As an Amazon Associate, I earn from qualifying purchases. We may also earn money from the companies mentioned in this post.

This pressure cooker recipe for Chinese Sticky Rice with Sausage recreates the classic dim sim Lo Mai Gai in one step, using your Instant Pot.

I definitely made some simplifications. I didn’t use lotus leaves because they’re not that easy to get a hold of, and I wanted a dish we could all make on a weeknight. Also, somehow I am always out of chicken when I start craving this dish.

The one thing that does require a little planning, is buying the Chinese sausage or Lap Xuong or Lap Cheong ahead of time. I debated whether I should try this with widely-available sausage, but really, there is nothing like that Chinese Sausage, no real equivalent.

So I decided to stick with that one speciality ingredient as it is well-worth it.

Lap Xuong is a pork sausage where the pork has been marinated and then smoked. The end result is a slightly sweet and salty sausage that adds a lot of flavor to this very simple dish.

Other than that however, the only thing that I had to ensure that I had were dried Shitake mushrooms, and really you could use fresh ones, or you could use a different dried mushroom.

The first time I made this, I used porcini mushrooms. ENTIRELY not Chinese, but I can’t say that I thought it was a problem–to be honest, it tasted quite good to me.

If you do end up buying dried mushrooms, I have several recipes where they might come in handy, such as the Pressure Cooker Low Carb Hot and Sour Soup or in the Shrimp Risotto. If you have other uses for them, do leave a comment so people can use other ideas.

I hate recommending an ingredient for just one recipe–it’s far too expensive to cook like that, so I’m always careful to not create just one recipe with one ingredient.

Which brings me to a small list of other ways you can use the Chinese Sausage, or Lap Xuong once you have it. It keeps forever when kept in it’s vacuum packed bag, so you can hang on to it for a bit. But here are some other uses for it:

OTHER USES FOR LAP XUONG:

• Fried Rice
• Omelettes (The sausages are precooked so you’re just really heating them through)
• In spring rolls
• In a vegetable stir-fry
• With Chinese broccoli, in a light broth, over rice

EQUIPMENT & INGREDIENTS YOU MAY NEED TO MAKE PRESSURE COOKER CHINESE STICKY RICE WITH SAUSAGE:

• Instant Pot Mini Duo or Instant Pot 6 quart or Instant Pot 8 Quart
• Measuring cups
• Measuring Spoons
• Cutting Board (my fav one)
• Good set of Kitchen knives

★ Did you make this recipe? Don’t forget to give it a star rating below! Just click on the stars in the recipe card to rate. 

4.42 from 105 votes

Print

Pressure Cooker Chinese Sticky Rice with Sausage

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

 

This pressure cooker recipe for Chinese Sticky Rice with Sausage recreates the a simpler version of the dim sum favorite Lo Mai Gai in one step, using your Instant Pot. So nice to be able to make this at home for a weeknight supper!

Course: Main Course, Side Dish

Cuisine: Chinese

Dietary Consideration: Dairy-Free

Cooking Style: Instant Pot/Pressure Cooker

Ease of Cooking: Pour and Cook, Under 30 Mins

Recipe Type: Full Liquids/Soft Foods, Pork, Pressure Cooker

Servings: 4

Calories: 218 kcal

Author: Urvashi Pitre

Ingredients

• 1/2 cup dried shiitake mushrooms (or sub fresh, or other variety of dried mushrooms)
• 1 cup glutinous rice
• 3 links Chinese Sausage, Lap Xuong chopped
• 2 cups water or chicken broth
• 1 tablespoon Soy Sauce
• 2 teaspoons Oyster Sauce
• 1 tablespoon Sesame Oil
• 1/2 -1 teaspoon Salt

US Customary - Metric

Instructions

1. Soak the dried mushrooms in hot water and let them sit there while you get your other ingredients ready.

2. In the inner liner of your pressure cooker or instant pot, add in all the other ingredients. Add in mushrooms and stir.

3. Cook on high pressure for 10 minutes, and then allow it to release pressure naturally for 10 minutes. Then release all remaining pressure.

4. Open the pressure cooker, stir to mix well and allow all water to absorb, and serve.

Recipe Notes

★ Did you make this recipe? Don't forget to give it a star rating above! Just click on the stars in the recipe card to rate.

NUTRITIONAL INFO DOES NOT INCLUDE CHINESE SAUSAGE. I am unable to find reliable information for it, my apologies.

Other Delicious and traditional additions include:

• While cooking
  • Dried shrimp 
  • Peanuts 
  • Chicken marinated in soy sauce, oyster sauce, rice wine, salt and pepper
• After cooking
  • Omelette cut into strips 
  • Salted egg yolks 

Nutrition facts per serving

218kcal | Fat: 4g | Sodium: 58mg | Potassium: 98mg | Carbohydrates: 41g | Fiber: 1g | Protein: 4g | Calcium: 0.9% | Iron: 5%

I am not a registered dietician or nutritionist. Nutritional information is provided a courtesy, and can vary depending on the exact ingredients you use.

Don’t forget to check out my Instant Pot Fast & Easy Cookbook! 

This book is full of all kinds of boldly flavored and internationally-themed recipes—Mexican, Thai, Moroccan, and more—with Instant Pot Fast & Easy, fully authorized by Instant Pot. Just like you have come to expect, my recipes will work perfectly every time, and of course taste great too. And because these are Instant Pot recipes, dishes like Japanese Chicken Curry, Chinese Steamed Ribs, and Mexican Pulled Pork are ready in a fraction of the time they would take using traditional cooking methods. As with all of my recipes, the focus is on whole foods instead of artificial convenience ingredients, so the recipes are delicious, easy, and healthful too.