Instant Pot Chinese Sticky Rice
  • 20 Min. Prep
  • 20 Min. Cook
  • 4 Servings
  • 120 Calories

Prepare a delicious and quick sticky rice dish for Lunar New Year to signify a rise in career or position in the coming year.

  • 2 ½ cups of glutinous rice
  • 2 cups water
  • 1/2 Knorr Chicken Bouillon Cube
  • 10 dried shiitake mushrooms
  • 200g Chinese Pork Sausage
  • 1 tbsp sweet soy sauce
  • 2 tsp dark soy sauce
  • ¼ cup Shaoxing wine
  • ½ cup shallots, sliced
  • ½ cup green onions, sliced
  • 3 tbsp olive oil
  • 1 tbsp dried shrimp, chopped
  • 1 tbsp toasted sesame seeds
  • ½ tsp white pepper
  • Tool: Insta Pot (optional)

Soak dried shiitake mushrooms in 1 cup of warm water for 15-20 mins until soft. Then, squeeze out the liquid from the mushrooms and slice thinly. Reserve ½ cup of the mushroom liquid for later.


In your Instant Pot, turn on the “Saute” function. When the pot is hot, add olive olive, sliced shallots, shiitake mushrooms, dried shrimp, and Chinese sausage. Stir until fragrant, about 7 minutes.


Turn off “Saute” function and add rice. Combine and stir mixture together. Add 2 cups of water, ½ Knorr Chicken Bouillon Cube, and ½ cup of reserved mushroom liquid. Add sweet soy sauce, and dark soy sauce. Mix thoroughly again.


Set Instant Pot to cook for 12 minutes (using “High Pressure”). Use the valve for quick release or let the pressure naturally release.


Fluff rice and garnish with sliced green onions, white pepper & toasted sesame seeds.