Instant Pot Chinese Sausage Rice Recipes

PRESSURE COOKER CHINESE STICKY RICE WITH SAUSAGE

Steps:

• Soak the dried mushrooms in hot water and let them sit there while you get your other ingredients ready.
• In the inner liner of your pressure cooker or instant pot, add in all the other ingredients. Add in mushrooms and stir.
• Cook on high pressure for 10 minutes, and then allow it to release pressure naturally for 10 minutes. Then release all remaining pressure.
• Open the pressure cooker, stir to mix well and allow all water to absorb, and serve.

INSTANT POT CHINESE SAUSAGE RICE

Steps:

• Add the rice and enough water to cover the rice into a large bowl. Use your fingers to gently rinse the rice in a swirling motion, then drain the water.
• Heat 1 cup of water in the microwave until hot. Add the dried shiitake mushrooms. Soak until the mushrooms turn soft, 15 to 20 minutes. Once done, squeeze the liquid out of the mushrooms into the soaking water. Slice the mushrooms thinly. Reserve 1/2 cup of the soaking water for cooking.
• Cut the rest of the ingredients while rehydrating the mushrooms.
• Turn on the "Saute" function on your Instant Pot and wait until it's heated. Add the butter and stir a few times until it melts.
• Add the shallot and shiitake mushrooms. Stir a few times to coat well with butter. Then spread the ingredients into a single layer. Let cook, stirring occasionally, until the edges of the onions turn golden, 6 minutes or so.
• Add the Chinese sausage. Cook and stir until the edges turn golden and crispy, 2 minutes.
• Pour in the Shaoxing wine. Use your spatula to release any brown bits stuck to the bottom of the pan. Cook until the wine has evaporated completely.
• Turn off "Saute". Add the rice. Stir to mix the rice evenly with the other ingredients. Add the chicken stock, the 1/2 cup mushroom soaking liquid, water chestnuts, soy sauce, dark soy sauce, and salt. Stir to mix well.
• Cover the Instant Pot and seal the valve. Set on "Rice" for 12 minutes.
• Once the Instant Pot is done cooking, wait for 5 minutes, then switch to fast release by using a long spatula or other utensil to rotate the valve to "Venting" (or use the release button on your Instant Pot lid). Stay away from the Instant Pot to avoid being burned by the hot steam coming out of the pot when using fast release.
• Fluff the rice and garnish with sliced green onions.
• Serve hot as a main or side dish.
• Store the leftovers in a sealed container in the fridge for up to 3 days or in the freezer for 1 month. Reheat in the microwave before serving.

CHICKEN AND CHINESE SAUSAGE RICE HOT POT

Steps:

• Combine the chicken, soy, sugar, sesame oil, scallions, cornstarch, ginger and sausage and let marinate refrigerated for at least 15 minutes.
• In a clay pot (or saucepan), combine the rice, salt and oil. On high heat, saute briefly then add the stock to Fuji (1 1/4 inches above the rice). Bring to a boil then reduce to medium heat and simmer until the stock has evaporated to the level of the rice. Add the chicken mixture, cover and cook in a preheated 350 degree F oven for 12 to 15 minutes. Stir well, cover, turn heat on high for only 1 minute then reduce heat to very low. Cook for an additional 10 minutes, then turn heat off. Let stand 5 minutes before serving.
• Plating: Serve rice pot family style with rice bowls and chopsticks.