chestnuts. This is a great one-pot meal for a busy weeknight!

 

Ingredients

2 1/2 cups glutinous rice

4 tablespoons unsalted butter

2 large shallots

8 dried shiitake mushrooms

5 links Chinese sausage, sliced

1/4 cup dry sherry

2 cups chicken broth

1 cup whole water chestnuts, sliced

2 tablespoons soy sauce

2 teaspoons dark soy sauce

1/2 teaspoon salt

2 green onions, thinly sliced, for garnish

 

In a large mixing basin, combine the rice and enough water to cover the rice. Drain the water after gently rinsing the rice with your fingertips in a swirling motion.

Microwave 1 cup of water until it is hot. Combine the dried shiitake mushrooms in a bowl. Soak the mushrooms for 15 to 20 minutes, or until they soften. Strain the liquid from the mushrooms into the soaking water when finished. Thinly slice your mushrooms. Keep 1/2 cup of the soaking water aside for cooking.

Whilst mushrooms are rehydrating, cut the remaining ingredients.

 

The Instant Pot

Put your Instant Pot on to "Saute" mode and wait for it to heat up. Stir in the butter a few times until it melts.

Combine the shallot and shiitake mushrooms in a mixing bowl. Toss a few times to thoroughly coat with butter. Now, arrange the ingredients in a single layer. Sauté, stirring periodically, for 6 minutes or until the edges of the onions turn brown.

Mix in the Chinese sausage. Cook and stir for 2 minutes, or until the edges get golden and crisp.

 

Drop the Shaoxing wine in. Remove any brown pieces adhering to the bottom of the pan with your spatula. Cook until the wine has totally evaporated.

Turn off the "Saute" function. Pour in the rice. Stir to combine the rice as well as the other ingredients equally. Combine the chicken stock, 1/2 cup mushroom soaking liquid, water chestnuts, soy sauce, dark soy sauce, and salt in a mixing bowl. Stir everything together thoroughly.

Close the valve and cover the Instant Pot. Set for 12 minutes on "Rice."

 

Wait 5 minutes after the Instant Pot has finished cooking before switching to rapid release by rotating the valve to "Venting" with a long spatula or another instrument (or use the release button on your Instant Pot lid). When using rapid release, keep your distance from the Instant Pot to prevent getting burnt by the hot vapor that comes out of the pot.

Top with chopped green onions and fluff the rice.

Serve warm as a main course or as a side dish.