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Instant Pot Chinese Sticky Rice
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 6
Calories 302 kcal
Ingredients
Marinated Chicken
- 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
Sticky Rice
- 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
Instructions
Marinated Chicken
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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.
Sticky Rice
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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.
Nutrition Facts
Instant Pot Chinese Sticky Rice
Amount Per Serving
Calories 302
Calories from Fat 45
% Daily Value*
Fat 5g8%
Cholesterol 101mg34%
Sodium 460mg20%
Potassium 234mg7%
Carbohydrates 41g14%
Fiber 1g4%
Protein 17g34%
Vitamin A 50IU1%
Vitamin C 0.7mg1%
Calcium 29mg3%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.