Instant Pot Chinese Sticky Rice is made with short grain sweet rice and features Chinese sausage, chicken and shitake mushrooms. This sticky rice dish is one of the fond food memories I have from my childhood. My mom used to make something similar for our potluck lunches after church.
Every Sunday, we met at my namesake, Auntie Jeannette’s home for church. After service was over, we would enjoy a buffet potluck lunch in Auntie Jeannette’s dining room. I loved the intimacy of the home church.
One family always brought Shepherd’s pie, and my mom would make Chinese sticky rice often. She made it in a rice cooker, which is another no-fuss way to make this dish, and keeps it warm.
The rice used in this dish is called short grain sweet rice. Sometimes called “glutinous rice,” this rice does not contain gluten. When cooked, this variety of rice has a sticky quality which most Chinese people love. Sticky rice dishes are often eaten during the Chinese New Year because it’s symbolic for family cohesiveness (we want our family relationships to be “sticky”). You can buy short grain sweet rice at most Asian grocery stores.
This recipe features Chinese sausage, marinated boneless chicken, dried shitake mushrooms and dried shrimp (you can find this in the refrigerated section of the Asian grocery store).
I sauteed the aromatics (ginger and scallion) briefly, then added the marinated chicken and cooked just until browned.
Then, I added the sticky rice. Usually, this variety of rice needs to be soaked first before cooking, but using the Instant Pot eliminates this step – a huge time saver.
Instead of just plain water, I used the soaking liquid from the dried shitake mushrooms, a little chicken broth, and dried shrimp to cook the sticky rice.
This dish is pure comfort food and keeps well.
Instant Pot Chinese Sticky Rice
- 10 ounces skinless boneless chicken thighs ~ 2 chicken thighs
- 1 teaspoon soy sauce
- 1 teaspoon rice wine
- 1/2 teaspoon sesame oil
- dash salt
- dash black pepper
- 1 tablespoon oil
- 2 scallion chopped
- 1 tablespoon ginger minced
- 1 1/2 cups short grain sweet rice rinsed 4-5 times, drained
- 2 links Chinese sausage chopped
- 5 dried shitake mushrooms soaked in hot water for 30 minutes (reserve soaking liquid), chopped
- 2 tablespoons dried shrimp soaked in hot water for 30 minutes (reserve soaking liquid), chopped
- 1 1/2 cups reserved soaking liquid from shitake mushrooms and dried shrimp, plus some low sodium chicken broth
- 1 tablespoon soy sauce
- 2 tablespoons rice wine
- 1/2 teaspoon sesame oil
- pepper to taste
Cut chicken into 3/4" pieces and mix with soy sauce, rice wine, sesame oil, salt and pepper. Let sit while preparing rest of ingredients.
Turn Instant Pot to "Saute" mode. Add oil and once Instant Pot reads "Hot," add scallion and ginger. Saute a few minutes until fragrant. Add marinated chicken and saute until lightly browned. Add drained sweet rice, sausage, mushrooms, and shrimp. Saute a few minutes to release a little oil from sausage. Add reserved mushroom soaking liquid (strained) and enough chicken broth to total 1 1/2 cups of liquid, soy sauce, rice wine, sesame oil and pepper.
Hit "Cancel" button and then select "Rice" mode (12 minutes). Natural release for 5 minutes, then quick release.
If you like this Chinese Sticky Rice recipe, you might like to try this sweet sticky rice treat: