Traditional recipes ask you to soak glutinous rice, but I was quite sure this wouldn’t be necessary with an Instant Pot. Sure enough, this recipe cooks up perfectly without the soaking you’d need to do if you were cooking it on the stovetop. It re-creates almost exactly the lo mai gai you’d get as dim sum, but without the hassle of wrapping the rice in hard-to-find lotus leaves. For me, though, the convenience is second to the exquisite taste of this traditional sticky rice dish. You can add bite-size pieces of chicken as well, if you prefer. I don’t usually ask you to buy an ingredient like Chinese sausage for just one recipe, but in this case, it’s just what you need. It keeps forever and can also be used in stir-fries, omelets, spring rolls, fried rice, and a host of other dishes.
{ Serves 4 }
| Active Time | Function | Release | Total Time |
| 10 minutes | Pressure/Manual (High) | Natural/Quick | 20 minutes |
Dietary Considerations: Egg-Free, Nut-Free, Dairy-Free
1. In a medium bowl, soak the dried mushrooms in the hot water for 20 minutes; drain and chop.
2. In the Instant Pot, combine the mushrooms, rice, sausage, cool water, soy sauce, oyster sauce, sesame oil, and salt. Stir to combine.
3. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 10 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure.
4. Stir to combine the ingredients and let stand, covered, for a few minutes to allow all the water to be absorbed, if necessary.
5. Divide the rice mixture among 4 serving plates. Top each serving with sliced scallions.